French Apple Custard Cake

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