For the cake

• 1/2 c. unsalted butter, room temperature
• 1/2 c. sugar
• 2 eggs
• 3 T. whole milk
• 1 1/4 c. flour
• 1 t. baking powder
• 1 t. cinnamon
• Pinch kosher salt
• 3 Granny Smith apples, peeled and thinly sliced
• Powdered sugar for dusting
• Homemade or store bought custard, optional

For the streusel topping

• 1 pkg. Effie's Oatcakes, crushed into a coarse crumb
• 1/2 c. flour
• 1/2 c. sugar
• 6 T. cold, unsalted butter, cut into cubes

Prepare the streusel topping:

Combine 1 cup of Oatcake crumbs, the flour, sugar and butter in a small bowl. Use a fork to mix them together until the topping looks like wet sand. Set aside. 

Make the cake:

Preheat the oven to 350F and grease a 9-inch springform pan.

In a standing mixer, cream the butter and sugar together. Beat in the eggs, one a time, until fully mixed in. 

In a separate bowl whisk the flour, baking powder, cinnamon and salt.

Using a spatula, fold the dry ingredients into the butter mixture. Add the milk and gently stir until just combined. Do not overmix.

Pour the batter into the pan. Layer the apple slices over the batter. Sprinkle the streusel over the apples.

Bake for 50-60 minutes, until the top of the cake is golden and a toothpick inserted into the middle of the cake comes out clean.

Let the cake cool slightly before releasing from the pan.

Dust with powdered sugar.

Serve warm or at room temperature, with or without custard.