Apple Cake with Cinnamon Custard

Photography, © Foodivine studio

  • Prep time 25 minutes
  • Total time 1 hour & 25 minutes
  • Portion size 12 servings
  • Credits : Canadian Living Magazine: October 2022



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 air-tight 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.

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.

Nutritional facts PER EACH OF 12 SERVINGS

  • Calories 340
  • Total fat 18 g
  • Saturated fat 10 g
  • Cholesterol 105 mg
  • Sodium 95 mg
  • Total carbohydrate 41 g
  • Fibre 2 g
  • Sugars 28 g
  • Protein 4 g
  • Iron 1.2 mg
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Baking & Desserts

Apple Cake with Cinnamon Custard