As I’ve said before, there is no bad time for chocolate. I like coffee cakes for breakfast, especially when I am hosting company. Once again, my mother has served this coffee cake for years. Perhaps that is why I like it so much?
Originally it was called Toll House Crumbcake (as found on the the Very Best Baking site). The recipe we use has ever so slightly different proportions of flour and sugar. Sometime, I will have to make them side by side to see if I notice the difference. For now, I’m going to stick with the recipe Mom has passed down to us.
This is our recipe for Toll House Coffee Cake or Chocolate Chip Coffee Cake.
For the cake…
1/2 cup margarine, softened
1 cup sugar
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 1/2 cups mini chocolate chip morsels
For the topping…
1 tablespoon flour
1/2 cup brown sugar
2 tablespoons margarine
1/2 cup mini chocolate chip morsels
1/2 cup chopped nuts (optional)
Stir together margarine, sugar and vanilla. Add in eggs, one at a time. Mix well.
Add in one cup flour, baking powder and baking soda. Stir in sour cream. Add the remaining cup of flour.
Stir in 1 1/2 cups chocolate chips. Spread in greased 9 by 13 pan.
Mix the crumb topping with your hands. Mix flour, brown sugar and margarine. Add in chocolate chips and chopped nuts. Sprinkle topping on cake.
Bake at 350 degrees for 30 to 40 minutes.
This coffee cake freezes well. It is nice to bake ahead of time, pull out of the freezer at night and have fresh coffee cake in the morning – especially when one is up late visiting with company!
You can make this coffee cake with or without nuts. When I was little, I didn’t care for the nuts on top, but it does keep the crumb topping from absorbing into the cake. I bake this coffee cake both ways – depending on if I have nuts on hand.