“Chocolate is a gift of love to yourself.” -Sonja Blumenthal
Chocolate chips, walnuts, and brown sugar crumbled atop a moist, decadent cake – pairs well with a comfy chair on a porch and a really good cup of coffee! This is also a wonderful choice for a house warming gift, especially when its wrapped beautifully in a decorative cake box.
When you “need to bring something” treat for dinner parties or holiday get-togethers…homemade desserts are thoughtful and always remembered (especially when you take a small extra effort to present them well).
QUICK TIP: It’s always better to use a Rectangular Straight-Sided Cake Pan to bake this in – for the easy ability to cut the entire cake into more uniform pieces.
Purchase Baking Gear For This Recipe On Amazon
Toll House® Chocolate Walnut Crumb Cake Recipe
Ingredients
For The Crumb Topping:
- 1/3 cup brown sugar
- 1 tablespoon flour
- 2 tablespoon softened
- 1/2 c chopped walnuts
- 2 cups Toll House® Chocolate Chips
For The Cake
- 3/4 white sugar
- 1 stick of butter, softened
- 1 tsp vanilla extract
- 3 large eggs
- 1 c sour cream
- 1-3/4 c flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
Instructions
Preheat oven to 350°
Grease 13x9-inch pan.
For the topping:
- Combine brown sugar, flour and butter in a small bowl with you fingers until crumbly.
- Stir in chopped walnuts and 1/2 cup of chocolate chips. Set aside.
For the cake:
- Whisk flour, baking powder, baking soda and salt in a small bowl. Set aside.
- In a bowl with a standard mixer, blend white sugar, butter, and vanilla. Add eggs, one at a time until incorporated.
- Slowly add 1/3 of flour mixture, then sour cream, 1/3 flour mixture, sour cream (repeat until well blended).
- Gently fold in remaining chocolate chips.
- Spread evening onto prepared pan.
- Finally, sprinkle crumb topping evenly over the top of cake.
- Bake for 25- 30 minutes, or until toothpick comes out clean in center.
- Cool completely before cutting into squares.
Notes
Tips: Use a rectangular straight-sided 13x9 cake pan (with no tapered / slightly rounded corners) for smooth cake edges, and no wasted cake because the edges don't need to be trimmed off. Placing a sheet of parchment paper (cut to size) on the bottle of the 13x9 pan helps keep the cake from sticking. Use cupcake liners for a pretty presentation.
