Sheet Pan Crumble Cake
Ingredients
For the crumb topping:
1 1/2 cups packed dark brown sugar
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, at room temperature
1 3/4 cups granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups sour cream
Directions
Combine the brown sugar, 2/3 cup granulated sugar, cinnamon, and 1 teaspoon kosher salt in a medium bowl.
Add in 2 sticks of melted butter, mixing with a fork until just combined.
Add 3 cups flour and mix with a fork until evenly distributed and small to medium clumps have formed. Be careful not to over mix.
Preheat the oven to 350 degrees F.
Spray an 18×13-inch rimmed baking sheet with cooking spray.
Whisk together the remaining 3 cups flour with the baking powder, baking soda, and the remaining 1 teaspoon kosher salt in a medium bowl.
Beat the room temperature butter and the remaining 1 3/4 cups granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes.
Add the eggs to the butter/sugar mixture one at a time, beating well after each addition. Beat the vanilla into the butter mixture.
Reduce the mixing speed to low. Add the flour mixture and the sour cream to the butter 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.
Spoon the cake batter into the prepared baking sheet, smoothing it with a plastic spatula.
Sprinkle the crumb topping on top, pressing it gently into the batter to adhere it.
Bake until the cake and the topping are golden brown and a toothpick inserted into the center comes out clean, about 40-45 minutes.
Let the cake cool in the pan completely for about 1 hour and then serve!