Made with a buttery dough and a wet custard, the two layers literally combine in the oven, creating a moist, incredibly delicious cake. When topped with a heavy dusting of cinnamon and confectioner’s sugar, all feels right with the world. Right… and very apple-tastic.
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Made with a buttery dough and a wet custard, the two layers literally combine in the oven, creating a moist, incredibly delicious cake. When topped with a heavy dusting of cinnamon and confectioner’s sugar, all feels right with the world. Right… and very apple-tastic.
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Ingredients
Dough
- 2 cups all-purpose flour
- 2 Tbsp baking powder
- 1 stick butter (salted), cubed
- 1/2 cup milk
- 2 apples , peeled, cored, and sliced in 1/4″ pieces
Topping
- 2 eggs
- 1 cup milk
- 3/4 cup sugar
Garnish
- apricot jam , thinned in a little hot water
- powdered sugar
- ground cinnamon
Servings:
Units:
Instructions
- Preheat the oven to 375F.
- In the bowl of a food processor fitted with dough blade, add flour, sugar and baking powder. Pulse to combine.
- Add hunks of butter and pulse until pea sized pieces form.
- While pulsing, stream in the milk until a soft, shaggy dough forms one that can easily be pressed together into a ball.
- Take the dough and press it into a greased and floured 8″ cake pan.
- Then slice the apples and press them firmly into the dough, overlapping as you go.
- Whisk together the topping ingredients and pour it on top of the cake.
- Bake for 35-45 minutes or until toothpick comes out clean.
Recipe Notes
Use a 8″ cake pan with standard 2″ inch sides (no shorter). Do not use a springform pan, as the milk mixture will certainly leak out. The easiest way to remove the cake from cake pan is to let cool until just warm, run a butter knife around the edges, invert onto one dish, then quickly onto a second dish (the serving platter). Comes out perfect every time!