Grace Parisi
January 1999


Credit: © Hector Sanchez

Recipe Summary test

10 to 12


crumb topping


  • In a bowl, combine the flour, granulated sugar, brown sugar, baking powder and salt. Add the oil and stir until combined. Using your fingers, pinch the mixture together to form crumbs.

  • Preheat the oven to 350°. Grease a 9-inch springform pan with the butter and dust with flour. In a small pitcher, combine the buttermilk and vanilla. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and mace. In a large bowl, beat the sugar and oil for 1 minute. Add the eggs, 1 at a time, beating well after each addition. Beat in the flour mixture at low speed in 3 batches, alternating with the buttermilk, just until the batter is smooth.

  • Scrape the batter into the prepared pan and scatter the crumbs on top. Bake the cake in the center of the oven for about 1 hour, or until a toothpick inserted in the center comes out clean. Transfer the cake to a rack to cool slightly.

  • In a small bowl, combine the confectioners' sugar with the bourbon; add up to 1/2 teaspoon of water if the glaze is too stiff. Using a small spoon, drizzle the glaze over the warm cake. Let cool before unmolding.

Make Ahead

The cake can be wrapped in plastic and kept at room temperature for up to 5 days or frozen for up to 1 month.


One Serving Calories 399 kcal, Total Fat 16.7 gm, Saturated Fat 1.7 gm