This Apple Custard Cake ist soft and fluffy with a lot of apples inside. The texture reminds me of a pancake, that’s why I like to call this a big apple pancake in the shape of a loaf cake. So if you love apples and pancakes, you definitely need to try this, it is scrumptious.
You can serve it completely cold, but also slightly warm. If you want to cut this cake into clean slices it will be easier when you wait until the cake is completely cold. In case you don’t care about the look I suggest to dig in while still warm. It is so good.
Making this cake is really easy. You just need to wash, peel and core the apples and prepare the batter which comes together quickly.
Tools & Equipment
- 30cm/12-inch loaf pan
- Cutting board
- Large bowl
- Paring knife
- Pastry brush
- Peeler
- Silicone spatula
- Small bowl
- Stand mixer fitted with the paddle attachment
- Whisk
- Wire rack
Recipe Tips
Apples: You can use any kind of apples for this recipe. I prefer slightly sour apples, such as Braeburn. You don’t necessarily have to peel the apples if you like them with the skin. Unfortunately, mine weren’t quite as pretty on the outside, so I had to peel them.
Loaf Pan: In case you don’t have a large loaf pan, but a 23x13cm/9×5-inch loaf pan, you can use that as well. Simply reduce the amount of ingredients in the recipe by one third.
Parchment Paper: You can use parchment paper with an overhang on both sides instead of greasing and flouring the pan which can make it easier to release the cake from the pan.
Ingredients for Apple Custard Cake
Directions – How to Make Apple Custard Cake
Preheat the oven to 200°C/390°F. Grease and flour a 30cm/12-inch loaf pan. Wash, peel and core the apples. Cut them into thin slices. In a large bowl, mix the apples with the lemon juice and vanilla sugar.
Beat the eggs and the sugar in the bowl of a stand mixer on medium speed until foamy, for about 3 minutes. In a small bowl mix together flour, baking powder and salt.
Add the dry ingredients, along with the milk, to the egg mixture. Mix thoroughly on medium-low speed, for about 2 minutes. In a small bowl melt the butter in the microwave.
Add melted butter to the egg mixture and mix until combined, for about 1 minute. Add the apple slices and fold them in with a silicone spatula to make sure that there is batter sticking to all apple slices.
Pour the batter into the loaf pan and press the slices down. Bake for 30 minutes, then cover with foil to prevent it from getting too dark. Bake for another 10-15 minutes. Remove from the oven and let cool on a wire rack. Run a sharp knife along the sides of the pan to release the cake.
Storing and Freezing Instructions
Storage: You can store leftover cake in an airtight container in the fridge for up to 3 days. The powdered sugar will be absorbed by the moisture in the cake. If desired, simply dust some more powdered sugar on top before serving again.
Freezing Instructions: I have no experience freezing this cake, as we always finish it in 2 days. However, you should be able to freeze leftovers in an airtight container. Thaw in the fridge overnight and bring to room temperature or reheat a bit before serving.
My Summary for Apple Custard Cake
Difficulty: Simple.
Taste & Texture: This Apple Custard Cake tastes sweet and fruity. The texture reminds me a bit of a pancake, soft and fluffy with a little crunch thanks to the apples.
Time: Preparing the apples and making the batter takes about 40 minutes. Baking time is between 35-45 minutes and cooling time about 1 hour. You can let the cake cool overnight and enjoy the next day.
