Categories: cake

Ingredients

• Cake:
• 1 box (1 lb. 2.25 oz.) yellow cake mix
• 1 1/4 cups sour cream
• 1/3 cup vegetable oil
• 3 eggs
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• Crumb Topping:
• 3 1/4 cups all-purpose flour
• 3/4 cups packed light brown sugar
• 2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1 1/2 cups (3 sticks) butter, melted
• Sour Cream Glaze:
• 1/2 cup plus 2 Tbsp. confectioners' sugar
• 2 Tbsp. sour cream

Directions

1. Heat oven to 350 degrees.
2. Grease a 15 × 10 × 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 degrees 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 confectioners’ sugar and sour cream in a small bowl until well blended. Dust the top of the cake evenly with the remaining 2 Tbsp. of confectioners’ sugar. Then drizzle evenly with the Sour Cream Glaze. Store the cake, tightly covered, at room temperature for up to 3 days.

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