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Sour Cream Apple Crumb Kuchen

1 cup walnuts
1/2 cup brown sugar, firmly packed
2 tablespoons flour
1 teaspoon cinnamon
2 tablespoons unsalted butter

3 cups Granny Smith apples, peeled, and 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, softened
1 cup sugar
3/4 cup brown sugar, firmly packed
3 large eggs
2 teaspoons grated lemon peel
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 at least 2 hours. Cut
into squares.


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