Recipe ~ Apple Crumb Cake with Brown Sugar Custard

apple-crumble-loafApple Crumble Loaf with Brown Sugar Custard

(makes one medium loaf cake, serves about 8-10)

For the cake:
225g self-raising flour (about 1 & 3/4 cups)
125g butter, softened
120g sugar
2 eggs
1 tsp pure vanilla extract
2 tbsp milk
3 Granny Smith apples, peeled, cored and thinly sliced
1 tbsp brown sugar + 1/2 tsp ground cinnamon

For the crumble:
125g self raising flour (approx. 1 cup)
90g sugar
45g butter
1.5-2 tbsp water for mixing
1/4 tsp ground cinnamon

For the custard:
3 large egg yolks
75g brown sugar (about 1/3 cup packed, can replace with 75g golden syrup)
300ml pouring cream (about 1 & 1/4 cups)
150ml milk (about 1/2 cup + 1 tbsp)
1 vanilla bean pod or 1 tsp pure vanilla extract

Grease and line a 20cm x 10cm (8x4inch) loaf tin with baking paper. Prepare the cake batter; preheat oven to 180°C (350°F). Place sugar and butter in a large mixing bowl and beat with an electric mixer on high speed until pale and fluffy. Add eggs one at a time, then add vanilla and beating until combined. Reduce mixer speed to slow and gradually add flour and and milk and mix until just combined. Pour batter into prepared tin and smooth surface with a spatula. Layer apples slices over the top of the batter, there should be enough for two layers of slices. Mix brown sugar and cinnamon together in a small bowl and sprinkle evenly over the top of the apple slices.

Prepare the crumble; place butter, flour, cinnamon and sugar in a bowl and rub the mixture gently between the tips of your fingers to combine them, until the mixture resembles breadcrumbs. Gradually add a 1/2 tablespoon of water at a time, while still combining with your fingertips until the mixture starts to form fairly bit clumps of around 0.5 cm diameter, rather than fine breadcrumbs. I added about 2 tbps water.

Bake in oven for 50-60mins, or until a skewer inserted into the centre comes out clean and the crumble on top is golden brown. Remove from the oven and cool completely in tin. Serve while still warm (and should be heated before serving always).

Prepare the custard; place milk, cream and vanilla (pod split and seeds scraped) in a medium saucepan and bring just to the boil. Set aside to cool for a minute. Place egg yolks and sugar in a medium mixing bowl and whisk until pale and sugar has dissolved. While still whisking, gradually add hot mixture to the bowl until completely combined. Return mixture to the saucepan and place on low heat, stirring continuously. (And I mean continuously, unless you want to end up with scrambled eggs.) Stir until mixture thickens and coats the back of a wooden spoon. Remove from the heat and transfer mixture to a bowl. Cover surface of mixture with clingfilm to prevent a skin forming. Chill in the fridge until ready to serve.

Cut cake into slices and serve warm with custard or cream or ice cream. Trust me, it’s not even half as good at room temperature. Can be stored in an airtight container in the fridge for several days.