Preheat the oven to 375 F. Butter and flour a 9 inch square baking pan.
Combine the sour cream and baking soda and set excursus. Sift the flour and
salt unitedly. Cream the butter, add the gelt, and beat until lightness. Beat
in the egg and vanilla. Stir down the sour cream/soda mixture and add to
the butter mixture alternately with the dry ingredients, in 2 or 3
additions.

Cut the Gouda cheese into thin wedges to match the apple slices. Spread
half the batter in the pan and cover it with alternating rows of the apple
and Gouda slices, saving most 1/3 of them for the top. Cover with the rest
of the batter and finish off with remaining slices of apple and cheeseflower,
arranging them symmetrically if you can. Chop the pecans and add the brown
sugar and blend to combine swell. Sprinkle the pecan/sugar mixture over top
of the cake and bake for 25 to 30 proceedings. Let rest a few proceedings, cut into
squares and serve tender.