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Cinnamon-Pecan Crumb Cakes

Prep time 15 mins
Stand time 30 mins
Bake time 55 mins
Yield Makes 2 (9-inch) cakes
Lining the pans with greased and floured heavy-duty aluminum foil makes these cakes easy to remove without inverting the pan and losing the crumb topping. Leave extra foil extending above the pan to lift the cakes out.


  • 1 cup butter, melted
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 cups all-purpose flour
  • 2 cups chopped pecans
  • 1 recipe Sour Cream Cake Batter

How to Make It

  1. Stir together first 5 ingredients in a large mixing bowl; add flour and pecans, stirring until blended. Let stand 30 minutes or until mixture is firm enough to crumble into small pieces.

  2. Spoon cake batter evenly into 2 greased and floured aluminum foil-lined 9- x 2-inch round cake pans. Sprinkle crumbled pecan mixture evenly over cake batter.

  3. Bake at 350° for 45 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool completely on wire racks.