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STREUSEL TOPPING AND FILLING-------------------.
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Combine the sugars, nuts, and cinnamon together.
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Reserve 3/4 cup to use as a filling.
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To the remainder add the flour, butter, and vanilla; mix well until it forms a coarse, crumbly mixture for the streusel topping.
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BATTER-------------------.
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Preheat oven to 350u00b0F.
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Prepare a 9-inch springform pan, greased, bottom lined with parchment or wax paper, and then greased again and floured; set aside.
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In a medium bowl, lightly combine the yolks, about 1/4 of the sour cream, and vanilla.
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In a large mixing bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend.
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Add the butter and remaining sour cream.
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Mix on low speed until the dry ingredients are moistened.
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Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure.
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Scrape down the sides.
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Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
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Scrape down the sides.
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Reserve about 1/3 of the batter and scrape the remainder into the prepared 9-inch springform pan.
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Smooth the surface, preferably with a small angled spatula.
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Sprinkle with the streusel filling*.
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Drop the reserved batter in large blobs over the streusel filling and spread evenly with a spatula.
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Sprinkle with streusel topping.
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Bake 55 to 65 minutes or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center.
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(Move aside a small patch of streusel before testing.) The cake should start to shrink from the sides of the pan only after removal from the oven.
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Cover loosely with buttered foil after 45 minutes to prevent over browning.
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Let the cake cool in the pan on a rack for 10 minutes.
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The cake will have a level top.
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Loosen the sides with a small metal spatula and remove the sides of the springform pan.
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Cool completely before wrapping airtight.
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If you wish to remove the bottom of the pan, slide a cardboard round at least 9 inches in diameter between the parchment and the bottom when the cake is completely cool.
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*Optional: 1 heaping cup of sliced 1/4-inch thick Granny Smith Apples sprinkled with 2 teaspoons lemon juice OR 1 heaping cup of frozen peaches, thawed on paper towels and slice 1/4 inch thick while still partially frozen.
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Either of these fruits may be placed on top of the streusel filling prior to dropping the reserved batter in large blobs.
