From the San Francisco Chronicle Cookbook
Instead of apples, try using any not too juicy fruit, such as
pears, pineapple, papaya, mango, blackberries or raspberries.
Crumb Topping
½ C light brown sugar
½ C unbleached all purpose flour
½ tsp cinnamon
4 Tbles chilled butter
¼ C finely chopped walnuts (optional)
Cake
1 C butter, at room temperature
2 C sugar
6 eggs
Grated zest of 2 lemons
4 C unbleached all purpose flour
2 tsps baking powder
2 tsps baking soda
½ tsp salt
2 C sour cream
2 C diced granny smith and/or Fuji apples (1 inch dice) (peeled if
desired)
To make the topping: Combine the sugar, flour and cinnamon in
a small bowl. Using a pastry blender, cut in the butter until the
texture is coarse. Stir in the walnuts, if desired. Set aside.
To make the cake: Preheat the oven to 350 degrees. Grease a 10
inch angel food cake pan.
Put the butter in a large bowl and beat with an electric mixer
until soft and creamy. Add the sugar and beat until light in color and
fluffy. Beat in the eggs, 1 at a time. Add the lemon zest and beat
again.
Combine the flour, baking powder, baking soda and slat in a
mixing bowl. Stir to mix. Add the flour mixture to the butter mixture,
alternately with the sour cream. Beat until smooth.
Spoon half of the batter into the prepared pan. Spread the
apples evenly over the batter, then spoon the remaining batter over
the apples, spreading it evenly.
Sprinkle the topping evenly over the batter. Bake for 1 hour
and 15 minutes, or until a cake tester comes out clean when inserted
to the center of the cake. Let the cake cool on a rack for 45 minutes before removing it
from the pan… Serves 8 to 10