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
From Nestlé

Topping:
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

Cake:
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