Indulge in the exquisite harmony of flavors with our French Apple Cake accompanied by Maple Ginger Custard Sauce. This delectable dessert marries tender slices of tart apples, subtly infused with spiced rum and lemon juice, nestled within a delicate cake batter. Topped with a luscious maple ginger custard sauce, each bite promises a symphony of sweet and tangy notes, elevated by the warm undertones of vanilla and rum. Perfect for any occasion, this dessert is sure to leave a lasting impression and satisfy even the most discerning palate.
In our household, the French Apple Cake with Maple Ginger Custard Sauce has become a cherished indulgence, especially during the festive season. It all began when I stumbled upon this recipe while searching for a unique dessert to elevate our holiday gatherings. Intrigued by the combination of flavors, I decided to give it a try, and it was an instant hit! As the aroma of baking apples and warm spices filled the kitchen, anticipation grew among my family members. When the cake finally emerged from the oven, adorned with a generous dusting of powdered sugar, we couldn’t wait to dig in. The tender layers of apple nestled within the moist cake, paired with the velvety richness of the maple ginger custard sauce, created a sensation of pure delight with every spoonful. Since then, it has become a tradition to serve this decadent dessert at our holiday feasts, bringing joy and warmth to our hearts as we gather around the table to share in its deliciousness.
Why This French Apple Cake with Maple Ginger Custard Sauce Is a Culinary Masterpiece
- Perfect Harmony of Flavors: Experience the perfect balance of tart apples, warm spices, and sweet maple ginger custard, creating a symphony of flavors that dance on your taste buds.
- Elegant Presentation: Impress your guests with the stunning visual appeal of this dessert, adorned with a dusting of powdered sugar and served with a luxurious drizzle of custard sauce.
- Versatile Delight: Whether enjoyed as a show-stopping dessert for special occasions or a comforting treat on cozy evenings, this French apple cake is sure to delight.
- Fusion of Tradition and Innovation: Celebrate the timeless appeal of classic French baking techniques infused with innovative flavor pairings, resulting in a dessert that is both familiar and refreshingly unique.
- Homemade Goodness: Made with simple, wholesome ingredients and crafted with love, this dessert captures the essence of homemade goodness and is guaranteed to evoke feelings of warmth and nostalgia.
Ingredients:
- 1 1/2 pounds tart apples, peeled, cored, and thinly sliced (such as Granny Smith)
- 1 tablespoon spiced rum
- 1 teaspoon lemon juice
- 1 cup plus 2 tablespoons all-purpose flour, divided
- 1 cup plus 1 tablespoon sugar, divided
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 egg
- 2 egg yolks
- 1 cup whole milk
- 1 cup vegetable oil
- 1 teaspoon vanilla bean paste
For Maple Ginger Custard Sauce:
- 2 cups whole milk
- 1/4 cup maple syrup
- 1-inch piece root ginger, thinly sliced
- 5 egg yolks
- 1 tablespoon spiced rum
- 1/2 teaspoon vanilla bean paste
- Powdered sugar, for sprinkling
Directions:
French Apple Cake:
- Place sliced apples in a microwave-safe shallow bowl. Microwave in 1-minute intervals until softened, about 3 minutes. Stir in lemon juice and spiced rum. Set aside to cool.
- Preheat the 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.
- In a medium bowl, whisk together 1 cup of flour, 1 cup of sugar, baking powder, and salt.
- In a large bowl, mix together the egg, milk, oil, and vanilla bean paste. Gradually add the dry ingredients until just moistened. Reserve 1 cup of batter.
- To the remaining batter, add the egg yolks and mix well. Fold in the cooled apple slices until evenly coated with batter. Pour the apple mixture into the prepared pan, pressing down gently to create an even layer.
- Add the remaining 2 tablespoons of flour to the reserved batter and whisk until smooth. Spoon the batter over the apple mixture and spread evenly to the edges of the pan. Sprinkle the remaining 1 tablespoon of sugar over the top.
- Bake for 1 hour to 1 hour 15 minutes, until golden brown. Let cool on a wire rack before removing from the pan. Dust with powdered sugar before serving.
Maple Ginger Custard Sauce:
- In a small saucepan over medium heat, combine milk, maple syrup, and thinly sliced ginger. Bring to a simmer, then remove from heat and let steep for 30 minutes.
- After steeping, strain out the ginger pieces and return the milk to medium heat, bringing it back to a simmer.
- In a small bowl, whisk together egg yolks. Slowly add a bit of the warm milk mixture to the yolks while whisking to temper them. Then add the yolks and milk mixture back to the remaining milk in the saucepan.
- Stirring constantly, cook the custard until it coats the back of a spoon. Remove from heat and add spiced rum and vanilla bean paste.
- Pour the custard into a heatproof bowl and let cool on the counter. Refrigerate until cold before serving.
Notes:
- For a richer flavor, you can substitute vanilla extract for the vanilla bean paste in both the cake and custard sauce.
- Be sure to strain out the ginger pieces from the custard sauce before chilling to achieve a smooth texture.
- Leftover cake and custard sauce can be stored separately in the refrigerator for up to 3 days. Reheat the custard gently before serving, and enjoy the cake at room temperature or warmed slightly in the oven.
