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.
Gallery
Ingredients
Directions
To make ahead
Store airtight at room temperature for up to 1 day.
Equipment
9-inch springform pan