Custard Apple Cake

A top view of a beautiful Custard Apple cake, perfectly browned on top and made with fresh baked apple filling.

Custard Apple Cake

Prep Time

30 minutes

Cook Time

60 minutes



In the mood to whisk your worries away? Sometimes baking is a great outlet for aggression—so, while you can use your stand mixer for this, think about picking up the bowl, cradling it in your arms, arms, and beating the ingredients into submission.

This recipe was inspired by one called a French Apple Cake, found at Savor The Best.

A slice of custard apple cake with a golden brown crust and fresh-baked apple filling.

Custard Apple Cake Sliced. Photo: Kay Logsdon.

While we adjusted this according to the ingredients we had on hand, the end result looks similar, and we credit them with the idea and recipe testing. While we used Gala apples, any good baking apple can be used.


  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 7 apples, peeled, cored, and thinly sliced
  • 4 medium eggs
  • 1 cup granulated sugar
  • 1 tablespoon almond extract
  • 2 tablespoons vanilla extract
  • 1-½ sticks (12 tablespoons) melted butter
  • Optional whipped cream
  • Optional sliced toasted almonds


  • 1 Preheat oven to 350 degrees F. 
  • 2 Prepare pan by buttering sides of a 10-inch springform pan and lining the bottom with a circle of parchment.
  • 3 Mix together flour, baking powder, and salt; set aside.
  • 4 In a separate bowl, whisk the eggs by hand for 1-2 minutes until they are foamy.
  • 5 Add sugar and extracts and mix together.
  • 6 Add flour mixture and melted butter.
  • 7 Add sliced apples, making sure the batter covers every slice.
  • 8 Pour into prepared Springform pan.
  • 9 Bake for 60 minutes until the top of the cake is brown and the cake is set firm to the touch.
  • 10 Cool and remove sides of Springform pan.
  • 11 Slice, add whipped cream or toasted almonds, and serve.
  • 12 Store, covered, in the refrigerator (cool completely before covering—a large Ziplock style bag works perfectly).


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