Now this is a beautiful cake. I had been intending to make it ever since my friend Eat, Little Bird (SO much prettiness on this blog! I adore it.) wrote about it back in March 2012.
It is originally a rhubarb custard cake which I also made and was really delicious.
I found some cheap rhubarb in the supermarket (30p!) and I bought it, knowing what I was going to make straightaway.
I was left wondering why I took so long to make this cake. It was scrummy! This cake is a keeper. You’ll find the recipe for this rhubarb custard tea cake right here. Be prepared to stay a while on this blog, it’s simply stunning.
As soon as I had made this cake, as much as I enjoyed it with the rhubarb, I knew I had to try it with a different fruit. My husband doesn’t like rhubarb and I really wanted him to try this cake because I knew he would love it. I had some bramley apples in the cupboard so apple cake it was!
This cake turned out wonderful. My husband and I demolished it in one day! I’ll be making another one soon 🙂
Bramley Apple & Custard Tea Cake
200g soft butter
110g caster sugar
1 tsp vanilla extract
185g plain flour
2 tsp baking powder
40g custard powder
1-2 tablespoons milk
3-4 Bramley apples, peeled cored and cut into slices
Demerara sugar for sprinking over the cake
For the custard:
2 tablespoons custard powder
55g caster sugar
2 tsp vanilla extract
Grease a 20cm springform cake tin and line the bottom of the tin with baking parchment.
Make the custard. Mix together the custard powder and caster sugar in a saucepan. Whisk in the milk slowly bring to the boil, stirring over a medium heat until the custard thickens. Take the custard off the heat and stir in the butter and vanilla extract. Pour into a bowl, place some clingfilm over the top and leave to cool.
For the cake, sift together the flour, baking powder and custard powder and set aside. Cream together the butter and sugar until very light and fluffy. Add the eggs, one at a time with a tablespoon of the flour mixture to stop the mixture curdling. Add the remaining flour mixture then add 1-2 tablespoons of milk to loosen the batter a little.
Spread half the batter in the cake tin. Spread the cooled custard all over the batter. Drop spoonfuls of the remaining cake batter over the custard, using a small spatula to carefully spread the batter over the custard. Try and make sure that all the custard is covered with batter. Place your apple slices over the top of the cake anyway you like. Sprinkle Demerara sugar all over the cake. Bake for 50-60 minutes or until risen and golden. A skewer inserted in the middle of the cake should come out clean.