Yes apples again but, this one is like the best of apple crumble and custard combined into one glorious cake – simply brilliant! This recipe is from the Australian Women’s Weekly, May 2013 edition.
This cake was a great surprise. The custard infuses into the cake and gives it an amazing silky texture and the crumble top gives you the sweet crunch with a hint of coconut. It is amazing served straight from the oven (well after the 10 minute cooling time) with a big dollop of double cream. I did cheat with this recipe. I was too lazy to brave the cold and buy more apples from the corner store so I used tin apples. It in no way affected the quality of the cake – well as far as I could tell.
I also discovered that any leftovers will freeze very well just make sure you thaw it out slowly before eating – don’t give it a quick nuke in the microwave as it destroys the texture of the cake. I do have to reveal that I did want a slice of it for breakfast this morning when I awoke – is that wrong?
Apple Custard Crumble Cake from Australian Women’s Weekly
- 3 large pink lady apples, peeled, cored, sliced thinly (or 1 tin of apples and skip step 2 in the method)
- 1/4 cup (62ml) water
- 2 eggs
- 1 cup (220g) caster sugar
- 150g butter, softened
- 1 3/4 cups (260g) self-raising flour
- 2 tablespoon custard powder
- 2/3 cup (180ml) milk
- ¾ cup (110g) plain flour
- ¾ cup (165g) brown sugar
- ¾ cup (75g) shredded coconut
- 100g butter, softened
- Preheat oven to 170oC/150 oC fan forced. Grease and line a 23cm round springform pan.
- Lightly stew the apples by placing them in a saucepan with water, cover and simmer over low heat for about 10 minutes, or until just tender. Drain excess liquid, cool to room temperature.
- Crumble Top Place all ingredients into a food processor and process until the mixture resembles coarse breadcrumbs. Remove from processor and set aside in a bowl.
- Put eggs and sugar into a food processor and process for 2 minutes until light and creamy (Note: I used a mixer and it worked just as well). Add the softened butter and process until just combined (approx. another 2 minutes).
- Add flour, custard powder and milk to the egg mixture and process until just combined.
- Pour the cake mix into the cake pan and spread out evenly. Place the stewed (or tin) apples on top, making sure to cover all the cake mix. Sprinkle the crumble over the apple.
- Bake for approximately 1 hour or until a skewer comes out clean. Stand cake for 10 minutes before removing from the pan.
Tips: This is suitable to freeze (especially if you don’t want to share).