Ingredients
Apple layer
- 3–4 medium apples, peeled, cored and sliced
- 1 tbsp butter
- 2 tbsp brown sugar
- ½ tsp cinnamon
Cake batter
- 1½ cups (190 g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) milk
- ½ cup (115 g) melted butter
- 1 tsp vanilla extract
Cream topping
- ¾ cup (180 ml) heavy cream
- 1 large egg
- ¼ cup (50 g) sugar
- 1 tsp vanilla
- 1 tbsp all-purpose flour
For finishing
- Powdered sugar
- Optional: pinch of cinnamon
Method
- Prepare apples: Peel and slice the apples. Melt butter in a skillet, add apples, brown sugar and cinnamon. Cook for 4–5 minutes until slightly softened.
- Make batter: Whisk eggs and sugar until smooth. Add melted butter, milk and vanilla.
- Add flour, baking powder and salt. Mix just until combined—don’t overmix.
- Assemble: Grease a 9-inch (23 cm) round cake pan. Spread the batter evenly and arrange the cooked apple slices over the top.
- Make cream mixture: Whisk heavy cream, egg, sugar, vanilla and flour until smooth. Pour evenly over the apples.
- Bake: Bake at 350°F (175°C) for approximately 40–50 minutes, until golden and the center is set.
- Cool: Let the cake cool for at least 20 minutes before slicing.
- Dust generously with powdered sugar and serve warm or chilled.
Nut & Allergen Information
- Nuts: No nuts in the recipe.
- Peanuts: No peanuts.
- Dairy: Contains butter, milk and heavy cream.
- Eggs: Contains eggs.
- Gluten: Contains wheat flour.
- For a nut allergy, check packaged flour, cream and other ingredients for may-contain or cross-contact warnings.
- Gluten-free option: Use a 1:1 gluten-free baking flour.
- Dairy-free option: Use plant-based butter, milk and cooking cream suitable for baking.
Quick Q&A
Can I use different apples?
Yes. Granny Smith, Honeycrisp, Gala or Fuji all work well. A slightly tart apple gives the best balance.
Do I have to cook the apples first?
It’s recommended because it makes them softer and more flavorful, but you can use raw thinly sliced apples.
How do I know it’s done?
The top should be golden and the creamy center should look set rather than liquid.
Can I make it ahead?
Yes. Refrigerate after cooling and enjoy within 3 days.
Can I freeze it?
Yes, although the creamy topping may change texture slightly. Wrap well and freeze for up to 1 month.
How should I serve it?
It’s delicious warm with vanilla ice cream, whipped cream, or simply dusted with powdered sugar.