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.

Toll House Crumbcake

Topping:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
2 tablespoons butter or margarine, softened
1/2 cup chopped nuts
1 (12-ounce) package or 2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided use

Cake:
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 butter or margarine, softened
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream

1. Preheat oven to 350°F (175°C). Grease 9-inch baking pan.
2. 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.
3. 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.
4. Bake 25 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

Makes 12 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.