Layered Apple Custard Cake

Lynn Dugan - MyPlate2Yours

I’ve always gravitated toward desserts that feature fruit, and this is one of the best! It celebrates the natural sweetness of Honeycrisp apples which bake down into tender, juicy layers bursting with flavor mingled with the creaminess of custard.

For the very best texture and flavor, serve it at room temperature. If you’ve stored it in the fridge, be sure to take it out ahead of time so it can warm up slightly before serving.

Layered Apple Custard Cake (serves 6)

2 pounds Honey Crisp apples, peeled and sliced thin

3 large eggs

2 tablespoons oil

½ cup milk

1 teaspoon vanilla

2/3 cup sugar

1 cup flour

1 teaspoon baking powder

1/8 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Garnish: powdered sugar or whipping cream

Preheat oven to 350 degrees. Line a loaf pan with parchment paper. Set aside.

Mix flour, baking powder, salt, cinnamon and nutmeg in a small bowl. Set aside.

In a large bowl, whisk together eggs, oil, milk, vanilla, and sugar. Whisk in dry ingredients to completely incorporate (batter consistency is thin). Fold in apples until all are equally coated. Place apples in the prepared loaf pan, pressing down until all apples are packed into the pan. Pour remaining batter on top of apples.

Bake for 50-55 minutes, until batter is set and apples are just beginning to brown. Set pan on a cooling rack for 15 minutes. Place pan in refrigerator to continue cooling. When ready to serve, invert pan onto a serving plate. Gently remove parchment and garnish with powdered sugar or whipping cream. Enjoy!