Apple Rum Custard Coffeecake |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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APPLE RUM CUSTARD COFFEECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cain Estate in Lancaster, Texas in 1987. Ingredients:
1-1/2 cups unbleached flour |
5 tablespoons granulated sugar |
1 tablespoon lemon rind grated |
2/3 cup butter |
1 large egg yolk |
1 tablespoon milk |
1/2 cup soft bread crumbs |
2 tablespoon butter melted |
4 cups sliced tart apples |
1 tablespoon lemon juice |
1/4 cup granulated sugar |
1/4 cup raisins |
1/4 cup rum |
3 large eggs beaten |
1/3 cup granulated sugar |
1-3/4 cup milk |
Directions:
1. Soak raisins in 1/4 cup rum for 1/2 hour before using.
2. Mix flour, sugar and lemon rind then cut in butter until mixture resembles coarse crumbs.
3. Add egg yolk and 1 tablespoon milk then mix gently to form a dough.
4. Pat into bottom of a tube pan that has sides only greased.
5. Press dough up sides of pan 1 .
6. Toss together bread crumbs and melted butter then spread evenly over pastry crust.
7. Toss apple slices, lemon juice and 1/4 cup of sugar then spread apple mixture over crumbs.
8. Drain raisins reserving rum then sprinkle raisins over apples.
9. Bake in a preheated 350 oven for 15 minutes.
10. Beat eggs and sugar until thick and lemon colored then stir in milk and reserved rum.
11. Pour custard over apples and bake at 350 for 50 minutes.
12. Cool completely in pan before serving.
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