1. Preheat the oven to 180°C (350°F). Lightly grease a 20cm (8-inch) springform tin or round baking tin with loose bottom* and set aside.

2. Start with the streusels – add flour, sugar, butter, and vanilla extract to a bowl and rub everything between your fingers until different-sized streusels form. Place in the fridge until needed. Peel the apples, core them and cut into thin slices – drizzle with a bit of lemon juice, so the apples don’t get brown. If you work quickly, you don’t really need it. Set aside.

3. In a large bowl, mix both sugars and the butter until light and fluffy. Add the eggs separately and mix well after each addition. Add the vanilla extract and mix in. Combine flour, baking powder, cinnamon, and salt. Add together with the milk to the large bowl and mix until just combined. Add the sliced apples and fold in.

4. Pour the batter into the prepared baking tin, smooth out the top and sprinkle with the streusels and some sliced almonds (optional). Bake the cake for about 44-50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool down on a wire rack.