Apple and Custard Cake
- Replies 8
This is one of those special cakes that when served to your guests, it will certainly impress 
Prep time 20 minutes
Cooking time 1 hour n 15 minutes
Serves 12
Ingredients
185g butter
2/3 cup caster sugar
1 teaspoon vanilla essence or extract
3 eggs
1 cup self-raising flour
1/2 cup plain flour
1/3 cup milk
1 red Apple, quartered, cored and thinly sliced
1 tablespoon raw sugar
Extra 1/2 teaspoon raw sugar, to serve
CUSTARD
2 tablespoons Custard powder
1/4 cup caster sugar
1 cup milk
1 teaspoon vanilla extract
Method
1. Make custard, combine custard powder and sugar in a saucepan over medium heat. Gradually stir in milk until smooth.
Cook, stirring ,for 3 to 4 minutes or until mixture boils and thickens. Remove from heat. Stir in vanilla . Cover surface with gladwrap to prevent skin forming.cool
2. Preheat oven to 180 °C / 160°C fan-forced.
Grease a 7cm deep , 20 cm round cake pan. Line base and sides with baking paper.
3. Using an electric mixer, beat butter, caster sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flours over mixture. Fold through until just combined. Add milk fold until just combined.
4 Fold half the mixture into prepared pan. Whisk cooled Custard until smooth. Leaving a 2cm border around edge, spread Custard over Cake mixture. Dollop small spoonfuls of remaining cake mixture over Custard. Carefully spread to completely cover Custard.
Smooth surface. Arrange Apple slices slightly overlapping on top of batter. Brush with melted butter. Sprinkle with raw sugar.
5. Bake in preheated oven for 1 hour and 10 minutes or until a skewer comes out clean. Stand in pan for 10 minutes. Turn topside up into a wire rack. Serve warm or at room temperature Sprinkle with extra raw sugar
Recipe and image source: Taste.
Prep time 20 minutes
Cooking time 1 hour n 15 minutes
Serves 12
Ingredients
185g butter
2/3 cup caster sugar
1 teaspoon vanilla essence or extract
3 eggs
1 cup self-raising flour
1/2 cup plain flour
1/3 cup milk
1 red Apple, quartered, cored and thinly sliced
1 tablespoon raw sugar
Extra 1/2 teaspoon raw sugar, to serve
CUSTARD
2 tablespoons Custard powder
1/4 cup caster sugar
1 cup milk
1 teaspoon vanilla extract
Method
1. Make custard, combine custard powder and sugar in a saucepan over medium heat. Gradually stir in milk until smooth.
Cook, stirring ,for 3 to 4 minutes or until mixture boils and thickens. Remove from heat. Stir in vanilla . Cover surface with gladwrap to prevent skin forming.cool
2. Preheat oven to 180 °C / 160°C fan-forced.
Grease a 7cm deep , 20 cm round cake pan. Line base and sides with baking paper.
3. Using an electric mixer, beat butter, caster sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flours over mixture. Fold through until just combined. Add milk fold until just combined.
4 Fold half the mixture into prepared pan. Whisk cooled Custard until smooth. Leaving a 2cm border around edge, spread Custard over Cake mixture. Dollop small spoonfuls of remaining cake mixture over Custard. Carefully spread to completely cover Custard.
Smooth surface. Arrange Apple slices slightly overlapping on top of batter. Brush with melted butter. Sprinkle with raw sugar.
5. Bake in preheated oven for 1 hour and 10 minutes or until a skewer comes out clean. Stand in pan for 10 minutes. Turn topside up into a wire rack. Serve warm or at room temperature Sprinkle with extra raw sugar
Recipe and image source: Taste.
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