Sift flour into a large bowl.

Add sugar, brown sugar, nutmeg (if using), and salt to the flour.

Pour in salad oil and mix until a crumbly mixture forms.

Remove 3/4 cup of the crumb mixture and set aside.

In a separate bowl, whisk together buttermilk, baking soda, and egg.

Add the wet ingredients to the dry ingredients and mix until just combined.

Stir in cinnamon and minced pecans to the reserved crumb mixture.

Pour batter into a greased and floured baking pan.

Sprinkle the crumb topping evenly over the batter.

Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool slightly before glazing.

Prepare the glaze by mixing powdered sugar with a small amount of liquid (water or milk) until desired consistency is reached.

Drizzle the glaze over the cooled cake.

Slice and serve.