This is a heavenly cake atop the most amazing maple ginger custard sauce! A luxuriously moist apple cake with crunchy crust topped with velvety and incredibly luscious sauce with a tiny hint of spiced rum. This cake is a paradise in heaven!
Ingredients
French Apple Cake:
1 c. vegetable oil
1 1/2 lbs tart apples (I used Granny Smith) peel, cored, and cut into 1/8” slices
1 tsp lemon juice
1 tbsp spiced rum
1 c. plus 2 tablespoons all-purpose flour, divided
2 tsp baking powder
1 c. plus 1 tablespoon sugar, divided
1 c. whole milk
1 Egg
2 egg yolks
1 tsp vanilla bean paste
3/4 tsp salt
Maple Ginger Custard Sauce:
5 egg yolks
2 c. whole milk
1/4 c. maple syrup
1/2 tsp vanilla bean paste
1 tbsp spiced rum
1” piece root ginger, thinly sliced
*Powdered sugar for sprinkling
HOW TO MAKE FRENCH APPLE CAKE WITH MAPLE GINGER CUSTARD SAUCE
French Apple Cake:
Step 1: In a microwave-safe shallow bowl, put the apple slices. Heat in the microwave in 1-minute intervals until pliable and softened (about 3 minutes or so), stirring in between intervals. Toss the apple slices with lemon juice and spiced rum once pliable, then leave the sliced apples aside to cool for approximately 10 minutes.
Step 2: In the meantime, preheat the oven to 325 degrees F. Grease a 9-inch springform pan with butter, then put it on a baking sheet lined with parchment or a silicone mat.
Step 3: Whisk the whole egg, milk, oil, and vanilla extract/paste in a large bowl. Slowly add in the dry ingredients, whisking continuously until just moistened. Set aside a cup of batter.
Step 4: Stir in 2 egg yolks to the rest of the batter, then fold in the cooled slices of apple until well coated. Into the prepared pan, pour the apple mixture, gently pressing the apples to create an even layer.
Step 5: To the reserved batter, whisk in the rest of the 2 tbsp flour until smooth. Over the apple mixture, spoon the batter, spreading it evenly to the pan edges. Lastly, evenly sprinkle the rest of the 1 tbsp granulated sugar on top.
Step 6: Bake in the preheated oven for about an hour to 1 hour 15 minutes until golden brown. When done, remove from the oven and onto a wire rack to cool. Once completely cooled, remove the cake from the pan and dust with powdered sugar before serving.
Maple Ginger Custard Sauce:
Step 1: Combine the milk with maple syrup and thinly sliced ginger in a small saucepan over medium heat. Bring this to a simmer, then take off the heat and allow steep for 30 minutes.
Step 2: Sieve out the pieces of ginger after seeping, then return to medium heat and bring the milk back up to a simmer.
Step 3: Whisk the egg yolks in a small bowl. Gradually stir in a little warm mixer to tempter the eggs (while whisking constantly). To the remaining milk, add the yolks and milk mixture. Keep stirring while cooking the custard until it’s thick enough to coat the back of a spoon. When done, take off the heat, then add the vanilla and spiced rum.
Step 4: Into a heat-safe bowl, pour the sauce and allow it to cool on the counter before refrigerating until cold.
Ingredients
- French Apple Cake:
- 1 c. vegetable oil
- 1 1/2 lbs tart apples (I used Granny Smith) peel, cored, and cut into 1/8” slices
- 1 tsp lemon juice
- 1 tbsp spiced rum
- 1 c. plus 2 tablespoons all-purpose flour, divided
- 2 tsp baking powder
- 1 c. plus 1 tablespoon sugar, divided
- 1 c. whole milk
- 1 Egg
- 2 egg yolks
- 1 tsp vanilla bean paste
- 3/4 tsp salt
- Maple Ginger Custard Sauce:
- 5 egg yolks
- 2 c. whole milk
- 1/4 c. maple syrup
- 1/2 tsp vanilla bean paste
- 1 tbsp spiced rum
- 1” piece root ginger, thinly sliced
- *Powdered sugar for sprinkling
Instructions
French Apple Cake:
Step 1: In a microwave-safe shallow bowl, put the apple slices. Heat in the microwave in 1-minute intervals until pliable and softened (about 3 minutes or so), stirring in between intervals. Toss the apple slices with lemon juice and spiced rum once pliable, then leave the sliced apples aside to cool for approximately 10 minutes.
Step 2: In the meantime, preheat the oven to 325 degrees F. Grease a 9-inch springform pan with butter, then put it on a baking sheet lined with parchment or a silicone mat.
Step 3: Whisk the whole egg, milk, oil, and vanilla extract/paste in a large bowl. Slowly add in the dry ingredients, whisking continuously until just moistened. Set aside a cup of batter.
Step 4: Stir in 2 egg yolks to the rest of the batter, then fold in the cooled slices of apple until well coated. Into the prepared pan, pour the apple mixture, gently pressing the apples to create an even layer.
Step 5: To the reserved batter, whisk in the rest of the 2 tbsp flour until smooth. Over the apple mixture, spoon the batter, spreading it evenly to the pan edges. Lastly, evenly sprinkle the rest of the 1 tbsp granulated sugar on top.
Step 6: Bake in the preheated oven for about an hour to 1 hour 15 minutes until golden brown. When done, remove from the oven and onto a wire rack to cool. Once completely cooled, remove the cake from the pan and dust with powdered sugar before serving.
Maple Ginger Custard Sauce:
Step 1: Combine the milk with maple syrup and thinly sliced ginger in a small saucepan over medium heat. Bring this to a simmer, then take off the heat and allow steep for 30 minutes.
Step 2: Sieve out the pieces of ginger after seeping, then return to medium heat and bring the milk back up to a simmer.
Step 3: Whisk the egg yolks in a small bowl. Gradually stir in a little warm mixer to tempter the eggs (while whisking constantly). To the remaining milk, add the yolks and milk mixture. Keep stirring while cooking the custard until it’s thick enough to coat the back of a spoon. When done, take off the heat, then add the vanilla and spiced rum.
Step 4: Into a heat-safe bowl, pour the sauce and allow it to cool on the counter before refrigerating until cold.
