Why does it seem like apples are considered a fall dessert ingredient? Is it just me or are they pretty delicious and in season all year round? There is never ever a time of year that I don’t love apples in desserts and this custardy apple cake is just perfect for a spring or summer treat. I helped my Mother-in-law make it for Easter brunch and it was so delicious I had to share the recipe with you.
The main part of the cake is smooth and custardy, filled with sweet apples and a hint of cinnamon. The sugary topping gets perfectly crisp while baking which contrasts with the silky filling. The cake isn’t overly sweet which makes it great to eat at breakfast time. It’s also delicious served chilled which is so appealing as the weather gets warmer.
Pay close attention to the instructions when baking. The batter is divided into sections to give it the custard-like texture on top of the apple filling. Basically- you reserve some of the batter to add to the top and mix extra egg yolks into the custard…see below.
PS- Speaking of Easter…is Hugo’s outfit his Aunties got him not the cutest? Those blue slacks just kill me :)
One last thing- my Favorite Fruit Tart is a “result” of the “Which Sweet Treat Are You?” quiz sponsored by Baker’s Joy. Every time to take it you can enter for tons of awesome prizes- and get some great recipes in the process. Check it out here until May 5th!
Microwaving the apples ensures they are soft enough in the finished cake. The goal is for them to be pliable- so if one snaps after the first round of heating- continue to cook in 30 second intervals.
*If you don't have Calvados (French apple brandy,) any type of Apple Brandy would do. I also think rum or bourbon would add a nice flavor.