Ingredients

The following ingredients have 10 Servings
  • 3/4 cup all purpose flour
  • 1/4 cup old fashioned rolled oats
  • 6 Tbsp unsalted cold butter, cut in small pieces
  • 1/2 cup granulated sugar
  • 1/2 cup ground walnuts (pulse in a food processor)
  • 3 large Honeycrisp apples, peeled and thinly sliced, 495 grams or 1 lb 1 ounce (after slicing)
  • lemon juice
  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3 Tbsp milk or cream
  • 1 1/4 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp cardamom
  • 1/8 tsp salt
  • confectioner's sugar for dusting the finished cake
  • 6 large egg yolks
  • 6 Tbsp granulated sugar
  • 1 1/2 cups whole milk
  • 1 1/2 tsp vanilla

Instruction

  • Preheat oven to 350F and grease a 9 inch round spring form pan.
  • Put the streusel ingredients in a small bowl and blend everything together with your fingertips until it has a nice even crumbly texture and there is no more raw flour. Make sure to break down any large clumps of butter. Refrigerate.
  • Toss the apple slices with a little lemon juice to prevent browning.
  • Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
  • Whisk together the flour, baking powder, cardamom, and salt. Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.
  • Spoon the batter in to the pan, and smooth out evenly. Top with the sliced apples, and then the crumble topping.
  • Bake for about 50 minutes, until the top is lightly browned and a toothpick comes out without wet batter clinging to it. Lay a loose layer of foil over the top if the crumble is browning too quickly.
  • Let cool a bit in the pan before removing the sides. Dust with confectioner's sugar before serving.
  • To make the custard sauce bring the milk to a simmer over medium heat. Meanwhile whisk the yolks and sugar until pale. Drizzle a little of the hot milk into the egg mixture, whisking all the time. Add a little more, while whisking, then transfer that back into the pan and continue cooking, stirring constantly, until the mixture coats the back of a spoon. Don't overcook or it can curdle. Stir in the vanilla. I like to run the sauce through a strainer to catch any bits of cooked egg or lumps.
  • Refrigerate the custard sauce until needed.