 | | Directions | 1. 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.
2. 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.
3. Spread evenly in greased and floured 13x9-inch baking pan. Sprinkle evenly with topping mixture.
4. Bake 30 to 35 minutes or until cake pulls away from sides of pan. Cool on wire rack. Cut into squares to serve.Blueberry Crumb Cake: Prepare topping and batter as directed. Spread batter in baking pan. Sprinkle with 1 cup blueberries, then the topping mixture. Bake 45 minutes. |
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Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 24
|  | | Ingredients | | - | | 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 (18 1/4 ounces) white cake mix |
| - | | 1 egg |
| - | | 1 cup sour cream |
| - | | 1/4 cup (1/2 stick) butter, melted |
| - | | 1 teaspoon McCormick® Pure Vanilla Extract |
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| | Nutrition (per serving) | Calories: 265 Calories
Fat: 13 Grams
Protein: 3 Grams
Cholesterol: 41 Milligrams
Carbohydrates: 34 Grams
Sodium: 226 Milligrams
Fiber: 1 Grams
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