Unlike the last recipe I tried, this one very clearly says to grease the pan. The cake part of the recipe combined beautifully. The topping, however, came up short. Very short. There just wasn't enough of it to cover the entire pan. And it is added before baking which means that it bakes into the cake. In my opinion, a crumbcake topping should be added after the cake is baked so that it is "crumbs", not part of the cake. Chocoholic that I am, I thought I would never find myself saying that there are just too much chocolate chips. I would prefer more cake and fewer chips. The cake itself is nothing special so it is completely overpowered by the chocolate. This recipe was very disappointing.
Verdict: Not bad, but I don't think I will be making this one again.
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
2 tablespoons butter or margarine, softened
1/2 cup chopped nuts
2 cups (12-oz. pkg.) Nestle Toll House Semi-Sweet Chocolate Mini Morsels, divided
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 (1 stick) butter or margarine, softened
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
Preheat oven to 350F. Grease 13 x 9-inch baking pan.
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.
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.
Recycle: vanilla extract bottle, plastic sour cream container