It’s no secret that the best part of a crumb cake is, well, the crumb! Unlike other versions, this sheet pan dessert is half cake and half crumb topping, for more deliciousness in every slice. The cake part is perfectly sweet, with just the right amount of tang from the sour cream, while the topping is mega buttery and spiked with cinnamon. Win-win!
| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | 10 to 12 servings |
Ingredients
- 1 1/2 cups packed dark brown sugar
- 2/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon kosher salt
- 2 sticks (1 cup) unsalted butter, melted
- 3 cups all-purpose flour (see Cook’s Note)
- Nonstick cooking spray, for the baking sheet
- 3 cups all-purpose flour (see Cook’s Note)
- 1 3/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 sticks (3/4 cup) 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
Instructions
- For the crumb: Combine the brown sugar, granulated sugar, cinnamon and salt in a medium bowl. Drizzle in the butter and mix with a fork until just combined. Add the flour and mix with the fork until it has been evenly distributed and small to medium clumps have formed. Do not overmix or it will turn into a paste.
- For the cake: Preheat the oven to 350 degrees F. Spray an 18-by-13-inch rimmed baking sheet with cooking spray. Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg one at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream in 2 batches, starting and ending with the flour. Beat until just incorporated.
- Spoon the cake batter (it will be very thick) into the prepared baking sheet and smooth with an offset spatula. Sprinkle on the crumb topping and press gently into the batter to adhere.
- Bake until the cake and topping are golden brown, and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the baking sheet, about 1 hour. Slice and serve from the baking sheet.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 818 |
| Total Fat | 35 g |
| Saturated Fat | 20 g |
| Carbohydrates | 118 g |
| Dietary Fiber | 2 g |
| Sugar | 68 g |
| Protein | 9 g |
| Cholesterol | 132 mg |
| Sodium | 477 mg |
Reviews
This crumb cake was sooo buttery and moist, absolutely love this recipe and will use it again!!!
Haven’t tried it yet will let you know
My husband AND the neighbors LOVED this cake. For the reviewer who didn’t get crumbs: I used warm butter and mixed it in the sugar, which really softened up. BUT, I think the real trick was to barely mix in the flour. Let it be chunky (the topping). We had glorious crumbs!
Great
Love this cake!!! I have been looking for years for a coffee cake recipe that I love and this is it!!! I used a 9×13 pan just because I love the thicker cake and it came out wonderfully!!! Love, love this cake!!!!
My crumble didn’t crumble, it could use more sugar for the cake and my cake needed half the baking time.
I was very happy with how this cake came out. Exactly as it looks in the picture. I cooked it for 40 minutes and it probably could have used 3 to 4 minutes less. But still delicious. It is a lot of cake. But I’m sharing with everyone willing to take some.
Just made this last night and it was a big hit with my family. The crumb topping was outstanding and came out perfect following the recipe exactly. The cake part was very good. Loved the sheet pan idea which allows for less cake to topping ratio which my husband loves. The recipe made a very large portion and great for a big party.
Yum
I likie! I sub out flour for gluten free PANCAKE flour, add shivered almonds to crumble and I’m happy. I know I can always add my organic blonde raisins to the cake.