Apples are great for baking all year round even though their peak season is actually in fall and winter when all other fruits are less available in Supermarkets. Apples are available fresh all year round even from local farmers because they can be stored for quite some time. This means this delicious Apple Crumble Custard Cake can be done anytime you feel like it. The combination of apples, streusels and vanilla custard is great – the recipe shows how you can make this cake with ease ;)
Let it sink in for a moment – apples, crunchy streusels/crumbles and a delicious vanilla custard. Everything separately already superb. Combined it turns into an absolute delight. At least I think so. If a cake has a filling like that I am always the first one to ask for a slice… or two ;) I guess many feel the same way ;P
This cake here is another recipe that has been created for the »Bake Together – The Baking Surprise« with Andrea from Zimtkeks & Apfeltarte. Once a month we come up with a topic and create recipes accordingly. Even though it says »Bake Together« we actually are not baking together – unfortunately, we do not live close by ;) But in spirit we do bake together. Well and at the end we surprise each other with the result. Which is quite different, most of the time, but we already had some very similar ideas…
Anyway. If you want to know more about this little »event« you can have a look at the Strawberry Ombre Cheesecake recipe – our very first »Bake Together« ;)
Back to the cake. There is actually not that much to tell about it. The recipe is quite simple and »straightforward«, you could say. If you look at the ingredients, you’ll probably notice that I am not using a premade custard mix for the filling. You could get that in a supermarket but what they sell is basically just cornstarch with some additives. I assume that everyone who is baking frequently got some starch and vanilla extract or something similar at home. So no need for that overpriced cornstarch in small packages ;)
That supermarket custard powder would not be ideal anyway, to be honest. The custard needs to be thicker than usual, so you would need to add more starch anyway to get the right consistency. You want the filling to be firm after cooling down. The custard you can make with those packages is going to be thick and creamy instead. You will not get clean slices if you cut into that ;P
Well… besides that all easy-peasy. The base and topping are both made with the same streusels, which makes the preparation extremely simple. Streusels, custard, apples, and more streusels. That’s all. Theoretically, you could replace the apples with other fruits or berries. Blueberries, for example, work great here as well. Just sayin’… ;)
Very well. Now let’s get to the cake. Enough chitchatting ;P
INGREDIENTS / ZUTATEN
For the custard filling:
2 1/2 cups (600ml) milk
2.6 oz. (75g) cornstarch
2 tbsp. sugar
2 tsp. vanilla extract
1 pinch of salt
1 large egg
For the streusels:
1 1/2 cups (200g) spelt flour
1/2 cup (100g) xylit (or sugar)
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/2 cup (120g) butter, melted
1/2 tsp. vanilla extract
1.8 oz. (50g) rolled oats
2 medium apples, peeled & diced
1 tbsp. brown sugar (optional)
Für die Puddingfüllung:
600ml Milch
75g Speisestärke
2 EL Zucker
2 TL Vanille Extrakt
1 Prise Salz
1 Ei (L)
Für die Streusel:
200g Dinkelmehl (Type 630)
100g Xylit (oder Zucker)
1 TL Zimt
1/4 TL Muskatnuss
1/4 TL Salz
120g Butter, geschmolzen
1/2 TL Vanille Extrakt
50g Haferflocken
2 mittelgroße Äpfel, geschält & gewürfelt
1 EL brauner Zucker (optional)
DIRECTIONS / ZUBEREITUNG
1. Start with the vanilla custard. Mix the cornstarch with sugar, vanilla extract, salt, and several tablespoons of the milk in a small bowl until well combined. Set aside.
2. Add the milk to a small pot and bring to a boil while stirring constantly. As soon as you can see bubbles coming stir in the cornstarch mixture – it will thicken up very quickly. Let cook for a moment, then remove from the heat. Let cool down for 2-3 minutes, stirring often, then add the egg and mix in well. Place a piece of plastic wrap directly on the custard to avoid skin from forming and let cool down.
3. For the streusels mix the flour with sugar, cinnamon, nutmeg, and salt in a bowl. Melt the butter and add it together with the vanilla extract to the bowl. Mix to combine, then add the rolled oats and mix everything with your fingers to get a nice streusel mixture. Place in the fridge until needed.
4. Preheat the oven to 350°F (180°C). Line an 8 inches (20cm) springform tin with some baking parchment and grease lightly. Fill about half of the streusel mixture into the tin and press onto the bottom to create an even layer. Peel, core, and cut the apples into dice. Add to the bowl with the remaining streusels and mix to combine. Pour the custard into the tin and smooth out the top. Distribute the streusel mixture evenly on top, sprinkle with some brown sugar (optional) and bake for about 35-40 minutes. Take out of the oven and let cool down completely in the tin, then place in the fridge for at least 2 hours (or overnight) before serving.
1. Mit dem Vanillepudding anfangen – dazu Stärke mit Zucker, Vanille Extrakt und Salz mit einigen Esslöffeln der Milch in einer kleinen Schüssel glattrühren. Zur Seite stellen.
2. Die restliche Milch in einem kleinen Topf aufkochen. Sobald Blasen an der Oberfläche erscheinen, die Stärkemischung einrühren. Die Masse wird recht schnell eindicken. Einen Moment blubbern lassen, dann vom Herd ziehen. Etwa 2-3 Minuten abkühlen lassen, dabei immer wieder umrühren, dann das Ei unterrühren. Den Pudding mit einem Stück Plastikfolie (direkt auf der Oberfläche) abdecken, damit sich keine Haut bildet. Abkühlen lassen.
3. Für die Streusel das Mehl mit Zucker, Zimt, Muskatnuss und Salz in einer Schüssel vermischen. Die Butter schmelzen und zusammen mit dem Vanille Extrakt in die Schüssel dazugeben. Kurz vermengen, dann die Haferflocken hinzufügen und alles mit den Fingern zu einer schönen Streuselmasse verarbeiten. Bis zur weiteren Verwendung in den Kühlschrank stellen.
4. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 20cm (8 inches) Springform mit Backpapier auslegen und leicht einfetten. Etwa die Hälfte der Streuselmischung in die Form geben und zu einer ebenen Fläche zusammendrücken. Die Äpfel schälen, entkernen und in kleine Würfel schneiden. In die Schüssel mit den verbliebenen Streuseln geben und alles vermischen. Den Pudding in die Form gießen und glatt streichen. Die Streuselmischung gleichmäßig darauf verteilen, mit etwas braunem Zucker bestreuen (optional) und dann etwa 35-40 Minuten backen. Aus dem Ofen nehmen und in der Form vollständig abkühlen lassen. Bis zum Servieren noch einmal mindestens 2 Stunden (oder über Nacht) in den Kühlschrank stellen.
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Here is a version of the recipe you can print easily.
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Apple Crumble Custard Cake
- Prep Time: 00:20
- Cook Time: 00:40
- Total Time: 04:00
- Yield: 1 1x
- Category: Cheesecake
- Cuisine: Germany
- Diet: Vegetarian
Description
One of my favorite cakes – Apple Crumble Custard Cake. So good and easy to prepare! Creamy, crunchy, delicious!
Ingredients
For the custard filling:
2 1/2 cups (600ml) milk
2.6 oz. (75g) cornstarch
2 tbsp. sugar
2 tsp. vanilla extract
1 pinch of salt
1 large egg
For the streusels:
1 1/2 cups (200g) spelt flour
1/2 cup (100g) xylit (or sugar)
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/2 cup (120g) butter, melted
1/2 tsp. vanilla extract
1.8 oz. (50g) rolled oats
2 medium apples, peeled & diced
1 tbsp. brown sugar (optional)
Instructions
1. Start with the vanilla custard. Mix the cornstarch with sugar, vanilla extract, salt, and several tablespoons of the milk in a small bowl until well combined. Set aside.
2. Add the milk to a small pot and bring to a boil while stirring constantly. As soon as you can see bubbles coming stir in the cornstarch mixture – it will thicken up very quickly. Let cook for a moment, then remove from the heat. Let cool down for 2-3 minutes, stirring often, then add the egg and mix in well. Place a piece of plastic wrap directly on the custard to avoid skin from forming and let cool down.
3. For the streusels mix the flour with sugar, cinnamon, nutmeg, and salt in a bowl. Melt the butter and add it together with the vanilla extract to the bowl. Mix to combine, then add the rolled oats and mix everything with your fingers to get a nice streusel mixture. Place in the fridge until needed.
4. Preheat the oven to 350°F (180°C). Line an 8 inches (20cm) springform tin with some baking parchment and grease lightly. Fill about half of the streusel mixture into the tin and press onto the bottom to create an even layer. Peel, core, and cut the apples into dice. Add to the bowl with the remaining streusels and mix to combine. Pour the custard into the tin and smooth out the top. Distribute the streusel mixture evenly on top, sprinkle with some brown sugar (optional) and bake for about 35-40 minutes. Take out of the oven and let cool down completely in the tin, then place in the fridge for at least 2 hours (or overnight) before serving.
Notes
Enjoy baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
