Name: Apple and Cream Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 small egg yolk; 8 g vanilla sugar (About 1 packet); 2 tablespoons granulated sugar ((40 g)); 1.5 tablespoons cornstarch ((25 g)); 1 cup milk ((200 ml)); 1 tablespoon butter ((20 g)); 2 medium eggs; 1 pinch salt; 8 g vanilla sugar (1 packet); 5 tablespoons granulated sugar ((100 g)); 8 tablespoons vegetable oil ((80 ml)); 10 tablespoons milk ((100 ml)); 16 g baking powder (About 1 tablespoon); 260 g all-purpose flour ((2 cups)); 2 small apples, peeled and thinly sliced (Choose firm varieties like Granny Smith or Gala); Almond flakes (For sprinkling); Powdered sugar (For dusting); Butter and flour (For greasing the 24 cm (9.5 inch) cake mold)

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Apple and cream cake is a delightful dessert that combines tender, moist cake layers with a smooth, rich vanilla cream and fresh apple slices. This recipe is perfect for home cooks looking for an easy yet elegant treat that melts in your mouth. It balances sweetness and freshness, making it a lovely choice for family gatherings or afternoon tea. Since it includes a creamy custard filling and almond flakes, it’s a richer dessert best enjoyed in moderate portions. If you appreciate straightforward recipes with satisfying textures, this one is sure to become a favorite. For more inspiration on simple, comforting treats, check out this one-pot creamy meal idea to complement your baking sessions.

Why This Recipe Is Helpful

Combines creamy custard and fresh apples inside a moist cake for a unique texture contrast.
Uses simple pantry ingredients and minimal equipment for ease of preparation.
Includes clear layering steps that help achieve a beautiful and flavorful cake every time.

Best For

Anyone looking for a comforting dessert that’s easy to prepare but tastes fancy. Great for home bakers who want a reliable cake recipe with a custard filling.

Be Careful If

The recipe contains sugar and butter, making it rich and sweet, so it’s best enjoyed as an occasional treat rather than a daily dessert. Also, the cream includes egg yolk, which may not be suitable for people with egg allergies.

Ingredients

For the cream:

1 small egg yolk
8 g (about 1 packet) vanilla sugar
2 tablespoons (40 g) granulated sugar
1 ½ tablespoons (25 g) cornstarch
1 large cup (200 ml) milk
1 tablespoon (20 g) butter

For the batter:

2 medium eggs
1 pinch of salt
8 g (1 packet) vanilla sugar
5 tablespoons (100 g) granulated sugar
8 tablespoons (80 ml) vegetable oil
10 tablespoons (100 ml) milk
16 g (about 1 tablespoon) baking powder
260 g (2 cups) all-purpose flour

Additional:

2 small apples, peeled and thinly sliced
Almond flakes (for sprinkling)
Powdered sugar (for dusting)
Butter and flour, for greasing the 24 cm (9.5 inch) cake mold

Ingredient Notes

Vanilla sugar adds a lovely aromatic sweetness; if unavailable, you can combine regular sugar with a drop of vanilla extract.
Cornstarch in the cream ensures a thick, smooth custard without lumps.
Vegetable oil keeps the cake moist without overpowering flavors, but mild olive oil or sunflower oil can be used.
Choose firm apples (like Granny Smith or Gala) for better texture and less mushiness during baking.

Kitchen Tools Needed

Saucepan
Mixing bowls
Whisk or electric mixer
Sifter or fine sieve
Cake mold (24 cm/9.5 inch diameter)
Oven
Spatula

Step-by-Step Instructions

Make the cream: In a saucepan, whisk together the egg yolk, vanilla sugar, granulated sugar, and cornstarch until smooth and lump-free.
Gradually add the milk while stirring continuously to avoid lumps.
Cook on medium-low heat, stirring non-stop until the cream thickens and starts to bubble gently (about 5-7 minutes). Remove from heat.
Add the butter and stir until completely melted and integrated. Set aside to cool while you prepare the batter.
Prepare the batter: Preheat the oven to 160–170°C (320–340°F). Grease and flour your cake mold.
Beat the eggs, salt, vanilla sugar, and granulated sugar together until light and fluffy (about 3-4 minutes with a mixer).
Add the oil and milk; mix until combined.
Sift the flour and baking powder together, then gradually add to the wet ingredients, stirring gently until you have a smooth, consistent batter.
Peel and thinly slice the apples.
Pour half of the batter into your prepared mold and spread evenly.
Spread the cooled vanilla cream over the batter in an even layer.
Arrange the sliced apples neatly over the cream.
Cover the apples with the remaining batter, smoothing the surface.
Sprinkle almond flakes generously on top.
Bake in the oven for 40-45 minutes. The cake should be golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and allow the cake to cool completely in the pan before removing.
Just before serving, dust the cake lightly with powdered sugar.

Pro Tips

Make sure to stir the cream continuously to avoid lumps or scorching.
Thin apple slices ensure they cook evenly and don’t weigh down the cake batter.
Use room temperature ingredients for smoother batter mixing.
Let the cake cool fully before slicing to keep layers intact.

Lighter Swaps

The original version is well balanced for texture and flavor; lighter swaps may compromise the cream’s richness. For a lighter approach, reduce sugar slightly, but keep the butter in the cream for smoothness.

Common Mistakes

Adding milk too quickly to the cream mixture may cause lumps; add slowly and stir continuously.
Overbaking can dry out the cake, so watch carefully after 40 minutes.
Not cooling the cream before layering can cause it to melt into the batter.

Serving Suggestions

Serve this cake with a dollop of crème fraîche or fresh whipped cream for an extra touch. It also pairs well with a cup of tea or light coffee.

Storage Instructions

Store the cooled cake in an airtight container at room temperature for up to 2 days or in the refrigerator for 4 days.

Reheating Tips

This cake tastes best fresh but can be gently warmed for 10-15 seconds in the microwave to refresh the cream texture before serving.

Nutrition Estimate (per slice, assuming 8 servings)

Calories: 320
Protein: 5 g
Carbohydrates: 42 g
Fat: 13 g

Values are estimates and may vary by ingredients and portion size.

Recipe Summary

Prep Time: 20 minutes
Cook Time: 40-45 minutes
Total Time: About 1 hour
Servings: 8
Cuisine: European-inspired
Course: Dessert
Calories: 320 (approximate)

Frequently Asked Questions

Can I use a different fruit instead of apples?
Yes, pears or peaches sliced thinly can work well, but adjust baking time as needed.

Is this cake suitable for freezing?
It can be frozen once fully cooled, wrapped tightly, but the cream texture might change slightly after thawing.

Can I make the cream ahead of time?
Absolutely. Prepare the cream a day ahead and keep it refrigerated covered with plastic wrap touching the surface to prevent a skin from forming.

Conclusion

This apple and cream cake offers a simple yet special dessert that’s both elegant and homely. The combination of creamy custard, tender cake, and fresh apples creates a satisfying treat for those craving something comforting and a bit different. It’s an approachable recipe that rewards your effort with a delightful melt-in-your-mouth experience.

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