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French Apple Cake with Maple Ginger Custard Sauce

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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.

Ingredients

For the French Apple Cake:

  • 1 1/2 pounds tart apples (Granny Smith recommended), peeled, cored, and sliced into 1/8-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
  • 3/4 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
  • 1/4 cup maple syrup
  • 1-inch piece of root ginger, thinly sliced
  • 5 egg yolks
  • 1 tablespoon spiced rum
  • 1/2 teaspoon vanilla bean paste
  • Powdered sugar for dusting

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.