After weeks of baking only gluten free cakes I decided to switch it up and bake this French Apple Custard cake, so it’s not gluten free. This cake is amazingly delicious!!! It has a moist cakey top layer and custard like bottom layer with just the right amount of apple cinnamon flavor. You can serve it as a dessert or have it for breakfast. This recipe is an adaption from America’s Test Kitchen.
*Photo’s by me
- 1 1/2 pounds Granny Smith apples, peeled, cored, cut into 8 wedges, and sliced 1/8 inch thick crosswise
- 1 tablespoon Calvados* (French apple brandy preferred or any type of Apple Brandy)
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon
- 1 cup plus 2 tablespoons all-purpose flour, divided
- 1 cup plus 1 tablespoon granulated sugar, divided
- 1 large egg plus 2 large yolks
- 2 teaspoons baking powder
- 1 cup vegetable oil
- 1 cup whole milk
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Adjust oven rack to lower-middle position and heat oven to 325F. Spray 9-inch springform pan and place pan on a baking sheet lined with foil.
- Place apple slices into microwave-safe pie dish, cover with plastic wrap, and microwave until apples are pliable and slightly translucent, about 3 minute. This is to make sure the apples are cooked enough after baking.
- Toss apple slices with Calvados, lemon juice and cinnamon and let cool for 15 minutes.
- In a medium-sized bowl, whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt.
- In a second bowl, whisk the whole egg (not the yolks!), oil, milk, and vanilla together until smooth.
- Add the flour mixture to the wet ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.
- Add egg yolks to the remaining batter and whisk to combine. Using spatula, gently fold in the apples. Transfer batter to the pan; using an offset spatula to spread batter evenly to pan edges, gently pressing on apples to create even, compact layer, and smooth surface.
- Whisk remaining 2 tablespoons flour into the batter you set aside. Pour over batter in pan and spread batter evenly to pan edges and smooth the surface. Sprinkle remaining tablespoon of sugar evenly over cake.
- Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 75 minutes. Transfer pan to wire rack; let cool for 5 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours
*I recommend not leaving out the Calvados (french apple brandy) because it gives the cake the flavor it needs. Without it the cake can turn out more on the bland side.