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Cinnamon Crumb Cake
breakfast brunch

Cinnamon Crumb Cake

If you like crumb topping as much as cake, this recipe's for you. A thick layer of cinnamon-spiced crumb topping sits atop coffee cake that starts with a cake mix.
  • 20m

    prep time

  • 35m

    Cook Time

  • 265

    Calories

  • 10

    Ingredients

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Ingredients

24

Servings

  • 2 cups flour
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 tablespoons McCormick® Cinnamon, Ground
  • 1 cup (2 sticks) cold butter, cut into chunks
  • 1 package (2-layer size) white cake mix
  • 1 egg
  • 1 cup sour cream
  • 1/4 cup (1/2 stick) butter, melted
  • 1 teaspoon McCormick® Pure Vanilla Extract

Instructions

  • Preheat oven to 350°F. Mix flour, sugars and cinnamon in large bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside.

  • Beat cake mix, egg, sour cream, melted 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 evenly with topping mixture.

  • Bake 30 to 35 minutes or until cake pulls away from sides of pan. Cool on wire rack. Cut into squares to serve.

Nutrition information (per Serving)

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