Sour Cream Apple Crumb Kuchen
cakes
1 cup walnuts
1/2 cup brown sugar, packed
2 tablespoon all-purpose flour
1 teaspoon cinnamon
2 tablespoon unsalted butter, cut in tiny
1 pieces
1 for the filling
3 cup granny smith apple, peeled
1 and chopped
1 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon lemon juice
1 for the cake
3/4 cup sour cream
1/4 cup milk
2 3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking powder
3/4 teaspoon salt
1 cup unsalted butter at room
1 temperature
1 cup sugar
3/4 cup brown sugar, packed
3 large eggs
1 teaspoon lemon juice
1 teaspoon vanilla extract
For Topping
Blend walnuts, brown sugar, flour, cinnamon in processor until nuts are finely chopped. Add butter and cut in using on/off turns until climps begin to form. (Can be made 1 day ahead) Cover and chill.
For Filling
Mix apples, sugar, cinnamon, and lemon juice in a bowl.
For Cake
Preheat oven to 350 degrees F. Butter 12 x 9 x 2 inch galss baking dish. In a small bowl, whisk sour cream and milk to blend. In a medium bowl, sift flour, baking powder, baking soda, and salt. In a lrge bowl, beat butter and both sugars until creamy. Add eggs, one at a time, beating after each addition. Mix in lemon juice and vanilla extract. Beat in dry ingredients alternately with sour cream mixture in 3 additions each, mixing jut until smooth.
Spread half of batter in prepared pan. Spoon apple filling on top of batter. Spread remaining batter over filling. Sprinkle with topping.
Bake cake until tester inserted into center comes out clean (45 minutes). If the top starts browning too quickly, cover with foil. Cool pan on rack at least 2 hours.
From: mekl@ix.netcom.com (Dirk Merkel) For the topping:
Yield: 1 servings