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The ingredients:
CAKE:
1 cup butter, softened
1-1/2 cups sugar
1 container (16-oz.) sour cream (2 cups)
2 tsp. vanilla extract
4 large eggs
1 Tbs. baking powder
2 tsp. baking soda
2-1/2 cups flour (I used white whole wheat flour)
4-5 medium apples (Gala, Granny Smith, or Golden Delicious)
STREUSEL:
1 cup walnuts or pecans, chopped
1/4 cup brown sugar
1 tsp. ground cinnamon
2/3 cup flour
4 Tbs. butter
1 cup butter, softened
1-1/2 cups sugar
1 container (16-oz.) sour cream (2 cups)
2 tsp. vanilla extract
4 large eggs
1 Tbs. baking powder
2 tsp. baking soda
2-1/2 cups flour (I used white whole wheat flour)
4-5 medium apples (Gala, Granny Smith, or Golden Delicious)
STREUSEL:
1 cup walnuts or pecans, chopped
1/4 cup brown sugar
1 tsp. ground cinnamon
2/3 cup flour
4 Tbs. butter
DIRECTIONS: Prepare streusel topping by combining in a medium size bowl the chopped walnuts or pecans, brown sugar, cinnamon, 2/3 cup flour, and 4 tablespoons butter until mixture forms large pieces. Next peel, core, halve, and thinly slice apples, then toss apples with 2 tablespoons white sugar. Preheat oven to 350 degrees. Grease 14x10-inch roasting pan.
In a large bowl, with mixer at medium speed, beat 1 cup butter with 1-1/2 cups sugar until light and fluffy. Add sour cream, baking powder, baking soda, vanilla, eggs, and 2-1/2 cups flour. Beat mixture at low speed until blended, occasionally scraping bowl. Increase speed to medium; beat 1 minute. Spread batter in pan to corners. Arrange apple slices on top to edge of pan (it took me 4-1/2 apples to cover).
Crumble streusel topping over apple layer.
Bake 45-50 minutes, until cake pulls away from sides of pan. Cool in pan on wire rack 10 minutes. Serve warm or cool.
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