This French Apple Cake is a tender, warmly spiced dessert filled with juicy diced apples and a hint of nuts, paired perfectly with a luscious maple ginger custard sauce. It’s an elegant yet comforting treat that brings a cozy, autumnal vibe to any table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup whole milk or buttermilk
3 medium apples (Granny Smith or Gala), peeled, cored, and diced
1/4 cup chopped walnuts or pecans (optional)
For the Maple Ginger Custard Sauce:
1 cup heavy cream
1/2 cup whole milk
1/4 cup pure maple syrup
2 tbsp unsalted butter
1 tbsp fresh ginger, grated
3 large egg yolks
1/2 tsp vanilla extract
Pinch of salt
Directions
Make the Cake:
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, cream butter and sugar until light and fluffy (about 3 minutes).
Beat in eggs one at a time, then stir in vanilla extract.
Gradually add the dry ingredients alternating with milk, mixing until just combined.
Gently fold in the diced apples and nuts, if using.
Pour batter into the pan and spread evenly.
Bake for 40-45 minutes, or until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Maple Ginger Custard Sauce:
In a small saucepan, combine cream, milk, maple syrup, butter, and grated ginger. Heat over medium until warm but not boiling.
In a separate bowl, whisk egg yolks with salt.
Slowly whisk about 1/2 cup of warm cream mixture into the egg yolks to temper them.
Gradually whisk egg mixture back into the saucepan.
Cook over low heat, stirring constantly until thick enough to coat the back of a spoon (5-7 minutes).
Remove from heat and stir in vanilla extract. Let cool slightly before serving.
Serve:
Slice the cooled cake and drizzle with warm maple ginger custard sauce. Serve immediately and enjoy.
Servings and Timing
This recipe serves 8 to 10 people.
Prep time is about 20 minutes, baking takes around 40-45 minutes, and making the custard sauce adds another 10-15 minutes. Overall, I plan for about an hour from start to finish.
Variations
I like to swap half the butter for applesauce or Greek yogurt if I want a lighter cake.
Adding a pinch of ground cardamom to the cake batter gives it a warm note.
For a nut-free version, I simply omit the walnuts or pecans.
Using different apple varieties like Honeycrisp or Fuji can tweak the sweetness and texture.
If I want a boozy twist, a splash of Calvados or apple brandy in the custard sauce adds complexity.
Storage/Reheating
I store leftover cake covered at room temperature for up to 2 days or in the fridge for up to 4 days. The custard sauce keeps well refrigerated in an airtight container for about 2 days. To reheat, I warm the cake slices gently in a microwave or oven and heat the custard sauce slowly on the stove until just warm, stirring often to prevent curdling.
FAQs
What type of apples work best in this cake?
I prefer tart varieties like Granny Smith or slightly sweet Gala apples because they hold their shape well and balance the sweetness of the cake.
Can I make the cake or sauce ahead of time?
Yes, the cake can be baked a day in advance and kept covered at room temperature. The custard sauce is best made fresh but can be prepared a day ahead and reheated gently.
Can I freeze this cake?
I don’t recommend freezing the cake with the custard sauce. However, the cake alone freezes well wrapped tightly for up to 2 months. Thaw overnight in the fridge before serving.
Is there a dairy-free version?
For a dairy-free version, I substitute butter with a vegan margarine and use almond or oat milk instead of whole milk. For the custard sauce, a coconut cream base can work but it changes the flavor profile significantly.
How do I know when the custard sauce is done?
The custard is ready when it thickens enough to coat the back of a spoon and you can run your finger through it leaving a clear line.
Conclusion
This French Apple Cake with Maple Ginger Custard Sauce is one of my favorite ways to bring seasonal flavors to the table. The tender, spiced cake pairs beautifully with the rich, aromatic custard sauce, making it a perfect dessert for gatherings or a cozy night in. Once I make it, it quickly becomes a family favorite that I return to every fall.
Recipe:
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French Apple Cake with Maple Ginger Custard Sauce
- Total Time: 1 hour 10 minutes
- Yield: 8 to 10 servings
- Diet: Vegetarian
Description
A tender French Apple Cake warmly spiced with cinnamon and nutmeg, filled with juicy diced apples and nuts, paired with a rich, velvety maple ginger custard sauce that adds a subtle zing and sweetness.
Ingredients
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup whole milk or buttermilk
3 medium apples (Granny Smith or Gala), peeled, cored, and diced
1/4 cup chopped walnuts or pecans (optional)
For the Maple Ginger Custard Sauce:
1 cup heavy cream
1/2 cup whole milk
1/4 cup pure maple syrup
2 tbsp unsalted butter
1 tbsp fresh ginger, grated
3 large egg yolks
1/2 tsp vanilla extract
Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients alternating with milk, mixing until just combined.
- Gently fold in diced apples and nuts, if using.
- Pour batter into the prepared pan and spread evenly.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the custard sauce: In a small saucepan, combine cream, milk, maple syrup, butter, and grated ginger. Heat over medium until warm but not boiling.
- In a separate bowl, whisk egg yolks with a pinch of salt.
- Slowly whisk about 1/2 cup of the warm cream mixture into the egg yolks to temper them.
- Gradually whisk the egg mixture back into the saucepan.
- Cook over low heat, stirring constantly until thick enough to coat the back of a spoon, about 5-7 minutes.
- Remove from heat and stir in vanilla extract. Let cool slightly before serving.
- Slice the cooled cake and drizzle with warm maple ginger custard sauce. Serve immediately.
Notes
Swap half the butter for applesauce or Greek yogurt for a lighter cake.
Add a pinch of ground cardamom to the batter for a warm exotic note.
Omit nuts for a nut-free version.
Use different apple varieties like Honeycrisp or Fuji to adjust sweetness and texture.
Add a splash of Calvados or apple brandy to the custard sauce for a boozy twist.
Store leftover cake at room temperature up to 2 days or refrigerated up to 4 days.
Custard sauce keeps refrigerated in airtight container for about 2 days.
Reheat cake gently in microwave or oven; warm custard slowly on stove while stirring.
For dairy-free: use vegan margarine and almond or oat milk; substitute custard with coconut cream (flavor changes).
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (approx.)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 110 mg
