Apple Cream Crumb Cake

1 (10.75 ounce) frozen pound cake, thawed
8 ounces cream cheese, softened
1/3 cup granulated sugar
2/3 cup sour cream
1 egg
1 teaspoon vanilla extract
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

Heat oven to 375 degrees F.

Cut pound cake into 16 slices using serrated knife. Cover bottom of 9 x 13-inch baking pan with cake slices.

In 2-quart bowl combine cream cheese and sugar. Whisk in sour cream, egg and vanilla extract until well blended; 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.