Apple and Blackberry Cake with Bushmills Custard Sauce

By EricS52

Ingredients

• For the Custard Sauce:
• 25 Time: 25 Minutes
• 3 50 3 Hours 50 Minutes
• 8 8
• RECIPE INGREDIENTS
• 1 1/2 1 1/2 1/2 cups whole milk
• 1/2 1/2 1/2 cup sugar
• 5 5 5 large egg yolks
• 2 2 2 tablespoons Bushmills Irish Whiskey
• 1 1 1 teaspoon vanilla extract
• For the Cake:
• 1 1 1 cup (2 sticks) butter
• 1 1 1 cup sugar
• 4 4 4 large eggs
• 2 3/4 2 3/4 3/4 cups self-rising flour, sifted
• 1/4 1/4 1/4 cup whole milk
• 2 2 1/2-inch Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces
• 2/3 2/3 2/3 cup fresh or frozen blackberries
• 2 2 2 Golden Delicious apples, peeled, cored, sliced
• 3 3 3 tablespoons apricot jam

Details

Servings 8
Preparation time 25mins
Cooking time 230mins
Adapted from cooking.com

Preparation

Step 1

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2 tablespoons Bushmills Irish Whiskey

DIRECTIONS

FOR THE CUSTARD SAUCE

Bring milk to simmer in heavy 1 1/2-quart saucepan. Whisk sugar and yolks in large metal bowl to blend. Gradually whisk in hot milk. Return mixture to saucepan and stir constantly over medium-low heat until custard thickens and coats back of spoon, about 6 minutes (do not allow custard to simmer). Transfer custard to clean bowl. Whisk in whiskey and vanilla. Cool slightly. Cover and refrigerate until cold, about 2 hours. Makes about 2 cups.


FOR THE CAKE

Preheat oven to 350 degrees F.

Butter 10-inch springform pan. Line pan with parchment paper; butter paper. Using electric stand mixer and paddle attachment, beat butter and sugar in large bowl until light and fluffy. Beat in eggs on high speed one at a time. Add flour alternately with milk, beating just until blended. Stir in diced apples. Fold in blackberries. Transfer batter to prepared pan. Arrange apple slices over top of cake, overlapping neatly.

Melt jam in heavy small saucepan over medium heat. Strain jam; discard solids. Brush jam over top of cake.