When I made the cake this time, I added a twist. I put some brown sugar and butter in the bottom of one of my pans made by Demarle (item FM000481) . I knew I would be inverting it, because the pan makes such a lovely presentation. I use it for almost any cake, brownie or casserole recipe these days. I then placed thinly sliced apple pieces shaped like half-moon crescents in each well of the pan. I was hoping is would be warm and bubbly, making a nice crust on the top with the softened apple on each slice. It came out just right. I cooled it about 20 minutes before inverting it onto platter. I included a recipe for the brandy custard that I usually serve with bread pudding. I love this pan not only for the presentation, but because you can slice each petal as a piece. It comes out so compact and uniform.
• 1 cup (2 sticks) butter
• 1 cup sugar
• 4 eggs
• 3 cups self-rising flour
• 2 apples, peeled, cored, and finely diced
•1 more apple for the top, peeled, cored, and sliced
Brandy/ or Rum Custard
• 1 1/4 cups whole milk
• 1 1/4 cups cream
• 4 egg yolks
• 1/2 cup sugar
• 1/4 cup good Brandy or rum
- Preheat oven to 350°F. Generously grease a 9-inch springform pan.
- Cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, then sift in the flour. Stir in the diced apples (Batter will be very thick.)
- Using a rubber spatula, spread batter evenly in pan.
- Arrange the apple slices around the top of the batter. Bake until lightly browned, or until a skewer inserted into the center comes out clean, 45 to 50 minutes.
- Cool in the pan. Loosen around the edges of the cake and transfer to a serving plate.
- Bring the milk and cream to a boil over medium heat, then turn off the heat.
- Whisk together the egg yolks and sugar until pale and fluffy.
- Slowly pour in the milk/cream mixture, whisking continuously.
- Return to saucepan over low heat and cook until custard is thick enough to coat the back of a wooden spoon, about 10-15 minutes.
- Stir in the brandy.