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1
Peel apples, leaving stems intact.
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2
Combine 6 cups water, 2 cups sugar and cinnamon in a saucepan large enough to hold apples in a single layer. Stir on high heat, without boiling, until sugar dissolves. Bring to a boil. Add apples; cover apples with a round of parchment paper and a heatproof plate to keep apples submerged in syrup. Return to a boil. Reduce heat to low; cover and simmer 8 mins or until apples are tender. Remove apples from pan with a slotted spoon. Cool 10 mins.
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3
Preheat the oven to 325u00b0F. Insert bottom of 10-inch springform pan upside down in pan to make cake easier to remove. Grease closed pan. Line bottom with parchment paper.
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4
Beat butter, remaining 1 cup sugar and vanilla extract in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Mix ground almonds and sifted flour. Stir into batter alternately with buttermilk, in 2 batches. Spread in prepared pan.
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5
Place apples, evenly spaced, around outside edge of pan, pushing apples down to the bottom of pan.
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6
Bake for 30 mins. Meanwhile, for the cinnamon crunch topping, mix all ingredients in medium bowl. Refrigerate 15 mins.
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7
Crumble topping over cake; bake further 45 mins. Cool in pan 15 mins.
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8
Meanwhile, for the cinnamon anglaise, bring cream, milk and cinnamon to a boil in a medium saucepan. Remove from heat. Cover and let stand 20 mins. Whisk egg yolks and sugar in a medium bowl until creamy. Gradually whisk in warm milk mixture. Return mixture to pan. Stir on medium-high heat, without boiling, until mixture thickens and coats the back of a spoon. Strain into a medium bowl. Discard cinnamon stick.
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9
Serve warm cake with cinnamon anglaise.
