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Apple Custard Cake

Updated on 2 min read
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Quick Description

This apple cake is soft, moist, and gently sweet with tender apple pieces inside and decorative apple slices on top. It bakes into a golden, fluffy cake with a slightly creamy texture in the center.

Perfect for fall, family gatherings, or everyday dessert.

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Servings & Timing

  • Servings: 8–10 slices
  • Prep Time: 20 minutes
  • Bake Time: 45–55 minutes
  • Total Time: About 1 hour 15 minutes

Ingredients

For the Cake

  • 2 apples (one cut into small cubes, one cut into thin slices)
  • 3 eggs
  • 3/4 cup sugar (150 g)
  • 1/2 cup vegetable oil (120 ml)
  • 1/2 cup milk (120 ml)
  • 2 cups all-purpose flour (250 g)
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Powdered sugar for dusting

Optional:

  • 2 tablespoons raisins
  • 1 teaspoon cinnamon

Step-by-Step Instructions

Step 1: Prepare the Apples

Peel the apples.
Cut one apple into small cubes.
Cut the other apple into thin slices for the top decoration.
If using raisins, soak them in warm water for 10 minutes and drain.

Step 2: Preheat Oven

Preheat oven to 350°F (175°C).
Grease and line a round cake pan.

Step 3: Make the Batter

In a bowl, beat eggs and sugar until light and slightly fluffy.

Add oil, milk, and vanilla. Mix well.

Sift together flour, baking powder, salt, and cinnamon if using.

Gradually fold dry ingredients into the wet mixture.

Do not overmix.

Step 4: Add Apple Cubes

Fold the apple cubes and raisins gently into the batter.

Pour batter into prepared pan and smooth the top.

Step 5: Decorate

Arrange the thin apple slices on top in a circular or flower pattern.

Press them slightly into the batter.

Step 6: Bake

Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.

If the top browns too quickly, loosely cover with foil.

Step 7: Cool & Finish

Let the cake cool in the pan for 15 minutes.

Remove and cool completely.

Dust with powdered sugar before serving.

Texture Tips

  • Use firm apples like Fuji, Gala, or Granny Smith.
  • Do not overmix the batter to keep it soft.
  • Let the cake cool before slicing for clean cuts.

Storage

  • Room temperature for 2 days
  • Refrigerate up to 5 days
  • Freeze up to 2 months

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