TOLL HOUSE® Crumbcake

TOLL HOUSE® Crumbcake

Prep:
20 mins
Cooking:
25 mins
Level:
Easy
Cooling:
10 mins
Yields:
12 servings

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.

Ingredients

  • TOPPING
  • 1/3 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 2 tablespoons butter or margarine, softened
  • 1/2 cup chopped nuts
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided
  • 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 (1 stick) butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream

Directions

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

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.

Baker's Comments

Nutritional Information

  • Serving Size
    1/12 servings of recipe
  • Calories 460
  • Calories from Fat 240

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 26g 41%
  • Saturated Fat 14g 71%
  • Cholesterol 85mg 29%
  • Sodium 290mg 12%
  • Carbohydrates 53g 18%
  • Dietary Fiber 2g 8%
  • Sugars 33g
  • Protein 6g
  • Vitamin A 10%
  • Vitamin C 0%
  • Calcium 6%
  • Iron 8%

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