Our hens are producing lots of eggs at this time of year, so I'm resurrecting recipes that use ample eggs. Besides quiche and the typical egg breakfasts, my family is enjoying Apple Custard Cake as a way to use up the bountiful eggs. This nourishing recipe for Apple Custard Cake is loaded with eggs and healthy fats. We typically eat Apple Custard Cake for breakfast, but it can be fancied up with whipped cream for a nice dessert, too!
Apple Custard Cake
Prep Time: 20-25 minutes
Bake Time: 65-70 minutes
Total Time: 85-95 minutes
3/4 cup (1&1/2 sticks) butter, plus extra for buttering the baking dish
6 large eggs
1/3 cup sucanat (increase this to 1/2 cup for a dessert)
3/4 cup sour cream
1&1/2 tsp vanilla extract
1/2 tsp almond extract
3/4 tsp ground cinnamon
pinch of ground nutmeg
1/2 tsp Celtic sea salt
1/4 cup almond flour (I use Bob's Red Mill Superfine Almond Flour)
2 Tb coconut flour
4 large apples, mostly peeled, cored, and sliced (sweet-tart apples such as Fuji or Pink Lady work well)
Butter an 8X8 glass dish, generously.
In a small saucepan, melt 1&1/2 sticks of butter over low heat. Then turn off heat and allow to cool.
In the meantime, combine the eggs, sucanat, sour cream, cinnamon, nutmeg, salt, vanilla, and almond extract in a medium bowl. Mix it all together with an immersion blender, whisk, or mixer.
Mix in the almond flour and coconut flour until well-mixed.
Mix in the melted butter.
Preheat the oven to 325 degrees F.
Peel and core the apples. I like to leave a little of the peel on for nutrition and aesthetics, but you could remove it all if desired. Slice the apples thinly.
Arrange the apple slices in the baking dish.
Pour the custard mixture over the apples, making sure the apples are nestled down into the liquid as best you can.
Bake at 325° for 65-70 minutes, until custard cake is set in the center and the top is golden.
Allow to cool before slicing. Custard cake is nice slightly warm, but even better when it has been allowed to cool fully. Enjoy!