Set to 350°F (175°C). Grease a 9-inch round or square baking pan.
Prepare the cake base:
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla.
Gradually fold in flour mixture, alternating with milk, until smooth.
Pour batter into the prepared pan and smooth the top.
Arrange apples:
Place thin apple slices evenly over the batter.
Make the custard:
In a bowl, whisk together milk, eggs, sugar, vanilla, and cinnamon.
Pour gently over the apples and cake batter.
Bake:
Bake for 40–50 minutes, until the custard is set and the top is lightly golden.
Check doneness by inserting a knife into the custard — it should come out clean.
Cool and serve:
Let the cake cool to room temperature.
Dust with powdered sugar before serving if desired.
💡 Tips
Use tart apples like Granny Smith for a nice balance with the custard.
For extra flavor, sprinkle nutmeg or cardamom into the custard.
Serve with whipped cream or vanilla ice cream for a richer dessert.
Can be made a day ahead — refrigerate and serve chilled or slightly warmed.
If you want, I can also give you a quick, one-bowl Apple Custard Cake version that’s super easy to make without separating custard and batter. Do you want me to do that?
