Preheat the oven to 375ºF.

Line a 9-inch round spring-form pan with parchment paper and spray with non-stick cooking spray.

In the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until light and fluffy. Add the milk and applesauce and mix on low speed until combined.

In a medium bowl, sift together the flour, Fructevia, baking powder and salt. Slowly add into the stand mixer on low speed until fully combined.

Meanwhile toss the apples, cinnamon and nutmeg together in a large bowl.

Pour ⅔ of the batter into the prepared spring-form pan. Arrange half of the apple on top in a thin layer. Scoop out ½ cup of the batter and set aside. Pour the remaining batter on top of the apples and then layer with another thin layer of apples.

Use the ½ cup of batter to drop dollops on top of the apples.

In a medium bowl add the cold butter, brown sugar and cinnamon. Use a fork or a pastry blender to mix together until it resembles coarse crumbs. Drop over the cake.

Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.