Ingredients

• THE CAKE:
  • 3 cups AP flour
  • 2 t baking powder
  • 4 t kosher salt
  • ¼ t fresh ground nutmeg
  • 1 1/2 sticks butter (6 ounces)
  • ¾ cup granulated sugar
  • 4 large Granny Smith apples – peeled, cored and cut into 1/4″ – 1/2″ chunks
  • 2 large eggs
  • ¾ cup whole milk
  • 2 extra T granulated sugar for sprinkling on the cake before baking
• THE CUSTARD:
  • 6 large Egg Yolks
  • 6 T. Sugar
  • 1½ C. Whole Milk
  • 1½ t. Vanilla

INSTRUCTIONS

1. For the Cake – Grease an 8″ round cake pan and line the bottom and sides with parchment.
2. Preheat the oven to 375°.
3. Combine the flour, baking powder, salt, and nutmeg into the bowl of a stand mixer.
4. Cut the butter and, using the paddle attachment, mix it into the flour until the mixture resembles bread crumbs.
5. Add the sugar and mix it in.
6. Add the apples into the flour mixture and combine them thoroughly.
7. In another bowl, beat the eggs and milk together.
8. Add the milk and eggs into the apples and flour, mixing until just combined. The batter will be thick like a muffin dough.
9. Spoon the dough into the prepared cake pan and flatten the top. Sprinkle the remaining sugar over the top.
10. Bake for 50 – 70 minutes (mine seemed to take a long time). The top of the cake should be golden brown and a pick in the center should come out clean.
11. FOR THE CUSTARD – Combine the egg yolks and sugar in a bowl and whisk until pale yellow.
12. Pour the milk in a medium saucepan and bring just to a simmer.
13. Gradually temper the egg/sugar mixture, gradually whisking in the hot milk a little at a time to prevent curdling.
14. Transfer the mixture back to the saucepan and stir over low heat until the custard thickens enough to coat the back of a spoon.
15. Mix in the vanilla and transfer the custard to a serving bowl.