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  • Writer's picturerodica godlewski

apple custard cake

This cake is a favorite of mine ever since I was little. I have fond memories of my grandmother making it every fall. A bite of this cake brings wonderful fall flavors to life. From caramel, custard, cinnamon, all spice, rum and apples, there is nothing better on a crisp fall morning.


For the caramel layer:

  • 1 1/2 cups white granulated sugar

For the apple layer:

  • 10 medium-sized apples, peeled and cut into small cubes

  • 4 Tbs butter

  • the zest of 2 lemons

  • 1 tsp ground cinnamon

  • 1 tsp all spice

For the custard layer:

  • 5 eggs, room temperature

  • 2 1/2 cups milk

  • 3/4 cup white granulated sugar

  • 1 Tbs vanilla sugar

  • 1 Tbs rum extract

For the cake layer:

  • 5 eggs, yolks and whites separated, room temperature

  • 1/4 cup white granulated sugar

  • 5 Tbs white self-rising flour

To serve:

  • whip cream to taste

  • chopped hazelnuts


  1. Place the sugar for the caramel layer in a dutch oven pan with tall walls. Melt on low heat until it turns a rich caramel color. Remove from the heat and carefully roll the pan around so that the caramelized sugar coats the sides of the pan a quarter way up. Set aside.

  2. In a separate pan sauté the apples with the butter, lemon zest, cinnamon, and all spice for about 15 minutes on low heat. Pour the apple mixture in a single layer on top of the caramel layer. Set aside.

  3. Preheat the oven to 360 degrees F, convection setting. In a separate bowl, by the help of a hand mixer, beat the 5 whole eggs for the custard layer with the milk, sugar, vanilla sugar, and rum extract until incorporated. Pour the custard layer over the apple layer and bake for 40 minutes.

  4. 30 minutes into the bake, start preparing the cake layer. Beat the egg whites with the sugar until stiff peaks form. Add the egg yolks and mix until just incorporated. By the help of a spatula, fold in the flour one tablespoon at a time. Pour the cake mixture over the custard mixture and bake for additional 30 minutes.

  5. Remove the pan from the oven and allow to cool at room temperature, then refrigerate for at least three hours. When ready to serve, slide a knife around the walls of the pan to loosen up the cake. Overturn the cake on a platter and slice into 1 1/2 inch slices. Serve with whip cream and/or chopped hazelnuts.

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