Custard-Filled Apple Cake Recipe


I have a sweet tooth. I admit it. My Instagram account is a testament to sugar and coffee. But in actuality, I don't like overly sweet foods. Case in point is a slab of caramel-filled chocolate I recently purchased from Aldi that tasted like five different sugars were battling it out to be king. I almost threw up, it was that sickly sweet.

No, my love affair with sugar is far more tender. Sweetness has to compliment something. As it's winter here in Australia and I'm back in the kitchen, I've been steering myself toward warmer recipes. Puddings are looking increasingly appealing, as are soups and baked custards and pies. There's also this penchant for custard that I've developed. Custard profiteroles, custard with fruit salad, baked custard tarts. Our fruit bowl was overflowing with apples so I went looking for recipe in which to use them and instead of settling for the good old apple crumble, I fell in love with the idea of a custard cake that had actual custard inside it.

I'm a one bowl person. I have an almost six month old baby swinging off me most of the day so I limit myself to simple, quick recipes (that can, preferably, be mixed with only one hand). The great thing about this cake is that it's ready once it comes out from the oven – no icing, no accompaniments. It's all baked in together and ready to eat warm!
You can use a thinly sliced raw apple like the recipe recommends or, if you have the time and will, you can used stewed apples in their place. Personally, I found the stewed apples give the cake a bit of a kick but it's awesome both ways anyway.

Recipe adapted from Food to Love.

Custard-Filled Apple Cake 




For the custard filling:

2 tbsp custard powder
1/4 cup caster sugar
1 cup milk
2 tsps vanilla essence
20g butter, softened

For the cake:

200g melted butter
3/4 cup brown sugar
3 eggs
2 cups self-raising flour
1/2 cup buttermilk

For the topping:

2 apples, thinly sliced (OR 2 apples peeled, sliced and stewed in 4 tbsps water and 1 tsp sugar until soft)
3 tsps caster sugar
cinnamon sugar, to dust
25g melted butter
1) Combine custard powder, sugar and milk in a small saucepan on low heat and whisk until smooth and thick. Whisk in the vanilla and butter until combined. Remove from heat, cover surface with cling wrap to prevent a skin from forming and cool in the fridge.
2) Preheat oven to 200oC. Line the base of a 22cm springform tin with baking paper and grease the sides with butter. Beat melted butter and sugar together until combined. Then beat in the eggs, one at a time until mixture is light and fluffy.
3) Stir in half of the self0raising flour, then the buttermilk and then the remaining self-raising flour. Spoon half of the mixture into the prepared tray,
4) Remove custard from the fridge and discard the plastic wrap. Spoon the custard over the cake mixture, then gently smooth the remaining cake mixture on top.
5) Layer apple slices along the top of the cake, starting from the outside in. Sprinkle the caster sugar over the apples, then dust with icing sugar, Brush the apples with the melted butter and place in the oven too cook for an hour, or until a skewer inserted into the centre no longer carries any wet crumbs.
6) Once cooked, remove from the oven and allow to cool on the bench until slightly warm to the touch. Remove from the tin and serve warm.



Follow The Coffee Devotee