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.
INGREDIENTS (for 2 servings):
- TOPPING:
- 1 tablespoon all-purpose flour
- 1/3 cup brown sugar
- 2 tablespoons butter or margarine, softened
- 1/2 cup chopped nuts
- 1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided
-
- 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 butter or margarine, softened
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
PREPARATION:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 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 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 for 25 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.