This teacake gets a big thumbs up. So moist and yummy. Great for afternoon tea or even dessert. You can mix the fruit up too...I think adding raspberries or blueberries would go down well, so would some fresh or canned peaches.
Apple Custard Teacake
3/4 cup sugar
1 tsp vanilla
2 1/2 cups self-raising flour
1 1/2 cups milk
3 apples, peeled cored and cut into 1cm pieces
1/3 cup coconut
1/4 cup raw sugar
300ml custard (ingredients and recipe below)
2 Tbs custard powder
55g caster sugar
2 tsp vanilla
To make the custard:
Place all ingredients in a small saucepan. Cook, stirring over medium heat until boiled and thickened. Set aside to cool slightly.
(I put it all in the Thermomix and cook on 100 degrees for 5 minutes on speed 4.)
To make the cake:
Heat oven to 160 degrees celsius. Grease and line a 20cm square cake tin.
Cream together butter, sugar and vanilla until light and fluffy.
Add egg, beat until well combined.
Add flour and milk, fold in using a wooden spoon.
Spread half the cake mixture into prepared tin. Arrange 2 of the cut apples over the top. Sprinkle with coconut. Pour custard over.
Spread rest of the cake mixture over the top.
Sprinkle over remaining apple and raw sugar.
Cook for 1 hour and 20 minutes or until cooked through.