APPLE CUSTARD CAKE– This is a recipe adapted from Dorie Granspan’s famous Paris kitchen. She says it’s a recipe she keeps in her pocket to make on the spur of the moment. All ingredients you probably have on hand and it’s creamy and custardy– just the best kind of old fashioned cake.
APPLE CUSTARD CAKE
3 apples, peeled, cored and sliced thinly
1/2 cup flour
1 tsp. baking powder
1/3 cup sugar
pinch of salt
2 tsp. vanilla
6 tab. whole milk (or half & half)
2 tab. butter, melted
powdered sugar to shift on top as you serve it
In a mixing bowl whisk the eggs, sugar and salt for 2 minutes until it turns a pale yellow. Stir in the vanilla, milk and butter. Then whisk in the flour and baking powder.
Fold in the apples until every slice is coated with batter and then turn it all out into a 9″ or 10″ cake or tart pan that has been sprayed with cooking spray. It will be bumpy and lumpy. Just smooth it out the best you can.
Bake it up at 400 degrees for 25 to 35 minutes until it’s beautifully golden on top. Dust it with powdered sugar through a sieve just as you’re ready to serve it. It’s delicious still warm and always better with a mound of whipped cream at it’s side.