Apple Cake with Custard
This apple cake with custard recipe combines the sweetness of a spiced apple cake with the creamy richness of homemade custard. Perfect for any occasion, it's a delightful treat that everyone will love.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
Apples
- 2 cups chopped Granny Smith apples
Custard
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 4 large egg yolks
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped apples.
- Pour the batter into the prepared cake pan. Bake for 50 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before serving.
Making the Custard
- In a saucepan, heat the milk and cream over medium heat until just simmering. Do not boil.
- In a separate bowl, whisk together the egg yolks and sugar until pale and thick. Slowly pour the hot milk mixture into the egg yolks, whisking constantly.
- Return the mixture to the saucepan. Cook over low heat, stirring continuously, until the custard thickens and coats the back of a spoon. Stir in the vanilla extract and remove from heat.
Serving
- Slice the apple cake into wedges and serve warm with a generous drizzle of custard sauce.
Storage
- Store leftover cake in an airtight container at room temperature for up to two days. Keep the custard refrigerated and consume within three days.
Notes
Pro Tips: Ensure all ingredients are at room temperature. Don't overmix the batter. Use fresh apples for the best flavor.
Ingredient Substitutions: Use almond extract instead of vanilla for a unique flavor. Substitute pears for apples for a different twist.
How to Serve: Serve warm with custard. Pair with a scoop of vanilla ice cream for extra indulgence.
Storage & Freshness: Store cake at room temperature, custard in the fridge. Best consumed within three days.
Make-Ahead Tips: Make the custard a day ahead and reheat gently before serving.
Ingredient Substitutions: Use almond extract instead of vanilla for a unique flavor. Substitute pears for apples for a different twist.
How to Serve: Serve warm with custard. Pair with a scoop of vanilla ice cream for extra indulgence.
Storage & Freshness: Store cake at room temperature, custard in the fridge. Best consumed within three days.
Make-Ahead Tips: Make the custard a day ahead and reheat gently before serving.