Creamy Apple Custard Cake — Full Detailed Recipe

This looks like a creamy apple custard cake, sometimes called an Italian-style apple cake or baked apple cream cake. It has tender apple slices surrounded by a rich, soft custard-like batter, with a golden top and a light dusting of powdered sugar.

The exact original recipe cannot be confirmed from the picture alone, but the following recipe is designed to recreate that appearance and texture.

20 min
Prep time

45–60 min
Baking time

8–10
Servings

1. Ingredients
Ingredient checklist
0/15

For the apples

4 medium apples (600–700 g before peeling)

1 tbsp lemon juice

1 tsp ground cinnamon (optional)

1 tbsp sugar (optional, depending on apple sweetness)
For the creamy custard batter

3 large eggs, at room temperature

120 g granulated sugar (½ cup + 1 tbsp approximately)

250 ml milk (1 cup)

200 ml heavy cream (about ¾–⅞ cup)

100 g all-purpose flour (about ¾–⅞ cup, spooned and leveled)

1 tsp vanilla extract

30 g unsalted butter, melted and cooled (2 tbsp)

1 tsp baking powder (about 4 g)

A small pinch of salt
For the topping

1–2 tbsp powdered sugar, for dusting

A little butter for greasing the cake pan
2. Equipment needed
9-inch (23 cm) round cake pan or springform pan

Mixing bowls

Whisk or electric hand mixer

Measuring scale or measuring cups

Sharp knife and chopping board

Spatula

Baking paper, if desired

3. Step-by-step preparation
Apple slices in a glass bowl. Topping slices with lemon juice. Apple cake recipe
Step 1: Prepare the apples
Peel the apples, remove the cores and cut them into thin wedges, approximately 3–5 mm thick. Toss with lemon juice and cinnamon. Add the optional tablespoon of sugar if the apples are tart.

Keep the slices reasonably uniform so they cook evenly.

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Step 2: Whisk the eggs and sugar
In a large bowl, whisk the eggs and sugar for 2–3 minutes until pale and slightly foamy. Stir in the vanilla extract and melted, cooled butter.

Do not add hot butter directly to the eggs.

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Step 3: Make the creamy batter
Sift together the flour, baking powder and salt. Add them to the egg mixture in two additions, alternating with the milk and cream.

Whisk gently until smooth. The batter should be thin and pourable, more like a thick custard than a bread or sponge-cake batter.

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Step 4: Arrange the apples
Preheat the oven to 175°C conventional / 350°F or 160°C fan. Grease a 23 cm pan and line the base with baking paper.

Arrange the apple wedges in overlapping layers. Pour the batter evenly over the apples, gently shaking the pan so the cream flows between the slices.

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Step 5: Bake until golden
Bake for approximately 45–60 minutes. The apples should be tender and the top golden brown.

Insert a thin knife into the center, avoiding a large apple slice. It should come out without raw batter. The center may still have a slight custardy wobble, but it should not be liquid.

If the top browns too quickly, cover it loosely with foil for the remaining baking time.

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Step 6: Cool and serve
Allow the cake to cool in the pan for at least 30–45 minutes. For cleaner slices and a firmer custard, refrigerate for 2–3 hours after it has cooled.

Dust with powdered sugar just before serving. Serve chilled for a firm custard texture or slightly cool for a softer, creamier result.

4. Tips for the perfect cake
Choose the right apples: Granny Smith, Gala, Fuji or Pink Lady work well. Firm apples hold their shape better.

Slice thinly: Thick wedges may remain hard while the custard overcooks.

Avoid excess moisture: Very juicy apples can release water. If your apples are particularly juicy, pat the slices dry after washing and peeling.

Don’t overmix: Once the flour is added, mix just until smooth.

Allow it to set: This cake becomes firmer as it cools. Cutting while hot may make it appear undercooked.

For the pictured finish: Arrange some apple wedges visibly on top rather than completely burying them in batter.

5. Nuts and allergy information
The pictured cake does not visibly show nuts, and the recipe above contains no added nuts.

Ingredient or concern

Information

Tree nuts

None required

Peanuts

None required

Gluten

Contains wheat flour

Dairy

Contains milk, cream and butter

Eggs

Contains eggs

Added sugar

Present in the batter and optional apple coating

Possible cross-contact

Check packaged ingredients if cooking for someone with a nut allergy

If you want a nutty variation, you can sprinkle 30–40 g of sliced almonds or chopped walnuts over the cake before baking. This is optional and changes the allergy profile. Do not add nuts when preparing the cake for someone with a nut allergy.

6. Nutrition information
Estimated values per serving, assuming 10 servings and using the ingredients listed above:

Nutrient

Approximate amount

Calories

200–240 kcal

Carbohydrates

28–34 g

Protein

4–5 g

Fat

8–11 g

Sugars

18–24 g

Fiber

2–3 g

These are estimates, not laboratory measurements. Actual values depend on the apple variety, cream fat percentage, pan size and amount of powdered sugar used.

7. Frequently asked questions (Q&A)
Q1. Is this an apple pie or an apple cake?

It is closer to a creamy apple custard cake. Unlike a traditional pie, it has no pastry crust, and unlike a standard sponge cake, its batter is much more custard-like.

Q2. Why is my cake still wet in the middle?

It may need more baking time, or the apple slices may have released excess liquid. Continue baking in 5–10 minute increments. Cover the top with foil if it is already dark. Let the cake cool fully before judging its final consistency.

Q3. Can I make it without heavy cream?

Yes. Replace the 200 ml cream with 200 ml additional whole milk. The result will be lighter and less rich, and the custard may set a little differently.

Q4. Can I use self-raising flour?

Yes. Replace the all-purpose flour and baking powder with 100 g self-raising flour. The texture may be slightly more cake-like.

Q5. Can I make it without sugar?

You can reduce the sugar, but eliminating it completely changes the flavor and browning. Very ripe, sweet apples help, although they won’t fully reproduce the taste of the original recipe.

Q6. Can I make this recipe without eggs?

Eggs are important for the custard structure. An egg-free version needs a different formulation, typically using a suitable starch-based custard mixture rather than simply omitting the eggs.

Q7. Can I prepare it in advance?

Yes. Bake it the day before, cool it, cover and refrigerate. Dust with powdered sugar shortly before serving.

Q8. How should I store leftovers?

Refrigerate in a covered container at 4°C (40°F) or below and consume within 3–4 days. Do not leave the dairy-and-egg custard cake at room temperature for more than 2 hours.

Q9. Can I use a smaller baking pan?

A smaller pan makes the batter deeper, so it will need longer to bake. Avoid filling the pan more than about two-thirds full, and check the center for doneness.

Q10. Can I make it in an air fryer?

Potentially, if your air fryer fits the cake pan. Reduce the temperature to approximately 160°C and begin checking early, around 25–30 minutes. Cooking time varies significantly by appliance and pan depth.

8. Recipe at a glance
Magic Apple Cake Recipe by Hiroko Liston – Cookpad
Creamy Apple Custard Cake
Oven-baked · No added nuts · 8–10 servings

Oven: 175°C / 350°F conventional

Bake: 45–60 minutes

The key to success: Thin apple slices, a smooth pourable batter, moderate oven heat and sufficient cooling time.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.