Ingredients for Toll House Crumbcake
- 2 cups + 1 tablespoon all-purpose flour
- 1/2 cup (packed) light brown sugar
- 1/2 cup (1 stick) + 2 tablespoons softened unsalted butter
- 1/2 cup chopped walnuts (or pecans)
- 2 cups Nestle Toll House semi-sweet chocolate morsels
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
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How to Make Toll House Crumbcake
- **Make the Crumb Topping:**
- In a small bowl, combine 1 tablespoon all-purpose flour, 1/2 cup (packed) light brown sugar, and 2 tablespoons softened unsalted butter.
- Mix thoroughly until well combined.
- Stir in 1/2 cup chopped nuts (walnuts or pecans recommended) and 1/2 cup Nestle Toll House semi-sweet chocolate morsels.
- Set aside.
- **Make the Cake:**
- Preheat your oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Set aside.
- In a large bowl, cream together 1/2 cup (1 stick) softened unsalted butter, 1 cup granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients (from step 7) and 1 cup sour cream to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Fold in 1 1/2 cups Nestle Toll House semi-sweet chocolate morsels.
- Pour batter into the prepared baking pan.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the crumbcake cool completely in the pan before cutting into 2-inch squares.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
81g
Fat
34g
Carbs
10g
