I used Honeycrisp apples in this recipe, because that is what I had on hand, and they worked great. Feel free to experiment or use your favorite baking apple, if you prefer.
I like to dice my apples into chunks that are about 1 cm cubes. This makes them small enough to distribute evenly and cook through, but leaves them large enough for nice sized chunks of apple in the cake.
I used dark brown sugar in this recipe, because I generally prefer the richer taste and caramel flavor of dark brown sugar. Feel free to substitute light brown sugar if you prefer.
If you don't have a food processor to make the struesel, you can mix the flour, sugar, cinnamon, and almonds in a medium bowl. Cut the chilled butter into the mixture using a pastry cutter until mixture resembles coarse meal.
This cake is perfectly awesome eaten out-of-hand as a snack bar, but equally great warmed up and served a la mode with some vanilla ice cream!