APPLE CAKE WITH CINNAMON CUSTARD
MAKES 8 TO 12 SERVINGS
HANDS-ON TIME 25 MINUTES
TOTAL TIME 1 HOUR 25 MINUTES
1 1/2 cups sifted unbleached flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp ground nutmeg
pinch salt
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 eggs
1 tsp vanilla
3 to 4 Cortland apples, peeled, cored and thinly sliced, divided
1/4 cup slivered almonds icing sugar (optional)
Cinnamon Custard (recipe, this page) Line bottom of 8-inch springform pan with parchment paper; grease sides and set aside. In bowl, combine flour, baking powder, cinnamon, nutmeg and salt; set aside.
In separate bowl, whisk together butter and sugar. Whisk in eggs, one at a time, then vanilla, whisking well after each addition. Add reserved dry ingredients and mix with wooden spoon until batter is smooth (do not overmix). Stir in half of the apples.
Preheat oven to 350°F. Pour batter into prepared pan. Cover with remaining apple slices; sprinkle with almonds. Bake until cake tester inserted in centre of cake comes out clean, about 1 hour. Transfer pan to wire rack and let cool for 10 minutes. Unmold cake directly onto wire rack and let cool completely.
(Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 1 month.)
Dust cake with icing sugar, if using, before serving. Serve with Cinnamon Custard.
PER EACH OF 12 SERVINGS about 340 cal, 4 g pro,
18 g total fat (10 g sat. fat), 41 g carb (2 g dietary fibre, 28 g sugar), 105 mg chol, 95 mg sodium, 1.2 mg iron.
Cinnamon Custard In saucepan, heat 1 cup 35% whipping cream over medium heat until bubbles form around edge. In bowl, whisk 2 large egg yolks and 1/3 cup granulated sugar until pale. Gradually whisk in hot cream. Return mixture to saucepan and cook over medium-low heat, whisking constantly, until mixture coats back of spoon (do not boil), 3 to 5 minutes. Strain custard through fine sieve placed over bowl. Stir in 1 tsp each cinnamon and vanilla. Cover surface directly with plastic wrap and refrigerate until cold, about 1 hour.
(Make-ahead: Can be refrigerated overnight.) Makes about 1 1/2 cups.