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Buttery cinnamon crumb topping is the crowning glory to this flavorful cake that starts with a simple cake mix. Photo credit: Christi Johnstone from Love From The Oven
1/2 cup Pillsbury BEST® All Purpose Flour
1/2 cup firmly packed brown sugar
4 teaspoons McCormick® Cinnamon, Ground
1/2 cup (1 stick) butter, melted
1 cup chopped walnuts
1 package (2-layer size) Pillsbury® Moist Supreme® Classic White Cake Mix
1 cup sour cream
1/4 cup (1/2 stick) butter, melted
1 teaspoon McCormick® Pure Vanilla Extract
Preheat oven to 350°F. For the Topping, mix flour, sugar and cinnamon in medium bowl. Add melted butter; toss with spatula until large crumbs form. Stir in nuts. Set aside.
For the Cake, beat cake mix, egg, sour cream, butter and vanilla in large bowl with electric mixer on medium speed about 1 minute or just until mixed.
Spread evenly in greased and floured 13x9-inch baking pan. Sprinkle with topping mixture.
Bake 25 to 30 minutes or until cake pulls away from sides of pan. Cool on wire rack.
(Amount per serving)
The topping in not crumbly with that amount of butter to flour/sugar. It's a paste. Someone needs to check the amounts perhaps? Cook time is way too long too. 20-22 is good. The first one I baked was way over overcooked. Tastes nice though....
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My son LOVED LOVED LOVED this!!! Easy to make, moist :) YUM