Toll House Crumb Cake

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

1. 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.
2. 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.
3. 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 
4. 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.

Nutrition Facts: 

 

calories	589	Fat	32.9g;
Protein	7.3g;	Cholesterol	80.4mg;
Carbohydrates	74.7g;	Cholesterol	80.4mg;