Dutch Apple Cake with Pecan Streusel Topping

6 medium apples
4 tbsp (60 ml) plum jam

Streusel topping:
1/2 cup (80 gm) brown sugar
1/2 cup (64 gm) all purpose flour
1/2 cup (125 ml) butter
1/2 cup (60 gm) lightly crushed pecan pieces

Batter:
4 tbsp (60 ml) butter
1½ cups (165 gm) white sugar
1 large egg
1¼ cups (312 ml) milk
2 cups (256 gm) all purpose flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
1/4 tsp nutmeg

Line a 10¼" (26 cm) spring form pan with parchment paper so that the sides extend 2" (5 cm) above the rim of the pan.
Preheat oven to 350°F or 180°C.
Peel, core and slice the apples, placing them in a bowl with the jam and mixing to coat and prevent browning.
Prepare streusel topping by cutting the butter into the flour and stirring in the brown sugar and pecan pieces. Set aside.
Cream together the butter and white sugar.
Beat in the egg, followed by the milk.
Sift the flour, baking powder salt and nutmeg together and gradually mix into the liquid ingredients.
Spread the batter into the prepared springform pan, followed by the apples as a layer. Top with the streusel mixture.
Bake for at least 60 minutes until a wooden pick shows sponge layer to be firm and baked.