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1
Heat oven to 350.
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2
Mix one cup cereal, one-half cup pecans, brown sugar and cinnamon in large bowl for pecan mixture;set aside.
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3
Mix remaining one-half cup cereal and one-third cup flour in medium bowl.
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4
Cut in 1/4 cup of the butter until mixture resembles coarse crumbs.
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5
Stir in 3/4 cup of the pecan mixture to form streusel crumb mixture.
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6
Set both mixtures aside.
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7
Toss apple slices with lemon juice;set aside.
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8
Mix One and three-quarters cups flour,baking powder and baking soda and salt in medium bowl.
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9
Beat remaining 1/2 cup butter,granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
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10
Add eggs, one at a time, beating well after each addition.
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11
Add flour mixture alternately with sour cream until blended;beating on low speed.
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12
Microwave the caramels and half and half in small microwavable bowl on HIGH for one to two minutes or until caramels are melted.
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13
Stir;set aside.
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14
Spread one half of the batter into a greased 9-ich springform pan;sprinkle with reserved pecan mixture.
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15
Layer apple slices on top of that and then drizzle with one-quarter cup of the caramel sauce.
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16
Gently spread on top of that the remaining batter.
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17
Top with reserved streusel crumb mixture.
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18
Bake for ten minutes at 350 degrees.
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19
Sprinkle with remaining one half cup pecans.
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20
Bake 45 minutes at 350 degrees or until cake tester inserted in the center comes out clean.
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21
Drizzle with remaining caramel sauce.
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22
Cool for one hour.
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23
Remove from pan.
