Apple Nut Custard Cake
- 1/4 cup brown sugar
- 1/2 stick (4 Tbsp.) butter
- 1 (12-oz.) can evaporated milk
- 1 (14-oz.) can sweetened condensed milk
- 1 Tbsp. vanilla extract
- 3 eggs
- 3 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 cups sugar
- 1 tsp. cinnamon
- 3 cups peeled and chopped Granny Smith apples
- 1-1/2 cups chopped toasted pecans
- 1-1/4 cups oil
- 3 eggs, beaten
- 2 Tbsp. vanilla extract
Preheat over to 350 degrees. Spray a bundt pan heavily with nonstick spray.
For the custard:
Spread brown sugar on bottom of pan. Melt butter and pour it on top of brown sugar. In a mixing bowl, blend evaporated milk, sweetened condensed milk, vanilla and eggs. Beat well and pour gently over brown sugar mixture in pan.
For the cake:
In a bowl, mix flour, baking soda, salt, sugar and cinnamon. Stir in apples and pecans. In another bowl, combine the oil, eggs and vanilla. Stir the wet ingredients into the dry ingredients just until mixed. Do not use an electric mixer.
Pour the batter gently over the custard in the bundt pan. Place in the oven. Place a pan of water on a rack below the cake pan. Bake for 45 to 60 minutes. When the cake is done, a table knife inserted in the bottom should come out clean. Let cake cool 30-45 minutes. Run a knife around the edge and invert onto a serving platter. The custard should separate from the pan and stay on top of the cake.