French Apple Cake With Maple Ginger Custard Sauce Recipe

There’s something magical about a French apple cake. It’s a humble, rustic dessert, yet it packs a surprising elegance. This version is all about tender, tart apples nestled in a light, custardy batter, with a perfectly golden top layer that has just a hint of crispness. Paired with a creamy maple ginger custard sauce, each bite is a wonderful balance of textures and flavors. It’s homey and comforting, but with a little sophistication that makes it perfect for special occasions or cozy family gatherings alike.

I remember the first time I made this cake—it was a chilly fall afternoon, and I wanted something warm, a little indulgent, but not too heavy. The aroma of apples and vanilla filled the kitchen as it baked, and I knew right then it was going to become a regular treat. The finishing touch was that maple ginger custard sauce, which, once drizzled over a slice, melted into the cake in the most delicious way. This cake is the kind that invites everyone to gather around the table for a slice…or maybe two!

this RECIPE

The origin story of French apple cake

French apple cakes are known for their simplicity and elegance. Unlike traditional American apple cakes, which are often dense and spiced, the French approach keeps things lighter and lets the apple’s natural flavor shine. This style of cake originates from the Normandy region in France, an area known for its apple orchards and Calvados, a local apple brandy (although our recipe skips the alcohol). French apple cakes typically have a soft, custard-like interior and a slightly crisp top, giving them a unique texture. With our twist—adding a maple ginger custard sauce—the cake takes on a subtle warmth and depth of flavor that complements the apples beautifully.

Let’s talk ingredients: the key players and a few swaps

• Tart apples: Granny Smith apples are ideal here; their firmness holds up well to baking, and their tartness balances the sweetness of the cake. If you’re out of Granny Smiths, Honeycrisp or Braeburn work well too.
• All-purpose flour: This gives the cake structure without making it dense. You could substitute with a gluten-free flour blend if needed, though the texture may vary slightly.
• Sugar: Regular granulated sugar adds sweetness without overpowering the other flavors. For a deeper flavor, you could swap a portion for light brown sugar.
• Whole milk: Adds richness to the batter, creating that lovely custardy texture. For a dairy-free version, try oat milk; it’s creamy and has a neutral flavor.
• Vegetable oil: Keeps the cake moist and tender. If you prefer, melted coconut oil can work as a substitute, though it will add a slight coconut flavor.
• Vanilla bean paste: Vanilla paste gives a more intense vanilla flavor and those lovely black specks throughout the batter. If you only have extract, that works too.
• Maple syrup and ginger: In the custard sauce, maple syrup brings a hint of caramel sweetness, and ginger adds a mild warmth that complements the apples without overpowering.

Essential kitchen gear for this recipe

Here are the tools that will make your baking experience smoother:

• 9-inch springform pan: This is essential because the batter is thin, and a springform pan makes it easy to remove the cake without damaging it. Don’t forget to place it on a lined baking sheet; some batter might leak out, especially if your pan isn’t perfectly tight.
• Microwave-safe bowl: For quickly softening the apple slices. This step ensures they’re tender without overbaking the cake.
• Sieve or fine-mesh strainer: You’ll need this for the custard sauce to remove the ginger slices after steeping. It’s also handy if you want a super-smooth sauce.
• Whisk: A good whisk is crucial for mixing the batter and ensuring a smooth custard without lumps.

Step-by-step: My foolproof method for French apple cake

1. Prepare the apples

Place your sliced apples in a microwave-safe bowl. Microwave in 1-minute intervals, stirring in between, until they’re softened and pliable (about 3 minutes total). Once they’re softened, toss them with a little lemon juice to keep them from browning, and set aside to cool for about 10 minutes.

2. Get the pan ready

Preheat your oven to 325°F. Butter a 9-inch springform pan and place it on a baking sheet lined with parchment paper or a silicone mat. Trust me, you don’t want to skip this—any leaks will be caught on the baking sheet instead of making a mess in your oven.

3. Mix the dry ingredients

In a medium bowl, whisk together 1 cup of flour, 1 cup of sugar, baking powder, and salt. This makes sure everything is evenly distributed before adding it to the wet ingredients.

4. Combine the wet ingredients

In a large bowl, mix the whole egg, milk, vegetable oil, and vanilla. Gradually add in the dry ingredients, stirring until just combined. Don’t overmix—this batter should be light and a bit runny. Scoop out 1 cup of this batter and set it aside for later.

5. Add the egg yolks and apples

To the remaining batter, whisk in the two egg yolks until smooth. Gently fold in the cooled apple slices until they’re well coated. Pour this mixture into your prepared pan and press the apples down to create an even layer.

6. Finish the topping

Take the reserved batter and whisk in the remaining 2 tablespoons of flour. Spread this batter evenly over the apples to form a smooth top layer. Sprinkle the last tablespoon of sugar over the top for a little crunch and caramelization as it bakes.

7. Bake the cake

Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean. Let the cake cool completely on a wire rack before removing it from the pan. Dust with powdered sugar before serving for that classic look.

Making the maple ginger custard sauce

1. Steep the ginger

In a small saucepan, combine milk, maple syrup, and thinly sliced ginger. Heat over medium until it just begins to simmer, then remove from heat and let it steep for 30 minutes to infuse the flavors.

2. Temper the eggs

Once the ginger has steeped, strain it out and bring the milk back to a simmer. In a separate bowl, whisk the egg yolks, then gradually add a small amount of the hot milk to temper the yolks, whisking constantly. This prevents the yolks from curdling when you add them to the hot milk.

3. Finish the custard

Pour the egg yolk mixture back into the saucepan with the remaining milk. Stir constantly over medium heat until the custard thickens and coats the back of a spoon. Remove from heat, stir in the vanilla, and let cool. Chill in the fridge until ready to serve.

Variations to try for a unique twist

• Spiced apple cake: Add a teaspoon of cinnamon and a pinch of nutmeg to the batter for a warm, spiced flavor.
• Gluten-free version: Substitute the all-purpose flour with a gluten-free blend. Almond flour also works, but the texture will be denser.
• Vegan adaptation: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) in place of the egg, and coconut milk in both the cake and custard.
• Caramel drizzle: Skip the custard and serve with a warm caramel sauce instead. Apples and caramel are always a winning combo!
• Add nuts: Fold a handful of chopped walnuts or pecans into the batter for extra texture.

Serving suggestions and presentation ideas

For a beautiful presentation, dust the cake with powdered sugar just before serving. I love to serve each slice with a drizzle of the cold custard sauce, letting it pool around the cake. A sprig of mint or a few thin apple slices make for a lovely garnish. This cake pairs well with a scoop of vanilla ice cream or a dollop of whipped cream, especially if you serve it warm.

Drink pairings

This cake is wonderful with a cup of hot tea—try a light black tea, like Darjeeling, or a floral herbal tea like chamomile. If you prefer coffee, a mild roast or even a spiced chai latte would be delicious. For something a bit different, try a warm apple cider with a cinnamon stick for stirring. The flavors complement the apple and ginger in the cake beautifully.

Storing and reheating tips

Store any leftovers in an airtight container in the refrigerator for up to three days. The custard sauce should also be refrigerated and will keep for about a week. To reheat the cake, warm slices in the microwave for about 10-15 seconds; this softens the cake without making it too hot. Serve with chilled custard sauce for a lovely contrast.

Scaling the recipe for different sizes

This recipe makes about 8 servings. If you’re baking for a smaller crowd, you could halve the ingredients and bake in a 6-inch springform pan. For a larger group, doubling the recipe and using a 10-inch pan should work, but the baking time may need adjusting. Keep an eye on it, and test with a toothpick for doneness.

Common questions about French apple cake

1. Can I use different apples?
Yes! Granny Smiths are ideal, but Honeycrisp or Braeburn work well too.

2. Can I skip the custard sauce?
Absolutely. The cake is delicious on its own or with a scoop of vanilla ice cream.

3. How can I make this dairy-free?
Use oat or almond milk in the batter and sauce for a dairy-free option.

4. Does this cake freeze well?
Yes, freeze slices individually and thaw in the fridge overnight. Reheat gently before serving.

5. Can I use vanilla extract instead of paste?
Yes, vanilla extract will work if you don’t have paste, though you’ll miss out on those lovely vanilla specks.

This French apple cake is bound to become a favorite, especially when topped with that unique maple ginger custard sauce. Give it a try, and feel free to make it your own with a few tweaks! Happy baking!

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