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This apple treat with vanilla custard is a real family classic and perfect if you're after a cozy afternoon bite. Juicy apples come together with sweet vanilla for a cake that's so soft, you'll want to make it all the time. Even if you're brand new to baking, this is totally doable and will have your whole place smelling awesome for coffee time.
I still remember baking this cake when my sister dropped by out of nowhere. Since then, it's been a must at all our family get-togethers.
Delicious ingredients
- Baking powder: This is what makes your cake nice and fluffy. Mix it evenly into the flour so everything rises right.
- Big apples: Juicy and fresh is the way to go. I pick sturdy, sweet-tart kinds like Boskoop.
- Milk: Makes your batter smooth. Go with whole milk if you can.
- Eggs: These hold your batter together and help it fluff up. Fresh ones always give you the best results.
- Vanilla custard powder: This makes your cake super creamy and soft. Pick a good brand!
- Flour: Holds everything together. Type 405 is a safe bet.
- A pinch of salt: Makes the flavors pop and keeps the sweetness from being too much. Don't skip it.
- Butter: Brings the yum and keeps it moist. Soft butter is way easier to mix.
- Vanilla sugar: Adds that special vanilla touch. Real vanilla sugar tastes the best.
- White sugar: Brings the perfect touch of sweetness. Fine-grain works great for smooth batter.
Step by step guide
- Step Bake:
- Turn your oven on to 180–190°C (top and bottom heat). Smear your springform pan with a bit of butter. Pour in the batter, slide it onto the middle rack, and bake 40–50 minutes. In the last few minutes, poke it with a wooden stick to check if it's done.
- Step Fold in those apples:
- Gently work in your apple pieces with a spatula. Don't mix too long or the apples get mushy and your batter can turn tough.
- Step Get apples ready:
- Wash, peel, core, and chop your apples into cubes or slices. I prefer small bits so they're everywhere in each bite and keep the cake moist.
- Step Finish the batter:
- Now add your dry mix to the butter-sugar bowl. Keep alternating with splashes of milk. Stir until you get a thick but spreadable mix.
- Step Mix the dry stuff:
- Take flour, baking powder, and custard powder and stir them together in a bowl. This spreads the baking powder out so you won't get weird lumps.
- Step Add eggs one by one:
- Drop in the eggs, one at a time, really mixing after each so your batter turns smooth and comes together. It'll take a few minutes, but it's worth it for a strong batter.
- Step Cream butter and sugar:
- Beat the butter with both sugars and a bit of salt for a while until it turns pale and fluffy. This makes your cake come out nice and light at the end.
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Good stuff to know
Because you toss custard powder and apples together in the mix, your cake will stay juicy and fresh even the next day. Tastes just as nice cool as it does a little warm. Since the batter is simple, it basically never fails. My favorite part is when the smell of apple and vanilla starts floating around. My whole family just shows up in the kitchen on their own. There would usually be a mini fight for who grabbed the first slice, 'cause it's seriously hard to pass up.
Storage tips
This apple cake keeps best at room temp in a cake box. It'll stay moist for a couple of days. Want to keep it longer? Slice and freeze it. Afterward, just warm up what you need in the oven and dig in.
Swap it up
Change out the apples for pears or even plums for something different every time. If you're dairy-free, use plant-based butter and milk instead. Love a bit more flavor? Mix in some ground almonds or walnuts to the batter for a twist.
Serving ideas
A dollop of freshly whipped cream or a scoop of vanilla ice cream just makes it even better. For special days, I like to dust it with powdered sugar or pour vanilla sauce over the top.
Little cake story
Apple cake has been a top pick in Germany for ages. Every part of the country has its own spin, but adding custard makes it extra creamy and smooth. For me, it means loads of afternoons at grandma's—baking together was just part of the fun.
Frequently Asked Questions
- → What's the best kind of apples for this cake?
Pick tart types like Boskoop or Elstar. They give a nice balance to the sweetness and won’t fall apart in the oven.
- → How does the cake turn out creamy inside?
Mixing in vanilla pudding powder with some milk makes the cake super smooth and soft on the inside.
- → Can I use less sugar?
Sure! Cut down the sugar or swap in another sweetener if you want it lighter.
- → Any tricks to stop the apples from making the cake soggy?
Let apple pieces sit in a strainer for a bit after chopping. Keep ’em kinda small so the cake stays just right.
- → How long should you bake it for the best results?
Stick it in the oven for 40 to 50 minutes in the middle. Try poking it with a toothpick—if it comes out clean, you’re good. Bake a little longer if it’s still gooey.