Sour Cream Crumb Cake

I have this wonderful file full of recipes I have yet to try. This is one of them. I cut it out of a magazine. I hope you enjoy it!

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 1 Cake

Ingredients

• 1⁄4 cup  packed light brown sugar
• 2⁄3 cup  packed light brown sugar
• 3⁄4 teaspoon ground cinnamon, divided
• 1 (16 ounce) package  poundcake mix
• 2  eggs
• 1⁄2 cup milk
• 1⁄2 cup sour cream
• 1  teaspoon  grated lemon zest
• 1⁄4 teaspoon ground nutmeg
• 2  cups all-purpose flour
• 2⁄3 cup  melted butter or 2⁄3 cup  melted margarine
• 1  tablespoon confectioners' sugar

Directions

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.