Apple custard cake

Here is a soft, moist Apple Custard Cake recipe with clear, detailed, step-by-step directions. This cake has tender apples, a creamy custard layer, and a light sponge—perfect for tea time or dessert.

Servings

8–10 slices
Preparation time: 25 minutes
Baking time: 45–50 minutes

Ingredients

For the Apple Layer

3 medium apples (peeled, cored, thinly sliced)
2 tablespoons sugar
½ teaspoon cinnamon (optional)
1 teaspoon lemon juice

For the Custard

2 cups milk
3 tablespoons custard powder (vanilla flavor)
3 tablespoons sugar

For the Cake Batter

½ cup unsalted butter (softened)
¾ cup sugar
2 large eggs (room temperature)
1 teaspoon vanilla essence
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup milk

Step-by-Step Directions

Step 1: Prepare the Custard

In a small bowl, mix custard powder with ¼ cup cold milk to make a smooth paste.

Heat remaining milk in a saucepan over medium heat. Add sugar and stir until dissolved.

Lower the heat and slowly add the custard paste while stirring continuously. Cook until thick and smooth.

Remove from heat, cover surface with plastic wrap, and let it cool completely.

Step 2: Prepare the Apples

In a bowl, toss sliced apples with sugar, cinnamon, and lemon juice. Set aside.

Step 3: Preheat and Prepare Pan

Preheat oven to 170°C (340°F).

Grease and line an 8-inch round or square cake pan with parchment paper.

Step 4: Make the Cake Batter

In a large bowl, cream butter and sugar until light and fluffy (3–4 minutes).

Add eggs one at a time, beating well after each addition.

Mix in vanilla essence.

In another bowl, sift together flour, baking powder, and salt.

Add dry ingredients to batter in two additions, alternating with milk. Mix gently until just combined.

Step 5: Assemble the Cake

Spread cake batter evenly into prepared pan.

Spoon custard over the batter and gently spread, leaving a 1 cm border around edges.

Arrange apple slices on top in an overlapping pattern.

Step 6: Bake

Bake for 45–50 minutes or until a toothpick inserted into the cake (not custard) comes out clean.

If top browns too quickly, cover loosely with foil during last 10 minutes.

Step 7: Cool and Serve

Let cake cool in pan for 15 minutes, then transfer to a wire rack.

Allow to cool completely before slicing for clean layers.

Tips for Best Results

Custard must be completely cooled before assembling.
Thin apple slices cook more evenly.
Do not overmix batter.
Cake tastes even better the next day after chilling.

Optional Variations

Add chopped walnuts or almonds on top.
Brush apples with apricot jam after baking for shine.
Sprinkle brown sugar over apples before baking.
Use green apples for a tangy flavor.