Sour Cream Crumb Cake

Name: Sour Cream Crumb Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 Cake, 12 serving(s)
Ingredients: 59.14 ml packed light brown sugar; 157.80 ml packed light brown sugar; 3.69 ml ground cinnamon, divided; 453.59 g package poundcake mix; 2 eggs; 118.29 ml milk; 118.29 ml sour cream; 4.92 ml grated lemon zest; 1.23 ml ground nutmeg; 473.18 ml all-purpose flour; 157.80 ml melted butter or 157.80 ml melted margarine; 14.79 ml confectioners' sugar

Submitted by tree luee dee

"I have this wonderful file full of recipes I have yet to try. This is one of them. I cut it out of a magazine. I hope you enjoy it!"

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Ready In:: 1hr 10mins
Ingredients:: 12
Yields:: 1 Cake
Serves:: 12

ingredients

59.14 ml packed light brown sugar
157.80 ml packed light brown sugar
3.69 ml ground cinnamon, divided
453.59 g package poundcake mix
2 eggs
118.29 ml milk
118.29 ml sour cream
4.92 ml grated lemon zest
1.23 ml ground nutmeg
473.18 ml all-purpose flour
157.80 ml melted butter or 157.80 ml melted margarine
14.79 ml confectioners' sugar

directions

Preheat oven to 350 degrees.
Spray a 9"x3" springform pan with cooking spray.
Combine 1/4 cup brown sugar with 1/4 tsp cinnamon;reserve.
At medium speed beat cake mix, eggs, milk, sour cream, zest and nutmeg until blended.
Increase speed to medium-high; beat until light and fluffy, about 3 minutes.
Spread half of the batter, about 2 3/4 cups, in pan.
Sprinkle with reserved cinnamon brown sugar.
Top with remaining batter.
Bake 25 minutes.
Meanwhile, in medium bowl combine flour with remaining brown sugar and cinnamon.
Stir in butter until large crumbs form.
Remove cake from oven.
Sprinkle crumbs over cake.
Bake 25 minutes or until a toothpick inserted into the center comes out clean and crumbs are golden.
Cool 30 minutes.
Run knife around the edge of the pan to loosen cake; remove side of pan.
Cool cake completely.
Sprinkle with confectioners' sugar.