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
