Apple Custard Cake To give this apple custard cake a nutrition boost, we use whole-wheat pastry flour in place of all-purpose, adding an extra gram of fiber per serving. A little of the batter gets mixed with an extra egg and spread on the cake before it’s baked, yielding an ultra-creamy and custardy top. For the cleanest slices, use a serrated knife to cut the cake.

active: 30 mins
total: 2 hrs
Servings: 16


  • 4 cups thinly sliced peeled firm apples (4 medium), such as Granny Smith, Honeycrisp and/or Cortland
  • ½ cup golden raisins or currants
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup whole milk
  • 1 cup canola oil
  • 1 cup whole-wheat pastry flour plus 2 tablespoons, divided
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 3 large eggs, divided
  • 1 cup granulated sugar, divided
  • 1 tablespoon bourbon, whiskey or Calvados


    Step 1

    Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray.

    Step 2

    Toss apples, raisins (or currants), lemon juice, cinnamon and nutmeg in a large bowl. Combine milk and oil in a small bowl or glass measuring cup. Whisk 1 cup flour, baking powder and salt in a medium bowl.

    Step 3

    Combine 2 eggs and 2/3 cup sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat until thickened and pale, 3 to 5 minutes. Add bourbon (or whiskey or Calvados) and mix for 15 seconds. Using a flexible spatula, fold in the flour mixture in 3 additions, alternating with 2 additions of the milk mixture.

    Step 4

    Lightly beat the remaining egg in a small bowl. Stir in 1 cup of the batter and the remaining 2 tablespoons flour. Set aside for topping.

    Step 5

    Add the apple mixture to the remaining batter in the mixing bowl and mix well to combine. Scrape into the prepared pan. Spread the reserved topping evenly over the top. Sprinkle the remaining 1/3 cup sugar over the cake.

    Step 6

    Place the pan on a rimmed baking sheet. Bake until the top is golden brown and the edges pull away from the sides, about 1 hour. Transfer to a wire rack to cool for 30 minutes. Run a thin knife around the edge and release the cake from the pan.

To make ahead

Store airtight at room temperature for up to 1 day.


9-inch springform pan

Nutrition Facts

Serving Size: 1 slice Per Serving: 280 calories; fat 16g; cholesterol 36mg; sodium 221mg; carbohydrates 33g; dietary fiber 3g; protein 3g; sugars 21g; saturated fat 2g; vitamin a iu 80IU; potassium 162mg.


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