Plumcake with Cream and Apples: The Soft and Creamy Filled Cake.
The perfect cake for breakfast, snack, or even to end a family meal. The Plumcake with Cream and Apples combines the softness of a simple dough with the deliciousness of a creamy heart and the freshness of apples.
It’s not the usual apple plumcake: thanks to the custard filling (made easily and quickly!), every slice is a real surprise.
This plumcake is designed to be easy to make. The dough is made in a bowl with a hand whisk (no mixer or long waits!) and the result is a soft, moist cake that stays fluffy for days. Now come with me and let’s start baking. Happy cooking, Giusi.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 6 People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
Ingredients for the cream and apple plumcake.
- 2 1/4 cups all-purpose flour
- 3 eggs
- 7 tbsp granulated sugar
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 tbsp baking powder
- 1 cup milk
- 1 egg
- 3 tbsp cornstarch
- 1/3 cup granulated sugar
- 2 apples (Small or 1 large apple)
Tools
- 1 Loaf pan
Steps
While heating the milk on the stovetop, mix the egg yolks with the sugar and cornstarch (or flour) in a bowl. Take some hot milk to temper the egg and starch mixture, then pour the entire contents into the pot with the remaining milk.
Cook over medium heat, stirring continuously, until the cream thickens.
Once ready, immediately transfer the cream into a shallow and wide container and cover with plastic wrap touching the surface for quick cooling and to prevent a skin from forming.
While the cream cools, let’s prepare the plumcake batter.
In a bowl, use a hand whisk to beat the eggs with the sugar. Add the milk and oil (in a stream), stirring until incorporated.
Finally, add the previously sifted flour and baking powder. The batter will immediately become very creamy and homogeneous, ready to be poured into the pan.
Pour half of the batter into the loaf pan. Add the cream in the center and then cover with the remaining batter. Add a few tablespoons of cream on top as well. Slice the apples thinly and arrange them on top as desired.
Bake at 350°F in a preheated static oven for 50 minutes. After 35 minutes of cooking, cover the top of the cake with parchment paper to prevent it from burning.
It’s important to bake it for the indicated time, otherwise it might remain undercooked in the center. Check the cooking with the toothpick test.
Allow to cool completely in the pan.
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Storage of the cream and apple plumcake.
This Plumcake with Cream and Apples is best stored under a cake dome or in an airtight container. Since it’s filled with cream, it’s recommended to keep it in the fridge for up to 3-4 days.
For best enjoyment, take it out of the fridge about 30 minutes before serving.
