Apple Custard Cake
With the perfect mix of custardy top and tender interior, this apple custard cake is a sweet fall treat.
By Yankee Magazine|Sep 20 2018|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanWith the perfect mix of custardy top and tender interior, this apple custard cake is a sweet fall treat.
Pouring the custard over the cake partway through the baking process creates three distinct layers of cake, custardy cake, and custard—a trio of complementary textures.
Yield:
8 to 10 servingsIngredients
1 medium, firm sweet apple such as Honeycrisp, Pink Lady, or Baldwin, peeled, cored, and cut into 1/4-inch-thick wedges
1 tablespoon lemon juice
5 tablespoons unsalted butter, softened, plus more for pan
3/4 cup all-purpose flour, plus more for pan
3/4 cup whole wheat pastry flour (see note, below)
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/2 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
3/4 cup milk
Powdered sugar, for dusting
Instructions
Toss apple slices with lemon juice and set aside. Preheat oven to 350° and set a rack to the middle position. Use butter to grease a 9-inch springform pan, then sprinkle with flour. Shake the pan to coat with flour; discard any excess.
In a medium bowl, whisk together ¾ cup all-purpose flour, pastry flour, baking powder, and salt. Set aside.
In the bowl of a standing mixer (or in a large bowl with a handheld mixer), cream the 5 tablespoons of butter and sugar on high for 1 minute. Add the egg and vanilla and beat to combine. Then add a third of the flour mixture and stir to combine. Add half the milk and stir. Repeat with another third of the flour mixture, then the rest of the milk, then the remaining flour mixture. Pour the batter into the floured pan. Lay the apple slices over the top of the cake and set the pan on a baking sheet, then transfer to the oven for 25 minutes.
I made this cake because it looked delicious but was very disappoint with the way it turned out. I followed the directions and ingredients according to the recipe. Did not see any custard filling it was on the bottom of the cake instead of the middle and the wheat flour gave it a different flavor.
Hi Suzanne- I’m so sorry you had a disappointing result. I have made this cake many times, but have never had a problem with the custard sinking to the bottom. Usually, baking the cake for a little while before adding the custard ensures that this won’t happen. Is there any chance your oven runs a bit cool? Have you checked it with an oven thermometer? That’s the only idea I could come up with…
What can I use as a substitution for the whole wheat pastry flour? What exactly does it do that is different from regular flour, or rice flour, etc.?
Hi Judy- Using the whole wheat flour was just a way to add more nutrients to the cake, but you can always substitute all-purpose flour.
I made this last night and although tasty, my custard sank to the bottom too. I did not use a spring form pan. I used an ordinary round layer cake pan. Next time I’ll bake it 5 minutes longer to prevent it sinking.
Just made this following your directions exactly. Came out great. My husband loves it! Next time, I’ll use my mandolin to slice the apple for thinner, uniform slices. Thanks for the recipe. It’s a keeper for us!
I just made this and it came out great. Used 100% all-purpose flour because that is what I had and a springform pan. I had to run out to pick up my son so my husband poured on the custard layer and put it back in the oven. It is quite tasty when warm.
I totally agree, the custard does not cook. I think you left something like maybe flour or cornstarch out of the pastry cream recipe. as, I pored it on after the cake batter which had baked for 25 minutes and was looking fabulous, I decided to only use half of it. The glaze that formed on the top looks nice after baking completed but what puddles at the sides never baked and it was in the oven for an additional 25 minutes.
I always bake from scratch and have been baking for 50 years, so I know you need to read your recipe and adjust.
Hi Patricia-
Thank you so much for this feedback. I’m so sorry you had a bad result from the cake. I made it multiple times and didn’t have that problem, but you are absolutely correct that some cornstarch would be a great way to ensure a more reliable result, so I have reworked the custard to include that. Hopefully that will prevent any more disappointments! I appreciate the input.