Eggs, Flour, 3 Apples — and It Looks Like It Came From a Bakery
By Whisk Takers
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INGREDIENTS Vanilla custard: - 1 egg yolk - 1/4 cup sugar (50 g) - 1/4 cup cornstarch (30 g) - 1 cup milk (240 ml) - Vanilla extract Cake batter: - 4 eggs - 2/3 cup sugar (140 g) - 1/3 cup neutral oil (80 ml) - 1/3 cup Greek yogurt (90 g) - 1 tbsp vanilla extract - 2 1/4 cups all-purpose flour (270 g) - 2 tsp baking powder (10 g) - A pinch of salt - 3 firm apples (Granny Smith, Honeycrisp, or Pink Lady) - 1/3 cup sliced almonds (30 g), optional Bake at 350°F (175°C) for about 50 minutes. METHOD & TIPS CUSTARD — make this first, it needs time to chill: 1. Whisk 1 egg yolk with the sugar and cornstarch until smooth. 2. Warm the milk in a heavy-bottomed saucepan over medium heat, just until small bubbles form around the edges. 3. Pour about half the hot milk into the yolk mixture in a thin stream, whisking constantly — this warms the eggs slowly so they don't scramble. 4. Pour it all back into the saucepan and cook over low heat, whisking the whole time. It'll look like nothing's
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