Ingredients:
- For the cake:
- Baking spray with flour
- 1 and 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 tablespoons milk
- 3 Granny Smith apples, peeled, cored, and thinly sliced
- Streusel Topping:
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup old-fashioned oats
- 1 pinch kosher salt
- 1/2 cup unsalted butter
- Vanilla Custard Sauce:
Instructions:
- For the Streusel Topping: Throw in all of the ingredients for the topping and use your fingers to rub in the cold butter into the mixture until it is combined and easy to pinch together. Cover and refrigerate the streusel for at least 15 minutes before using, or up to 1 day.
- For the cake: Preheat the oven to 350 degrees F. Spray round baking pan with the baking spray with flour and line the the bottom of the pan with parchment paper.
- Put the flour, baking powder, cinnamon, and salt into a medium bowl and whisk together.
- In a large bowl, whisk together the melted butter, sugar, and vanilla. Add the eggs one at a time, whisking well after each addition.
- Add the flour mixture to the butter mixture and make sure well combined.
- Spoon the batter into the baking pan. Top with the sliced apples, arranging them so they lie in an even layer. Remove the old streusel from the refrigerator and break into dime-sized pieces. Cover the apples witht he cold crumbled streusel. Bake for an hour until golden brown.
- Allow the cake to cool. Turn the cake out onto a plate with the streusel-side up, and allow to cool completely.
- For the vanilla custard sauce: Whisk together the egg yolks and 1/4 cup of sugar until the sugar is dissolved and the mixture is lightened in color, about 1 minute, in a medium bowl. Place a strainer over the empty medium bowl.
- In a medium saucepan over medium-low heat, heat the half-and-half, salt, and remaining 1/4 cup of sugar. Stir frequently until steaming, DO NOT BAIL.
- While whisking constantly, slowly pour 1 cup of the warm half-and-half mixture into the egg mixture. Add the warm egg mixture back to the remaining mixture and whisk to combine. Cook until the mixture begins to thicken and registers 175 to 180 degrees F on an instant-read thermometer.
- Pour the mixture through the prepared fine-mesh strainer. Stir in the vanilla bean paste. Set the bowl in the refrigerator to cool.
- Drizzle the vanilla custard sauce over the top of the cakes and serve!
