This is probably my most popular thing I make! Everyone always oohs and aahs over it because it looks just like the one sold at Starbucks, although everyone says this one tastes better! It is impressive, but not hard to make. Perfect with coffee!
Sour Cream Crumb Coffee Cake
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¼ c + 2/3 c packed light brown sugar, divided
¾ tsp. ground cinnamon, divided
1 pkg. (16 oz.) pound cake mix (prefer betty crocker’s)
2 eggs
½ c milk
½ c sour cream
1 tsp. grated lemon zest
¼ tsp. ground nutmeg
2 c all-purpose flour
2/3 c butter or margarine, melted
1 tbsp. powdered sugar
Preheat oven to 350 degrees. Spray 9x3 springform pan with cooking spray. Combine ¼ c brown sugar and ¼ tsp. cinnamon; reserve. At medium speed, beat cake mix, eggs, milk, sour cream, lemon zest and nutmeg until blended. Increase speed to medium-high, beat until light and fluffy, about 3 minutes. Spread half of batter (about 2 ¾ cups) in pan. Sprinkle with reserved cinnamon/brown sugar mixture. 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 powdered sugar. Serves 10-12.
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