Adapted from: Sue Moran
Serves: 10
Prep time: 45 minutes
Rest time: 60 minutes
Cook time: 1 hour and 15 minutes
Ingredients:
I should preface most of these recipes with this: "I took one bite and I thought 'oh my goodness, this is amazing, I have to share this with everyone'".
Custard sauce
375 ml (1.5 cups) whole milk
6 large egg yolks
76 g (6 tbsp) sugar
1.5 tsp vanilla
375 ml (1.5 cups) whole milk
6 large egg yolks
76 g (6 tbsp) sugar
1.5 tsp vanilla
Streusel topping
85 g (6 tbsp) unsalted butter, cold and in small chunks
100 g (1/2 cup) sugar
96 g (3/4 cup) all-purpose flour
25 g (1/4 cup) old fashioned rolled oats
85 g (6 tbsp) unsalted butter, cold and in small chunks
100 g (1/2 cup) sugar
96 g (3/4 cup) all-purpose flour
25 g (1/4 cup) old fashioned rolled oats
Cake
113 g (1/2 cup) unsalted butter, room temperature
100 g (1/2 cup) sugar
2 large eggs
150 g (1.5 cups) all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1/8 tsp salt
45 ml (3 tbsp) whole milk or cream
442 g (~3 whole) Granny Smith or crisp-like apples, thinly sliced
113 g (1/2 cup) unsalted butter, room temperature
100 g (1/2 cup) sugar
2 large eggs
150 g (1.5 cups) all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1/8 tsp salt
45 ml (3 tbsp) whole milk or cream
442 g (~3 whole) Granny Smith or crisp-like apples, thinly sliced
This is one of those recipes. First of all, it is literally a recipe for success--apples and cinnamons with a sugar-butter-oat topping? Right?! Second, the custard is not too sweet, so it pairs so beautifully as a cold creamy concoction with a warm, crispy apple-cinnamon cake. Yeah. I know. It is really that good.
Eat it for breakfast, dessert, or afternoon tea. I have done all of those... within a 24 hour period. So I know it works. A bit of labour and possibly learning the new skill of custard-making will pay off immensely. And if you're fretting about custard, it's okay. Sometimes mine ends up lumpy even after strained. It is what it is and we learn (and eat it anyway).
Have at it!
Ingredients:
Ingredients:
Custard sauce
375 ml (1.5 cups) whole milk
6 large egg yolks
76 g (6 tbsp) sugar
1.5 tsp vanilla
375 ml (1.5 cups) whole milk
6 large egg yolks
76 g (6 tbsp) sugar
1.5 tsp vanilla
Streusel topping
85 g (6 tbsp) unsalted butter, cold and in small chunks
100 g (1/2 cup) sugar
96 g (3/4 cup) all-purpose flour
25 g (1/4 cup) old fashioned rolled oats
85 g (6 tbsp) unsalted butter, cold and in small chunks
100 g (1/2 cup) sugar
96 g (3/4 cup) all-purpose flour
25 g (1/4 cup) old fashioned rolled oats
Cake
113 g (1/2 cup) unsalted butter, room temperature
100 g (1/2 cup) sugar
2 large eggs
150 g (1.5 cups) all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1/8 tsp salt
45 ml (3 tbsp) whole milk or cream
442 g (~3 whole) Granny Smith or crisp-like apples, thinly sliced
113 g (1/2 cup) unsalted butter, room temperature
100 g (1/2 cup) sugar
2 large eggs
150 g (1.5 cups) all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1/8 tsp salt
45 ml (3 tbsp) whole milk or cream
442 g (~3 whole) Granny Smith or crisp-like apples, thinly sliced
Directions:
1. In a medium pot, bring milk to a simmer on medium heat.
2. Meanwhile, whisk the yolks and sugar until mixed well.
3. Once the milk is simmering, slowly drizzle a little of the hot milk into the egg-sugar mix, whisking continuously.
4. Whilst whisking continuously, drizzle a little more milk into the eggs and sugar.
5. Transfer all of the egg-sugar-milk mixture back into the pot, whisking continuously.
6. Continue stirring, using a rubber or silicone spatula to periodically scrape down the sides and bottom of the pot. Take the custard off the heat once it is velvety and just thickened, but not puddling-like—cooking too long leads to curdling.
7. Stir in vanilla into the custard and pour it through a sieve (to catch any lumps) into a heatproof bowl.
8. Cover the custard with plastic cling (directly on the top layer of custard) to prevent a skin from forming. Place this in the fridge to cool until it has set and is fit for serving (at least one hour).
Topping
9. Blend small butter chunks, sugar, flour, and oats until the mixture resembles a coarse crumbly texture. Place in the fridge.
Cake
10. Grease an 8” or 9” springform pan and preheat the oven to 177 C / 350 F.
11. In a large bowl, cream the butter and sugar until light and fluffy, then beat in eggs one at a time.
12. In a small bowl, mix together the flour, baking powder, cinnamon, and salt.
13. Fold the dry ingredients and milk into the wet ingredients.
14. Carefully pour or spoon the batter into the pan and smooth out, add layers of all the apple slices (it will be thick), and sprinkle on the streusel topping evenly.
15. Bake the cake for 45-55 minutes or until the top is lightly brown and an inserted toothpick comes out clean.
16. Serve the cake with custard.
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