Ingredients
For the Crumb Topping:
  • 3/4 cup all-purpose flour
  • 1/2 cup raw sugar (or brown sugar)
  • 1 1/2 teaspoons ground cinnamon
  • 6 tablespoons cold unsalted butter, cubed
  • 1/2 cup sliced almonds (or other roughly chopped nuts)

    For the Apples:

  • 2 large apples, thinly sliced
  • 1 cup brown sugar
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 2 teaspoons cinnamon
  • juice of 1 orange
  • 1/4 teaspoon kosher salt

    For the Cake:

  • 1 cup granulated sugar
  • 1 vanilla bean
  • zest of 1 orange
  • 2 eggs, room temperature
  • 2 cups all-purpose flour
  • 2 heaping teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/4 cup whole milk
Instructions
For the Crumb Topping:
  1. In a large bowl, combine the 3/4 cup all-purpose flour, 1/2 cup sugar, and 1 1/2 teaspoons cinnamon. Add in the butter, and using your hands or a pastry cutter, cut the butter into the flour mixture until coarse crumbs form. Add in the almonds and mix to combine. Cover and place in the fridge until ready to use.
For the Apples:
  1. Slice the apples very thinly – you can peel them, or not (I didn’t). Combine with 1 cup of brown sugar, 4 tablespoons of melted (and cooled) butter, cinnamon, orange juice, and salt. Toss to combine, and set aside.
For the Cake:
  1. Preheat your oven to 350 degrees F. In the bowl of a mixer, combine the sugar, scraped vanilla bean, and orange zest. Use your fingers to rub the vanilla and orange zest into the sugar, until it is a pale orange and the vanilla is well combined. Add in the eggs, one at a time, until combined.
  2. In another bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the egg mixture, alternating with the milk, starting with the flour and ending with the flour. Scrape the sides of the bowl if needed, and do not overmix.
  3. Grease and line a 10-inch springform pan. If you have parchment paper, cut out a circle and line the bottom of the pan with it, then grease it, otherwise just butter the pan very well. Pour the cake batter into the bottom of the pan, then arrange the apple slices over the top in a circular pattern. You may have leftover apples – these will keep well in the fridge for up to 2 days and make a great topping for yogurt or pancakes! Sprinkle the crumb mixture on top and pat down lightly.
  4. Place the cake in the oven and bake for 1 hour and 15 minutes or so, until golden and set. Place on a cooling rack and allow to cool completely before removing from the pan, slicing, and serving. This cake will keep well at room temperature in an airtight container for up to 3 days.