Stewed Apple Custard Tea Cake
This recipe has been shared with us by Claire Buchtmann.
"This recipe combines my three favourite things... custard, stewed apples and cake! It was just one of those things that I tossed together one day and went 'WOW, that worked!' Your base cake is a simple vanilla cake, then combine the other goodies to create an afternoon tea delight!" - Claire
Recipe Tester Feedback: "Want baked custard with stewed apples and a cake type pudding? This is it – all made in one tin!" - Gail
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten / Dairy
Preparation Time 45 minutes
Cooking Time 45 minutes
Cannot be frozen
- Thick and creamy custard:
- sugar - 80g
- cornflour - 50g (*ensure GF if required)
- milk - 500g, full cream (*can use DF milk)
- eggs - 2
- vanilla - 1 tsp, extract
- Stewed apples:
- apples - 500g, granny smith, peeled, cored and diced (prepared weight)
- water - 25g
- cinnamon - 1/2 tsp, ground
- nutmeg - 1/4 tsp, ground
- brown sugar - 1.5 tsp
- butter - 60g (*use margarine for DF)
- brown sugar - 250g
- vanilla bean paste - 1 Tbsp
- eggs - 2
- plain flour - 300g (*can use GF)
- baking powder - 2 tsp (*ensure GF if required)
- brown sugar - 1-2 Tbsp, for sprinkling
Thick and creamy custard:
- Add the sugar (80g) and cornflour (50g) to the bowl. Mill Speed 9 / 10 seconds. Scrape down sides.
- Add the milk (500g), eggs (2) and vanilla (1 tsp) to the bowl. Program 7 minutes / 90C / Speed 5. Set aside.
- Add the diced apples (500g), water (25g), cinnamon (1/2 tsp), nutmeg (1/4 tsp) and brown sugar (1.5 tsp) to the bowl. Program 10 minutes / 100C / Reverse+Stirring Speed. Drain the liquid from the apples, then set aside.
- Preheat the oven to 180C. Grease and line a deep 20cm x 7cm springform round cake pan with baking paper.
- Add the butter (60g), brown sugar (250g only) and vanilla (1 Tbsp) to the bowl. Mix Speed 4 / 30 seconds. Scrape down sides.
- Add the eggs (2) to the bowl. Beat Speed 3 / 20 seconds.
- Add the plain flour (300g) and baking powder (2 tsp) to the bowl. Combine Speed 4 / 20 seconds.
- Move the mixture to the prepared tin and spread evenly using dampened fingers.
- Pour the cooled custard over the top of your cake in a 2-3cm thick layer.
- Pour the stewed apples over the custard.
- Sprinkle extra brown sugar (1-2 Tbsp) over the top. This will help to caramelise the apples.
- Bake for 35-45 minutes. Check at 35 minutes and see if a skewer comes out clean.
- Remove the cake from the oven and allow it to cool.
- If you didn't use a springform pan, place a plate on top of the tin, turn over, remove the tin, then add another plate on top of the cake and turn back over.
- Allow to cool completely on a wire cooling rack before serving.
- You can use diced pears on top in place of apple.
- Or try using apple and rhubarb on top.
- Or even try a combination of apple and pear as well as 15g sultanas.