Monday, November 14, 2005

Toll House Crumbcake

Somehow when I signed up up Nestle's site, I gave them my snail mail address because they are sending me recipes and coupons at home. Which is not such a bad thing. I now have a very nice leaflet with lots of new baking recipes. I decided to use the coupon for chocolate chips and try the crumbcake recipe. I have always loved crumbcake and coffee. What could be better than crumbcake, chocolate and coffee?

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.

Toll House Crumbcake
(Source: Nestle VeryBestBaking Holiday 2005 leaflet)

Ingredients Topping

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

Compost: eggshells

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