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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;

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