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Apple cinnamon custard cake recipe
Apple cinnamon custard cake recipe
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Indulge in Curtis Stone's scrumptious apple cinnamon custard cake for a satisfying family treat.
Ingredients:
  • 20.00 gm extra caster sugar
  • 20g unsalted butter
  • 500-550g (about 3) Granny Smith apples, peeled, cored, cut into 8 wedges, then cut into 1/2 cm thick slices
  • 40.00 ml grand marnier, or other orange liqueur
  • 312.50 ml plain flour
  • 215.00 gm caster sugar
  • 8.00 gm baking powder
  • 1.20 gm salt
  • 1.88 gm ground cinnamon
  • 230.00 gm canola oil
  • 257.50 gm full cream milk
  • 2 large eggs
  • 2 tsp orange zest
  • 40.00 ml extra plain flour
  • 4.40 gm vanilla extract
  • 2 large egg yolks
  • 3.00 gm icing sugar, sifted
  • 252.50 gm thickened cream
  • 12.00 gm icing sugar, sifted
Instructions:
  • Preheat the oven to 180C (160C fan-forced) and generously grease a 23cm springform pan with 20g of butter.
  • Coat the apples with Grand Marnier in a bowl and set aside.
  • Whisk together flour, caster sugar, baking powder, salt, and 1/4 teaspoon of cinnamon in a bowl. In a separate large bowl, blend oil, milk, eggs, orange zest, and vanilla. Gently combine dry ingredients with wet ingredients until a smooth batter forms, being careful not to over-mix.
  • Take 1 cup of the batter and combine it with extra flour in a small bowl; set it aside. Mix egg yolks into the remaining batter in the large bowl until blended. Add the apples and stir. Pour the apple batter into the prepared pan and spread it evenly with a spatula, pressing the apples to submerge them. Pour the reserved batter over the apple layer. In a small bowl, whisk together the remaining caster sugar and 1/2 teaspoon cinnamon; sprinkle this mixture evenly over the batter.
  • Bake the cake for 50 minutes or until golden brown and a skewer inserted into the center comes out clean. Let it cool for 15 minutes on a wire rack, then release it from the pan by running a knife around the edges. Enjoy warm after cooling for 30 minutes or let it cool completely. Dust with icing sugar before serving.
  • In a medium bowl, whip cream and icing sugar until thick. Serve with cake wedges topped with a generous dollop of whipped cream.

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