Probably the tastiest and simplest Sheet Pan recipe you can find! You can the full recipe below along with a link to my website with all my other favorite dishes! Be sure to hit the like button, comment, and subscribe to catch more recipes on my channel!
RECIPE: SHEET PAN CRUMB CAKE
Ingredients:
Crumb Topping
1 ½ cups packed dark brown sugar
2/3 cup granulated sugar
1 Tbsp ground cinnamon
1 tsp Kosher salt
2 sticks unsalted butter, melted
3 cups all-purpose flour
Cake Batter
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp Kosher salt
1½ sticks unsalted butter, at room temperature
1¾ cups granulated sugar
3 large eggs, at room temperature
1 Tbsp pure vanilla extract
1 ¼ cups full fat sour cream (I use Daisy)
Directions:
1) Melt 2 sticks of unsalted butter over low heat. Let cool slightly
2) MAKE CRUMB TOPPING: Combine the ½ cups brown sugar, 2/3 cups granulated sugar, 1 Tbsp cinnamon, & 1 tsp Kosher salt in a medium bowl.
3) Add 2 sticks cooled melted butter, mix w spoon until combined.
4) Add 3 cups all-purpose flour and mix with spoon/fork until evenly distributed, leaving small/medium clumps (do not over mix!) Set aside.
5) MAKE CAKE BATTER: Begin by spraying an 18” x 13” (half sheet) pan with non-stick cooking spray. Set aside. Preheat oven to 350℉.
6) In a medium bowl, whisk together remaining 3 cups flour with 2 tsp baking powder, 1 tsp baking soda, and 1 tsp Kosher salt. Set aside.
7) In a large bowl using a hand mixer on medium speed, beat together 1½ sticks room temperature unsalted butter and 1¾ cups granulated sugar until light & fluffy ~ 5 minutes.
8) Add 3 eggs to the butter/sugar mixture one at a time, beating well after each egg.
9) Add 1 Tbsp real vanilla and beat into mixture
10) Reduce mixing speed to low
11) Add the flour mixture and the 1¼ cups sour cream to the butter mixture in alternating portions, starting with 1/3 of the flour, then ½ of the sour cream, 2nd 1/3 of flour, last ½ of sour cream, then last 1/3 of flour. Beat on low until just incorporated.
12) Spoon the batter into the prepared baking sheet, smoothing it out with a spatula.
13) Evenly sprinkle the crumb topping on to the top of the batter. Press down slightly to make sure it adheres to batter.
14) Bake until the cake and topping are golden brown and toothpick inserted into the center comes out clean, ~ 40-45 minutes. Be careful not to overcook. Cake is thin and can dry out fast.
15) Cover loosely with foil if crumbs become overly browned during baking.
16) Let cool completely in pan, ~ 1 hour (if you can wait that long!)
17) Goes great with vanilla ice cream, cold milk, or coffee, sliced strawberries. Enjoy!
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