Lovely, lovely apple cake – maybe more like a torte. Light, tender yet packed with sliced apples.
Hi everyone – Carolyn here – how am I? Good. Busy. Have just finished having my laundry room remodeled – so happy to have my washer/dryer back and installed. Have moved my kitty’s circulating water bowl and food dispensing machine into the laundry room and have had to teach him where it is (remember, he’s blind). It took him a few days. Am currently having solar panels installed on my roof. Am glad I’m getting this done just before the summer heat begins. The company has guaranteed I’ll have a reduction of at least 55% of my current high electric bill (and maybe more). It’s supposed to pay for itself in 4 years. Otherwise I’m good. Do I miss writing the blog? Yes, I must say that I do, but not enough to write often! I’m still on the Steven Gundry diet (14 months and counting) and am still losing. I’m still on a regimen of soup for lunch and a salad for dinner with some kind of protein in it. Salad dressings are my most innovative, although I am making numerous varieties of soup too. Made an Arabic ground lamb and vegetable soup yesterday. Lamb really isn’t on the diet, but I was tired of chicken and fish so picked up a package of ground lamb that looked extremely lean. Don’t know that it’s blog-worthy, however.
My bible study group started up again after a couple of months’ hiatus. We’re studying the book of James. Anyway, I needed a dessert for 10, and this cake just spoke to me. But, caveat here: I didn’t taste it. I asked my guests to tell me in detail about the flavor and texture. There were raves all around from my guests.
The recipe is from the chef, Curtis Stone. I found it on a Australian website, so converted it to our measurements. I didn’t have an orange, so used lemon zest. The apples are drenched in orange liqueur, which keeps them from turning brown while you prepare the cake batter. The cake is baked in a springform pan and when it was finished, and cooled, it was very easy to get out of the pan. The bottom of the cake was extremely moist, so I used my offset spatula to release the cake from the pan bottom and gently slid it off onto the pedestal cake stand (above). Once in place I couldn’t move it to center it. But then, you probably didn’t even notice, right?
My guests told me the apple flavor was very prominent, and that the cake was super-moist. One person couldn’t taste the cinnamon, so I might up that a little bit if I made it again. Also, I added cinnamon to the whipped cream. They also loved the little crispy top (some of the cake batter is reserved, flour added to it and it’s poured over the top). I forgot to sprinkle powdered sugar all over the top when I served it. Oh well. I asked – is this recipe a keeper? They all said in raised voices – YES.
printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)
* Exported from MasterCook *
Apple Cinnamon Custard Cake
By: From Curtis Stone (chef)
Serving Size: 10
1 tablespoon unsalted butter
3 Granny Smith apples — peeled, cored, cut into 8 wedges, then cut into very thin slices
2 tablespoons Grand Marnier — or other orange liqueur
1 1/4 cups all purpose flour — plus 2 tbsp extra
1 cup sugar — plus 1 tbsp extra
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon — divided use
1 cup canola oil
1 cup whole milk
2 large eggs
2 teaspoons orange zest — or lemon zest
1 teaspoon vanilla extract
2 large egg yolks
1 teaspoon powdered sugar — sifted
WHIPPED CREAM:
1 cup heavy cream
1 tablespoon icing sugar
1. Position a rack in the center of the oven and preheat to 330°F. Grease a 9-inch springform pan with butter.
2. In a medium bowl, toss the apples with Grand Marnier (or Cointreau) to coat, and set aside
3. In another medium bowl, whisk together the 1 1/4 cups of flour, 1 cup of sugar, baking powder, salt and 1/4 tsp of the cinnamon. In a large bowl, whisk together oil, milk, whole eggs, orange zest and vanilla to blend. Whisk dry ingredients into the wet ingredients to form a smooth batter. Be careful not to over-mix. [I used my stand mixer for this.]
4. Transfer 1 cup of the batter to a small bowl and mix in the remaining 2 tbsp flour; set aside. Whisk egg yolks into remaining batter in the large bowl just to blend. Stir in the apples. Transfer the apple batter to prepared pan and, and spread batter into an even layer and press the apples in to submerge them. Pour the reserved batter evenly over the apple batter. In a small bowl, whisk the remaining sugar and cinnamon to blend, and then sprinkle it evenly over the batter.
5. Bake for 50 mins, or until a skewer inserted into the center of the cake comes out clean and the top is golden brown. Transfer the pan to a wire rack and cool for 15 mins. Run a knife around the sides of the cake and release the pan sides. Cool cake for about 30 mins to serve warm, or cool completely. Dust with icing sugar.
6. To make whipped cream, in a medium bowl, whisk cream and sugar. To serve, cut cake into wedges and serve with a generous dollop of whipped cream.
Per Serving: 502 Calories; 41g Fat (73.2% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 285mg Sodium.

Toffeeapple
said on May 8th, 2019:
Hello – it is so good to see you here and to hear that you are doing well. I like the idea of a cake with its own custard but I know that I should never make one since it would be wasted after my first slice.
I am pleased that you wrote about your cat and I hope he remembers where his feeding station is. I do hope that your electricity bill will be greatly reduced, it is an expensive commodity nowadays.
By the way, Curtis Stone and Zoe from her blog are both Australian and I think I am right in saying that their cup measurements are different from yours and probably ours too.
Stay well!
Thank you, Toni! Oh, I thought they were British – sorry about that. Guess I should go change my post/correct it. I didn’t think the metric system was different between AZ and Britain? Not sure. But I adapted the measurements and it worked just fine. Nice to hear from you . . . carolyn
Leslie Christon
said on May 8th, 2019:
Welcome back! So good to read your post, I’ve been thinking of something apple lately, and this will fit the bill. Thank you for the book selections, as always – “I think I’ll start with Magic Hour – A Novel” first, I do so enjoy your recommendations! Good luck with the solar panels, and my love to kitty.
Kind regards,
Leslie
Thank you, Leslie. I’m sure you’ll like the apple cake – I so wished I could have had some of it. I visited my doctor today and she remarked on my weight loss, so I have to stick to the restrictions, hard as they are! . . . carolyn t
JEAN
said on May 8th, 2019:
This looks delicious! I’m always happy to see a Tasting Spoons post in my email. Glad to hear you are doing well.
Thanks, Jean! I love hearing from all of my readers – and that you’ve missed me! . . .carolyn t
hddonna
said on May 13th, 2019:
So good to see your post, Carolyn! I missed this–probably because I don’t check my home page, where I get your blog, very often since you stopped posting regularly. I am going to put in my e-mail address so I don’t miss any more. Good to hear you renovations are coming along.
You have really shown remarkable stick-to-ativeness with you diet! Good for you!
The cake looks delicious–I love custardy things. Thanks for sharing the recipe!
Donna