How to make French Apple Custard Cake
Ingredients:
Cake
Lightly butter a 22cm (9 inch) cake tin and line base with baking paper
1/2 cup plain (all purpose) flour
1/2 cup caster sugar
1 tablespoon baking powder
1/8 teaspoon fine salt
2 teaspoons vanilla extract
2 large eggs, beaten lightly
1/3 cup full cream milk
2 tablespoons vegetable oil
4 large apples (about 1 kg / 2 pounds) cored, peeled and cut into thin slices – see notes
icing sugar to dust – optional
Topping
1/3 cup caster sugar
1 large egg, beaten lightly
3 tablespoons butter, melted
Instructions
Cake
Preheat oven to 200c (400f) bake not fan
In a large bowl combine the flour, sugar, baking powder and salt
Add the vanilla, eggs, oil and milk and mix till well combined
Add the apple slices and using your hands mix the apple with the batter so as to coat each individual slice of apple
Pour into the prepared pan and bake on the centre shelf for 30 minutes – pop a timer on
Topping
In a small bowl combine the egg, sugar and butter and stir to blend then set aside
When the 30 minutes for the cake is up, remove cake from oven
Pour topping mix over the cake and spread the topping evenly over the apples
Return to oven for 20 minutes until some of the apple slices are tinged golden
Remove cake from oven onto a wire rack
Run a knife around the sides of the pan and allow to cool
Turn cake out onto a plate and then turn onto an airing rack so the top of the cake is once again upright
Cool
Dust with icing sugar
Serve at room temperature
Enjoy!
Notes
We used Granny Smith apples fresh from the orchard of our friend Carol. You can use whatever apples you like, but some apples contain more moisture than others, so the cooking time won’t be a constant.
Slice apples as thin as possible