Toll House Crumbcake

 

My boyfriend and I love chocolate chip cookies. Long ago I found this recipe for Tollhouse Crumbcake. I made it and he just loved it. So with all this cleaning and packing going on and burning up a lot of energy....we were craving something sweet. I decided to make this. 

I have Vanilla Paste from Trader Joe's that I like to use in special things. Its not really a paste per se but rather a thicker, syrupy vanilla with the ground bean flecks in it. I used that in this. I also used pecans. I love pecans in most everything, they are so rich and buttery. But as I was making this I realized I didn't have enough flour! But I did buy some whole wheat flour so I used that about half and half in this recipe. I like it alot. Not only is it a bit better for you with the fiber but it gives it a heartier flavor....sort of reminded me of whole wheat pancakes. But with the topping and chips it was a great combo.

I know this is an old classic recipe but this was my version, this time.

 

• Nestles Tollhouse Crumbcake
  

TOPPING

• 1/3 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons butter or margarine, softened
• 1/2 cup chopped nuts (I used pecans)
  
• 2 cups (12-oz. pkg.) Nestles Toll House semi sweet chips (it called for mini chips, didn't have any, I used dark chocolate chips)
  
•  
• CAKE
• 1 3/4 cups all-purpose flour ( I used half all purpose, half whole wheat flour)
  
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup (1 stick) butter or margarine, softened
• 1 teaspoon vanilla extract
  
• 3 large eggs
• 1 cup sour cream

FOR TOPPING:
COMBINE brown sugar, flour and butter in small bowl with pastry blender or two knives until mixture is 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 morsels. 

 

Spread into prepared baking pan; sprinkle with topping.

BAKE 25 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.