Apple Custard Cake

The apples are falling off the tree, so it’s time to do some apple baking.  This is an old  tried and true recipe from the days when heavy cream was not something to be frowned upon.  2 % evaporated milk can be substituted for the cream with good results.  It’s delicious warm from the oven, with a scoop of vanilla ice cream, or a dollop of whipped cream.

Apple Custard Cake

Crust

2 cups flour

½ cup sugar

1 tsp baking powder

½ cup butter

1 egg, beaten

6 cups peeled and sliced apples

Mix together flour, sugar and baking powder.  Rub butter in until crumbly, then mix in beaten egg.  Press into greased 9”x13”.  Layer on sliced apples.

Custard

1 cup sugar

½ cup flour

½ -3/4 tsp cinnamon

½ cup melted butter

½ cup evaporated milk or heavy cream

1 tsp vanilla

Stir together sugar, flour and cinnamon.  Add melted butter, cream and vanilla, mixing till smooth.  Pour over apples.

Topping

¾ cup flour

¾ cup sugar

1/3 cup butter

Stir together flour and sugar.  Rub in butter till crumbly.   Sprinkle over custard.  Bake in 350 degree F oven for about 50 minutes, till golden brown.

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