Get ready to transform your baking game with the most irresistible Toll House Crumb Cake that will have your family and friends begging for seconds! This classic American dessert combines the rich, buttery goodness of a traditional cake with a crunchy, nutty crumb topping that will make your taste buds dance with joy. Imagine cutting into a perfectly moist cake with a golden, cinnamon-walnut crust that literally melts in your mouth - this isn't just a recipe, it's a slice of pure comfort that will become your new go-to dessert for any occasion!
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 60 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup walnuts, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, using an electric mixer on medium speed. This should take approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract and sour cream until the mixture is smooth and well combined.
- In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can result in a tough cake.
- For the crumb topping, combine brown sugar, chopped walnuts, and cinnamon in a small bowl. Mix thoroughly to distribute the ingredients evenly.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the walnut-brown sugar crumb mixture over the top of the batter, covering the entire surface.
- Place the pan in the preheated oven and bake for 35-40 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15-20 minutes. This allows the cake to set and makes it easier to cut and serve.
- Cut into squares and serve warm or at room temperature. The cake can be stored in an airtight container at room temperature for up to 3 days.
Tips
- • Make sure your butter and eggs are at room temperature for the smoothest, most evenly mixed batter. • Don't overmix the batter - mix just until the ingredients are combined to keep the cake tender. • For an extra flavor boost, toast the walnuts before chopping them for the crumb topping. • Use a light-colored metal baking pan for most even baking and to prevent burning. • Check the cake a few minutes before the recommended baking time, as oven temperatures can vary. • Let the cake cool completely before storing to prevent condensation and maintain its perfect texture. • For a more decadent version, add a light dusting of powdered sugar on top or a drizzle of vanilla glaze.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 85mg
