Apple Cake with Custard
Sauce: A Delectable Dessert Delight
Indulge in the delightful aroma of freshly baked apple cake, a comforting treat
that captures the essence of fall. This recipe combines tender slices of apples
with warm spices, creating a dessert that's perfect for any occasion. Whether
you're hosting a cozy gathering with loved ones or simply craving a sweet
indulgence, this apple cake with custard sauce is sure to satisfy your
cravings. Join us as we guide you through the steps to create this delicious
dessert, featuring a choice of Stayman Winesap or Honeycrisp apples for that
perfect balance of sweetness and tartness.
Ingredients - Cake:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon each - ground ginger,
nutmeg & allspice
3/4 cup unsalted butter, cold, diced
into small pieces
1 cup + 2 tablespoons sugar, divided
5 apples - thinly sliced &
quartered (Click
Here for Apples)
(this time of year You could use
McIntosh, Cortland, or Ginger Gold apples)
3/4 cup milk
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Ingredients - Custard
Sauce:
1 1/2 cups whole milk
1 pinch salt
6 large egg yolks
1/2 cup granulated sugar
1 1/2 teaspoon vanilla extract
For the cake:
1. Preheat oven to 375 degrees
2. Butter & flour a 9-inch
springform pan
3. In a very large mixing bowl
whisk together flour, baking powder, salt, ginger, nutmeg and allspice for 20
seconds
4. Add butter pieces and rub
into mixture using fingertips until it resembles fine crumbs
5. Stir in 1 cup sugar
6. Add apples to flour mixture
and toss well to evenly coat, while working to separate any apples that may be
stuck together.
7. In a separate mixing bowl,
whisk together milk, eggs and vanilla until well combined
8. Pour milk mixture over
apple/flour mixture and toss until combined (batter will be slightly lumpy but
that's fine, just don't over-mix)
9. Pour batter into prepared
baking dish and spread into an even layer
10. In a small bowl stir
together remaining 2 Tbsp sugar plus 1/2 tsp cinnamon, & sprinkle evenly
over cake
11. Bake in preheated oven 45 -
50 minutes until toothpick inserted into center comes out clean
12. Cool about 5 minutes on a
wire rack then remove ring from springform pan and allow cake to cool to
desired temperature
13. Serve with warm custard
sauce drizzled on top
For the custard sauce:
1. Heat milk with a pinch of
salt over medium heat, and bring just to a light boil
2. Meanwhile, add egg yolks and
sugar to a medium mixing bowl and whisk vigorously until pale and fluffy, about
2 - 3 minutes (alternately you can do this with an electric hand mixer on high
speed for about 30 seconds)
3. Reduce burner to medium-low
heat, then while whisking egg yolk mixture, slowly pour in 1/2 cup hot milk
mixture
4. While whisking milk in
saucepan, slowly pour egg yolk mixture into saucepan
5. Cook mixture, whisking
constantly, until thickened and mixture coats the back of a wooden spoon, about
3 - 4 minutes (be careful not to over-heat it, if you cook it too long or don't
whisk well the eggs will curdle)
6. Immediately pour into a glass
container, stir in vanilla and whisk about 20 seconds to cool slightly, then
cover with plastic wrap pressing against the surface to prevent a skin from
forming 7. Serve warm over cake. Store in refrigerator in an airtight
container.
Choice of Apples: When
selecting apples for this recipe, consider the following options:
- Stayman or Winesap: Late in the season, these apples are ideal for
baking, offering a balance of tartness and sweetness that pairs
beautifully with the warm spices in the cake.
- Honeycrisp: Known for its exceptional crisp texture, Honeycrisp
apples add a unique crunch to the cake, even when baked. If you prefer a
firmer texture in your desserts, Honeycrisp is an excellent choice.
· Note:
Apples later on in the season fresh off the tree, Stayman or Winesap are great
apples for baking. Honeycrisp has a tendency to keep its crisp
texture even when baked in a pie.