APPLE CUSTARD CAKE

Years back I trimmed a tree branch overhanging a neighbour’s deck. As a thank you she brought me this apple custard cake and it was love at first bite. The recipe starts with a buttery-sweet base that’s topped with your choice of apples (I like to use Granny Smith) and follows up with a custard poured over top and baked to a golden perfection.

Over the years those neighbours became friends and eventually we came to consider them family. They have since moved away but every fall, after harvesting apples at our favourite orchard, I think fondly of these neighbours while the smell of this cake fills the house. Our neighbours have since moved away but lucky for us (and now for you) they left this recipe behind.

For the crust/batter layer

1 cup sugar

1/2 cup butter

2 eggs

1 1/3 cup flour

2 tsp baking powder

Preheat oven to 350F.

Prepare a 9-inch springform pan with butter and dusted with flour.

In a medium bowl using a handmixer, mix butter and sugar until light. Add eggs and continue to mix until eggs are incorporated.

In a small bowl sift together flour and baking powder. Add dry mixture to wet mixture and blend together to form a thick batter. Press into prepared spring form pan pressing up the side by about an inch. Set aside.

For the apple layer

5 apples of your choice (I prefer Granny Smith), peeled, cored and sliced

Arrange apples on top of batter layer and bake for 1 hour at 350F.

For the custard topping layer

1/2 cup melted butter

3/4 cup sugar

2 eggs

While the base is baking prepare the custard by whisking the ingredients together until combined.

When the base is complete, remove from oven, and lower the heat to 325F. Pour custard on top and bake another 30 minutes at 325F.

Remove from oven and let cool in springform on cooling rack. Once cooled, run a knife along the edge of the springform to ensure the cake won’t stick and remove from spring form. Dust with icing sugar if desired.