French Apple Custard cake

French Apple Custard cake -

Why it seems like apples are considered a dessert ingredient fall? Is it just me or are they quite delicious and in season all year round? There was never a time of year that I do not like apples in desserts and apple cake custardy is just perfect for a spring or summer treat. I helped my mother-in-law do for Easter brunch and it was so delicious that I had to share the recipe with you.

The main part of the cake is smooth and custardy, filled with sweet apples and a hint of cinnamon. The sweet topping becomes perfectly crispy while cooking contrasting with the silky filling. The cake is not too sweet which makes it ideal for eating at breakfast time. It is also delicious served cold that is so appealing as the weather warms.

Pay attention to the instructions when cooking. The dough is divided into sections to give it texture of the cream such as on top of the apple filling. Basically- you reserve a portion of the dough to be added to the top and mix the extra egg yolks into the cream ... see below.

PS Speaking of Easter ... Hugo is holding his Aunties not he the cutest? These blue trousers just kill me :)

One last thing- my favorite Fruit Tart is a quiz "result" of the "Sweet Treat What are you?" Sponsored by Joy Baker. Each time to take it, you can go for tons of awesome prizes- and get some good recipes in the process. Check it out here until May 5!

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French Apple Custard cake

Ingredients

• 11/2 pounds Granny Smith apples, peeled, cored, cut into 8 wedges and sliced ​​⅛ inch thick transverse
• 1 tablespoons Calvados *
• 1 teaspoon lemon juice
• 1 tablespoon cinnamon
• 1 cup + 2 tablespoons all-purpose flour, divided
• 1 cup + 1 tablespoon granulated sugar, divided
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 2 large egg yolks more big
• 1 cup vegetable oil
• 1 cup milk
• 1 teaspoon vanilla extract

Instructions

1. Adjust the oven rack to lower-middle position and heat oven to 325F. Spray 9-inch springform pan and place on a baking sheet lined with foil.
2. Place the apple slices in a pie plate in the microwave, cover with plastic wrap, and microwave until apples are soft and slightly translucent, about 3 minutes ** .
3. Toss sliced ​​apples with Calvados, lemon juice and cinnamon and let cool for 15 minutes.
4. In a medium bowl, whisk together 1 cup flour, 1 cup granulated sugar, baking powder and salt.
5. In another bowl, beat the whole egg (not yellow!), Oil, milk and vanilla until smooth.
6. Add the flour mixture to the wet ingredients and whisk until just combined. Transfer 1 cup batter to separate a bowl and set aside.
7. Add the egg yolks with the remaining dough and beat to combine. Using a spatula, gently stir the apples. Transfer batter to pan; using an offset spatula to evenly spread the batter into the pan edges, gently pressing apples to create even, compact layer, and a smooth surface.
8. Whisk remaining 2 tablespoons flour in the dough you set aside. Pour the batter into the pan and Spread batter evenly in the pan edges and smooth the surface. Sprinkle tablespoons sugar evenly over the remaining cake.
9. Bake until center of cake is set, toothpick inserted in center comes out clean and top is golden, about 75 minutes. Transfer pan on rack; let cool for 5 minutes. Run paring knife along the sides of the pan and cool completely, 2 to 3 hours

Notes

slightly adapted recipe test Kitchen America

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Microwaving apples ensures they are soft enough in the finished cake. The goal is for them to be so if we pliable- snaps after the first round of heating continue to cook for 30 seconds.

* If you do not have Calvados (French apple brandy) any Apple Brandy would do. I also think the rum or bourbon would add a nice flavor.

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