Toll House Crumbcake
Delight in the perfect fusion of cozy flavors and crumbly goodness with this Toll House Crumbcake recipe! This rich and tender cake is layered with the irresistible sweetness of semi-sweet chocolate chips and topped with a buttery cinnamon crumble that adds a satisfying texture to every bite. With just 20 minutes of prep time and ingredients like brown sugar, vanilla extract, and a hint of ground cinnamon, this crumb cake brings comforting, homemade warmth to your table. Ideal for breakfast, brunch, or an indulgent snack, this easy-to-make treat is finished with a dusting of powdered sugar for an elegant touch. Whether you're serving a crowd or indulging solo, this Toll House Crumbcake is your go-to recipe for a classic dessert with a twist. Perfect for chocolate fans and crumb topping enthusiasts alike!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 0.75 cup unsalted butter, softened
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup milk
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup semi-sweet chocolate chips
- 1 teaspoon ground cinnamon
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan and set aside.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and light brown sugar.
Add the softened butter to the dry ingredients and mix until the mixture forms coarse crumbs. Reserve 1 cup of the crumb mixture for the topping.
To the remaining crumb mixture, add the baking powder and salt. Mix briefly to combine.
In a separate bowl, whisk together the milk, vanilla extract, and eggs until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms.
Fold in the semi-sweet chocolate chips, ensuring they are evenly dispersed throughout the batter.
Pour the batter into the prepared baking pan and spread evenly.
Take the reserved crumb mixture and mix it with the ground cinnamon. Sprinkle this mixture evenly over the batter in the pan.
Bake the crumbcake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 20 minutes before slicing.
Dust with powdered sugar, if desired, and serve. Enjoy your Toll House Crumbcake!
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 51.8 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 103 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
