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
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Preheat oven to 350; grease (with butter) and lightly flour a 9-inch springform pan.
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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.
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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.
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Bake until toothpick inserted in center comes out clean, 55-65 minutes. Remove from oven; cool on wire rack.