There are 5 consecutive Mondays this month and I sorely needed some inspiration! I resorted to a classic American recipe: Toll House Bundt Cake. It's made with a cup of brown sugar, lots of chocolate chips, and it has a crunchy almond topping. If your heart can stand it, enjoy!
Toll House Bundt Cake
Nut Topping
1/4 cup butter, softened
2 tablespoons sugar
2/3 cup finely chopped nuts
Cake
2 1/4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup sour milk (1 tablespoon vinegar plus whole milk to equal 1 cup)
1 cup butter (16 tablespoons) softened
1 cup firmly packed brown sugar (sifted to get out the lumps)
1 tablespoon vanilla extract
4 large eggs
1 package (12 oz. or 1 1/2 cups) Nestlé Toll House semi-sweet chocolate mini-morsels
Preheat oven to 375 degrees F. Grease and flour 10 inch bundt cake pan.
To make the topping: combine all ingredients in a small bowl. Mix until crumbly. Spoon into the bottom of the prepared pan. Chill while you prepare the cake.
To make the cake:
Combine the flour, baking soda, salt and sugar in a large mixing bowl. Set aside. In a medium bowl, combine the eggs, vanilla, and sour milk beating lightly.
Beat the flour mixture on low speed for 30 seconds. Add the butter and half the egg mixture and beat on low speed until all the dry ingredients are moistened. Add the remaining egg mixture in two batches and beat until just combined on medium speed. Scrape down the sides. Fold in the chocolate chips by hand. Pour batter on top of the topping in the pan and smooth the top. Tap lightly on the counter to release any air bubbles.
Bake for 45-50 minutes until the cake top is golden brown and a cake tester inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes. Invert the cake and cool completely.
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