French Apple Cake With Maple Ginger Custard Sauce Recipe

This French Apple Cake with Maple Ginger Custard Sauce is one of those magical recipes that feels both rustic and elegant, like it could grace the table at a fancy dinner or a casual family brunch. The cake itself is soft, full of tender apple slices, and lightly sweetened to let the fruit shine. It’s almost like a cross between a cake and a custard, with just enough structure to hold it together but still delightfully moist. Paired with a cold, silky Maple Ginger Custard Sauce, it’s a dessert that’s equally comforting and sophisticated.

I made this cake for the first time on a chilly fall afternoon, hoping to recreate something I’d tasted years ago in a cozy little café tucked away in Paris. There, they served slices of apple cake dusted with powdered sugar, alongside a dollop of cream that melted over the top. The memory of that warm, fragrant cake has stuck with me, and I’ve spent many fall seasons trying to capture that perfect balance of flavors. This recipe nails it, and the addition of the Maple Ginger Custard Sauce makes it uniquely my own. Now, it’s become a staple in my autumn baking routine!

The history behind French apple cake

French Apple Cake is a classic dessert in French home cooking, known for its simplicity and the way it showcases fresh apples. In France, this cake is sometimes called “Gâteau aux Pommes,” and variations can be found all over the country, with each region adding its own touch. Some versions are more like a clafoutis (a custardy baked fruit dish), while others are fluffier and more cake-like. This recipe sits somewhere in between, with a custardy texture that’s packed with apples. The French often enjoy this cake as a mid-afternoon snack, or “goûter,” with a cup of coffee or tea. It’s proof that you don’t need elaborate ingredients to make something delicious—just quality apples and a simple batter.

this RECIPE

Let’s talk ingredients: The essentials for French apple cake 🍏

The beauty of this cake lies in its simplicity, but a few key ingredients make all the difference:

• Tart Apples: Granny Smith apples are ideal because their tartness balances the sweetness of the cake, and they hold their shape well during baking. You could swap them for Honeycrisp or Braeburn if you like a bit more sweetness, but avoid overly soft apples like McIntosh as they’ll break down too much.
• Lemon Juice: A little lemon juice keeps the apples from browning as they cool after microwaving, and adds a touch of brightness. If you’re out of lemons, a splash of apple cider vinegar works in a pinch.
• Vanilla Bean Paste: This adds a rich vanilla flavor that really elevates the cake. If you only have vanilla extract, that’s perfectly fine! The paste just adds a bit more depth and those lovely vanilla bean specks.
• Maple Syrup and Fresh Ginger (for the custard): The custard sauce brings a gentle warmth with fresh ginger and the sweetness of maple syrup. The ginger is subtle but pairs beautifully with the apples, and the maple adds that autumnal flavor. You can adjust the ginger depending on how much warmth you want; just be careful not to overpower the sauce.

Must-have tools for this recipe

To make this French apple cake and custard sauce, you’ll need a few key tools:

• Microwave-safe bowl: For quickly softening the apples. This step helps the apples bake evenly and stay tender without turning mushy.
• 9-inch Springform Pan: This is essential because the batter is fairly thin, and a springform pan helps prevent overflow while allowing for easy removal. Make sure to place it on a baking sheet, as there can be slight leakage.
• Sieve or Fine Mesh Strainer: This is for straining the ginger out of the custard sauce, ensuring it’s smooth without any chunks.
• Instant-Read Thermometer (optional): If you’re a bit nervous about cooking custard, a thermometer can be a lifesaver. You’re aiming for around 170°F to know when the custard is ready without risking scrambled eggs.

Step-by-step: Making French apple cake with maple ginger custard sauce

1. Soften the apples: Place the sliced apples in a microwave-safe bowl and microwave them in 1-minute intervals, stirring in between, until they’re softened and pliable. This should take about 3 minutes. Once done, toss them with the lemon juice and let them cool for 10 minutes.
2. Prep the pan and oven: Preheat your oven to 325°F. Butter a 9-inch springform pan and place it on a lined baking sheet to catch any leakage. This step is essential because the batter is thin and may seep a bit.
3. Mix dry ingredients: In a medium bowl, whisk together 1 cup of flour, 1 cup of sugar, baking powder, and salt. Set aside.
4. Combine wet ingredients: In a large bowl, whisk together the whole egg, milk, oil, and vanilla bean paste. Slowly add in the dry ingredients, mixing just until moistened. Be careful not to overmix; a few lumps are okay.
5. Reserve some batter: Scoop out 1 cup of this batter and set it aside.
6. Add egg yolks and apples: To the remaining batter, whisk in the 2 egg yolks, then fold in the cooled apple slices until they’re well-coated.
7. Assemble the cake: Pour the apple mixture into your prepared pan, pressing down gently to create an even layer. Add the remaining 2 tablespoons of flour to the reserved batter, mix until smooth, and spread it evenly over the top. Sprinkle with 1 tablespoon of sugar.
8. Bake: Place the cake in the preheated oven and bake for 1 hour to 1 hour and 15 minutes, until golden brown and set.
9. Cool and dust: Let the cake cool completely on a wire rack before removing it from the pan. Dust with powdered sugar just before serving.

Making the maple ginger custard sauce

1. Infuse the milk: In a small saucepan over medium heat, combine the milk, maple syrup, and sliced ginger. Bring it to a simmer, then remove from heat and let it steep for 30 minutes to allow the ginger flavor to infuse.
2. Prepare the custard: After steeping, strain out the ginger slices and reheat the milk mixture to a simmer. In a separate bowl, whisk the egg yolks. Slowly temper the yolks by whisking in a bit of the warm milk mixture, then add everything back to the saucepan.
3. Cook the custard: Stirring constantly, cook the custard over medium heat until it thickens enough to coat the back of a spoon. Remove from heat, stir in the vanilla bean paste, and let cool to room temperature before refrigerating.

Tip: Serve the cake slightly warm with a generous drizzle of cold custard sauce for an irresistible contrast!

Variations and twists on this French apple cake

• Gluten-Free: Swap out the all-purpose flour with a gluten-free baking blend. The texture will be slightly different but still delicious.
• Dairy-Free: Substitute the milk in both the cake and custard sauce with almond milk or coconut milk. Coconut milk will give a richer flavor, so choose almond if you want something more neutral.
• Spiced Custard: Add a pinch of cinnamon or nutmeg to the custard along with the ginger for a warmer, spicier flavor profile that complements the apples.
• Caramel Apple Twist: Drizzle some caramel sauce over the cake right before serving for an extra layer of decadence.

Serving suggestions: Make it a showstopper

To serve, cut generous slices of the cake and place them on dessert plates. Dust with a bit of powdered sugar for a pretty finish. Then, pour a small puddle of the cold Maple Ginger Custard Sauce beside each slice, or drizzle it over the top. For a pop of color, garnish with a few fresh apple slices or a sprig of mint.

This cake is lovely on its own, but it pairs beautifully with a simple green salad and maybe a bowl of spiced nuts for a light brunch menu.

Perfect drink pairings

For a cozy pairing, try serving this cake with warm apple cider or a cup of chai tea. The spices in chai really bring out the warmth of the ginger in the custard. If you want something refreshing, a sparkling apple juice or ginger beer would also work wonderfully.

Storing and reheating tips

Store any leftover cake in an airtight container in the fridge for up to three days. The custard sauce should also be kept in the fridge, where it will last for up to a week. To reheat the cake, warm individual slices in the microwave for about 15-20 seconds, but serve the custard cold for that lovely contrast.

Scaling the recipe for different occasions

This recipe makes enough for about 8-10 slices, perfect for a small gathering. If you’re feeding a crowd, you can double the recipe and bake it in a 9×13-inch pan. Just watch the baking time, as it may need an additional 10-15 minutes.

Troubleshooting common issues

• Soggy Bottom: If your cake’s bottom turns out a bit soggy, it might be due to excess apple moisture. Make sure to pat the apple slices dry before folding them into the batter.
• Custard Too Runny: If the custard doesn’t thicken, it likely wasn’t cooked long enough. Keep stirring over medium heat until it coats the back of a spoon.
• Cake Stuck to the Pan: Make sure to butter your springform pan well and use a baking sheet underneath to catch any leaks.

FAQs

1. Can I use different apples?
Yes, Honeycrisp, Braeburn, or Fuji are great alternatives to Granny Smith if you prefer a sweeter cake.

2. Can I make the custard sauce without ginger?
Of course! Just skip the ginger if you’re not a fan, or substitute it with a cinnamon stick for a different flavor.

3. How do I know when the custard is ready?
The custard is done when it thickens and coats the back of a spoon. If you swipe your finger through it, the line should hold.

4. Can I make this cake ahead of time?
Yes! It actually tastes even better the next day as the flavors meld. Just keep it in the fridge and reheat gently.

5. Can I freeze the cake?
The cake itself freezes well; just wrap it tightly in plastic wrap and foil. Thaw in the fridge overnight and warm it before serving. The custard sauce, however, doesn’t freeze well.

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