CRUMB COFFEE CAKE

1/4 cup plus 2/3 cup packed light brown sugar, divided use
3/4 tsp. ground cinnamon, divided use
1 (16 oz.) pkg. pound cake mix (prefer Betty Crocker’s)
2 eggs
1/2 cup milk
1/2 cup sour cream
1 tsp. grated lemon zest
1/4 tsp. ground nutmeg
2 cups all-purpose flour
2/3 cup butter or margarine, melted
1 tbsp. powdered sugar

Preheat oven to 350 degrees F. Spray 9x3 springform pan with cooking spray.

Combine 1/4 cup brown sugar and 1/4 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 3/4 cups) in prepared 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