SOUR CREAM APPLE CRUMB KUCHEN

SOUR CREAM APPLE CRUMB KUCHEN image

Yield 16 servings

Number Of Ingredients 23

1 cup walnuts (about 3 1/4 oz.)
1/2 C. (packed) golden brown sugar
2 T. unbleached all purpose flour
1 t. ground cinnamon
2 T. (1/4 stick) unsalted butter, cut into pieces
Filling:
3 cups coarsely chopped peeled Granny Smith apples (about 15 oz.)
1 T. sugar
1 t, ground cinnamon
Cake:
3/4 C. sour cream
1/4 C. milk
2 3/4 C. unbleached all purpose flour
1 t. baking powder
1 t. baking soda
3/4 t. salt
1 C. (2 sticks) unsalted butter, room temperature
1 C. sugar
3/4 C. (packed) golden brown sugar
3 large eggs
2 t. grated lemon peel
1 t. vanilla extract
1 t. lemon extract

Steps:

For Topping: Blend walnuts, brown sugar, flour and cinnamon in processor until nuts are finely chopped. Add butter and cut in using on/off turns just until clumps begin to form. (can be made 1 day ahead. Cover and chill.) For Filling: Mix apples, sugar and cinnamon in medium bowl. For Cake: Preheat oven to 350 degrees F. Butter 13X9X2-inch glass baking dish. Whisk sour cream and milk in small bowl to blend. Sift flour, baking powder, baking soda and salt into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until creamy. Add eggs 1 at a time , beating after each addition. Mix in lemon peel and vanilla and lemon extracts. Beat in dry ingredients alternately with sour cream mixture in 3 additions each, mixing just until smooth. Spread half of batter in prepared pan. Spoon filling atop 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, about 45 minutes. Cool in pan on rack at least 2 hours. Cut into squares.