Apple Custard Cake

3.75 ounces all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 pound 2 ounces chopped apples
2 large eggs, room temperature
6 ounces sugar
1/2 vanilla bean
3 tablespoons apple cider
4 ounces unsalted butter, melted
Unrefined sugar for sprinkling
Sea salt, caramel sauce, whipped cream as desired

Heat the oven to 350°F.  Generously butter an 8-inch springform cake pan and line it with parchment paper.  Sprinkle unrefined sugar on the sides of the pan and tap it around.

Whisk the flour, baking powder, and salt together in a small bowl.

In a medium bowl, beat the eggs with a whisk until they are foamy.  Rub the vanilla bean seeds into the sugar and add to the eggs.  Whisk until well-blended. Whisk in the apple cider.  Whisk in half the flour and, when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter.  Switch to a rubber spatula and fold in the apples, turning the fruit so that it is coated with batter.  Scrape the mixture into the pan and smooth it with a spatula so that it is even.  Sprinkle the top of the cake with unrefined sugar.

Bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean.  Transfer to a cooling rack and let rest for 30 minutes.

Carefully run a blunt knife around the edges of the cake, and remove the sides of the springform pan.  Allow the cake to cool until it is just slightly warm or at room temperature.  If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment, and invert it onto a rack.  Carefully remove the bottom of the pan and turn the cake over onto a serving dish.

Serve with a dusting of sea salt, and with caramel sauce and whipped cream if desired.


From I Made That! blog