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Ingredients

Cake:
Crumb Topping:
Sour Cream Glaze:

Directions

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  • Heat oven to 350°F.

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  • Grease a 15 x 10 x 1-inch baking pan. Lightly dust the pan with all-purpose flour; gently shake out any excess flour.

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Cake:
  • Combine cake mix, sour cream, oil, eggs, cinnamon and nutmeg in large bowl. Beat according to package directions. Pour batter into prepared pan.

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  • Bake in 350°F oven 20 minutes or until wooden pick inserted in center comes clean.

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Crumb Topping:
  • Stir together flour, brown sugar, cinnamon, nutmeg and melted butter in medium-size bowl until mixture is evenly moistened and comes together in clumps.

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  • Remove cake from oven. Sprinkle crumbs over top (this will be a thick covering). Return to oven and bake 15 minutes or until crumbs are slightly set. Remove pan to wire rack and let cool completely.

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Sour Cream Glaze:
  • Whisk together the 1/2 cup powdered sugar and sour cream in a small bowl until well blended. Dust the top of the cake evenly with the remaining 2 tablespoons of powdered sugar. Then drizzle evenly with the Sour Cream Glaze. Store the cake, tightly covered, at room temperature for up to 3 days.

Nutrition Facts

354 calories; 20 g total fat; 9 g saturated fat; 61 mg cholesterol; 157 mg sodium. 40 g carbohydrates; 4 g fiber; 4 g protein;

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