Apple custard crumble cake
Yield:
8 servings
Perhaps my favorite dessert to date, this cake is rich, flavorful, and filling.
Ingredients
Pudding
- 2/3 cup soy milk
- 1 egg yolk
- 2 Tbsp. sugar
- 2 Tbsp. cornstarch
- Pinch of salt
- 1 tsp. vanilla
Streusel
- 1/2 cup www flour
- 2 Tbsp. sugar
- 1/2 tsp. cinnamon
- 1/8 tsp. salt
- 2 1/2 Tbsp. coconut oil, room temperature
Apples
- 1 cup of 1/8″ apple slices (~2 small apples)
- 1 tsp. sugar
Cake
- 1 cup www flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 2 Tbsp. coconut oil, room temperature
- 1/2 cup sugar
- 1 tsp. vanilla extract
- 1 egg yolk
- 1/4 cup + 3 Tbsp. soy milk
- 1 Tbsp. apple cider vinegar
Instructions
Pudding
- In a medium saucepan, whisk together all pudding ingredients besides vanilla. Turn heat to medium (4) and stir constantly until thickened, ~5 minutes.
- Remove from heat and set aside to cool.
Streusel
- In a small mixing bowl, stir together the flour, sugar, cinnamon and salt. Add in coconut oil and mix until fully combined.
- Refrigerate until ready to bake cake.
Apples
- Peel apples and remove core. Slice into 1/8”.
- Mix the apple slices and sugar together. Set aside.
Cake
- In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, beat the coconut oil and sugar at medium speed until well combined, ~1 minute.
- Stir in vanilla and egg yolk and beat until fully incorporated.
- Add half of the dry ingredients and mix until fully combined. Add in buttermilk, mix until combined, then mix in remaining dry ingredients.
- Pour batter into greased 9” springform pan. Spread the pudding as evenly as possible over the cake batter.
- Place the apples on top in an even layer, then sprinkle the streusel evenly over the apples.
- Bake at 350°F for 30 minutes, or until center is mostly set.
- Let cool completely on a wire rack before removing from the pan and serving.
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