Low Sugar Apple Custard Cake, Episode 101 Fridays with Flora

It's been a hard week for all of us on many fronts, and here at home, it's been doubly hard as we lost our furry family member of 15 years, Moon. So I decided to dive into comfort baking while keeping it healthy! This cake can clean out your crisper drawer of apples which are past their prime. We take down the sugar by adding whole wheat flour, and using a sugar substitute-monk fruit! We cut the apples super thin by using a peeler, making for a dense, creamy cake. Join me as we turn the news off, and drown our COVID (and other) sadness in some CAKE. Baking is the best therapy when things....well.....suck.
Recipe was adapted from a great german food channel, Lecker schnell. Go check them out! They have good translations to help with conversions.
RECIPE NOTES:
Low Sugar Apple Custard Cake
Ingredients:
2 eggs
dash of salt
zest and juice of 1/2 a lemon, divided
1/2 cup sugar or a sugar substitute like monk fruit sweetener
1/2 cup milk
1/3 cup melted butter, plus a couple extra tablespoons for top drizzle
1/4 tsp ground cinnamon (optional)
1 tsp. vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
4-5 apples, peeled and VERY thinly sliced
Oven temp = 350˚, for 60 minutes
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