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1
MAKE THE 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.
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2
MAKE THE CAKE: Preheat the oven to 350u00b0. 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.
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3
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.
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4
MAKE THE GLAZE: 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.
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5
ONE SERVING Calories 399 kcal, Total Fat 7 gm, Saturated Fat 7 gm
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6
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.
