Apple Custard Tea Cakes

What a busy week! Well week and a half really. The Australia Day festivities meant alot of baking which all went over very well. I've actually done more baking then I've posted this week. It was nice to just get back to my regular Sunday baking today. There is so much less pressure when you know your cooking isn't going to someone else.  I'm not sure if I'm too critical or a perfectionist but I always stress a little (not really much of a stresser) when I'm making things to take to parties and events. Of course noone else ever notices those little things that aren't quite right, but the cook always sees it! Just like these Apple Custard Tea Cakes. The apple slices weren't placed right and some of them came out a little bumpy. But they taste great so I guess it doesn't really matter!

Another great week in baking to highlight. Of course the January Daring Bakers challenge was revealed this week so please check out the Food Gawker and Blogroll for Daring Bakers to see all the great recipes. 

 

• I was intrigued by the Roasted Pumpkin and Chocolate Bread Pudding at What's for lunch Honey?  
  
• And equally intrigued by Beetroot Brownies with Walnuts at Coffee and Vanilla
  
• Check out the quiz and Kiwi and Coconut Muffins at Food Blogga
  
• Butter Sugar Flour has some Coconut Macaroons with Raspberry Jam I can't wait to try out
  
• And a lovely Spiced Chai Cake can be seen at Wolf's Den
  

Apple Custard Tea Cakes

Another Australian Women's Weekly recipe that can be found in Bake and Kitchen

Ingredients

90g butter

1/2 teaspoon vanilla extract

1/2 cup caster sugar

2 eggs

3/4 cup self-raising flour

1/4 cup custard powder

2 tablespoons milk

1 large unpeeled apple, cored, sliced finely (I used a granny smith)

30g butter melted (I used alot less then this and still had leftover)

1 tablespoon caster sugar, extra

1/2 teaspoon ground cinnamon

Custard

1 tablespoon custard powder

1 tablespoon caster sugar

1/2 cup milk

1/4 teaspoon vanilla extract

Method

1. Make custard

2. Preheat oven to 180C/350F. Line 12-hole muffin pan with paper cases. 

3. Beat butter, extract, sugar, eggs, flour, custard powder and milk in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler colour.

4. Divide half the mixture among cases. Top with custard, then remaining cake mixture; spread mixture to cover custard. Top with apple sliced, pressing slightly into cake.

5. Bake about 25-20 minutes. Brush hot cakes with extra butter, then sprinkle was combined extra sugar and cinnamon. Turn cake onto wire rack. Serve warm or cold. 

Custard: Blend custard powder and sugar with milk and extract in small saucepan; stir over heat until mixture boils and thickens. Remove from heat; cover surface with plastic wrap; cool.