After last weeks almond apple pear crumble I still had some apples left over. So I decided to make an apple cake. This one is a slight adaptation on America’s Test Kitchen’s French Apple cake. It’s really delicious and quirky because you split the batter into two portions and make one custardy and rich and the other cakey and light. Then you bake them layered on to one another. Each bite is appley, and custardy, and cakey. It’s a really fantastic texture and flavor experience.
I picked up this bouquet of chamomile flowers from whole foods with some groceries. They smelled amazing and lasted well over a week without any drooping or drying.
Custardy Apple Cake
Makes one 9 inch cake, 8-10 servings.
1 1/2 lbs apple, sliced into small 1/8 inch pieces
2 tablespoons brandy
1 cup and 2 tablespoons flour
1 cup and 2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, and 2 egg yolks
1 cup vegetable oil
1 cup whole milk
2 teaspoons vanilla extract
powdered sugar(for decorating)
fresh chamomile flowers(for decorating)
- Preheat oven to 325° F.
- Line the bottom of a 9″ springform pan with parchment paper. Then oil and flour it. Set on a baking baking sheet lined with foil, in case of leaks during baking.
- Microwave apple slices for 3 minutes, until soft and bendy.
- Toss apples in brandy and allow to cool.
- Whisk together 1 cup of the flour, 1 cup of the sugar, the baking powder, and the salt in a bowl.
- In a separate bowl mix the whole egg, oil, milk and vanilla extract.
- Add wet mixture to dry mixture and whisk until just combined.
- Set aside 1 cup of the batter for later use.
- Add the 2 egg yolks to batter and mix until combined.
- Fold fully cooled apple slices into batter.
- Pour batter with apple slices into the prepared springform pan. Use a rubber spatula to smooth out and press down the batter.
- Whisk the two tablespoons of flour into the remaining one cup of batter that was set aside previously.
- Gently pour the batter into your springform pan over the first layer. Carefully smooth it out with a rubber spatula.
- Sprinkle the 2 tablespoons of sugar evenly over batter.
- Bake for about 75 minutes, or until the top is golden brown and an inserted toothpick can be removed cleanly.
- Allow to cool for several hours.
- Sprinkle with powdered sugar and cut into slices to serve.
- Decorate with fresh chamomile flowers for an exact replica of my photos.
I recommend greasing, flouring and lining the pan with parchment. Serious eats has a pretty great tutorial on how to do all of these things right here, if you want help with those techniques.