Ingredients:

Streusel:
1 1/2 cups	Packed light brown sugar
3/4 cups	All-purpose flour
1/2 cup	Butter, chilled and diced
2 tsp	Ground Cinnamon
1 cup	Chopped Walnuts
Cake:
1 1/2 cup	Cake flour
1 3/4 cup	All-purpose flour
1 1/2 tsp	Baking powder
3/4 tsp	Baking soda
1/2 tsp	Salt
1 1/2 Cup	Sugar
3/4 cup	Butter (room temp)
3 ea	Eggs (room temp)
1 1/2 cup	Sour cream
2 ea	Apples, diced

Directions:

Preheat oven to 350 degrees F.
Spray a 9″ or 10” Bundt/tube pan with cooking spray.

Make Streusel: In a medium bowl combine brown sugar, 3/4 cup all-purpose flour, and cinnamon. Cut in cold butter with a fork until crumbly, stir in walnuts. Set aside.

Dry ingredients: In another bowl, sift together cake flour, 1 3/4 cup all-purpose flour, baking powder, baking soda and salt. Set aside.

Wet ingredients: With paddle attachment on the mixer, beat together sugar and butter on medium speed until light and fluffy, about 5 minutes. Add eggs, one at a time till combined. Add vanilla, and sour cream mix well.

With the mixer on low speed, add in flour mixture.

Fold in apples with a rubber spatula.

Pour half the batter into prepared pan.

Sprinkle a cup of streusel mixture over the batter.

Add remaining batter and sprinkle with the remaining streusel mixture.

Bake for 60 to 70 minutes, baking time may vary depending on your oven and the size of pan.

Let cool for 30 minutes, then remove from pan and place on a rack to continue cooling.