Sour Cream Apple Crumb Kuchen
Source of Recipe
Internet
List of Ingredients
Topping
1 cup walnuts
1/2 cup brown sugar -- packed
2 tablespoons flour
1 teaspoon cinnamon
2 tablespoons unsalted butter -- cut into pieces
Filling
3 cups Granny Smith apples, peeled, -- coarsely chopped
1 tablespoon sugar
1 teaspoon cinnamon
Cake
3/4 cup sour cream
1/4 cup milk
2 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, brought to room temp.
1 cup sugar
3/4 cup brown sugar -- packed
3 large eggs
2 teaspoons lemon peel -- grated
1 teaspoon vanilla
1 teaspoon lemon extract
Recipe
For 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.)
For filling: Mix apples, sugar and cinnamon in a medium bowl.
For cake: Prehat oven to 350. Butter a 13" x 9" x 2" 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
atleast 2 hours. Cut into squares.
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