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1
Heat oven to 350F.
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2
Combine 1 cup cereal, 1/2 cup nuts, brown sugar and cinnamon in large bowl.
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3
Mix 1/3 cup flour and remaining cereal in medium bowl; cut in 1/4 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
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4
Stir in 3/4 cup of the nut mixture for streusel topping.
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5
Mix 1-3/4 cups flour, baking powder, baking soda and salt in medium bowl.
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6
Beat remaining butter and granulated sugar in large bowl with mixer until light and fluffy.
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7
Blend in vanilla.
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8
Add eggs, 1 at a time, beating well after each addition.
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9
Beat in flour mixture alternately with sour cream.
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10
Toss apples with lemon juice.
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11
Microwave caramels and half-and-half in small microwaveable bowl on HIGH 1 to 2 min.
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12
or until caramels are completely melted and mixture is well blended, stirring after each minute.
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13
Pour half the cake batter into 9-inch springform pan sprayed with cooking spray; top with remaining nut mixture and apples.
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14
Drizzle with 1/4 cup caramel sauce; cover with remaining cake batter.
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15
Sprinkle with streusel topping.
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16
Bake 10 min.
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17
; sprinkle with remaining nuts.
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18
Bake 45 min.
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19
or until toothpick inserted in center comes out clean.
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20
Drizzle with remaining caramel sauce.
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21
Cool 1 hour.
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22
Run knife around rim of pan to loosen cake; cool before removing rim.
