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.

Apple Custard Cake
Photo: Jacob Fox
Active Time:
30 mins
Total Time:
2 hrs


  • 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


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

  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.

  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.

  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.

  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.

  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 (per serving)

280 Calories
16g Fat
33g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Serving Size 1 slice
Calories 280
% Daily Value *
Total Carbohydrate 33g 12%
Dietary Fiber 3g 11%
Total Sugars 21g
Protein 3g 6%
Total Fat 16g 21%
Saturated Fat 2g 10%
Cholesterol 36mg 12%
Vitamin A 80IU 2%
Sodium 221mg 10%
Potassium 162mg 3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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