For the crumble, put all the ingredients in a bowl and crumble them with your hands, put them in a cool place.
Peel and quarter the apples and remove the core. Then cut into small cubes and marinate with sugar, cinnamon and lemon. If you like, you can also mix in raisins.
For the dough, stir the butter, sugar and vanilla for 5 minutes until frothy. Gradually stir in the eggs until each egg is properly mixed in. Add the milk and then briefly stir in the flour mixed with baking powder.
Preheat the oven to 180 ° C - upper / lower heat. Grease and crumble a 28 springform pan.
Pour the dough into the springform pan and smooth it out a little. Spread the apples on top and sprinkle with the sprinkles.
Bake the cake for approx. 40 minutes ... don't forget to try your chopsticks.
Let the cake cool slightly in the tin and then place it on a wire rack with a cake saver so that it can cool down completely.
Place the cooled cake on a cake plate and serve with powdered sugar. A dollop of cream goes well with it.
Tip 9: if you have a nut allergy - like my mom - take almond flakes and roast them in the oven. I have to do everything with almonds as I always give them cakes.