Toll House Crumbcake

This is another chocolate cake recipe in my collection. In my house, it can never go wrong with a chocolate recipe. As long as there is chocolate, Arkensen and Nanzaro will gobble up whatever I make even though they might not look nice.

This crumbcake is very chocolaty and nutty — and sweet. It’s great for an afternoon tea break.



  • 1/3 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 2 tablespoons butter or margarine, softened
  • 1/2 cup chopped nuts
  • 2 cups (12 oz package) semi-sweet chocolate chips, divided
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream


Click on the link below for the instructions.


Preheat the oven to 350F. Grease a 13 x 9 inch baking pan.

_MG_7411_edited-1For the topping, combine brown sugar, 1 tablespoon flour and 2 tablespoons butter in a small bowl. With a pastry blender or two knives, cut mixture until crumbly.
_MG_7412_edited-1Stir in the nuts and 1/2 cup chocolate chips.
_MG_7410_edited-1For the cake, combine flour, baking powder, baking soda and salt in a medium bowl.
_MG_7414_edited-1Beat the granulated sugar, butter and vanilla extract in a large mixer bowl until creamy.
_MG_7415_edited-1Add eggs one at a time, beating well after each addition.
_MG_7417_edited-1Gradually add flour mixture alternate with sour cream.
_MG_7420_edited-1Nanzaro is a great helper in the kitchen. He loves to help me cook.
_MG_7421_edited-1Fold in the remaining chocolate chips.
_MG_7422_edited-1Spread the batter into the prepared baking pan.
_MG_7423_edited-1Sprinkle with the topping, evenly.
_MG_7424_edited-1Bake in the preheated oven for 25 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack.

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