Apple Custard Cake is a soft, creamy dessert that combines fresh apples with a light custard-like batter. Because it contains a lot of fruit and milk, the texture is moist and delicate, which is why recipes often describe it as “melting in your mouth.”
Ingredients (8 servings)
For the cake
- 3 medium apples (peeled, cored, and thinly sliced)
- 3 large eggs
- 250 ml (1 cup) milk
- 100 g (½ cup) sugar
- 120 g (1 cup) all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 30 g (2 tablespoons) melted butter (optional, for extra richness)
- ½ teaspoon ground cinnamon (optional)
For topping (optional)
- Powdered sugar
- Cinnamon sugar
- Sliced almonds
Equipment
- 8-inch (20 cm) round cake pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
Instructions
Step 1: Prepare the oven
- Preheat the oven to 180°C (350°F).
- Grease the cake pan with butter or line it with parchment paper.
Step 2: Prepare the apples
- Peel the apples.
- Remove the cores.
- Slice them very thinly (about 2–3 mm thick).
Thin slices cook evenly and create the soft, custard-like texture.
Step 3: Mix the wet ingredients
In a large bowl:
- Beat the eggs.
- Add the sugar.
- Whisk for about 2–3 minutes until slightly pale.
- Add the milk.
- Stir in the vanilla.
- Add melted butter if using.
Step 4: Add the dry ingredients
In another bowl, combine:
- Flour
- Baking powder
- Salt
Gradually add the dry ingredients to the wet mixture while whisking until smooth.
Do not overmix.
Step 5: Add the apples
Fold the sliced apples into the batter.
The batter will seem to contain a lot of apples—that’s normal. The apples release moisture during baking and create the custard-like consistency.
Step 6: Bake
Pour everything into the prepared pan.
Bake for 40–50 minutes until:
- The top is golden.
- The center is set.
- A toothpick comes out mostly clean.
Step 7: Cool
Let the cake cool for about 20–30 minutes before slicing.
Dust with powdered sugar if desired.
Serving ideas
It tastes great:
- Warm
- At room temperature
- Chilled from the refrigerator
Serve with:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
- A cup of tea or coffee
Storage
- Refrigerate for up to 3–4 days because of the milk and eggs.
- Keep it covered to prevent it from drying out.
Tips for the best results
- Use sweet-tart apples such as Granny Smith apple or Honeycrisp.
- Slice the apples thinly so they soften completely.
- Don’t overbake, or the cake may become dry.
- Add raisins or chopped walnuts for extra flavor and texture.
- A pinch of cinnamon or nutmeg pairs well with the apples.
Nutrition (approximate, per serving)
- Calories: 180–220 kcal
- Protein: 5–6 g
- Carbohydrates: 28–32 g
- Fat: 5–7 g
- Fiber: 2–3 g
This cake is lighter than many traditional cakes because much of its volume comes from apples rather than butter or oil, giving it its characteristic soft, almost custard-like texture.
