Here’s a delightful recipe for Apple & Custard Tea Cakes, perfect for afternoon tea or a cozy dessert.
Apple & Custard Tea Cakes
Ingredients:
For the Custard:
- 1 cup (250 ml) whole milk
- 2 large egg yolks
- 1/4 cup (50 g) granulated sugar
- 1 1/2 tablespoons cornstarch
- 1 teaspoon vanilla extract
For the Cake:
- 1 1/4 cups (190 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (55 g) light brown sugar, packed
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup (120 ml) buttermilk
- 1 large apple, peeled, cored, and thinly sliced (Granny Smith or Honeycrisp work well)
Instructions:
- Prepare the Custard:
- In a medium saucepan, heat the milk over medium heat until it begins to simmer.
- In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
- Gradually pour the hot milk into the egg mixture while whisking continuously.
- Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens (about 2-3 minutes).
- Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and let it cool to room temperature.
- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Assemble the Tea Cakes:
- Spoon about 1 tablespoon of batter into each muffin cup.
- Add a spoonful of cooled custard in the center of each cup, then top with a few slices of apple.
- Cover the custard and apples with another tablespoon of batter, ensuring the apple slices are slightly exposed.
- Bake:
- Bake for 18-20 minutes or until the tea cakes are golden brown and a toothpick inserted into the center comes out clean.
- Allow the tea cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Serve:
- Dust the cooled tea cakes with powdered sugar for an elegant finish. Serve warm or at room temperature with a cup of tea or coffee.
Tips:
- For a twist: Add a sprinkle of chopped walnuts or almonds on top of the batter before baking.
- Storage: These tea cakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Enjoy these moist and flavorful Apple & Custard Tea Cakes as a perfect treat for any occasion!