1. Heat oven to 350F. Line a 13×9 x 2-in. baking pan with nonstick foil, letting foil extend 2 in. above ends of pan.

2. Topping: Mix flour, cracker crumbs and sugar in a medium bowl. Add butter and rub in with fingertips until large crumbs form.

3. Cake: In a large bowl with mixer on low speed, beat butter, sugar, vanilla, cinnamon, baking powder, baking soda and salt 3 minutes or until creamy. Beat in eggs 1 at a time until blended. With mixer on low speed, add flour alternately with sour cream, beginning and ending with flour and beating just until smooth.

4. Spoon ½ into prepared pan; spread evenly. Cover with ½ the apples, the remaining batter, then remaining apples. Crumble topping over apples.

5. Bake 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Holding foil ends, lift cake from pan to rack to cool. Dust with confectioners'; sugar. Cut in squares with a serrated knife and serve warm, or cool before cutting.

Planning Tip: Wrap airtight in pan and store at room temperature up to 3 days, or remove from pan, wrap and freeze up to 2 months.

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