Plumcake with Pastry Cream and Apples. A filled cake, soft and creamy.
Perfect for breakfast, an afternoon snack, or to finish a family lunch. The Plumcake with Pastry Cream and Apples combines the softness of a simple batter with the indulgence of a creamy center and the freshness of apples.
This is not the usual apple loaf: thanks to the filling of pastry cream (made in an easy and quick way), every slice is a real surprise.
This plumcake is designed to be easy to make. The batter is made in a bowl with a hand whisk and the result is a soft, moist cake that stays tender for days. Now come with me and let’s start baking. Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 1 Hour
- Cooking time: 50 Minutes
- Portions: 6 Servings
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
Ingredients for the plumcake with pastry cream and apples.
- 2 1/4 cups all-purpose flour
- 3 eggs
- 1/2 cup granulated sugar
- 1/2 cup milk
- 7 tbsp vegetable oil
- 4 tsp baking powder
- 1 egg
- 1 cup milk
- 3 tbsp cornstarch
- 6 1/2 tbsp granulated sugar
- 2 apples (Small or 1 large apple)
Tools
- 1 Loaf pan
Steps
Let’s prepare the pastry cream:
While you heat the milk on the stove, whisk the egg yolks with the sugar and the cornstarch (or flour) in a bowl. Take a little of the hot milk to temper the egg and cornstarch mixture, then pour everything back into the pot with the remaining milk.
Cook over medium heat, stirring constantly, until the cream thickens.
Once ready, transfer the cream immediately to a shallow, wide container.
While the cream cools, prepare the plumcake batter.
In a bowl, whisk the eggs with the sugar by hand. Add the milk and the oil (in a thin stream), mixing until incorporated.
Finally, add the sifted flour and baking powder. The batter will be very creamy and homogeneous, ready to be poured into the pan.
Pour half of the batter into the loaf pan. Add the pastry cream into the center, then cover with the remaining batter. Add a few tablespoons of cream on top as well. Slice the apples thinly and arrange them on the surface as you like.
Bake in a preheated oven at 356°F (static) for 50 minutes. After 35 minutes of baking, cover the surface of the cake with parchment paper to prevent burning.
Make sure to bake for the indicated time, otherwise the center might remain undercooked. Check doneness with the toothpick test.
Allow to cool completely inside the pan.
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Storage for the plumcake with pastry cream and apples.
This Plumcake with Pastry Cream and Apples keeps best under a cake dome or in an airtight container. Because it is filled with cream, it is recommended to store it in the refrigerator for up to 3-4 days.
To enjoy it at its best, take it out of the refrigerator about 30 minutes before serving.
