TOLL HOUSE CRUMBCAKE
TOLL HOUSE CRUMBCAKE
TOPPING:
1 T. flour
1/3 c. brown sugar, firmly packed
2 T. butter or margarine, softened
1/2 c. chopped nuts
1 pkg. (12 oz.) semi-sweet chocolate mini morsels, divided
CAKE:
1- 3/4 c. flour
1 t. baking powder
1 t. baking soda
1/4 t. salt
3/4 c. sugar
1/2 c. butter or margarine, softened
1 t. vanilla extract
3 large eggs
1 c. sour cream
Preheat oven to 350* F. Grease and flour 13 x 9 inch pan.
FOR TOPPING: Combine brown sugar, flour and butter in small bowl with pastry blender or two knives until crumbly. Stir in nuts and 1/2 c. morsels.
FOR CAKE: Combine flour, baking powder, baking soda and salt in small bowl. Beat 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 for 25 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.
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