Preheat the oven to 350 F. Grease 8 inch springform pan and line the bottom with parchment paper, set aside.

To make cinnamon streusel crumb, first in a bowl, whisk together dry ingredients. Then add melted butter and vanilla and stir until the mixture is evenly moist, set aside, too.

To make the cake in a large bowl, cream together 4 tablespoon butter with ½ cup sugar until light and fluffy, then add egg and beat well. Finally, add vanilla and sour cream and beat again.

In another bowl, stir together 1 cup flour, baking soda, salt, and baking powder and add to the butter mixture, stir until just combined.

Spread half the batter at the bottom of the pan (it will be a very thin layer). Spread the apple chunks evenly over the batter, then sprinkle about 1 cup of the cinnamon streusel crumbs over the apples. Spread the remaining batter over the crumbs and on top spread the rest of the cinnamon streusel.

Bake 35-40 minutes or until a tester inserted in the center comes out clean.

Before removing the ring of springform pan run a thin knife around the cake.

To make the glaze, whisk together powdered sugar with apple cider and drizzle over the cake.