History for Toll House Crumb Cake
Ruth Wakefield, the originator of a chocolate chip cookie, co-owned the Toll House Inn in eastern Massachusetts along with her husband in the 1930s.
Wakefield split a semisweet bar of chocolate into small pieces with an ice cream scoop, put them into a dark-colored dough, and voila, the chocolate chip cookie was born. She agreed to sell her recipe to Nestlé in 1939.
Ingredients for Toll House Crumb Cake
- 1 tablespoon all-purpose flour
- ½ cup packed brown sugar
- 2 tablespoons butter, softened
- ½ cup chopped walnuts
- 2 cups semisweet chocolate chips
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup sour cream
- 1 ½ cups semisweet chocolate chips
Instructions for Toll House Crumb Cake
- To make the crumbs coating, whisk together 1 tbsps. flour, ½ cup brown sugar, and 2 tbsp. butter inside a small bowl. Combine 1/2 cup nuts and 2 cups chocolate chips in a mixing bowl. Set aside.
- Heat the oven Fahrenheit (175 degrees C). A pan should be greased and floured. Put two cups of flour, baking soda, baking powder, and salt in a mixing dish.
- Cream 1/2 cup butter, 1 cup sugar, and 1 tsp. extract in a large mixing basin till smooth and creamy. A few at a time, add the eggs, beating well after each addition. Alternate adding the flour mixture and sour cream. Blend till completely smooth. 1 ½ cup Choco chips
- Fill baking pan halfway with batter. Over the batter, evenly distribute the topping. Bake for 40 – 50 mints at 350 ° F (175 degrees C), and until a toothpick inserted into the center comes out clean. Allow cooling completely.