by Anne Carter
New Recipe
Course: Dessert Cuisine: Irish Prep Time: 35 minutes Cook Time: 1 hour Total Time: 1 hour 35 minutes Calories: 372.87kcal Author: Anne Carter
– Mixing Bowls – Whisk – Peeler – Knife – Baking Pan – Cooling Rack – Oven
– 1/2 cup unsalted butter at room temperature – 1/2 cup granulated sugar – 2 large eggs – 3 Tbsp whole milk or cream – 1 1/4 cups all purpose flour – 1 tsp baking powder – 1 tsp cinnamon – confectioner’s sugar for dusting – 1 1/4 cups all-purpose flour
STREUSEL TOPPING – 3/4 cup all purpose flour – 1/4 cup old fashioned rolled oats – 6 Tbsp unsalted cold butter, cut in small pieces – 1/2 cup granulated sugar CUSTARD SAUCE – 6 large egg yolks – 6 Tbsp granulated sugar
1. Preheat your oven to 350°F. Grease a 9-inch springform pan. Before starting the cake, make the custard sauce in advance. 2. Heat milk until it simmers. While that's happening, whisk together egg yolks and sugar until well mixed. 3. Slowly mix a bit of the hot milk into the eggs, whisking continuously.
6. Transfer the egg mixture back to the hot milk, cook over medium heat, stirring until it coats a spoon. 5. Add vanilla, then strain the custard through a sieve into a jar or bowl. Cover with plastic wrap and chill it in the refrigerator.
6. Mix cold butter bits with flour, sugar, and oats until it's crumbly. Pop it in the refrigerator for later. 7. Cream together butter and sugar until it's light and fluffy. Add eggs one at a time. 8. Whisk together flour, baking powder, cinnamon, and salt. Gently fold these dry ingredients into the butter and sugar mixture along with milk or cream.
– Spoon the batter into your prepared pan and spread it evenly. Top it with sliced apples, and then sprinkle on the streusel topping. No need to be perfect; just make it even. – Bake for about 50 minutes to an hour until the top is lightly browned. Check with a toothpick – it should come out clean without wet batter sticking to it.