German Apple Cake

3/4 cup all-purpose flour, for topping
1/3 cup packed light brown sugar, for topping
2 tsp ground cinnamon, for topping
6 tbsp butter, cut into pieces, for topping
2 Granny Smith apples
12 tbsp butter, at room temperature
3/4 cup packed light brown sugar
grated zest of 1 lemon
3 large eggs
1 1/4 cups all-purpose flour
1 1/4 tsp salt
3 tbsp whole milk

1 To make the topping, mix the flour, sugar, and cinnamon in a bowl. Add the butter and rub it in. Shape into a thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
2 Preheat the oven to 375°F (190°C). Butter an 8in (20cm) springform pan and line the bottom with wax paper. Peel and core the apples, and cut them into wedges.
3 Beat the butter, sugar, and lemon zest together until pale and creamy. Beat the eggs, one at a time, into the butter mixture. Sift the flour, baking powder, and salt together. Add to the bowl, along with the milk, and mix until smooth.
4 Spread half of the batter into the pan. Top with half of the apples. Repeat. Grate the streusel over the apples.
5 Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let stand on a wire rack for 10 minutes. Remove the sides of the pan and cool. Serve warm or cold.

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