Sour Cream Crumb Cake

• 14 cup packed light brown sugar
• 23 cup packed light brown sugar
• 34 teaspoon ground cinnamon, divided
• 1 (16 ounce) package poundcake mix
• 2 eggs
• 12 cup milk
• 12 cup sour cream
• 1 teaspoon grated lemon zest
• 14 teaspoon ground nutmeg
• 2 cups all-purpose flour
• 23 cup melted butter or 23 cup melted margarine
• 1 tablespoon confectioners' sugar

1. Preheat oven to 350 degrees.
2. Spray a 9"x3" springform pan with cooking spray.
3. Combine 1/4 cup brown sugar with 1/4 tsp cinnamon;reserve.
4. At medium speed beat cake mix, eggs, milk, sour cream, zest and nutmeg until blended.
5. Increase speed to medium-high; beat until light and fluffy, about 3 minutes.
6. Spread half of the batter, about 2 3/4 cups, in pan.
7. Sprinkle with reserved cinnamon brown sugar.
8. Top with remaining batter.
9. Bake 25 minutes.
10. Meanwhile, in medium bowl combine flour with remaining brown sugar and cinnamon.
11. Stir in butter until large crumbs form.
12. Remove cake from oven.
13. Sprinkle crumbs over cake.
14. Bake 25 minutes or until a toothpick inserted into the center comes out clean and crumbs are golden.
15. Cool 30 minutes.
16. Run knife around the edge of the pan to loosen cake; remove side of pan.
17. Cool cake completely.
18. Sprinkle with confectioners' sugar.

brown sugar, brown sugar, ground cinnamon, poundcake mix, eggs, milk, sour cream, lemon zest, ground nutmeg, flour, butter, sugar

Taken from www.food.com/recipe/sour-cream-crumb-cake-330584 (may not work)