Ingredients
For the topping/filling:
- ⅓ cup packed light brown sugar
- 2 Tbsp sugar
- 1 cup walnuts or pecans
- 1½ tsp cinnamon
- ½ cups cake flour
- 4 Tbsp cold unsalted butter, cut into pieces
- ½ tsp vanilla
For the cake:
- 4 large egg yolks
- 1 cup sour cream
- 1½ tsp vanilla
- 2 cups cake flour
- 1 cup sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 12 Tbsp unsalted butter, room temperature
- 1 apple, peeled, cored and sliced into ¼” thick wedges and tossed with 2 tsp lemon juice
Instructions
- Pre-heat oven to 350°F. Line the bottom of a 9” springform pan with parchment paper – grease and flour the sides and bottom.
- Make the topping/filling: In a food processor combine both sugars, walnuts and cinnamon. Pulse till nuts are coarsely chopped. Remove ¼ cup and put aside (for the filling). Add the flour, butter and vanilla and pulse briefly till mixture is crumbly. Set aside (this will be the topping).
- Make the cake: In a medium bowl lightly whisk the yolks, ¼ cup of the sour cream and vanilla. Combine the dry ingredients in a mixer bowl and beat on low speed for 30 seconds. Add the butter and remaining ¾ cup of sour cream. Mix on low speed till dry ingredients are moistened, and increase speed to medium – beat for 2 minutes. Scrape down the sides. Add the egg mixture in 3 batches, beating for 20 seconds after each addition. Scrape down the sides.
- Pour ⅔ of the batter into your prepared pan, using a small angled spatula to smooth the surface. Sprinkle with the reserved filling and top with the sliced apples. Use a spoon to dollop the remaining batter over the top and gently smooth. Sprinkle with the reserved topping.
- Bake for 55 to 65 minutes, or till a cake tester comes out clean. Cool cake in pan on a rack for 10 minutes. Loosen the sides of the pan with your small metal spatula and remove. Cool completely before wrapping.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday