Apple and cinnamon custard cake
Indulge in the delightful flavors of our Apple and Cinnamon Custard Cake. This heavenly dessert features fresh apples, a hint of lemon, and a spicy touch of cinnamon, all enveloped in a buttery, vanilla-infused custard. With a perfect balance of sweetness and crunch from almonds, this cake is a comforting treat that's sure to impress. Perfect for any occasion!
- 11 Apr 2025
- Cook time 85 min
- Prep time 40 min
- 12 Servings
- 11 Ingredients
Apple and cinnamon custard cake is a delightful dessert that marries the natural sweetness of apples with the warm, spicy flavor of cinnamon. This cake is perfect for cozy family gatherings, festive occasions, or simply as a sweet treat to enjoy with a cup of tea or coffee.
Ingredients:
Instructions:
a. Preheat your oven to 350°F (175°C).
b. Grease and flour a 9-inch springform pan or line it with parchment paper.
a. Peel and core the apples. Cut them into thin slices.
b. In a bowl, toss the apple slices with the lemon juice to prevent browning.
c. Sprinkle the apple slices with corn flour and 1 tablespoon of the sugar. Mix well and set aside.
a. In a large mixing bowl, cream the softened butter and the remaining 1 tablespoon of sugar until light and fluffy.
b. Add the vanilla extract and the egg yolks to the butter mixture. Beat until well combined.
c. Sift the self-raising flour and gradually add it to the butter mixture, alternating with the milk. Start and end with flour, mixing until just combined.
a. Spread half of the batter into the prepared pan, smoothing the top with a spatula.
b. Evenly arrange half of the apple slices over the batter layer.
c. Sprinkle half of the chopped almonds over the apples.
d. Spread the remaining batter over the apple-almond layer, smoothing the top again.
e. Arrange the remaining apple slices on top of the final batter layer.
f. In a small bowl, mix the ground cinnamon with the remaining 1 tablespoon of sugar. Sprinkle this mixture evenly over the top of the apples.
a. Place the cake in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
b. If the top is browning too quickly, cover it loosely with aluminum foil during the last 20 minutes of baking.
a. Remove the cake from the oven and let it cool in the pan for about 10 minutes.
b. Run a knife around the edge of the cake to loosen it, then remove the sides of the springform pan.
c. Transfer the cake to a wire rack to cool completely.
a. Once cooled, you can serve the cake as is or with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
b. Enjoy your delicious Apple and Cinnamon Custard Cake!
Tips:
- Choose firm and slightly tart apples, such as Granny Smith or Honeycrisp, to balance the sweetness of the cake.
- To prevent the apples from browning while you prepare the other ingredients, toss them in lemon juice immediately after slicing.
- Ensure the butter is at room temperature before you start mixing, as this helps to achieve a smoother and more even batter.
- Mix the corn flour with a small amount of the milk before adding it to the rest of the custard ingredients to avoid lumps.
- If you prefer a more pronounced cinnamon flavor, consider adding an extra half teaspoon of cinnamon to the batter.
- Let the cake cool in the pan for at least 10 minutes before transferring it to a wire rack to cool completely to avoid breaking the cake.
Once your apple and cinnamon custard cake is baked to perfection, you’ll be rewarded with a moist, flavorful dessert that will impress your guests and regale your tastebuds. Allow the cake to cool slightly before serving to fully appreciate its texture and rich taste. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 380kcal | 19% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 2.74g | 7% |
| Sugar 7g | 7% |
| Fat | |
| Fat 18g | 22% |
| Saturated 9g | 30% |
| Cholesterol 77mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 40mg | 7% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 1.04mg | 6% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 22ug | 5% |
| Vitamin B12 0.18ug | 7% |
| Vitamin C 1.40mg | 2% |
| Vitamin E 1.07mg | 7% |
| Vitamin K 2.14ug | 2% |
| Minerals | |
| Calcium, Ca 54mg | 4% |
| Copper, Cu 0.15mg | 17% |
| Iron, Fe 0.91mg | 8% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 170mg | 5% |
| Selenium, Se 12ug | 22% |
| Sodium, Na 12mg | 1% |
| Zinc, Zn 0.87mg | 8% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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