(slightly adapted from "Heissgeliebtes Backen" by Annemarie Wildeisen and Florina Manz)
2 heaped tablespoons dried cranberries (in the original recipe, it was raisins)
4 middle-sized apples
juice of one lemon
200g soft butter
1 sachet vanilla sugar
150g ground hazelnuts (or ground almonds)
1 sachet baking powder
2 tablespoons rolled oats (the original recipe said slivered almonds)
Preheat the oven to 200°C. Line a 24cm diameter springform pan with parchment paper and grease with butter.
Soak the raisins in a little water. Peel the apples and brush with lemon juice immediately.
In a bowl, beat butter and sugar with an electric hand mixer until pale and fluffy. Add one egg after the other and beat for about 2 minutes after each addition.
In a seprate bowl, combine flour, ground hazelnuts and baking powder (I added a little cinnamon). Add to the butter-egg-sugar mixture and beat well. Fill the dough into your prepared tin.
Cut the apples in half, remove the core and cut into quarters. Arrange the apple slices on your dough. Press them into the dough lightly (really only a bit). Drain the cranberries, spread on top together with the rolled oats. Sprinkle with a little cinnamon and sugar.
Bake the cake on the bottom-shelf of the oven for about 50 minutes. Since it tends to turn too brown, cover with aluminium foil after about 30 minutes. Take out of the oven, let cool in the tin for some time before releasing it from it and letting it cool completely.