(from Virginia Horstmann's "Zucker, Zimt & Liebe")
For the dough:
3 tablespoons sugar
1 tablespoon baking powder
a pinch of salt
75g butter, melted
For the crust:
100g white sugar
6 tablespoons butter, melted
150g brown sugar
1 teaspoons cinnamon
For the glaze:
100g icing sugar
1-2 tablespoons milk
The recipe says that this yields 12 little cakes - I ended up with 9.
Preheat the oven to 175°C. Butter a muffin pan (I lined it with muffin cases).
In a large bowl, combine flour, sugar, baking powder and salt. Add melted butter, buttermilk and milk and combine everything either with a wooden spoon or with your hands. The dough is quite sticky.
For the crust, put the white sugar into a sealable can.
With a teaspoon, form little dough balls. One after the other, throw them into the sugar can and shake well. Put 6 sugar-coated dough balls into each muffin case.
Mix melted butter, brown sugar and cinnamon and pour this mixture over your little cakes. Bake them for about twenty minutes.
Once they are baked and cooled down, make your glaze by combining the icing sugar with the milk and pouring this mixture over your little cakes.