French Apple Cake with Maple Ginger Custard Sauce
Looking for a show-stopping dessert that brings out the best of fall flavors? This French Apple Cake with Maple Ginger Custard Sauce combines tender apples, a light, fluffy cake, and a rich, aromatic custard sauce that will wow your taste buds. The combination of tart apples, warm spices, and smooth maple-ginger flavors makes this dessert perfect for any gathering or special occasion. Let’s dive into this elegant yet approachable recipe!
Ingredients
For the French Apple Cake:
- 1 1/2 lbs tart apples (Granny Smith), peeled, cored, and sliced into 1/8 inch slices
- 1 tbsp spiced rum
- 1 tsp lemon juice
- 1 cup + 2 tbsp all-purpose flour, divided
- 1 cup + 1 tbsp granulated sugar, divided
- 2 tsp baking powder
- 3/4 tsp salt
- 1 whole egg
- 2 egg yolks
- 1 cup whole milk
- 1 cup vegetable oil
- 1 tsp vanilla bean paste
For the Maple Ginger Custard Sauce:
- 2 cups whole milk
- 1/4 cup maple syrup
- 1-inch piece of fresh ginger, thinly sliced
- 5 egg yolks
- 1 tbsp spiced rum
- 1/2 tsp vanilla bean paste
Garnish:
- Powdered sugar (for sprinkling)
Directions
- Prepare the Apples:
- Start by placing the peeled and sliced apples into a microwave-safe shallow bowl. Microwave the apples in 1-minute intervals, stirring in between, for about 3 minutes until they become softened and pliable.
- Toss the softened apples with lemon juice and spiced rum, then set aside to cool for about 10 minutes.
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 325°F (165°C). Butter a 9-inch springform pan, then place it on a parchment-lined or silicone mat-lined baking sheet to catch any potential leaks from the batter.
- Mix the Dry Ingredients:
- In a medium-sized bowl, whisk together 1 cup of flour, 1 cup of granulated sugar, baking powder, and salt. Set aside.
- Make the Cake Batter:
- In a large bowl, mix together the whole egg, milk, vegetable oil, and vanilla bean paste. Gradually whisk in the dry ingredients until just combined. Reserve 1 cup of this batter for later.
- Incorporate the Apples:
- To the remaining batter, whisk in the 2 egg yolks, then fold in the cooled apple slices. Pour the apple-batter mixture into the prepared springform pan, pressing the apples down to create an even layer.
- Top with Reserved Batter:
- Whisk the remaining 2 tablespoons of flour into the reserved cup of batter until smooth. Spoon this batter evenly over the apple layer and smooth the top. Sprinkle the remaining 1 tablespoon of granulated sugar over the top.
- Bake the Cake:
- Bake the cake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Let the cake cool on a wire rack before removing it from the springform pan. Once cooled, dust with powdered sugar before serving.
- Prepare the Maple Ginger Custard Sauce:
- In a small saucepan, combine the whole milk, maple syrup, and sliced fresh ginger. Bring the mixture to a simmer over medium heat, then remove from heat and let steep for 30 minutes to infuse the ginger flavor.
- After steeping, strain out the ginger slices and return the milk mixture to a simmer.
- In a small bowl, whisk the egg yolks. Slowly whisk in a bit of the warm milk mixture to temper the eggs, then add the egg yolk mixture back into the saucepan. Stir constantly until the custard thickens and coats the back of a spoon.
- Remove from heat and stir in the vanilla bean paste and spiced rum. Pour the custard into a heat-safe bowl and let it cool to room temperature before refrigerating until cold.
Tips for Success:
- Apple Choice: Granny Smith apples are perfect for this recipe because of their tartness, but you can experiment with other apple varieties like Honeycrisp or Fuji for a sweeter flavor.
- Tempering Eggs: When making the custard, be sure to slowly whisk the hot milk into the egg yolks to avoid scrambling them.
- Resting Time: Allowing the cake to cool completely before removing it from the springform pan ensures it keeps its shape.
Nutritional Information:
- Calories per serving: 390 kcal
- Servings: 8
Time Breakdown:
- Prep Time: 30 minutes
- Cooking Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
This French Apple Cake with Maple Ginger Custard Sauce is the perfect autumn dessert. The soft, spiced apples paired with a delicate cake base and the luxurious custard sauce make every bite a comforting treat. Serve this cake at your next dinner party, and it’s sure to impress!
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French Apple Cake with Maple Ginger Custard Sauce
- Total Time: 1 hour 45 minutes
- Yield: 8 1x
Description
This French Apple Cake is a perfect blend of tender, spiced apples baked into a soft, flavorful cake with a golden crust. The addition of a rich and velvety Maple Ginger Custard Sauce takes it to a new level of indulgence. The sauce’s warmth and sweetness, combined with the slight kick from the ginger, make it the perfect complement to the cake’s tart apple flavor.
Ingredients
For the French Apple Cake:
1 1/2 lbs tart apples (Granny Smith), peeled, cored, and sliced into 1/8 inch slices
1 tbsp spiced rum
1 tsp lemon juice
1 cup + 2 tbsp all-purpose flour, divided
1 cup + 1 tbsp granulated sugar, divided
2 tsp baking powder
3/4 tsp salt
1 whole egg
2 egg yolks
1 cup whole milk
1 cup vegetable oil
1 tsp vanilla bean paste
For the Maple Ginger Custard Sauce:
2 cups whole milk
1/4 cup maple syrup
1-inch piece of fresh ginger, thinly sliced
5 egg yolks
1 tbsp spiced rum
1/2 tsp vanilla bean paste
Powdered sugar (for sprinkling)
Instructions
For the French Apple Cake:
Place sliced apples in a microwave-safe shallow bowl. Microwave in 1-minute intervals for about 3 minutes, stirring in between, until softened and pliable. Toss with lemon juice and spiced rum, then set aside to cool for about 10 minutes.
Preheat oven to 325°F. Butter a 9-inch springform pan and place it on a parchment or silicone mat-lined baking sheet (important as the batter may leak).
In a medium bowl, whisk together 1 cup flour, 1 cup sugar, baking powder, and salt.
In a large bowl, mix the whole egg, milk, oil, and vanilla bean paste. Gradually add the dry ingredients and mix until just combined. Reserve 1 cup of this batter.
To the remaining batter, whisk in 2 egg yolks and fold in the cooled apple slices. Pour the apple mixture into the prepared pan, pressing the apples down to create an even layer.
Add 2 tbsp of flour to the reserved batter and whisk until smooth. Spoon this batter over the apple mixture and spread evenly. Sprinkle the remaining 1 tbsp of sugar over the top.
Bake for 1 hour to 1 hour and 15 minutes, until golden brown. Let cool on a wire rack, then remove from the pan once completely cooled. Dust with powdered sugar before serving.
For the Maple Ginger Custard Sauce:
In a small saucepan over medium heat, combine milk, maple syrup, and sliced ginger. Bring to a simmer, then remove from heat and let steep for 30 minutes.
After steeping, strain out the ginger slices and return the milk mixture to a simmer.
In a small bowl, whisk the egg yolks. Slowly whisk in a bit of the warm milk mixture to temper the eggs, then add the yolk mixture back into the saucepan. Stir constantly until the custard thickens and coats the back of a spoon.
Remove from heat and stir in vanilla bean paste and spiced rum. Pour into a heat-safe bowl, cool on the counter, then refrigerate until cold.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: 390