Apple Crumb Cake

Butter a 9"A or 10"A spring form pan.
Apples:
Do this first: combine the following ingredients and let macerate for at least an hour (overnight is good).
2 A1/2 C firm apples peeled, cored and sliced 1/8"A
3 T brandy
2 T lemon juice
1 T sugar
A1/4 t cinnamon
For the bottom layer and top crumb:
Process these ingredients in the food processor until they form a grainy mixture with small bits of butter throughout.
1 A1/2 C all purpose flour
A3/4 C ground blanched almonds (process until about the size of sand grains)
A3/4 C brown sugar
A1/2 C white sugar
A1/2 C cold butter in bits
4 T cold cream cheese
A1/2 t cinnamon
A1/4 t mace
A1/4 t allspice
1/8 t salt
Divide this mixture into halves. For the crumb topping, mix into one half:
1 C raisin granola (large chunks broken up)
Set aside.
Beat the following ingredients together and add to the other half of the flour mixture:
A1/2 C buttermilk or sour milk
1 large egg
A1/2 t baking soda
This creates a wet batter for the bottom layer of the cake.
Pour the wet bottom layer batter into the spring form pan. Arrange the apple slices and juice on top of the batter in a layer. Top with crumb mixture. Sprinkle with cinnamon, mace and sugar and dot liberally with butter.
Bake at 325 for 50-60 minutes.