*  Exported from  MasterCook  *

                      Sour Cream Apple Crumb Kuchen

Recipe By     :
Serving Size  : 16   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Topping:
   1      c             Walnuts
     1/2  c             Brown sugar -- packed
   2      tb            Flour
   1      ts            Cinnamon
   2      tb            Unsalted butter -- cut into pieces
                        Filling:
   3      c             Granny Smith apples -- peeled, coarsely chopped
   1      tb            Sugar
   1      ts            Cinnamon
                        Cake:
     3/4  c             Sour cream
     1/4  c             Milk
   2 3/4  c             Flour
   1      ts            Baking powder
   1      ts            Baking soda
     3/4  ts            Salt
   1      c             Unsalted butter -- room temperature
   1      c             Sugar
     3/4  c             Brown sugar -- packed
   3      lg            Eggs
   2      ts            Lemon zest -- grated
   1      ts            Vanilla
   1      ts            Lemon extract

Topping:

Blend walnuts, brown sugar, flour, and cinnamon in a processor until
nuts are finely chopped. Add butter and cut in using the on/off
button, just until clumps begin to form. (Can be made one day ahead.
Cover and chill.)

Filling:

Mix apples, sugar, and cinnamon in a medium bowl.

Cake:

Preheat oven to 350°F. Butter a 13x9x2" glass baking dish. Whisk sour
cream and milk together in a small bowl to blend. Sift flour, baking
powder, baking soda, and salt into a medium bowl. Using an electric
mixer, beat butter and both sugars in a large bowl until creamy. Add
eggs, one at a time, beating after each addition. Mix in lemon peel,
vanilla, and lemon extract. Beat in dry ingredients alternately with
sour cream mixture in 3 additions each, mixing just until smooth.

Spread half of the batter in prepared pan. Spoon filling on top of
batter. Spread remaining batter over filling. Sprinkle with topping.
Bake cake until tester inserted into center comes out clean, covering
top loosely with foil if browning too quickly, for about 45 minutes.
Cool in pan on rack for at least 2 hours. Cut into squares.


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