Toll House Crumb Cake II

Ingredients

• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup butter, softened
• 1/2 cup light brown sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking pan.
2. In a medium bowl, cream together 1/2 cup butter and sugars until light and fluffy. Beat in egg and 1 teaspoon vanilla extract.
3. In a small bowl, combine the flour, baking soda and salt. Gradually add to the creamed mixture. Stir in walnuts and chocolate chips.
4. Spread batter into the prepared pan. Bake for 15 minutes.
5. In a small bowl, cream together 1/4 cup butter, brown sugar, flour, cinnamon, and salt. Add milk and 1/2 teaspoon vanilla extract; mix until crumbly.
6. Sprinkle crumb topping over cake. Bake for an additional 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Cool before cutting into squares.

Interesting Facts

• The original Toll House cookie recipe was invented by Ruth Wakefield in the 1930s.
• Toll House Crumb Cake is a classic American dessert.
• This cake has a crunchy and sweet streusel topping that adds texture and flavor.