Best-Selling Crumb Cake

By mamacasma

Ingredients

• Cake:
• 1 box (18.25 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:
• 10 tablespoons powdered sugar
• 2 tablespoons sour cream

Details

Servings 25
Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

1. Heat oven to 350°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.

3. Cake: 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°F oven 20 minutes or until wooden pick inserted in center comes clean.

5. 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.

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.

7. 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.