Sour Cream Crumb Cake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 1/4 cup packed light brown sugar
• 2/3 cup packed light brown sugar
• 3/4 teaspoon ground cinnamon, divided
• 1 (16 ounce) package poundcake mix
• 2 eggs
• 1/2 cup milk
• 1/2 cup sour cream
• 1 teaspoon grated lemon zest
• 1/4 teaspoon ground nutmeg
• 2 cups all-purpose flour
• 2/3 cup melted butter or 2/3 cup melted margarine
• 1 tablespoon confectioners' sugar

Recipe

• 1 preheat oven to 350 degrees.
• 2 spray a 9"x3" springform pan with cooking spray.
• 3 combine 1/4 cup brown sugar with 1/4 tsp cinnamon;reserve.
• 4 at medium speed beat cake mix, eggs, milk, sour cream, zest and nutmeg until blended.
• 5 increase speed to medium-high; beat until light and fluffy, about 3 minutes.
• 6 spread half of the batter, about 2 3/4 cups, in pan.
• 7 sprinkle with reserved cinnamon brown sugar.
• 8 top with remaining batter.
• 9 bake 25 minutes.
• 10 meanwhile, in medium bowl combine flour with remaining brown sugar and cinnamon.
• 11 stir in butter until large crumbs form.
• 12 remove cake from oven.
• 13 sprinkle crumbs over cake.
• 14 bake 25 minutes or until a toothpick inserted into the center comes out clean and crumbs are golden.
• 15 cool 30 minutes.
• 16 run knife around the edge of the pan to loosen cake; remove side of pan.
• 17 cool cake completely.
• 18 sprinkle with confectioners' sugar.