Makes:
6-8 servings
INGREDIENTS
FOR THE CAKE
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 cup sugar
- 1 1/2 sticks butter, cold and cut into small cubes
- 2 large eggs, room temp
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- 3 First Fruits Granny Smith Apples, peeled and chopped into large chunks
- Raw sugar, for topping
FOR THE CUSTARD SAUCE
- 1/3 cup sugar
- 4 egg yolks
- 1 1/4 c. heavy cream
- 1 teaspoon vanilla paste or 2 teaspoon vanilla extract
- Pinch of salt
INSTRUCTIONS
Preheat oven to 350F degrees. Spray a 9” springform pan and line the bottom with a circle of parchment. In a mixing bowl, whisk together the flour, baking powder, salt, spices, and sugar.
Add the cubed butter and using your fingertips or a pastry cutter, mix the butter until the mixture resembles sand. Whisk the eggs, milk and vanilla together in a large measuring cup. Pour over the flour mixture and stir just until combined.
Add the apples until and mix until they are evenly coated.
Pour the cake batter into the prepared pan and smooth the top with an offset spatula. Sprinkle raw sugar evenly over the top of the cake.
Bake for 50-60 until golden brown and a toothpick when inserted in the middle comes out clean. Let cool completely in the pan before unmolding.
While the cake is baking, make the custard sauce.
