Sheet-Pan Crumble Cake

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 18x13-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!