French Apple Cake With Maple Ginger Custard Sauce Recipe

There’s something magical about a dessert that strikes the perfect balance between rustic simplicity and refined elegance. French apple cake does just that. With tender, sweet-tart apples layered inside a light, custard-like cake, it’s the kind of dessert that feels just as right at a cozy family dinner as it does on a fancy dessert table. What takes this particular recipe over the top is the maple ginger custard sauce—a velvety, subtly spiced sauce that tastes like fall in a spoonful. Trust me, this pairing is irresistible.

I still remember the first time I made a French apple cake—it was a chilly Sunday, and I wanted a dessert that felt warm and inviting without being too fussy. I didn’t have a ton of fancy ingredients on hand, but I did have apples, flour, sugar, and a little maple syrup. The aroma that filled my kitchen as it baked? Pure bliss. By the time we sat down to enjoy it, the cake was still slightly warm, the custard sauce chilled, and it was love at first bite. Every time I make it now, I’m reminded of that cozy afternoon.

this RECIPE

A classic dessert with French roots

French apple cake, or “gâteau aux pommes,” hails from the Normandy region of France, known for its apple orchards and rich dairy products. What makes this cake unique is its almost pudding-like consistency, thanks to the generous amount of apples baked into the batter. Traditional versions use simple pantry staples, making it a beloved “grandmother’s” recipe across France. Over the years, home bakers worldwide have added their own twists—whether it’s swapping out apple varieties, layering in spices, or, in this case, pairing it with an indulgent sauce.

Let’s talk apples, batter, and all the good stuff

1. Tart apples: Granny Smith apples are my go-to for this recipe. Their tartness offsets the cake’s sweetness, and they hold their shape beautifully when baked. Don’t have Granny Smiths? Honeycrisp or Pink Lady apples work too, though they’ll lend a slightly sweeter flavor. When choosing apples, look for ones that feel firm and heavy in your hand—those are the freshest.
2. Flour: All-purpose flour creates just the right structure here, but if you’re out, cake flour can work in a pinch. Just use a little less (about 7/8 cup) since it’s finer.
3. Eggs: The eggs are essential for that custard-like texture. If you’re short on whole eggs, you can use liquid egg whites for the reserved batter, but the richness might take a slight hit.
4. Maple syrup and ginger: The stars of the custard sauce. Use real maple syrup if you can—it makes a world of difference. As for ginger, fresh is key. Thin slices release just enough spice without overwhelming the sauce.

Tools of the trade

You don’t need a fancy kitchen setup for this recipe, but a few tools make life easier:

• Microwave-safe bowl: To soften the apples, which ensures they bake perfectly tender.
• 9-inch springform pan: The loose bottom makes it much easier to remove the cake, especially since the batter is thin and might leak slightly. Don’t forget to place it on a lined baking sheet!
• Whisk: A trusty whisk will help you create smooth batters and a creamy custard.
• Fine mesh sieve: Crucial for straining out the ginger from the custard sauce.
  If you’re missing any of these, don’t stress—improvise where you can. A regular cake pan works if you line it well, and you can steep the ginger in a tea strainer if need be!

Step-by-step: How to make French apple cake with maple ginger custard sauce

Prep those apples

Start by peeling, coring, and slicing your apples into ⅛-inch slices. Microwave them in a shallow dish in one-minute intervals, stirring in between, until they’re soft and pliable (about three minutes total). Once softened, toss them with a teaspoon of lemon juice to keep their color vibrant and fresh. Let them cool completely—this step ensures they won’t steam and make your cake soggy.

Make the batter

In a medium bowl, whisk together 1 cup of flour, 1 cup of sugar, baking powder, and salt. In a separate large bowl, mix the whole egg, milk, oil, and vanilla bean paste until smooth. Gradually combine the dry ingredients with the wet ones, stirring gently until just moistened. (Pro tip: Overmixing will make the cake dense, so keep it light.) Set aside 1 cup of this batter for later—it’s going to create that pretty, golden topping.

Layer it up

Add the remaining two egg yolks to the larger portion of batter and whisk until smooth. Fold in your cooled apple slices, making sure every piece is evenly coated. Pour the apple mixture into your buttered and lined springform pan, pressing the apples gently into an even layer. To the reserved batter, whisk in the remaining two tablespoons of flour and spread it evenly over the apples. A sprinkle of sugar on top adds a delicate crunch when baked.

Bake to perfection

Bake at 325°F for 1 hour to 1 hour 15 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack before removing it from the pan. This step is key—trust me, the cake is delicate while warm and needs time to set.

Whip up the custard sauce

While the cake cools, make the maple ginger custard sauce. Combine milk, maple syrup, and ginger slices in a saucepan and bring it to a gentle simmer. Turn off the heat and let the ginger steep for 30 minutes. Strain out the ginger, reheat the milk mixture, and temper the egg yolks by adding a small amount of warm milk while whisking. Combine everything back in the saucepan and cook, stirring constantly, until the custard thickens and coats the back of a spoon. Stir in vanilla bean paste, then cool completely before refrigerating.

Variations you’ll love

• Gluten-free: Swap the all-purpose flour with a 1:1 gluten-free baking blend.
• Dairy-free: Use almond milk or oat milk for the batter and custard sauce. Coconut milk works too, but it’ll add a tropical note.
• Spiced twist: Add ½ teaspoon of cinnamon and a pinch of nutmeg to the batter for a cozy fall vibe.
• Seasonal swap: In summer, try this recipe with fresh peaches or nectarines instead of apples.

Serving and plating ideas

I love serving this cake slightly warm, dusted with powdered sugar for that elegant finish. Pair each slice with a generous drizzle of chilled custard sauce—it’s like melted ice cream but better. For a pop of color, garnish with a mint sprig or a few thin apple slices. If you’re hosting, serve it on a cake stand for a little extra flair.

Beverage pairings

For a cozy pairing, serve the cake with hot apple cider or spiced chai tea. A cup of decaf Earl Grey also complements the dessert’s delicate flavors. If you’re looking for something chilled, a lightly sparkling apple or pear juice is refreshing and ties in beautifully with the fruity notes of the cake.

Storing and reheating tips

Leftovers (if there are any!) can be stored in an airtight container at room temperature for up to two days. For longer storage, refrigerate the cake for up to five days. To reheat, warm slices in the microwave for 10-15 seconds. The custard sauce should be kept in the fridge and will last for about three days.

Scaling the recipe

This recipe is written for a 9-inch pan, which serves about 8. For a smaller crowd, halve the ingredients and bake in a 6-inch pan. For larger gatherings, double the recipe and use a 9×13-inch baking dish—just keep an eye on the baking time, as it may need a little longer.

A few friendly troubleshooting tips

• If your cake batter seems too thin, don’t worry—it’s supposed to be light! Just make sure the apples are well-coated, and it’ll bake up beautifully.
• Cake stuck to the pan? Run a knife around the edges before releasing the springform, and always grease your pan thoroughly.
• Custard sauce too thick? Whisk in a splash of cold milk to loosen it up.

FAQs

1. Can I use pre-sliced apples?
Sure! Just make sure they’re fresh and not overly sweetened if pre-packaged.

2. Can I make this cake ahead?
Absolutely. It tastes even better the next day, as the flavors meld together.

3. What if I don’t have a springform pan?
You can use a regular cake pan, but line it with parchment paper for easy removal.

4. Can I skip the custard sauce?
You can, but it’s highly recommended—it elevates the dessert to the next level!

5. Is this recipe kid-friendly?
Totally. The sweetness is mild, and kids love the soft apples and creamy sauce.

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