This is a really moist and totally deliscious cake. It doesn't have the brown sugar bottom that you spoke of but it reaaly is an exceptional recipe!
- Streusel Topping and Filling
- 1/3 c. Light brown sugar packed firmly
- 2 T. granulated sugar
- 1 c. Walnuts or pecans
- 1 1/2 tsp. cinnamon
- 1/2 c. unsifted cake flour (I used regular flour because I am unable to find cake flour in Colorado)
- 4 T. softened unsalted butter
- 1/2 tsp. Vanilla
- 4 large egg yolks
- 2/3 c. Sour cream
- 1 1/2 tsp vannilla
- 2 c. sifted cake flour
- 1 c. Sugar
- 1/2 tsp. Baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 12 T unsalted butter
In food processor with metal blade pulse the sugars, nuts, and cinnamon until nuts are coursely chopped. Reserve 3/4 cup for the filling. To the remaining add flour butter and vanilla, pulse breifly to make a course crumbly mixture for the topping.
In medium bowl lightly combine the yolks, about 1/4 cup of the sour cream and the vannilla.
In a large mixing bowl combine dry ingredients and miw on low speed for30 seconds to blend. Add butter and remaining sourcream. Mix on low speed until the dry ingr. are moistened. Increase to high speed to aerate the batter and develope cakes structure. Scrape down sides. Gradually add the egg mixture in 3 batches beating for 20 secs. after each addition. Scrape down the sides.
Reserve about 1/3 of the batter and scrape the remaining into a 9" springform pan greased and the bottom lined with parchment or waxed paper, then greased and floured again.
Smooth the surface and sprinkle with streusel filling and if desired top with apple or peach slices. Drop the reserved batter inblobs over the fruit and spread evenly.Sprinkle with the steusel topping and bake 55-65 minutes or until a wire tester comes out clean.
Let cool in pan on rack 10 minutes. You can store it in an airtight container 2 days room temp., 5 days refridgerated, or 2 months frozen.
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Source: The Cake Bible, Rose Levy Beranbaum
Submitted By: Lynn Wright
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