Apple Cream Crumb Cake
(Submitted by Linda Roth )
1 package (10.75 ounce) frozen pound cake, thawed
1 package (8 ounce) cream cheese, softened
1/3 cup sugar
2/3 cup sour cream
1 egg 1 teaspoon vanilla
3 medium Granny Smith apples

Crumb Topping:
1/2 cup all-purpose flour
1/2 cup walnuts, chopped
1/4 cup packed brown sugar
1/4 cup butter or margarine, melted

Preheat oven to 375'. Cut pound cake into 16 slices using serrated knife. Cover bottom of 9 x 13 baking pan with cake slices. In 2 quart bowl combine cream cheese and sugar. Whisk in sour cream, egg and vanilla until well blended using 10" Whisk; spread evenly over cake slices. Peel, core and slice apples. Cut slices crosswise in half; layer apples evenly over cream cheese mixture. In 1 quart bowl, mix crumb topping ingredients until crumbly; sprinkle evenly over apples. Bake 35-40 minutes or until apples are tender and crumb topping is golden. Serve warm.