Why You’ll Love This Recipe
This French Apple Cake is a true crowd-pleaser. The cake itself is dense and moist, thanks to a combination of tart Granny Smith apples and a rich batter. Topping it with a maple ginger custard sauce elevates the dish to new heights. The custard is subtly spiced with ginger and spiced rum, offering a perfect contrast to the sweetness of the cake. Whether served warm with the cool custard or with a scoop of ice cream, this dessert is sure to impress.
Ingredients
For the French Apple Cake:
- 1 ½ pounds tart apples (Granny Smith recommended), peeled, cored, and sliced into ⅛-inch slices
- 1 tablespoon spiced rum
- 1 teaspoon lemon juice
- 1 cup + 2 tablespoons all-purpose flour, divided
- 1 cup + 1 tablespoon sugar, divided
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 egg
- 2 egg yolks
- 1 cup whole milk
- 1 cup vegetable oil
- 1 teaspoon vanilla bean paste
For the Maple Ginger Custard Sauce:
- 2 cups whole milk
- ¼ cup maple syrup
- 1-inch piece of root ginger, thinly sliced
- 5 egg yolks
- 1 tablespoon spiced rum
- ½ teaspoon vanilla bean paste
- Powdered sugar for dusting
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the apples: Place sliced apples in a microwave-safe shallow bowl. Microwave in 1-minute intervals until softened and pliable (about 3 minutes). Toss with lemon juice and spiced rum, then set aside to cool for 10 minutes.
- Preheat the oven: Set the oven to 325°F. Butter a 9-inch springform pan and place it on a baking sheet lined with parchment or a silicone mat to catch any batter leakage.
- Make the batter: In a medium bowl, whisk together 1 cup of flour, 1 cup of sugar, baking powder, and salt. In a separate large bowl, mix together the egg, milk, oil, and vanilla bean paste. Gradually add the dry ingredients to the wet mixture until just combined. Remove 1 cup of batter and set aside.
- Prepare the apple mixture: Add the egg yolks to the remaining batter and fold in the cooled apple slices. Pour this mixture into the prepared pan and gently press the apples down to create an even layer.
- Top the cake: Add 2 tablespoons of flour to the reserved batter and whisk until smooth. Spoon this batter over the apple mixture and spread evenly. Sprinkle the remaining sugar over the top.
- Bake: Place the cake in the oven and bake for 1 hour to 1 hour 15 minutes, until golden brown. Let cool completely on a wire rack before removing from the pan. 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.
- Strain out the ginger and return the milk to medium heat. In a small bowl, whisk together egg yolks. Gradually add some warm milk to the egg yolks to temper them, then slowly whisk the egg mixture back into the remaining milk.
- Stir constantly and cook the custard until it thickens and coats the back of a spoon. Remove from heat and stir in the vanilla bean paste and spiced rum. Let cool, then refrigerate until cold.
- Serve the cake slightly warm with the chilled custard sauce.
Servings and Timing
- Servings: Makes about 8-10 servings.
- Prep time: 30 minutes
- Cook time: 1 hour to 1 hour 15 minutes
- Total time: 1 hour 30 minutes to 1 hour 45 minutes
Variations
- Apple variety: While Granny Smith apples are recommended for their tartness, you can mix different apple varieties for a more complex flavor.
- Whipped cream: If custard isn’t your thing, substitute with whipped cream or vanilla ice cream.
- Spices: Add extra spices like cinnamon or nutmeg to the cake batter for more warmth and depth.
Storage/Reheating
- Storage: Store the cake and custard separately in airtight containers. The cake can be kept at room temperature for up to 2 days. The custard should be refrigerated for up to 3 days.
- Reheating: To reheat, gently warm the cake in the oven or microwave. Serve with cold custard for the best contrast in temperature.
FAQs
1. Can I use other types of apples?
Yes, you can use a mix of apples, but be sure to include at least one tart variety like Granny Smith for balance.
2. How do I know when the cake is done baking?
The cake is done when it is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
3. Can I make this cake ahead of time?
Yes, the cake can be baked a day in advance. Just store it at room temperature and dust with powdered sugar just before serving.
4. Can I substitute the spiced rum?
You can substitute spiced rum with vanilla extract or another flavored liquor, though the taste will differ.
5. How do I prevent the batter from leaking in the oven?
Be sure to line the baking pan with parchment paper or a silicone mat, as the batter is quite thin.
6. Can I freeze the cake?
Yes, the cake can be frozen for up to 1 month. Wrap it tightly in plastic wrap and foil before freezing. Let it thaw at room temperature before serving.
7. Can I use non-dairy milk in the custard?
Non-dairy milk such as almond milk can be used, but it may alter the texture and flavor of the custard slightly.
8. How long does the custard keep?
The custard can be stored in the refrigerator for up to 3 days. Make sure to let it cool completely before storing.
9. Can I make the custard without egg yolks?
The custard requires egg yolks for its smooth texture, but you could try a cornstarch-based custard as an egg substitute.
10. Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, though the texture may vary slightly.
Conclusion
This French Apple Cake with Maple Ginger Custard Sauce is an irresistible dessert that perfectly balances the tartness of apples with the richness of custard. The addition of spiced rum and ginger brings a unique flavor that will impress anyone lucky enough to try it. Whether you serve it warm with the chilled custard or with a scoop of ice cream, this cake is sure to become a favorite.
French Apple Cake with Maple Ginger Custard Sauce
This French Apple Cake with Maple Ginger Custard Sauce is a decadent dessert that combines the perfect balance of tart apples, rich custard, and warm spices. The dense, moist cake pairs beautifully with a maple ginger sauce, creating an unforgettable treat. Ideal for fall or any occasion, this recipe will quickly become a favorite for its unique flavors and impressive presentation.
- Prep Time: 30 minutes
- Cook Time: 1 hour to 1 hour 15 minutes
- Total Time: 1 hour 30 minutes to 1 hour 45 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
For the French Apple Cake:
- 1 ½ pounds tart apples (Granny Smith recommended), peeled, cored, and sliced into ⅛-inch slices
- 1 tablespoon spiced rum
- 1 teaspoon lemon juice
- 1 cup + 2 tablespoons all-purpose flour, divided
- 1 cup + 1 tablespoon sugar, divided
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 egg
- 2 egg yolks
- 1 cup whole milk
- 1 cup vegetable oil
- 1 teaspoon vanilla bean paste
For the Maple Ginger Custard Sauce:
- 2 cups whole milk
- ¼ cup maple syrup
- 1-inch piece of root ginger, thinly sliced
- 5 egg yolks
- 1 tablespoon spiced rum
- ½ teaspoon vanilla bean paste
- Powdered sugar for dusting
Instructions
- Prepare the apples: Place sliced apples in a microwave-safe bowl. Microwave in 1-minute intervals until softened (about 3 minutes). Toss with lemon juice and spiced rum, and set aside to cool for 10 minutes.
- Preheat the oven: Set the oven to 325°F. Butter a 9-inch springform pan and line with parchment or silicone mat to catch any batter leakage.
- Make the batter: Whisk together 1 cup of flour, 1 cup of sugar, baking powder, and salt in a medium bowl. In a separate large bowl, mix egg, milk, oil, and vanilla. Gradually add dry ingredients to wet mixture until just combined. Remove 1 cup of batter and set aside.
- Prepare the apple mixture: Add egg yolks to the remaining batter and fold in cooled apple slices. Pour into the prepared pan, pressing apples down gently.
- Top the cake: Add 2 tablespoons of flour to reserved batter and mix until smooth. Spoon over the apple mixture and spread evenly. Sprinkle with remaining sugar.
- Bake: Bake for 1 hour to 1 hour 15 minutes, until golden brown. Let cool completely before removing from the pan. Dust with powdered sugar before serving.
- Prepare the Maple Ginger Custard Sauce:
- In a saucepan, combine milk, maple syrup, and sliced ginger. Simmer, then remove from heat and steep for 30 minutes.
- Strain ginger, return milk to medium heat, and whisk egg yolks in a bowl. Gradually add warm milk to yolks to temper, then whisk into the remaining milk. Cook until thickened and coats the back of a spoon. Stir in vanilla and spiced rum. Cool, then refrigerate until cold.
- Serve: Serve the cake warm with chilled custard sauce.
Notes
- If you don’t like custard, try pairing the cake with whipped cream or vanilla ice cream for a different twist.
- For extra spice, you can add cinnamon or nutmeg to the batter.
- The cake can be baked ahead and stored at room temperature. Serve with cold custard for a perfect contrast.
