CUSTARD SOFT & CREAMY APPLE CAKE
This cake was born out of the need to use up a little too many apples in my fruit basket, of course I couldn’t pass up a delicious breakfast cake.
There is no time and no season for these kinds of pies, I would always eat them even if it is 30 degrees in the shade, I love them too much and I feel good just making them.
This is a soft and creamy cake and the creaminess comes from the abundance of apples in the dough, it almost has the consistency of magic cake but for me much better.
SERVINGS:8
INGREDIENTS:
- 2 lb yellow apples, thinly sliced
- 2/3 cup of all purpose flour
- 2 eggs
- 2 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- 1/3 cup+2 tbsp of milk
- 1 lemon rind, grated
- 1 lemon juice
- 1 tbsp of baking powder
- a pinch of salt
- powdered sugar for dusting
METHOD
- Heat oven at 350 F
- Cut the apples in a medium bowl and add the lemon juice, stir and set a side
- In a large bowl, beat the eggs and sugar with an electric mixer
- Add the lemon zest, flour, baking powder and salt
- Keep on mixing
- Add the milk and melted butter and mix
- Add the apples and mix with a spatola
- Coat the pie plate with butter (do not use a springform pan)
- Pour the apple mixture in the plate and place in the preheated oven for about 45 minutes or till ready
- Take out of the oven and let cool
- Serve worm with vanilla ice cream
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