Ingredients for Creamy Baked Apple Custard Cake
- 1/4 cup maple syrup
- 1/4 cup rice syrup
- Granny Smith Apples
- 2 tablespoons lemon juice
- 2 teaspoons ground cinnamon
- 1 1/2 cups all-purpose flour
- 1/2 cup maple sugar
- Rolled Oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts (or pecans)
- 2 large eggs
- 2 large egg whites
- 1/2 cup (1 stick) melted unsalted butter
- Skim Milk
- Vanilla Extract
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How to Make Creamy Baked Apple Custard Cake
- Preheat oven to 350°F (175°C).
- Grease and flour an 8-inch round cake pan. Line the bottom with parchment paper.
- In a small bowl, combine 1/4 cup maple syrup and 1/4 cup rice syrup. Pour into the prepared pan.
- Peel and core 2 medium apples. Thinly slice about 1/3 of the apples (approximately 1 cup) into 1/4-inch thick slices. Arrange in a spiral pattern on top of the syrup mixture, covering the bottom of the pan.
- Grate the remaining apples (approximately 2 cups) and toss with 2 tablespoons lemon juice and 1 teaspoon ground cinnamon.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup maple sugar, 1 cup rolled oats, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 cup chopped walnuts (or pecans).
- In a separate bowl, whisk together 2 large eggs and 2 large egg whites until light and fluffy.
- Add 1/2 cup melted unsalted butter, 1 cup milk, and 1 teaspoon vanilla extract to the egg mixture. Whisk until combined.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the prepared pan over the sliced apples.
- Sprinkle the grated apples evenly over the batter.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
128g
Fat
18g
Carbs
16g
