Cake:
1 box yellow cake mix
1 1/4 cups sour cream
1/3 cup vegetable oil
3 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Crumb topping:
3 3/4 cups flour
3/4 cup packed light brown sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 1/2 cups (3 sticks) unsalted butter, melted
Sour cream glaze:
10 tablespoons confectioners' sugar
2 tablespoons sour cream
Preheat oven to 350 degrees. Grease a 15 X 10 X 1 inch baking pan. Lightly dust pan
with flour, shake out 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 at 350 degrees for 20 minutes or until toothpick inserted in center comes out clean.
Topping:
Blend flour, brown sugar, cinnamon, nutmeg and melted butter in medium bowl until
mixture is evenly moistened and clumps together.
Remove cake from oven. Sprinkle with crumbs (this will be a thick layer). Return to oven;
bake 15 minutes or until crumbs are slightly set. Remove pan to wire rack and let cool
completely.
Glaze:
Whisk 8 tablespoons of the confectioners' sugar with the sour cream in a bowl. Dust top
of cake evenly with remaining 2 tablespoons confectioners' sugar. Drizzle with glaze.
Store cake, tightly covered, at room temperature for up to 3 days.