Optional: 1 Greening or Granny SMith apple, peeled cored, sliced 1/4" thick (1 heaping cup of slices), and sprinkled with 2 teaspoons fresh lemon juice. OR 1 heaping cup frozen peaches , thawed on paper towels and sliced 1/4" thick while still partially frozen.
One 9" springform pan, greased, bottom lined with prchment or wax paper, the greased again.
Preheat oven to 350?.
In a food processor fitted with the metal blade, pulse the sugars, nuts and cinnamon until the nuts are coarsley chopped. Reserve 3/4 cup to use as a filling. To the remaining add the flour, butter, and vanilla and pulse briefly to form a coarse, crumbly mixture for the topping.
In a medium bowl lightly combine the yolk, about ? of the sour cream and vanilla.
In a large mixinig bowl combine the dry ingredients and mix on low speed for 30 sec to blend. Add the butter an dremaining sour cream. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high if using a hand mixer) and beat for 1 ? minutes to aerate and develop the cake''s structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 sec after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
Reserve about 1/3 of the batter and scrape the remaining into the prepared pan. Smooth the surgace. Sprinkle with teh streusel fillng and top with fruit if desired. Drop the reserved batter in large blobs over topping and spread evenly. Sprinkle with the streusal topping and bake 55 to 65 min or until a wire cake tested inserted in the center comes out clean and the cake springs back when pressed lightly in the center. (Move aside a small patch of the strusel before testing). The cake should start to shrink from the sides of the pan only after removal from the oven. COver Loosely with buttered fil after 45 min to revent overbrowning.
Let cake cool in the pan for 10 min. The cake will have a level top/ Loosen the sides with a small metal spatula and remove the sides of the springform pan. Cool completely before wrapping airtight. If you wish to remove the bottom of the pan, slide a cardboard round at least 9" in diameter between the parchment and the bottom when the cake is completely cool.
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|Serving Size: 1 Serving (510g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 2460 (73%)|
|Amt Per Serving||% DV|
|Total Fat 273.3g||364 %|
|Saturated Fat 162.1g||810 %|
|Monounsaturated Fat 73.9g|
|Polyunsanturated Fat 18.1g|
|Cholesterol 1487.7mg||458 %|
|Sodium 183.1mg||6 %|
|Potassium 420.9mg||11 %|
|Total Carbohydrate 211.4g||62 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 207.2g|
|Protein 29.7g||42 %|
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Calories per serving: 3370
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