Golden Caramelized Apple Cake with Homemade Custard Sauce & Cinnamon Toffee Crumble .

 

Apple Cake;

Ingredients;

2 large apples, peeled, cored, and diced

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon fine sea salt

½ cup unsalted butter, softened

¾ cup granulated sugar

¼ cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

1 teaspoon lemon zest

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

Homemade Custard Sauce

1½ cups whole milk

½ cup heavy cream

3 egg yolks

⅓ cup granulated sugar

1 teaspoon vanilla extract

1 tablespoon cornstarch (optional, for a thicker custard)

Cinnamon Toffee Crumble

½ cup all-purpose flour

⅓ cup light brown sugar

¼ cup rolled oats

¼ cup unsalted butter, melted

1 teaspoon ground cinnamon

Pinch of sea salt

⅓ cup chopped pecans or walnuts

Directions

Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.

Toss the diced apples with 1 tablespoon of the granulated sugar and set aside for 10 minutes.

In a large bowl, cream together the butter, remaining granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.

Fold in the flour, baking powder, baking soda, sea salt, ground cinnamon, nutmeg, and buttermilk until just combined.

Gently fold the apples into the batter and spread evenly into the prepared cake pan.

Bake for 40–45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Meanwhile, heat the milk and heavy cream in a saucepan until steaming.

In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly whisk the hot milk mixture into the egg mixture, then return everything to the saucepan. Cook over low heat, stirring constantly, until thickened. Stir in the vanilla extract.

For the crumble, combine the flour, brown sugar, oats, melted butter, cinnamon, sea salt, and chopped pe