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1. APPLE FILLING: Peel, core, and dice apples and put them into a bowl. Add the rest of the filling ingredients. Stir and set aside.
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2. CAKE: Preheat oven to 350u00b0F. Lightly butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
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3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.
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4. Spoon about half the batter into the prepared pan. Arrange the apples in a single layer on top of the batter; avoid placing any apples against the pan's edge, as they may stick or burn if not fully encased in batter. (You may not use all of the apples.) Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula.
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5. STREUSEL: Place all of the streusel ingredients (except butter) in a small bowl. Cut butter into the mixture until evenly moistened. Sprinkle streusel evenly over the top of the batter.
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6. Bake in the preheated oven until cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer pan to a wire rack and allow to cool completely before handling. Loosen the cake from the pan using an offset spatula or knife. Using two spatulas to lift the cake, transfer to a cake platter.
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7. GLAZE: Stir together confectioners sugar and milk until smooth. Spoon glaze over the cake, letting it drip down sides. Let cake sit until glaze is set, about 5 minutes, before serving. Cake can be kept at room temperature, covered, for up to 4 days.
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Side Note: I made this recipe with equal parts wheat flour to all-purpose flour and loved it. I'm always sneaking wheat flour in where I can.
