Creamy Apple Custard Cake
This Creamy Apple Custard Cake is somewhere between a soft apple cake and a baked custard dessert. The apples stay tender and juicy while the creamy vanilla batter bakes around them into a soft, delicate filling with lightly golden edges.
It’s simple enough for an everyday dessert but pretty enough to serve for fall gatherings or a holiday table.
Why You’ll Love This Recipe
- Soft, creamy texture with tender apples
- Easy batter made with simple ingredients
- No complicated crust or pastry required
- Delicious warm, at room temperature or chilled
Ingredient Notes
Apples: Use firm baking apples such as Honeycrisp, Gala, Pink Lady or Granny Smith. A mix of sweet and tart apples works especially well.
Sour cream: Gives the cake its creamy texture and gentle tang without making it heavy.
Cornstarch: Helps the custard-style filling set cleanly around the apples.
Vanilla: Keeps the flavour warm and simple.
Cinnamon: Use just enough to complement the apples without turning the cake into a heavily spiced dessert.
How to Make Creamy Apple Custard Cake
Prepare the Pan: Preheat the oven to 350°F / 180°C. Grease a 9-inch / 23 cm springform pan and line the bottom with parchment.
Prepare the Apples: Peel and core the apples, then cut them into small chunks or thick bite-size slices. Toss with the cinnamon and set aside.
Make the Custard Batter: In a large bowl, whisk the eggs and sugar until well combined. Add the sour cream, melted butter and vanilla and whisk until smooth.
Add the Dry Ingredients: Whisk together the flour, cornstarch, baking powder and salt. Add to the wet mixture and stir just until smooth.
Assemble: Fold about two-thirds of the apples into the batter. Pour into the prepared pan and spread evenly. Scatter the remaining apples over the top and press them lightly into the batter.
Bake: Bake for 45–55 minutes, until the edges are golden and the centre is set with only a slight jiggle. A toothpick inserted into the cake portion should come out mostly clean rather than wet with batter.
Cool: Let the cake cool in the pan for about 20 minutes, then remove the springform ring. Cool further before slicing so the custard filling has time to set.
Finish and Serve: Dust lightly with powdered sugar just before serving, if desired.
Tips
- Cut the apples into fairly even pieces so they cook at the same rate.
- Don’t overmix after adding the flour.
- The centre can still have a slight jiggle when the cake comes out of the oven; it will continue to set as it cools.
- For the cleanest slices, let the cake cool completely before cutting.
- If using very juicy apples, pat the cut pieces lightly with paper towel before folding them into the batter.
Make Ahead
This cake can be baked 1 day ahead and refrigerated once completely cool. Bring it closer to room temperature before serving, or serve chilled for a firmer custard texture.
Storage
Store covered in the refrigerator for up to 3 days.
You May Also Like
Easy Peach & Berry Galette – another simple fruit dessert with a rustic baked finish.
Apple Cranberry Feta Salad with Toasted Pecans – a fresh way to use apples elsewhere in a fall or holiday menu.
Raspberry Meringue Cake with Mascarpone Cream – a more elegant dessert for special occasions.
Creamy Apple Custard Cake
Course: DessertsDifficulty: Easy10
servings20
minutes50
minutes260
kcal20
minutes1
hour30
minutesSoft baked apple custard cake with tender apples, golden edges and a light dusting of powdered sugar.
Ingredients
4 medium apples, about 650–700 g before peeling
1/2 tsp ground cinnamon
3 large eggs
120 g granulated sugar
250 g sour cream
60 g unsalted butter, melted and slightly cooled
1 tsp vanilla extract
120 g all-purpose flour
2 tbsp cornstarch
1 tsp baking powder
1/4 tsp salt
Powdered sugar, for serving, optional
Directions
- Prepare the Pan: Preheat the oven to 350°F / 180°C. Grease a 9-inch / 23 cm springform pan and line the bottom with parchment paper.
- Prepare the Apples: Peel and core the apples, then cut them into small chunks or thick bite-size slices. Toss with the cinnamon and set aside.
- Make the Custard Batter: Whisk the eggs and sugar together until well combined. Add the sour cream, melted butter and vanilla and whisk until smooth.
- Add the Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder and salt. Add to the wet ingredients and stir just until smooth without overmixing.
- Assemble the Cake: Fold about two-thirds of the apples into the batter. Pour into the prepared pan and spread evenly. Scatter the remaining apples over the top and press them lightly into the batter.
- Bake: Bake for 45–55 minutes, until the edges are golden and the centre is set with only a slight jiggle. A toothpick inserted into the cake portion should come out mostly clean rather than coated in wet batter.
- Cool: Let the cake cool in the pan for 20 minutes before removing the springform ring. For the cleanest slices, allow it to cool further so the custard-style center can finish setting.
- Serve: Dust lightly with powdered sugar just before serving, if desired. Serve warm, at room temperature or chilled.
