Toll house Crumb Cake

(originally made 12/26/2006)

Another winner here! Made it twice, once for a teachers meeting, and for Christmas Day. Both times the pans were empty!

Toll House® Crumbcake

1/3 cup packed brown sugar
1 tablespoon all-purpose flour
2 tablespoons butter or margarine -- softened
1/2 cup chopped nuts -- (I left out)
12 ounces NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels -- divided (I used regular size chips)
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 stick butter or margarine -- softened (I used butter)
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream

PREHEAT oven to 350°F. Grease 13×9-inch baking pan.

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.

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 1-1/2 cups morsels. Spread into prepared baking pan; sprinkle with topping.

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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