Moist apple cake with almond and cinnamon crumble

Ingredients for 1 servings:

• 100 g butter
• 100 g brown sugar
• 1 packet of vanilla sugar
• 2 eggs
• 1 pinch of salt
• 4 drops of flavoring (lemon) or one tbsp lemon juice
• 150 g flour (wholemeal)
• 50 g starch flour
• 2 tsp baking powder
• 4 tbsp milk or water
• 1 kg apples
• 100 g flour (wholemeal) for the crumble
• 50 g ground almonds for the crumble
• 75 g brown sugar, for the crumble
• 100 g butter for the crumble
• Cinnamon as desired
• possibly powdered sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel half of the apples and make applesauce. Cream the butter until fluffy and gradually add the sugar, vanilla sugar, eggs, flour, cornstarch, baking powder, lemon flavoring or juice, and a pinch of salt. Add enough milk so that the batter falls heavily from a spoon. Pour the batter into a 26 cm springform pan and smooth it out (e.g., using a tablespoon repeatedly dipped in water). Peel the other half of the apples and cut them into eighths or slices. Arrange them in a wreath shape on the batter, leaving about a 1 cm border free. If desired, arrange the apples in two layers. Spread the applesauce over the batter so that it can soak into the holes between the apple slices. Sprinkle cinnamon over everything. Gently toast the ground almonds in a dry pan until lightly browned and pleasantly fragrant. Be careful, the almonds can burn very quickly! Knead the almonds with the remaining crumble ingredients, adding more cinnamon if desired. Spread the crumble evenly over the apples, right up to the edges of the pan. For a sweeter finish, sprinkle with brown sugar before baking or sift powdered sugar after baking. Preheat the oven to 195°C (375°F). Bake the cake at 175°C (350°F) to 195°C (375°F) for about 45 minutes, then let it cool in the oven for 10 minutes.