Apple Custard Cake
With the perfect mix of custardy top and tender interior, this apple custard cake is a sweet fall treat.
Thanksgiving Desserts | Apple Custard Cake
Photo Credit : Mark Fleming | Styling by Catrine KeltyWith the perfect mix of custardy top and tender interior, this apple custard cake is a sweet fall treat.
Pouring the custard over the cake partway through the baking process creates three distinct layers of cake, custardy cake, and custard—a trio of complementary textures.
Yield:
8 to 10 servingsFor the Cake
Ingredients
1 medium, firm sweet apple such as Honeycrisp, Pink Lady, or Baldwin, peeled, cored, and cut into 1/4-inch-thick wedges
1 tablespoon lemon juice
5 tablespoons unsalted butter, softened, plus more for pan
3/4 cup all-purpose flour, plus more for pan
3/4 cup whole wheat pastry flour (see note, below)
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/2 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
3/4 cup milk
Powdered sugar, for dusting
Instructions
Toss apple slices with lemon juice and set aside. Preheat oven to 350° and set a rack to the middle position. Use butter to grease a 9-inch springform pan, then sprinkle with flour. Shake the pan to coat with flour; discard any excess.
In a medium bowl, whisk together ¾ cup all-purpose flour, pastry flour, baking powder, and salt. Set aside.
In the bowl of a standing mixer (or in a large bowl with a handheld mixer), cream the 5 tablespoons of butter and sugar on high for 1 minute. Add the egg and vanilla and beat to combine. Then add a third of the flour mixture and stir to combine. Add half the milk and stir. Repeat with another third of the flour mixture, then the rest of the milk, then the remaining flour mixture. Pour the batter into the floured pan. Lay the apple slices over the top of the cake and set the pan on a baking sheet, then transfer to the oven for 25 minutes.
For the Custard
Ingredients
1 large egg plus 1 large egg yolk
1/2 cup heavy cream
3 tablespoons plus 2 teaspoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
Instructions
Meanwhile, make the custard: In a small bowl, whisk together the egg, egg yolk, cream, 3 tablespoons sugar, cornstarch, and vanilla. After 30 minutes, remove cake from oven, pour the custard over the top, and sprinkle with the remaining 2 teaspoons sugar. Return to oven and bake until the sides of the cake pull away from the pan and a tester inserted into the center of the cake comes out clean, 15 to 20 minutes more. Dust with powdered sugar, and serve.
