This Apple Custard Cake is soft, fluffy, and packed with thinly sliced apples. The texture is somewhere between a classic loaf cake and a thick, fluffy apple pancake, which is exactly what makes this cake so special.
The apples become tender and juicy as the cake bakes, while the light batter surrounds them without overpowering their flavor. A little lemon juice and vanilla sugar complement the apples and add just enough sweetness and freshness. You can enjoy this cake completely chilled or slightly warm. If you want neat, clean slices, let the cake cool completely before cutting it. If appearance is less important, I highly recommend serving it while it is still slightly warm.
The recipe is also wonderfully simple. Once the apples are prepared, the batter comes together quickly, making this a lovely cake for an afternoon coffee, weekend baking, or whenever you have a few apples that need using.
Why You’ll Love This Recipe
- Packed with apples: There are 450g of apples in the cake, so every slice has plenty of fruit.
- Soft and fluffy texture: The batter creates a texture that is somewhere between a loaf cake and a fluffy apple pancake.
- Simple preparation: The batter comes together quickly with just a few basic ingredients.
- Delicious warm or cold: Serve it slightly warm for a softer, more comforting dessert or completely chilled for cleaner slices.
- Flexible apple choice: You can use different apple varieties depending on what you have available.
- Easy to make ahead: The cake can cool overnight and be served the next day.
Tools & Equipment
- 30 cm (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
Baking Tips
Choose apples you enjoy eating: You can use different apple varieties for this recipe. I particularly like slightly tart apples such as Braeburn because their flavor works well with the sweetness of the cake. Peeling the apples is optional. If you like the texture and appearance of apple skin, you can leave the skin on.
Don’t skip the foil: After the first 30 minutes of baking, cover the loaf with aluminum foil. This protects the top from becoming too dark while the center finishes baking.
Let the cake cool for clean slices: The cake is very soft while warm. If you want neat slices, wait until it has cooled completely before cutting it.
Using a smaller loaf pan? If you don’t have a 30 cm (12-inch) loaf pan, you can use a 23 x 13 cm (9 x 5-inch) loaf pan, but reduce the amount of all ingredients by one third.
Use parchment if you prefer: Instead of greasing and flouring the loaf pan, you can line it with parchment paper, leaving an overhang on both long sides. This makes it easier to lift the cooled cake from the pan.
Ingredients You Need for Apple Custard Cake
- Apples are the star of this cake. I prefer slightly tart apples such as Braeburn, but you can use other varieties.
- Fresh lemon juice adds a little acidity to balance the sweetness and helps complement the apple flavor.
- Vanilla sugar adds sweetness and a subtle vanilla note to the apples.
- Eggs provide structure and help create the light, fluffy texture of the cake.
- Granulated sugar sweetens the batter and contributes to the cake’s texture and browning.
- Whole milk adds moisture and helps create the soft, tender batter.
- Butter adds richness and helps keep the cake tender.
- All-purpose flour (405) provides the structure needed to hold the apples and create the cake’s soft crumb.
- Baking powder provides the lift needed for the relatively light, fruit-filled batter.
- Salt balances the sweetness and brings out the apple and vanilla flavors.
Directions – How to Make Apple Custard Cake
Preheat the oven to 200°C (390°F). Grease and flour a 30 cm (12-inch) loaf pan and set it aside. Wash, peel, and core the apples. Cut them into thin slices using a paring knife. Place the apple slices in a large bowl and mix them with the lemon juice and vanilla sugar. Set them aside while you prepare the batter.
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium speed until foamy, about 3 minutes. In a small bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients and milk to the egg mixture. Mix on medium-low speed for about 2 minutes, until thoroughly combined. Melt the butter in a small bowl in the microwave.
Add the melted butter to the egg mixture and mix for about 1 minute, or until combined. Scrape down the sides and bottom of the bowl with a silicone spatula if needed. Add the apple slices to the batter and gently fold them in with a silicone spatula. Make sure the batter coats the apple slices as evenly as possible.
Pour the apple-filled batter into the prepared loaf pan. Press the apple slices down gently so the surface of the cake is relatively flat. Place the loaf pan on the middle rack of the preheated oven and bake for 30 minutes. After 30 minutes, carefully cover the cake with aluminum foil. This prevents the top from becoming too dark while the center continues baking. Return the cake to the oven and bake for another 10–15 minutes. Remove the cake from the oven and place it on a wire rack to cool. Once cooled, run a sharp knife around the sides of the pan to release the cake. The cake can also be enjoyed slightly warm if you don’t mind softer, less tidy slices.
Storing and Freezing Instructions
Storing: Store leftover Apple Custard Cake in an airtight container in the fridge for up to 3 days. Because the cake contains a lot of apples, moisture can cause the powdered sugar to disappear into the surface. If desired, dust the cake with fresh powdered sugar just before serving.
Freezing: I have not tested this recipe for freezing. However, leftovers should be suitable for freezing when stored in an airtight, freezer-safe container. For the best quality, freeze the cake once it has cooled completely and use it within a reasonable freezer-storage period.
Thawing: Transfer the frozen cake to the fridge and let it thaw overnight. Before serving, allow it to come closer to room temperature or gently reheat it if you prefer to enjoy it slightly warm.
My Summary for Apple Custard Cake
Taste & Texture: This Apple Custard Cake is sweet, fruity, and very soft. Its texture is different from a traditional apple loaf cake: because it contains a generous amount of thinly sliced apples, the crumb has a soft, almost pancake-like quality. The apples become tender during baking while still providing some texture throughout the cake. The vanilla sugar and lemon juice add a subtle vanilla and citrus note that complements the fruit without taking over. For the best-looking slices, let the cake cool completely. For the most comforting way to eat it, serve a slice while it is still slightly warm.
How Long It Takes to Make Apple Custard Cake: A Step-by-Step Timeline
- Prepare the apples: about 15 minutes
- Make the batter: about 25 minutes
- Bake: 35–45 minutes
- Cool: about 1 hour
Time Breakdown
- Active prep time: approximately 40 minutes
- Inactive time: approximately 1 hour
- Baking time: 35–45 minutes
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