Apple Cinnamon Custard Cake (Curtis Stone)

This is an amazing cake!

Well, how amazing is this? First of all, this cake is super-easy to bake. All I did is simply whisk and bake. It is moist and apple-licious and the best part is that it makes its apple custard layer on its own while baking!

This Curtis Stone's recipe can be found in Coles website. It has two distinct layers; the bottom one is the apple custard layer and the top layer is a lightly sugared cake layer. To make this cake, all I need to do is to mix the cake batter using a whisk. Separate the batter into two portions. Add egg yolk and apple slices into the custard batter and extra flour into the other batter and layer them accordingly. Dead-easy!

A Curtis Stone's recipe: Apple Cinnamon Custard Cake

I'm thinking of the apple-and-orange quote from the movie, My Big Fat Greek Wedding while mixing these :)

Making the cake batter... Easy, isn't it?

Batter for the top layer

Batter for the bottom apple custard layer

Assembling the cake

Bake for 45 minutes and the cake is ready!

Amazed?

I am... with this very-moist and beautiful apple cake!

"You know, the root of the word Miller is a Greek word. Miller come from the Greek word "milo," which is mean "apple," so there you go. As many of you know, our name, Portokalos, is come from the Greek word "portokali," which mean "orange." So, okay? Here tonight, we have, ah, apple and orange. We all different, but in the end, we all fruit." - Gus Portokalos from the movie, My Big Fat Greek Wedding

Here's the recipe from Coles
(with my notes and modification in blue)

20g unsalted butter
(I didn't need this)
500-550g (about 3) Granny Smith apples, peeled, cored, cut into 8 wedges, then cut into 1/2 cm thick slices
2 tbsp Grand Marnier, or other orange liqueur
(replaced with 1/2 tbsp of Cointreau for half of the recipe)
1 1/4 cups plain flour, plus 2 tbsp extra
1 cup caster sugar, plus 1 tbsp extra
(used raw caster sugar for a more rustic taste, used 50g + 5g for half of the recipe)
2 tsp baking powder
1/2 tsp salt
3/4 tsp ground cinnamon
1 cup canola oil
1 cup milk
2 large eggs
2 tsp orange zest
1 tsp vanilla extrac
(replaced with 1/4 tsp vanilla paste for half of the recipe)
2 large egg yolks
1 tsp icing sugar, sifted

Whipped Cream
1 cup thickened cream
1 tbsp icing sugar, sifted
(I didn't eat the cake with whipped cream)

Position a rack in the centre of the oven and preheat to 180°C or 160°C fan forced. Grease a 23cm springform pan with 20g of butter. (I didn't grease my pan with butter and line the pan with baking paper)

In a medium bowl, toss the apples with Grand Marnier (or Cointreau) to coat, and set aside

In another medium bowl, whisk together the 1 1/4 cups of flour, 1 cup of caster sugar, baking powder, salt and 1/4 tsp of the cinnamon. In a large bowl, whisk together oil, milk, whole eggs, orange zest and vanilla to blend. Whisk dry ingredients into the wet ingredients to form a smooth batter. Be careful not to over-mix.

Transfer 1 cup of the batter to a small bowl and mix in the remaining 2 tbsp flour; set aside. Whisk egg yolks into remaining batter in the large bowl just to blend. Stir in the apples. Transfer the apple batter to prepared pan and, using a crank-handled spatula, spread batter into an even layer and press the apples in to submerge them. Pour the reserved batter evenly over the apple batter. In a small bowl, whisk the remaining sugar and cinnamon to blend, and then sprinkle it evenly over the batter.

Bake for 50 mins, or until a skewer inserted into the centre of the cake comes out clean and the top is golden brown. Transfer the pan to a wire rack and cool for 15 mins. Run a knife around the sides of the cake and release the pan sides. Cool cake for about 30 mins to serve warm, or cool completely. Dust with icing sugar.

To make whipped cream, in a medium bowl, whisk cream and icing sugar until thick. To serve, cut cake into wedges and serve with a generous dollop of whipped cream. (Instead of whipped cream, I served the cake with a generous dollop of vanilla yogurt.)

Note: Using half of the recipe, I have baked my cake in 16 cm round loose-bottom cake pan at  160°C fan forced for 45 mins.


Happy Baking
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