Crumb Cake

Crumb Cake
Servings: 25 Prep 25 mins Bake 350°F 35 mins

Ingredients

Cake:
  • 1 box (1 pound, 2.25 ounces) yellow cake mix
  • 1 1/4 cups sour cream
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Crumb Topping:
  • 3 3/4 cups all-purpose flour
  • 3/4 cup packed light-brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups (3 sticks) butter or margarine, melted
Sour Cream Glaze:
  • 1/2 cup plus 2 Tablespoons powdered sugar
  • 2 tablespoons sour cream

Make It

1. Heat oven to 350 degrees F.

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

Cake:

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

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

Crumb Topping:

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

6. 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.

Sour Cream Glaze:

7. 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

Servings Per Recipe: 25; Amount Per Serving: cal. (kcal): 354, Fat, total (g): 20, chol. (mg): 61, sat. fat (g): 9, carb. (g): 40, fiber (g): 4, pro. (g): 4, sodium (mg): 157, Percent Daily Values are based on a 2,000 calorie diet.