A beautiful soft apple cake with caramelized cinnamon apples and a creamy baked custard layer. The apples become golden and buttery while the custard bakes into a rich, silky topping. This recipe is inspired by the photo.

Recipe Details

Prep Time: 25 minutes
Bake Time: 45–55 minutes
Total Time: About 1 hour 20 minutes
Servings: 8–10
Pan: 9-inch (23 cm) round springform or cake pan

Ingredients

Caramelized Apples

4 medium apples, peeled, cored, and sliced
2 tbsp unsalted butter
3 tbsp brown sugar
1 tsp ground cinnamon
1 tsp lemon juice
1 tsp vanilla extract
Pinch of salt

Cake Batter

1 cup (125 g) all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup (113 g) unsalted butter, softened
½ cup (100 g) granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup (120 ml) milk

Custard Layer

2 large eggs
½ cup (100 g) granulated sugar
1 tsp vanilla extract
1 cup (240 ml) heavy cream
½ cup (120 ml) milk
2 tbsp all-purpose flour
1 tbsp cornstarch
Pinch of salt

For Finishing

Powdered sugar
Optional caramel sauce
Optional toasted almonds

Step-by-Step Instructions

1. Prepare the Apples

Peel and core the apples, then cut them into thin wedges.

Melt the butter in a large skillet over medium heat.

Add the apples, brown sugar, cinnamon, lemon juice, vanilla, and salt.

Cook for 6–8 minutes, stirring gently, until the apples are golden and slightly softened.

Don’t cook them until completely soft—they will continue cooking in the oven.

Remove from the heat and set aside.

2. Prepare the Cake Batter

Preheat the oven to 350°F (175°C).

Grease and line the bottom of a 9-inch round cake pan.

In a bowl, whisk together flour, baking powder, and salt.

In another bowl, beat the softened butter and sugar for 2–3 minutes until creamy.

Add the eggs one at a time, then mix in vanilla.

Add the flour mixture alternately with the milk, mixing just until combined.

3. Bake the Cake Base

Spread the cake batter evenly into the prepared pan.

Bake for approximately 12–15 minutes.

The surface should be just beginning to set.

Remove from the oven.

4. Arrange the Apples

Arrange the caramelized apple slices over the partially baked cake.

You can overlap them slightly to create the beautiful layered appearance shown in the photo.

5. Make the Custard

In a bowl, whisk together:

Eggs
Sugar
Vanilla
Heavy cream
Milk
Flour
Cornstarch
Salt

Whisk until smooth and lump-free.

6. Pour Over the Apples

Slowly pour the custard mixture over the caramelized apples.

Pour gently so the apples remain evenly distributed.

7. Finish Baking

Return the cake to the oven.

Bake at 350°F (175°C) for 30–40 minutes, or until:

The edges are golden.
The custard is mostly set.
The center has only a slight jiggle.

Don’t worry if the center looks slightly soft—it will firm up as it cools.

8. Cool Completely

Remove the cake from the oven and allow it to cool in the pan for 30–45 minutes.

For a firmer custard texture, refrigerate it for 1–2 hours before slicing.

9. Finish & Serve

Dust generously with powdered sugar.

For an extra-special dessert, drizzle individual slices with a little caramel sauce.

Serve chilled or slightly cool.

Tips for the Best Apple Custard Cake

Choose apples that hold their shape when cooked, such as Granny Smith, Honeycrisp, or Pink Lady.
Don’t overcook the apples in the skillet.
Pour the custard slowly to avoid disturbing the apple arrangement.
Allow the cake to cool before slicing—the custard becomes firmer as it cools.
For the prettiest presentation, dust with powdered sugar immediately before serving.

Delicious Variations

Apple & Pear

Replace half the apples with ripe but firm pears.

Lemon Apple

Add 1 teaspoon lemon zest to the custard.

Almond Apple

Add ½ teaspoon almond extract and sprinkle sliced almonds over the top.

Honey Cinnamon

Replace some of the brown sugar in the apples with honey.

Apple Chocolate

Add a small amount of chopped dark chocolate between the apple slices and custard.

Storage

Because of the custard, store the cake covered in the refrigerator.

Enjoy within 3–4 days.

Serve chilled or allow individual slices to sit at room temperature briefly before serving.

Frequently Asked Questions

What apples are best?

Firm apples such as Granny Smith, Honeycrisp, Pink Lady, or Braeburn work particularly well.

Can I use canned apples?

Yes, but drain them very well and reduce the skillet cooking time because they’re already soft.

Why is my custard still runny?

It may simply need more cooling time. The custard continues to set as the cake cools. If the center is still liquid after completely cooling, it likely needed additional baking time.

Can I make this without heavy cream?

Yes. Replace the heavy cream with additional milk, although the custard will be less rich.

Can I use a square pan?

Yes. An 8- or 9-inch square pan can work, but baking time may vary depending on the depth.

Can I make it ahead?

Yes. This cake is excellent when made several hours ahead because chilling helps the custard set.

Why did my apples sink?

Some sinking is normal. To help keep them distributed, slice the apples fairly thin and avoid making the custard too thin.

Can I freeze it?

Freezing isn’t recommended because the custard can become watery or change texture after thawing.

Quick Recipe Card

Caramelize apples → prepare cake batter → bake base 12–15 min → arrange apples → whisk custard → pour over apples → bake 30–40 min → cool → chill → dust with powdered sugar → serve. ✨