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Source: Very Best Baking by Nestle

Toll House Crumbcake
This sour cream crumbcake is topped with a mixture of brown sugar, butter, nuts and mini chocolate chips. A special treat for morning, noon or night.
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Serves: 12
Prep Time: 10 minutes
Cook Time: 25 minutes
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Topping:
1 tablespoon all-purpose flour
1/3 cup packed brown sugar
2 tablespoons butter or margarine
1/2 cup nuts, chopped
1 package NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Mini Morsels
Cake:
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream




PREHEAT oven to 350° F. Grease 9-inch baking pan.

FOR TOPPING:

COMBINE flour, brown sugar and butter in small bowl with pastry blender or two knives until crumbly. Stir in nuts and 1/2 cup morsels.

FOR CAKE:

COMBINE flour, baking powder, baking soda and salt in small bowl. Beat 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 25 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.






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