A moist, sour cream-based yellow cake with a deep cinnamon swirl and a thick, buttery crumble topping just like the bakery version.
1 box Yellow Cake Mix
1 cup Sour Cream
3 eggs
1/3 cup vegetable oil
1/4 cup sugar
1 tbsp vanilla extract
1 cup brown sugar
2 tbsp cinnamon
1/2 cup melted butter
1 cup flour
1.Preheat oven to 350°F (175°C) and grease a 9×9 pan.
2.Mix cake mix, sour cream, eggs, oil, sugar, and vanilla.
3.Combine brown sugar and cinnamon for swirl.
4.Mix flour, brown sugar, cinnamon, and melted butter for crumble.
5.Layer half batter, then cinnamon swirl, then remaining batter.
6.Top with crumble and bake for 40–45 minutes.
7.Cool and serve.
Use room temperature ingredients for best texture.
Store in an airtight container for up to 3 days.
Can be made with Greek yogurt as a substitute.