Description
This Apple Custard Cake is a moist, tender loaf cake studded with thinly sliced apples, infused with vanilla sugar and fresh lemon juice for a subtle tang. The custard-like batter creates a delicate crumb, while the combination of baking powder and eggs ensures a light rise. Perfect for breakfast, dessert, or a cozy afternoon treat.
Ingredients
Fruit
- 450g (6 medium) apples, peeled and cored
- 15g (1 tbsp) fresh lemon juice
- 8g (2 tsp) vanilla sugar
Batter
- 160g (3 large) eggs
- 75g granulated sugar
- 130ml whole milk
- 30g butter, melted
- 75g all-purpose flour (405)
- 16g (4 tsp) baking powder
- 0.3g (pinch) salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 200°C (390°F). Grease and flour a 30cm (12-inch) loaf pan thoroughly to prevent the cake from sticking, then set it aside.
- Prep Apples: Wash, peel, and core the apples. Using a paring knife and cutting board, slice them into thin, even slices to ensure they cook evenly within the cake.
- Toss Apples: In a large bowl, combine the sliced apples with the fresh lemon juice and vanilla sugar. This mixture will both flavor the apples and prevent browning. Set aside while you prepare the batter.
- Beat Eggs and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs and granulated sugar on medium speed until the mixture becomes foamy and light, about 3 minutes. This aerates the batter for a light texture.
- Combine Dry Ingredients: In a separate small bowl, sift together the all-purpose flour, baking powder, and salt to ensure they are evenly distributed.
- Add Dry Ingredients and Milk: Add the flour mixture and whole milk to the egg mixture. Mix on medium-low speed for about 2 minutes until fully combined and smooth.
- Add Butter: Melt the butter in the microwave, then pour it into the batter. Continue mixing on medium-low speed for about 1 minute. Scrape down the sides and bottom of the bowl with a silicone spatula to make sure everything is well incorporated.
- Fold in Apples: Gently fold the prepared apple slices into the batter with a silicone spatula. Be sure the apples are well coated with the batter, which helps them integrate beautifully into the cake.
- Fill the Pan: Pour the apple batter into the prepared loaf pan. Press the apple slices down gently to level the surface, ensuring an even bake and a flat top for the finished cake.
- Bake: Place the pan on the middle oven rack and bake for 30 minutes. Then cover the pan loosely with aluminum foil to prevent over-browning, and continue baking for an additional 10-15 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Cool and Remove: Remove the cake from the oven and allow it to cool on a wire rack. Once cooled, run a sharp knife along the sides of the pan to loosen the cake, then carefully remove it from the pan, ready to slice and serve.
Notes
- Use tart apples like Granny Smith for a nice balance against the sweetness of the cake.
- Vanilla sugar can be substituted with 1 teaspoon of vanilla extract if preferred.
- Make sure all ingredients are at room temperature for better mixing and texture.
- Allow the cake to cool completely before slicing to avoid crumbling.
- Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs wonderfully with a dusting of powdered sugar or a dollop of whipped cream.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
