Sunday, March 04, 2007
Nestlé: Toll House Crumbcake
I feel like an old woman talking about how I walked to school in six feet of snow (barefoot! uphill! both ways!) when I say this, but I first made this coffee cake back when I was in junior high school, maybe 13 years old? I was taking home economics (because hello, who doesn't want a chocolate break in the middle of the day??), and this was one of the yummy recipes my teacher dug up for us. I still have the photocopied recipe sheet, so you know this chocolaty crunchy confection made an impression.
Toll House Crumbcake
½ cup packed light brown sugar
2 tablespoons unsalted butter, softened
1 tablespoon all-purpose flour
½ cup pecans, chopped
1 (12-ounce) package Nestlé Toll House semi-sweet chocolate mini morsels, divided
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup granulated sugar
½ cup (1 stick) unsalted butter, softened
1 teaspoon pure vanilla extract
3 large eggs
1 (8-ounce) container sour cream
1½ cups semi-sweet chocolate mini morsels, reserved from 12-ounce package
Topping: In a small bowl, mix brown sugar, butter, and flour. Stir in nuts and ½ cup mini morsels; set aside.
Cake: Preheat oven to 350°F. Grease a 9x13-inch baking pan. In a small bowl, combine flour, baking powder, baking soda, and salt; set aside. In a large mixer bowl, beat sugar, butter, and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with sour cream. Fold in remaining 1½ cups mini morsels. Spread in pan. Sprinkle Topping evenly over batter. Bake 45 to 50 minutes until wooden toothpick inserted into center comes out clean. Cool; cut into 2-inch squares.
Makes about 24 squares