Plumcake with Custard and Apples. A filled cake, soft and creamy.
Perfect for breakfast, an afternoon snack or to finish a family lunch. The Plumcake with Custard and Apples combines the tenderness 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 custard (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 prepared in a bowl using 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: Economical
- Preparation time: 1 Hour
- Cooking time: 50 Minutes
- Portions: 6 Servings
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
Ingredients for the custard and apple plumcake.
- 2 1/4 cups all-purpose flour (00)
- 3 eggs
- 3.2 oz granulated sugar
- 1/2 cup milk
- 7 tbsp vegetable (seed) oil
- 4 tsp baking powder
- 1 cup milk
- 1 egg
- 3 tbsp cornstarch
- 6 tbsp granulated sugar
- 2 apples (Small ones or 1 large apple)
Tools
- 1 Loaf pan
Steps
Prepare the custard:
While you heat the milk on the stovetop, beat 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-starch mixture, then pour everything back into the saucepan with the remaining milk.
Cook over medium heat, stirring constantly, until the custard thickens.
Once ready, transfer the custard immediately to a shallow, wide container.
While the custard 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, fold in the flour and the sifted 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 custard in the center and cover with the remaining batter. Add a few tablespoons of custard on top as well. Slice the apples thinly and arrange them on top as you like.
Bake at 356°F in a preheated conventional oven for 50 minutes. After 35 minutes of baking, cover the cake surface with parchment paper to prevent burning.
Be careful: it is important to bake it for the indicated times, otherwise it may remain raw in the center. Check doneness with the toothpick test.
Allow to cool completely in the pan.
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Storage of the custard and apple plumcake.
This Plumcake with Custard and Apples keeps best under a cake dome or in an airtight container. Because it is filled with custard, it is recommended to store it in the refrigerator for a maximum of 3–4 days.
To enjoy it at its best, take it out of the refrigerator about 30 minutes before serving.
