You are here

Caramelized Apple Cake With Cointreau Custard

Holiday.Cook's picture
Ingredients
  Apples 3 , cored and sliced
  Butter 150 Gram, softened
  Light brown muscovado sugar 25 Gram
  Golden caster sugar 125 Gram
  Eggs 2 , beaten
  Self-raising flour 125 Gram
  Baking powder 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Fresh vanilla custard 500 Milliliter (1 Tub)
  Cointreau/Brandy 1 Dash
Directions

Heat the oven to 180C/fan 160C/gas 4.
Put the apples in a large, non-stick frying pan with 25g butter and muscovado sugar and cook over a medium heat for 3-4 minutes, until just tender and caramelised, stirring occasionally.
Remove from the heat.
To make the cake, butter and line a 20cm round, deep cake tin.
Using a slotted spoon, arrange the apples in the base, reserving the syrupy pan juices.
Beat the remaining butter and sugar together until fluffy.
Gradually beat in the eggs, then sift in the flour, baking powder and cinnamon.
Fold in gently until combined, then spoon the mixture on top of the apples.
Level the surface and bake for 30-35 minutes, or until springy to the touch.
Leave to cool in the tin for 5 minutes, then turn out on to a serving plate.
Spoon over the reserved syrupy juices, slice and put on serving plates.
Warm the custard and stir in the Cointreau or brandy.
Pour over the cake and serve.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Apple
Interest: 
Everyday, Healthy

Rate It

Your rating: None
4.335715
Average: 4.3 (14 votes)