Sheet-Pan Crumble Cake is perfect for church potlucks, garden parties, tea times, you name it! In fact, this treat is wonderful any time of the day, including at breakfast! The buttery, rich, and fluffy cake has a touch of tang from the sour cream in the batter. On top, it has a crumbly, crunchy, and sweet cinnamon streusel that will have you coming back for more. Sheet-Pan Crumble Cake makes enough for everyone, and yet everyone will still be hoping for more!
Ingredients
For the crumb topping:
- 1 1/2 cups dark brown sugar, packed
- 2/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon kosher salt
- 2 sticks unsalted butter, melted
- 3 cups all-purpose flour
For the cake:
- 3 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 sticks unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/4 cups sour cream
Directions
Step 1 –Combine the brown sugar, 2/3 cup of the granulated sugar, the cinnamon, and 1 teaspoon of the kosher salt in a medium bowl.
Step 2 –Add in 2 sticks of the melted butter, mixing with a fork until just combined.
Step 3 –Add 3 cups of the flour and mix with a fork until evenly distributed and small to medium clumps have formed. Be careful not to overmix.
Step 4 –Preheat the oven to 350 degrees F.
Step 5 –Spray an 18×13-inch rimmed baking sheet with cooking spray.
Step 6 –Whisk together the remaining 3 cups of the flour with the baking powder, the baking soda, and the remaining 1 teaspoon of the kosher salt in a medium bowl.
Step 7 –Beat the remaining room temperature butter and the remaining 1 3/4 cups of the granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes.
Step 8 –Add the eggs to the butter-sugar mixture 1 at a time, beating well after each addition.
Step 9 –Beat the vanilla into the egg mixture.
Step 10 –Reduce the mixing speed to low.
Step 11 –Add the flour mixture and the sour cream to the egg mixture in alternating intervals, starting with 1/3 of the flour mixture and then 1/2 of the sour cream, and repeating that pattern until all of the ingredients are added together. Beat until just incorporated.
Step 12 –Spoon the cake batter into the prepared baking sheet, smoothing it with a spatula.
Step 13 –Sprinkle the crumb topping over top, pressing it gently into the batter to adhere it.
Step 14 –Bake until the cake and the topping are golden-brown and a toothpick inserted into the center comes out clean, about 40-45 minutes.
Step 15 –Let the cake cool in the pan completely for about 1 hour and then serve!
