Categories: Breakfast

Ingredients

• Streusel Topping and Filling:
• 1/3 cup light brown sugar
• 2 tbsp sugar
• 1 cup chopped pecans or walnuts
• 1 1/2 tsp ground cinnamon
• 1/2 cup unsifted cake flour
• 1/4 cup unsalted butter, softened
• 1/2 vanilla extract
• Cake:
• 4 egg yolks
• 2/3 cup sour cream
• 1 1/2 tsp vanilla extract
• 2 cups sifted cake flour
• 1 cup sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 1 large Granny Smith apple, peeled, cored, sliced 1/4 inch thick
• 2 tsp fresh lemon juice, sprinkled over apple slices

Directions

1. Preheat oven to 350; grease (with butter) and lightly flour a 9-inch springform pan.

2. Streusel Topping and Filling: Place sugars, nuts and cinnamon in a bowl; mix well. Reserve 3/4 cup for filling. Add flour, butter and vanilla to remaining sugar mixture, blending well until the topping forms a coarse, crumbly texture.

3. Cake: Combine yolks, 1/4 of the sour cream and vanilla. Set egg mixture aside. Mix together dry ingredients in large bowl. Add butter and remaining sour cream. Mix well. Gradually add egg mixture in 3 batches, beating well after each addition. Reserve 1/3 of the batter. Spread remaining batter into prepared pan. Sprinkle with Streusel Filling. Top with apple slices. Drop remaining batter over fruit. Sprinkle with the Streusel Topping.

4. Bake until toothpick inserted in center comes out clean, 55-65 minutes. Remove from oven; cool on wire rack.

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