Recipe

Apple custard crumble cake

The ultimate morning tea treat.

  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 10
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A buttery custard c[link textake layered with stewed apples and finished with a crunchy crumble topping makes the ideal companion for your favourite cuppa.
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Ingredients

Apple custard crumble cake
  • 3 large pink lady apples, peeled, cored, sliced thickly
  • 2 eggs
  • 1 cup (220g) caster sugar
  • 150 gram butter, softened
  • 1 3/4 cup (260g) self-raising flour
  • 2 tablespoon custard powder
  • 2/3 cup (180ml) milk
Crumble
  • 3/4 cup (110g) plain flour
  • 3/4 cup (165g) brown sugar
  • 3/4 cup (75g) shredded coconut
  • 100 gram butter, softened

Method

Apple custard crumble cake
  • 1
    Preheat oven to 170°C (150°C fan-forced). Grease and line a 23cm round spring form pan.
  • 2
    To lightly stew the apples, place apples in a saucepan with 1/4 cup water, cover and simmer over low heat for about 10 minutes, or until just tender. Drain excess liquid, cool to room temperature.
  • 3
    To make crumble: Place all ingredients into a food processor and process until the mixture resembles coarse breadcrumbs. Remove from processor and set aside in a bowl.
  • 4
    Put eggs and sugar into the food processor and process for 2 minutes, or until light and creamy. Add the 150g softened butter and process for a further 2 minutes.
  • 5
    Add flour, custard powder and milk to the egg mixture and process until just combined.
  • 6
    Pour the cake mix into the cake pan and spread out evenly. Place the stewed apples on top, making sure to cover all the cake mix. Sprinkle the crumble over the apple.
  • 7
    Bake for approximately 1 hour or until a skewer comes out clean. Stand cake for 10 minutes before removing from pan.

Notes

Suitable to freeze. Not suitable to microwave.

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