Apple Walnut Sour Cream Cake

1 9-inch cake, serves 12

For the Topping

• 1 cup coarsely chopped walnuts
• 1/3 cup packed brown sugar
• 1 teaspoon cinnamon
• 1/4 cup butter
• 1/3 cup all-purpose flour

For the Cake

• 2 medium apples, peeled and sliced thinly
• 1 3/4 cups flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 8 ounce carton sour cream

Directions

Preheat the oven to 350 degrees F. Grease a 9-inch springform pan. Combine the 1 cup nuts, brown sugar and cinnamon. Cut the 1/4 cup butter into the 1/3 cup flour until crumbly. You can use your fingers to do this. Then add 3/4 cup of the nut mixture to the crumbs to make the topping. Set aside the rest of the nut mixture.

In a medium bowl combine the flour, baking powder, baking soda and salt. In the bowl of your mixer beat the butter to soften. Add the sugar and the vanilla, beating to combine. Add the eggs, one at a time, beating well after each addition. Add the flour mixture and the sour cream alternately, beginning and ending with the flour mixture. Beat on low, just to combine.

Spread two thirds of the batter in your prepared pan. Sprinkle the reserved nut mixture over the batter and top with the sliced apples. Spread the remaining batter on top of the apples and then sprinkle on the topping mixture.

Bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan, then remove the side of the pan to completely cool. Cool at least one hour.

Each serving of this cake has 396 calories.