Name: Apple and Custard Ripple Loaf recipe
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 10
Ingredients: 200g butter; 125.00 ml brown sugar; 125.00 ml caster sugar; 2 eggs; 1 tsp vanilla essence; 500.00 ml self-raising flour; 1 tsp ground cinnamon; 125.00 ml plain yoghurt; 3 apples; 2 tsp gelatine; 300ml thick custard

by Greer Worsley Last updated on 04/19/2023

This delicious apple loaf cake is made even better with the addition of a custard ripple - custard poured into holes poked in the cooled cake. - Greer Worsley

Ingredients

200g butter
1/2 cup brown sugar
1/2 cup caster sugar
2 eggs
1 tsp vanilla essence
2 cups self-raising flour
1 tsp ground cinnamon
1/2 cup plain yoghurt
3 apples
2 tsp gelatine
300ml thick custard

Method

Step 1

Preheat oven to 170C conventional. Grease a large loaf tin and line it with baking paper.
Step 2

In a stand mixer or using hand-held beaters, beat butter and sugars until creamy. Add eggs one at a time, beating well between each addition. Beat in vanilla, then add flour and cinnamon and beat until just combined. Finally, beat in yoghurt.
Step 3

Peel and quarter apples, then dice each quarter into 6-8 pieces. Fold through cake batter. Pour into prepared tin and bake for 1 hour until a skewer inserted into the centre comes out clean.
Step 4

Allow to cool completely in the tin.
Step 5

Sprinkle gelatine over 1/4 cup cold water in a small bowl. Leave for 2 minutes to soften, then microwave for 20 seconds to dissolve completely. Allow to cool, then whisk into custard. Refrigerate to set slightly.
Step 6

Use the cylindrical end of a wooden spoon or spatula to poke holes all through the cooled cake. Whisk thick custard to loosen it, then pour into the holes. Refrigerate the cake to set the custard, topping the holes up with more custard if it sinks.
Step 7

Turn cake out onto serving board. Slice to serve.