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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I love sour cream in cakes Ingredients:
1/4 cup + 2/3 cup packed light brown sugar, divided |
3/4 tsp ground cinnamon, divided |
1 pkg (16 oz) poundcake mix, preferably betty crocker's |
2 eggs |
1/2 cup milk |
1/2 cup sour cream |
1 tsp grated lemon zest |
1/4 tsp ground nutmeg |
2 cups all-purpose flour |
2/3 cup butter or margarine, melted |
1 tbsp confectioners sugar |
Directions:
1. Preheat oven to 350. Spray (x3 spingform pan with cooking spray. Combine 1/4 cup brown sugar with 1/4 tsp cinnamon; reserve. At medium speed beat cake mix, eggs, milk, sour cream, zest and nutmeg until blended. Increase speed to medium-high; beat until light and fluffy, about 3 minutes. Spread half of batter, about 2 3/4 cups in pan. Sprinkle with reserved cinnamon brown sugar. Top with remaining batter. Bake 25 minutes. Meanwhile, in medium bowl combine flour with remaining brown sugar and cinnamon. Stir in butter until large crumbs form. Remove cake from oven. Sprinkle crumbs over cake. Bake 25 minutes or until toothpick inserted into center comes out clean and crumbs are golden. Cool 30 minutes. Run knife around edge of pan to loosen cake; remove side of pan. Cool cake completely. Sprinkle with confectioners sugar.
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