Apple and Custard Teacake


  • 50g butter, softened
  • 3/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 1/2 cups self-raising flour, sifted
  • 1 1/2 cups milk
  • 400g can pie apple
  • 300ml thick vanilla custard
  • 1/3 cup desiccated coconut


  1. Preheat a fan forced oven to 160°C.
  2. Grease an 8cm deep, 22cm cake pan. Line with baking paper.
  3. Using an electric mixer, cream butter, sugar and vanilla until light and creamy.
  4. Add eggs, 1 at a time, beating well after each addition.
  5. Remove bowl from electric mixer, using a large metal spoon, gently fold through flour and milk until just combined. Do not over mix.
  6. Spoon half the cake batter into cake pan.
  7. Place half the pie apple over top of the batter in cake pan.
  8. Pour half the custard over apple and sprinkle with coconut.
  9. Carefully spoon the remaining batter over custard then add remaining apple and custard.
  10. Using a skewer swirl custard into batter.
  11. Bake in oven for 80-90 minutes or until cooked through.
  12. Remove from oven and stand for 5 minutes.
  13. Allow cake to cool completely in pan.