*  Exported from  MasterCook  *
                       Sour Cream Apple Crumb Kuchen
 Recipe By     :
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           walnuts
      1/2  cup           brown sugar -- packed
    2      tablespoons   flour
    1      teaspoon      cinnamon
    2      tablespoons   unsalted butter -- cut into pieces
    3      cups          Granny Smith apples, peeled, -- coarsely chopped
    1      tablespoon    sugar
    1      teaspoon      cinnamon
      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
 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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