apple custard teacake

apple custard teacake

• 7 Aug 2022

 

This is not the first time an apple custard teacake recipe has appeared on the blog. It's one of my favourite cakes and as I figure you can never have too much apple in an apple teacake, I decided to up the ante by adding a layer of stewed apple to the centre of the cake. I used Granny Smith apples for the stewed apple centre and Gala apples for the topping.

I always stew apple in the microwave and did this the day before baking the cake to allow it plenty of time to cool. I also made the custard the day before for the same reason so on Sunday morning it didn't take too long to put the cake together.

 

 

 

Here's the recipe for you which makes an 8 inch cake. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C. 

 

 

Apple Custard Tea Cake 

Custard 

2 tbs (20g) custard powder

1/4 cup (55g) caster sugar

1 cup (250ml) milk

20g unsalted butter

2 tsp vanilla extract

 

Apple Filling 

2 large green apples (440g), peeled cored and thinly sliced

1 tbs lemon juice or water

1-2 tbs caster sugar

 

Cake 

135g room temperature unsalted butter

½ cup (110g) firmly packed brown sugar

1 tsp vanilla

2 eggs

200g self-raising flour sifted with a pinch salt

⅓ cup (80ml) buttermilk

 

Topping

2 apples, peeled, thinly sliced

20g unsalted butter extra, melted

1½ tsp caster sugar

¼ tsp ground cinnamon

 

Method  

To make the custard, combine the custard powder and sugar in a small saucepan; gradually stir in the milk. Stir over heat until the mixture boils and thickens. Remove from heat; stir in the butter and essence. Press plastic wrap over the surface; cool.

 

To make the apple filling, combine all the ingredients into a microwave safe bowl. Cover and cook on high for 10-12 minutes until the apples are soft. Cool completely before gently mashing into a pulp.

 

Preheat the oven to 180°C, conventional. Grease and flour a deep 20m round cake pan then line the base with baking paper.

 

Beat butter, brown sugar and the vanilla in a medium bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until combined between each addition. Stir in the sifted flour and buttermilk, in two batches.

 

 

 

Spread half of the cake mixture into the prepared pan; Stir the custard to loosen then gently spoon over the batter then top the custard with a layer of apple puree. Spread the remaining cake mixture over the apple layer until completely covered. Overlap apple slices on top; brush with the extra melted butter, then sprinkle with combined caster sugar and cinnamon.

 

 

Bake for 1 hour or until firm. A skewer inserted into the cake will come out a little damp. Let cool for 10-15 minutes before unmoulding. Once cool, store the cake in an airtight container at room temperature.

 

 

I shared a few slices with my neighbours, kept a slice for myself and took the leftovers into work. The cake was just as good as I remembered and the extra apple made the cake even more delicious.

See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian