Apple Hurricane Cake

Preheat the oven to 350˚F. Peel and core apples. Cut into large, diced pieces. Toss apple pieces in a medium bowl along with lemon juice.

In a large bowl combine granulated sugar, salt, and eggs. Use an electric mixer to blend until pale and frothy.

Add in vanilla extract and milk and mix together. Sift flour and baking powder together into the wet ingredients and blend until just combined, scraping down the sides of the bowl as you go.

Fold apples into batter and pour into a 9” tart or pie pan lined with parchment paper. Scoop custard topping into a Ziploc bag and cut the tip of one bottom corner off. Or use an icing bag. Starting in the middle pipe a swirl of custard going outward. Repeat the pattern until all the custard is used up.

Bake for 30 minutes or until the top begins to turn golden brown. Cover with foil part way through cooking if it browns too quickly. Allow to cool for at least 1 hour at room temperature before removing from the pan.

Gently cover the top with a flat plate or cookie sheet, then turn upside down. Remove paper and then return to the cake right side up. Sprinkle lightly with sifted powdered sugar and cut into 8-12 pieces.