Cake

• Preheat oven to 350 degrees.  Prepare mini muffin pan by spraying each cup with non-stick cooking spray.  Pour yellow butter cake mix into a medium bowl and whisk {or sift} to remove any lumps.  Add softened butter, eggs and sour cream to the cake mix and combine with a hand held mixer {or by hand} until mixture is thick and sticky.  Using a small cookie scoop {or 1/2 tbsp.}, put a mound of batter into each muffin cup.  Using your fingers, go back and press the mound of batter down to create a level cookie.  Now, using the end of a wooden spoon {that has been floured} press down in the middle of each mound to create an indention to hold the crumb mixture.
• In another bowl combine the crumb topping ingredients and cut them together.  Be sure to not over mix into a paste.  Sprinkle about 1/2 tablespoon of crumbs over the top of each bite, being sure to fill the indention you just made. Bake for 9-10 minutes or until the bites are golden brown.
• Remove from the oven and use an off-set spatula {or knife} to run around the edge of each bite. This will release each of the Crumb Cake Bites, so that they don't stick. Let them cool in the pan for 5-7 minutes and then move to a cooling rack. Continue to bake your second batch of batter.
• To serve, sprinkle each cake with powdered sugar. These crumb cake bites are amazing served both warm and at room temperature. Store in an air tight container at room temperature for up to 5 days or freeze without powdered sugar for up to 3 months.