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TOLL HOUSE® Crumbcake

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
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    12
    servings
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Ingredients

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

Instructions

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.