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Home honey crisp apple cake with custard sauce

honey crisp apple cake with custard sauce

Curated Farm Bags include the main ingredients in this recipe!

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)



Ingredients - cake

3 large honeycrisp apples, peeled and thinly sliced
lemon juice
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


Recipe Instructions

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

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