This recipe is easy to make. I used sugar-free shortbread cookie for the crumb topping and Splenda in place of the sugar. I didn't have vanilla sugar so I used powdered vanilla mixed with Splenda. The dough is very thick and a little tricky to spread out in the pan. It keeps wanting to pull away from the edges. I did add a little milk to the dough. I used a 9-inch spring-form pan and the batter made about a 1-inch layer. I put the apples all the way dwn to the bottom of the batter and the tops of the apples still stood out over the batter. The batter did cook up to the topsof the apples though. The cake has a dense texture, but the flavors are very good. Made for November 2011 Aus/NZ Swap.