This sour cream crumbcake is topped with a mixture of brown sugar, butter, nuts and mini chocolate chips. A special treat for morning, noon or night.
Toll House® Crumbcake
TOPPING: 1 tablespoon all-purpose flour 1/3 cup brown sugar 2 tablespoons butter or margarine, softened 1/2 cup chopped nuts 1 (12 ounce) package NESTLEÂ® TOLL HOUSEÂ® Semi-Sweet Chocolate Mini Morsels, divided Â CAKE: 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup granulated sugar 1/2 cup butter or margarine, softened 1 teaspoon vanilla extract 3 large eggs 1 cup sour cream
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 13 x 9 inch pan.
2 FOR TOPPING: COMBINE brown sugar, flour and butter in small bowl with pastry blender or two knives until crumbly. Stir in nuts and 1/2 cup morsels.
3 FOR CAKE: COMBINE flour, baking powder, baking soda and salt in small bowl. Beat granulated sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually add flour mixture alternately with sour cream. Fold in remaining morsels. Spread into prepared baking pan; sprinkle with topping.
4 BAKE for 25 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.
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