Recipe Index

Ingredients

• 1/2 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 tsp vanilla
• 2 large eggs, at room temperature
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 3 tbsp milk
• 3 large Granny Smith apples, peeled and diced
• 3/4 cup all-purpose flour
• 1/4 cup rolled oats
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 6 tbsp unsalted butter, chilled
• 3/4 cup whole milk
• dash salt
• 3 large egg yolks
• 1/4 cup granulated sugar
• 1 tsp vanilla extract

Method

1. Heat the oven to 350°F and grease an 8-inch round cake pan.
2. Cream the butter and 1/2 cup sugar until light and fluffy, about 2 minutes, then mix in the vanilla, milk and eggs.
3. Sift the flour, baking powder, cinnamon and salt together, add to the wet mixture and mix until just combined, then fold in the apples and spread in the pan.
4. Combine the 3/4 cup flour, oats, 1/2 cup sugar and 1/4 tsp salt, rub in the chilled butter to coarse breadcrumbs and chill until needed.
5. Scatter the streusel over the batter and bake for 45–50 minutes until lightly golden and a toothpick comes out clean, then cool for at least 15 minutes.
6. Heat the milk with a dash of salt until steaming, whisk the yolks with 1/4 cup sugar until pale and thick, whisk the hot milk in gradually, return to the pan and cook, whisking, for 3–4 minutes until it coats the back of a spoon, then stir in the vanilla.
7. Serve the cake warm with the custard sauce.

Prep: 45 min · Cook: 50 min · Total: 95 min

Nutrition (per serving, where published)