honey crisp apple cake with custard sauce
This is one of those cakes that you can enjoy for breakfast! It’s a hybrid between an apple and crumb cake, so it's simply perfect with a cup of coffee. This recipe uses cardamom and a touch of spice to really bring out the holiday feels.
Ingredients - crumble
3/4 cup flour
1/4 cup rolled oats
6 tbsp unsalted cold butter, cut into small pieces
1/2 cup granulated sugar
1/2 cup ground walnuts or other nuts (pulse in a food processor)
3 large honeycrisp apples, peeled and thinly sliced
Ingredients - cake
1/2 cup unsalted butter at room temp
1/2 cup sugar
2 large eggs
3 tbsp milk or cream
1.25 cups all-purpose flour
1 tsp baking powder
1 tsp cardamom
1/8 tsp salt
confectioner's sugar for dusting the finished cake
Ingredients - custard sauce
6 large egg yolks
6 tbsp sugar
1.5 cups whole milk
1.5 tsp vanilla
Step 1: Preheat oven to 350F and grease a 9 inch round springform pan.
Step 2: Put the streusel ingredients in a small bowl and blend everything together with your fingertips until it has a nice even crumbly texture and there is no more raw flour. Make sure to break down any large clumps of butter. Refrigerate.
Step 3: Toss the apple slices with a little lemon juice to prevent browning.
Step 4: Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
Step 5: Whisk together the flour, baking powder, cardamom, and salt. Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.
Step 6: Spoon the batter into the pan, and smooth out evenly. Top with the sliced apples, and then the crumble topping.
Step 7: Bake for about 50 minutes, until the top, is lightly browned and a toothpick comes out without wet batter clinging to it. Lay a loose layer of foil over the top of the crumble is browning too quickly.
Step 8: Let cool a bit in the pan before removing the sides. Dust with confectioner's sugar before serving.
Step 9: To make the custard sauce bring the milk to a simmer over medium heat. Meanwhile, whisk the yolks and sugar until pale. Drizzle a little of the hot milk into the egg mixture, whisking all the time. Add a little more, while whisking, then transfers that back into the pan and continue cooking, stirring constantly, until the mixture coats the back of a spoon. Don't overcook or it can curdle. Stir in the vanilla. I like to run the sauce through a strainer to catch any bits of cooked egg or lumps.
Step 10: Refrigerate the custard sauce until needed.
The recipe and image are courtesy of The View From Great Island