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1
Preheat the oven to 350F.
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2
Lightly butter a 9 x 13 x 2-inch baking pan and line the bottom with parchment paper.
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3
Butter the parchment paper.
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4
Make the topping: Stir together the walnuts, brown sugar, cinnamon, and salt in a medium mixing bowl.
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5
Work in the butter with your fingertips until the mixture is crumbly and moist.
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6
Set aside.
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7
Make the cake: Combine the flour, baking powder, baking soda, and salt in a large bowl and set aside.
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8
Using a mixer set on medium speed, cream the butter in a large mixing bowl for 2 to 3 minutes, or until pale and light.
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9
Gradually add the sugar, beating well and occasionally scraping down the sides of the bowl.
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10
Beat in the eggs, one at a time, beating well after each addition.
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11
Beat in the sour cream and vanilla.
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12
Add the flour mixture and beat just until incorporated, with no streaks of flour remaining.
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13
Fold in the apples and walnuts.
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14
Pour the batter into the prepared baking pan.
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15
Sprinkle the topping evenly over the cake.
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16
Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
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17
Remove the cake from the oven and cool in the pan for 10 minutes before cutting the cake into squares to serve.
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18
The best apples for baking arent necessarily the best for eating raw.
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19
Northern Spies are ideal for a pie, cake, or cobbler since they hold their shape during baking and make for a juicy filling.
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20
Pippins, with their firm texture and nice tart flavor, are excellent in pies and cakes.
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21
Apples to avoid for baking include MacIntosh, Macouns, and Red Delicious.
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22
And though Rome Beauties are wonderful baked, theyre not so flavorful in a pie.
