Apple Cake with Custard Sauce
Delicious served warm. Add 1/2 cup Harry & David’s Pumpkin Butter to the vanilla sauce for a pumpkin custard.
- 8 cups sliced, peeled Granny Smith apples
- 4 tbsp brown sugar
- 2 tsp cinnamon
- 1 cup softened butter
- 1 tsp. salt
- 2 cups sugar
- 2 cups flour
- 2 eggs
- 1/2 cup sugar
- 1 tbsp cornstarch
- 1/4 tsp salt
- 2 egg yolks, beaten
- 2 cups light cream
- Option: add in pumpkin butter or plain pumpkin
Preheat oven to 350 degrees. Spray a 9×13 pan with cooking spray.
Peel and slice apples; coat with the brown sugar and cinnamon by mixing together with a spoon or your hands, and placing in a 9×13 pan.
Mix the next 5 ingredients together (butter, sugar, flour, salt, eggs) to make a crumble. Place on top of the apple mixture.
Bake at 350 for 1 hour.
To make the custard–in a saucepan, over medium heat–stir together the sugar, cornstarch, salt, eggs, and cream. Stir constantly until smooth and thick. Stir in 1 tsp. vanilla.
Spoon the warm sauce over individual servings.