Apple Cake with Warm Vanilla Custard Sauce

When you´re torn between virtue and indulgence, serve this pretty cake with a nearly fat-free, thick, creamy sauce that only tastes rich.

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Servings 8

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ingredients 15
Prep Time 15 min
Total Time 55 min

Ingredients

Topping

2: tablespoons margarine or butter

1/3: cup firmly packed brown sugar

1: cup thinly sliced apple (about 1 medium)

Cake

2/3: cup firmly packed brown sugar

1/3: cup apple butter

2: eggs

1: cup all purpose or unbleached flour

1: teaspoon baking powder

1/4: teaspoon salt

3: tablespoons apple juice

Sauce

3/4: cup fat-free half-and-half or evaporated skimmed milk

2: teaspoons cornstarch

1: egg yolk

1/3: cup sugar

1/2: teaspoon vanilla

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Directions

1 Heat oven to 350°F. Lightly spray 9-inch round cake pan with nonstick cooking spray. Place margarine in sprayed pan; heat in oven for about 1 minute or until melted. Stir in 1/3 cup brown sugar until well mixed; spread evenly in pan. Top evenly with apple slices.
2 In large bowl, combine 2/3 cup brown sugar, apple butter and eggs; mix until well blended. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, salt and apple juice; mix well. Pour batter over apples in pan.
3 Bake at 350°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Invert cake onto plate; remove pan. Cool at least 10 minutes.
4 Meanwhile, in small saucepan, combine half-and-half and cornstarch; blend well. Cook over medium-low heat, stirring constantly, until very hot and slightly thickened. Remove from heat.
5 In small bowl, beat egg yolk slightly. Gradually blend in sugar and vanilla; mix well. Slowly stir about half of hot mixture into egg mixture. Add egg mixture to hot mixture in saucepan; cook over medium-low heat, stirring constantly, just until thickened and bubbly around edges. (Mixture should coat back of metal spoon.) Cool slightly. Serve warm sauce over cake wedges.