Apple Custard Cake
There are many recipes for apple cake. The two things that set this one apart are: cooking the apples which helps create a custard texture, and browning the butter which gives it an extraordinary flavor.
Sliced apples - about 6 medium apples
I happened to have some Asian pears when I made this and I used a bit of pear along with the apples. Four apples and two pears will make an even more fabulous custard than the apples alone.
1/2 teaspoon Cardamom
1/2 teaspoon Nutmeg
1/2 teaspoon Cinnamon
1/4 cup bourbon or dry white wine or brandy
2 eggs
2/3 cup butter
3/4 cup brown sugar
2 teaspoons vanilla
1 cup flour (This can be oat flour, wheat flour, fava flour or some combination of these.)
2 teaspoons baking powder
1/2 teaspoon salt
1. Put 1/2 cup butter in a skillet over low heat to brown. When butter is browned, set it aside to cool.
2. Peel and slice apples.
3. Put nutmeg, cardamom, sugar, flour, bourbon, vanilla, salt and baking powder into a mixing bowl, and add the partially cooled butter.
4. Put the apple/pear mix and 2 generous tablespoons butter into the skillet to begin softening. Sprinkle the fruit very lightly with cinnamon.
5. While the fruit is softening in the skillet, add the eggs to the mixing bowl. This should take 10 - 15 minutes. The fruit should be partially cooked, but not mushy.
6. Let the fruit cool a little before adding to the rest of the batter so as not to cook the eggs.
7. You can bake the custard in a glass pie plate or in individual custard cups. At 340, the cake will take about 35 minutes to bake. The individual cups may be done at around 30 minutes.
Sprinkle with a little powdered sugar. Serve while still slightly warm with whipped cream. It's also good cold!
