Name: Apple and Custard Teacake recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: 200 g butter; 3/4 cup brown sugar firmly packed; 2 egg; 2 cup self-raising flour; 1/2 cup buttermilk; 2 apple large peeled thinly sliced; 20 g butter melted; 2 tsp caster sugar; 1/2 tsp ground cinnamon; 2 tbs custard powder; 1/4 cup caster sugar; 1 cup milk; 20 g butter; 2 tsp vanilla essence

by Kayliz Last updated on 07/09/2019

This is a very delicious cake with a custard filling. My friends and family often request this one. - Kayliz

Ingredients

200 g butter
3/4 cup brown sugar firmly packed
2 egg
2 cup self-raising flour
1/2 cup buttermilk
2 apple large peeled thinly sliced
20 g butter melted
2 tsp caster sugar
1/2 tsp ground cinnamon

Custard

2 tbs custard powder
1/4 cup caster sugar
1 cup milk
20 g butter
2 tsp vanilla essence

Method

Step 1

Custard: Combine custard powder and sugar in a small saucepan and gradually stir in milk.
Step 2

Stir over heat until the mixture boils and thickens. Remove from heat then stir in butter and essence.
Step 3

Press plastic wrap over the surface of the hot custard, set aside and allow to cool while preparing the cake batter.
Step 4

Cake: Preheat oven to 180C. Grease and line a deep 22 cm round cake pan.
Step 5

Beat butter and brown sugar until light and fluffy.
Step 6

Add eggs one at a time, beating until combined between each egg. Stir in sifted flour and buttermilk in 2 batches.
Step 7

Whisk cooled custard until smooth.
Step 8

Spread half the cake mixture into prepared pan. Top with custard then spoon remaining cake mixture over custard and gently spread until completely covered.
Step 9

Overlap apple slices neatly on top, brush with extra melted butter and sprinkle with combined caster sugar and cinnamon.
Step 10

Bake for about 1 hour or until firm. Stand 5 minutes before turning onto wire rack to cool.

Recipe Notes

from Australia’s Best Recipes team

When spreading the cooled custard mixture over the cake mixture, don't spread it right to the edges. When topping the custard with cake mixture, start at the edges and blend in towards the centre. The cake is easier to slice and serve when cold and the custard is set.