Why does it seem like apples are considered a fall dessert ingredient? Is it just me or are they pretty delicious and easy to find 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.
French Apple Custard Cake
Ingredients
- 11/2 pounds Granny Smith apples, peeled, cored, cut into 8 wedges, and sliced 1/8 inch thick crosswise
- 1 tablespoon Calvados*
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon
- 1 cup plus 2 tablespoons all-purpose flour, divided
- 1 cup plus 1 tablespoon granulated sugar, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg plus 2 large yolks
- 1 cup vegetable oil
- 1 cup whole milk
- 1 teaspoon vanilla extract
Instructions
Adjust oven rack to lower-middle position and heat oven to 325F. Spray 9-inch springform and place pan on a rimmed baking sheet lined with foil.
Place apple slices into microwave-safe pie plate, cover with plastic wrap, and microwave until apples are pliable and slightly translucent, about 3 minutes**.
Toss apple slices with Calvados, lemon juice and cinnamon and let cool for 15 minutes.
In a medium-sized bowl, whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt.
In a second bowl, whisk the whole egg (not the yolks!), oil, milk, and vanilla together until smooth.
Add the flour mixture to the wet ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.
Add egg yolks to the remaining batter and whisk to combine. Using spatula, gently fold in the apples. Transfer batter to the pan; using an offset spatula to spread batter evenly to pan edges, gently pressing on apples to create even, compact layer, and smooth surface.
Whisk remaining 2 tablespoons flour into the batter you set aside. Pour over batter in pan and spread batter evenly to pan edges and smooth the surface. Sprinkle remaining tablespoon of sugar evenly over cake.
Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 75 minutes. Transfer pan to wire rack; let cool for 5 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours
Notes
Recipe adapted slightly from America's Test Kitchen
*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 brandy would do. I also think rum or bourbon would add a nice flavor.
Lily says
This looks so delicious! I happen not to have a microwave at home – do you think lightly sauteing the apples would be an acceptable alternate method of softening them up?
Gin says
Yes. I just read a recipe that did just that. they mixed the sliced apples with 2 tbsp. Of butter, 2tbsp. Sugar, 1 tsp. Cinnamon and1/4 tsp. Freshly grated nutmeg. Salute about 5 min. Apple’s are arranged over top of custard filling.
Jocelyn@BruCrew Life says
What a delicious looking cake! I like to bake with apples all year long too! And girl, your little family is the cutest :-)
Laura Dembowski says
Apples are definitely meant to be baked with year round especially if it’s in a dessert as lovely as this.
Taylor @ greens & chocolate says
I agee – apples shouldn’t just be for fall desserts…they’re totally year-round! I love custard-y desserts, so I am all over this cake…pinning right now! p.s. your family picture is too stinking cute!
Katrina @ Warm Vanilla Sugar says
ahhhh that outfit is the best! Also, this cake is the best, so win-win. Love the recipe!
Meg @ The Housewife in Training Files says
That crust looks insane!! I can’t wait to get my hands on all this deliciousness :)
Annie says
This looks great Audra! I agree, my love for apples knows no season.
Coco in the Kitchen says
This is simply gorgeous. I must bake one this w/end. xo
ambrosia @ figandpie says
I have THREE apple trees filled with apples, I will be making this recipe!! It looks great :)
http://www.figandpie.com
Monica says
I was just wondering, is that 11 and a half pounds of apples or half of 11 pounds of apples?
Audra says
1 and 1/2 pounds :)
Monica says
Oh! Thank you so much I was thinking that that was a lot of apples!
Tricia says
I made this cake today for my sister’s birthday. Let me start by saying I am NOT a baker! Anyway, this recipe was so easy to follow and the cake turned out perfectly. It was delicious to say the least and we all raved about how GOOD it was. Thank you for such a wonderful recipe. I could see this becoming a staple at our family’s special occasions and holidays!
Stephanie says
Do you know if this is can be de the day before? I had something else planned to serve company, but your post has really convinced me of otheriwise!
Audra says
Yes definitely. It is really good served cold so you can bring it out and serve it immediately or let it come to room temp if you prefer.
Jane says
My batter leaked out from the bottom of my springform pan. No mention of this possibility in your cmmethid or notes nor from any other rating . Have I done something wrong
Audrey Batiuk says
Approximately how many cups of apples did you use for this recipe?
Krista Gutzwiller says
This was amazing! So good we decided to add it to our Thanksgiving dinner line up.