Description
A delightful cake featuring caramelized apples and rhubarb, topped with a toffee crumble and served with a homemade custard sauce.
Ingredients
- For the caramelized apple and rhubarb
- 2 medium apples, peeled, cored, and diced
- 2 cups chopped rhubarb
- ¼ cup packed brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 1 tablespoon water
- For the cake
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup milk
- ½ teaspoon ground cinnamon
- For the toffee crumble topping
- ½ cup all-purpose flour
- ⅓ cup packed brown sugar
- ¼ cup cold unsalted butter, cubed
- ¼ cup toffee bits
- ½ teaspoon ground cinnamon
- Pinch of salt
- For the homemade custard sauce
- 2 cups whole milk
- 4 large egg yolks
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Instructions
- Caramelize the fruit: Melt butter in a skillet, add apples, brown sugar, cinnamon, and water. Cook for 3-4 minutes, then add rhubarb and cook for another 2-3 minutes. Remove from heat and cool.
- Prepare the crumble topping: Combine flour, brown sugar, cinnamon, and salt. Rub in cold butter until coarse crumbs form, stir in toffee bits, and refrigerate.
- Make the cake batter: Preheat oven to 350°F. Grease and line a cake pan. Whisk flour, baking powder, baking soda, salt, and cinnamon. Beat butter and sugar until fluffy, add eggs and vanilla. Alternate adding flour mixture with sour cream and milk. Fold in two-thirds of the cooled fruit.
- Assemble and bake: Spread batter in the pan, top with remaining fruit, sprinkle crumble, and bake for 45-55 minutes. Cool in the pan for 20-30 minutes.
- Make the homemade custard sauce: Heat milk until steaming. Whisk egg yolks, sugar, and cornstarch. Temper egg mixture with warm milk, then combine back in the saucepan. Cook until thickened, stir in vanilla and butter, and strain if desired.
- Serve the cake with warm custard sauce.
Notes
- Ensure not to overcook the fruit during caramelization.
- For a smoother custard, strain it before serving.
- Cover the cake with foil if the topping browns too quickly.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg