We love how pretty the thin slices of apple are on this sweet, custardy cake.
Apple Custard Cake
Makes 1 (9-inch) cake
- 4 large eggs, room temperature and separated
- ¾ cup sugar
- ½ cup unsalted butter, softened
- ¾ cup all-purpose flour
- 1 teaspoon apple pie spice
- 2 cups whole milk, lukewarm
- 1 teaspoon vanilla extract
- 3 medium apples, thinly sliced
- Honey or cane syrup, for drizzling
- Garnish: confectioners’ sugar
- Preheat oven to 325°. Line a 9-inch square cake pan with parchment paper. Lightly spray with baking spray with flour.
- In a medium bowl, beat egg yolks and sugar with a mixer at medium speed until pale yellow and fluffy. With mixer on high speed, add butter, and beat for 2 minutes. With mixer on low speed, add flour and apple pie spice, beating until combined. Gradually add milk and vanilla, beating until combined.
- In a clean bowl, using clean beaters, beat egg whites with a mixer at high speed until soft peaks form. Gently fold egg whites into batter in thirds. (Batter will be very thin.) Pour batter into prepared pan. Gently place apple slices in rows to top.
- Bake until light golden brown around the edges, 50 to 60 minutes. Let cool completely. Serve with a drizzle of honey or cane syrup. Garnish with confectioners’ sugar, if desired.
This cake can be made up to 2 days in advance.