Scrumptious Spiced Apple Cake with Vanilla Custard Sauce

This scrumptious Apple Cake is moist and flavorful, while the custard sauce is simply divine! Perfectly spiced with cinnamon and nutmeg, it’s a great fall breakfast or snack cake but makes an elegant dessert with vanilla custard sauce! 

This Apple Cake with Vanilla Custard Sauce does not need much introduction. It is a show-stopper, indeed. It is so pretty to look at—my hubby says it looks like it came from a Patisserie!

When you make it, you are sure to impress your guests, and they will think you really fussed over it. It’s not really difficult (you don’t even need a mixer, though you may use one for convenience), and it’s guaranteed to please Apple lovers and even those who may not care much for them.

This delicious cake has become our family’s new favorite sweet treat this fall season—after all, I already made it three times, and it looks like I will be making it some more!

If you wish to make this as a dessert, serve it with the custard sauce, but if you wish to have it with coffee or tea in the morning or afternoon, you can serve it on its own.

Of course, no one will stop you if you wish to add a scoop of vanilla ice cream and serve the cake warm! Please enjoy!

INGREDIENTS FOR SPICED APPLE CAKE

• 2 Granny Smith apples, divided
• 2 tablespoons fresh lemon juice, divided 
• 1  teaspoon ground cinnamon 
• 1 ½ cups flour
• 1 teaspoon baking powder 
• ½ teaspoon salt
• ½  teaspoon ground nutmeg 
• ½ cup unsalted butter, chilled
• ½ cup milk 
• 3 eggs, beaten lightly
• 1 cup granulated sugar
• 1 teaspoon Vanilla Extract 

For the Vanilla Custard Sauce

• 1 cup Milk
• 4 Egg Yolks
• 3 Tablespoons Sugar, or to taste
• 1/2 teaspoon Vanilla Extract

HOW TO MAKE SPICED APPLE CAKE

Preheat the oven to 350 F. Prepare a 9-inch cake pan and line it with parchment paper.

Squeeze the lemon to get the juice. Divide the juice into two small bowls. Peel, core, and then cut the apples into thin slices. One apple should be sliced thinly (for the topping) while the other is diced. An apple slicer would be handy for this. Place the apple slices in separate bowls with the lemon juice and toss to coat evenly. Mix in the ground cinnamon with the diced apples. Set aside.

In a large bowl, combine the flour, baking powder, salt, and ground nutmeg. Add the chilled butter, then use a pastry blender to process/mix until the butter is fully broken up into small pieces (about 1/3 of the size of a pea) and is well coated by the flour mixture. You can also process this briefly in a food processor.

Pour in the milk, beaten eggs, sugar, and vanilla extract. Stir until blended and smooth (there are no more big lumps). Fold in the coarsely chopped apple chunks. Spoon into the prepared pan.

Arrange the remaining apples on top in an attractive manner. I just form a circle using the Apples but feel free to be creative. Bake for about 50 minutes or until the cake is done and springs back when lightly pressed. You can insert a toothpick in the center as well, and it’s done when it comes out clean. 

Let the cake cool down in the pan for 10 minutes, and then transfer to a wire rack. Melt 1 tablespoon of butter. Brush the melted butter mixture all over the cake. Cool completely before cutting. If desired, serve with the custard sauce (optional).

For the Vanilla Custard Sauce

Pour the milk into a saucepan and heat up to medium until bubbles appear along the edges of the pan. In the meantime, whisk together the egg yolks and sugar until thickened and has a lemony color. Slowly pour in the hot milk while stirring. Return the mixture to the saucepan and cook on low heat (not any higher to avoid curdling) until the sauce coats the back of a spoon. Immediately remove from the heat. Strain the sauce in a sieve and then add the vanilla to the sauce. Serve the cake with the warm sauce!!! Drizzle or smother it with sauce; that is your choice!!!

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Scrumptious Spiced Apple Cake

Manila Spoon

This scrumptious Apple Cake is moist and flavorful while the custard sauce is simply divine!

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 269 kcal

Ingredients

 

1x2x3x

US CustomaryMetric

For the Cake

• 2 Granny Smith apples, divided
• 2 tablespoons fresh lemon juice, divided
• 1 teaspoon ground cinnamon
• 1 ½ cups flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• ½ cup unsalted butter, chilled
• ½ cup milk
• 3 eggs, beaten lightly
• 1 cup granulated sugar
• 1 teaspoon vanilla extract

For the Vanilla Custard Sauce

• 1 cup milk
• 4 egg yolks
• 3 Tablespoons sugar
• 1/2 teaspoon vanilla extract

Instructions

 

• Preheat the oven to 350 F. Prepare a 9-inch cake pan and line it with parchment paper.

For the Cake

• Squeeze the lemon to get the juice. Divide the juice into 2 small bowls. Peel, core, and then cut the apples into thin slices. One apple should be sliced thinly (for the topping) while the other is diced. An apple slicer would be handy for this. Place each of the apple slices in separate bowls with the lemon juice and toss to coat evenly. Mix in the ground cinnamon with the diced apples. Set aside.
• In a large bowl, combine the flour, baking powder, salt, and ground nutmeg. Add the chilled butter, then use a pastry blender to process/mix until the butter is fully broken up into small pieces (about 1/3 of the size of a pea) and is well coated by the flour mixture. You can also process this briefly in a food processor then transfer to a large mxing bowl.
  
• Pour in the milk, beaten eggs, sugar, and vanilla extract into the flour mixture. Stir until blended and smooth (there are no more big lumps).
  
• Fold in the coarsely chopped apple chunks.
  
• Spoon into the prepared pan.
  
• Arrange the remaining apples on top in an attractive manner. I just form a circle using the Apples but feel free to be creative.
  
• Bake for about 50 minutes or until the cake is done and springs back when lightly pressed. You can insert a toothpick in the center as well, and it’s done when it comes out clean.
  
• Let the cake cool down in the pan for 10 minutes, and then transfer to a wire rack.
• Melt 1 tablespoon of butter. Brush the melted butter mixture all over the cake. Cool completely before cutting. If desired, serve with the custard sauce (optional).
  

For the Vanilla Custard Sauce

• Pour the milk into a saucepan and heat up to medium until bubbles appear along the edges of the pan. In the meantime, whisk together the egg yolks and sugar until thickened and has a lemony color. Slowly pour in the hot milk while stirring. Return the mixture to the saucepan and cook on low heat (not any higher to avoid curdling) until the sauce coats the back of a spoon. Immediately remove from the heat. Strain the sauce in a sieve and then add the vanilla to the sauce. Serve the cake with the warm sauce!!! Drizzle or smother it with sauce; that is your choice!!!

Nutrition

Calories: 269kcalCarbohydrates: 37gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 130mgSodium: 164mgPotassium: 124mgFiber: 1gSugar: 24gVitamin A: 449IUVitamin C: 2mgCalcium: 80mgIron: 1mg

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Last updated on September 25th, 2024 at 07:58 pm