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.

Torte San Rival

I made this dessert once long ago for one of those gourmet dinners I wrote about in my blogs. I had never made meringues before. It wasn't that hard but it did take some time. What I loved most about this dessert is that you can make it and you freeze it before you eat it. So basically on a day when you have time to play, you make the cake, then pull it out ahead of time to thaw when you need it. And its worth it. Ive only had this cake once and Ive wanted to make it again but haven't really had an occasion to do it. The meringues are crunchy crispy and you want them that way to assemble the cake but once frozen they soften and become this chewy yummy thing. And you will want more, trust me.

While I wandered online trying to find a picture of this to show you I found out some info on it I never knew . Apparently its a very famous Filipino dessert often made or brought to special occasions. And I can see why .....its very special itself. I also read there's a coffee variation and also a chocolate one so now I'm intrigued and may have to find out about those too. Mine is made with cashews but I saw others with macadamias. Its called Torte San Rival, the cake that has no rival and they might be right!

TORTE SAN RIVAL

8 eggs, separated
2c. sugar
2c. finally chopped cashew nuts
1/2 c. water
1 tsp. corn syrup
1/3 lb. butter

Beat 8 egg whites until stiff and foamy, gradually add 1c. of the sugar, beating continuously till soft peaks are formed. Add 1 1/2c. cashews and fold in. Cover four cookie sheets with foil and grease. Divide mixture among the four sheets and form a 9in. square with the mixture on each sheet. Bake in 300 degree oven until golden brown about 30-45min. Cool and remove carefully from each sheet.

Boil together without stirring 1/2c. water , remaining sugar and corn syrup. When thick enough to form a soft ball when dropped in a saucer of water, remove from heat and cool.

Beat 8 egg yolks until lemon colored. Add cooled syrup little by little beating well.

Cream butter. Gradually add cooled syrup mixture, continuing to cream. Spread layers with butter mixture and set one on top the other. Spread top layer and sides with mixture and sprinkle with remaining chopped cashews. Wrap in wax paper and foil and freeze before serving.

When ready to serve, unwrap and thaw.