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
- Heat oven to 350 degrees.
- Grease a 15 × 10 × 1-inch baking pan. Lightly dust the pan with all-purpose flour; gently shake out any excess flour.
- Cake: Combine cake mix, sour cream, oil eggs, cinnamon and nutmeg in large bowl. Beat according to package directions. Pour batter into prepared pan.
- Bake in 350 degrees oven 20 minutes or until wooden pick inserted in center comes clean.
- 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.
- 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: 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.