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Baked Apple Custard Cake Recipe

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A delightful Baked Apple Custard Cake combining tender apples filled with rum-soaked raisins in a buttery crust, topped with creamy vanilla custard and sliced almonds. This classic German-inspired recipe is perfect for festive occasions or whenever you want a comforting, fruity dessert with a custard twist.

Ingredients

For the rum raisins:

  • 1.8 oz. (50g) raisins
  • 1 tbsp. rum

For the dough:

  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) sugar
  • 2 tsp. baking powder
  • 5.3 oz. (150g) cold butter, cut into pieces
  • 1 large egg

For the filling/topping:

  • 1 packet vanilla custard powder (about 40g)
  • 1/2 cup (100g) sugar
  • 1 tsp. vanilla extract
  • 2 1/2 cups (600ml) milk
  • 5.3 oz. (150g) heavy cream
  • 2 large eggs, lightly beaten
  • 11-13 small apples, peeled and cored
  • 2 tbsp. sliced almonds
  • Confectioners’ sugar for dusting

Instructions

  1. Prepare the rum raisins: Combine the raisins and rum in a small container, mix well, and leave it to soak at room temperature overnight to plump up and absorb the rum flavor.
  2. Make the dough: In a large bowl, mix the flour, sugar, and baking powder. Add the cold butter pieces and the egg, then knead or mix until smooth dough forms. Wrap the dough in plastic wrap and refrigerate for at least one hour to chill and firm up.
  3. Cook the custard: In a small bowl, blend vanilla custard powder, sugar, and vanilla extract with some milk to form a smooth mixture. In a saucepan, bring the remaining milk and heavy cream to a boil. Once boiling, gradually whisk in the custard mixture, stirring constantly. Cook for one minute until thickened. Remove from heat, let cool briefly, then stir in the beaten eggs. Keep stirring occasionally to prevent skin forming while setting aside.
  4. Prepare for baking: Preheat the oven to 180°C (350°F). Line a 26cm springform pan with parchment paper. Roll out the chilled dough on a floured surface into a circle slightly larger than the pan. Transfer and press into the pan, covering bottom and sides evenly. Refrigerate the crust while preparing the apples.
  5. Prepare apples and assemble: Peel and core the apples. Place them closely together in the crust-lined pan. Fill each apple core with the rum-soaked raisins. Pour the slightly cooled custard over the apples ensuring even coverage.
  6. Bake the cake: Bake for 70-80 minutes until the custard is set. Fifteen minutes before the end, sprinkle the sliced almonds on top. If apples brown too fast, cover loosely with foil. After baking, cool completely on a wire rack while still in the pan.
  7. Finish and serve: Dust the cooled cake with confectioners’ sugar before serving for a lovely presentation and subtle sweetness.

Notes

  • Soaking raisins overnight enhances the flavor and texture, but can be done at least a few hours ahead if needed.
  • Use a springform pan for easy removal and serving of the delicate custard cake.
  • Apple varieties like Granny Smith or Braeburn work well for baking and hold shape nicely.
  • Cover the cake with foil during baking if the apples brown too quickly to prevent burning.
  • Custard powder brands may vary; follow packet instructions if different from this recipe.
  • For a non-alcoholic version, soak raisins in orange juice or apple juice instead of rum.

Find it online: https://recipesbyliza.com/baked-apple-custard-cake-recipe/