Title: Sour Cream Apple Crumb Kuchen
Categories: Cake German
Yield: 1 Servings

1	c	Walnuts
1/2	c	Brown sugar, packed
2	tb	All-purpose flour
1	ts	Cinnamon
2	tb	Unsalted butter, cut in tiny
		Pieces
		For The Filling
3	c	Granny Smith apple, peeled
		And chopped
1	tb	Sugar
1	ts	Cinnamon
1	ts	Lemon juice
		For the Cake
3/4	c	Sour cream
1/4	c	Milk
2 3/4	c	All-purpose flour
1	ts	Baking powder
1	ts	Baking powder
3/4	ts	Salt
1	c	Unsalted butter at room
		Temperature
1	c	Sugar
3/4	c	Brown sugar, packed
3	lg	Eggs
1	ts	Lemon juice
1	ts	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:

previous

next