Apple Cake with Winesap or Stayman

Apple Cake with Custard Sauce: A Delectable Dessert Delight

Indulge in the delightful aroma of freshly baked apple cake, a comforting treat that captures the essence of fall. This recipe combines tender slices of apples with warm spices, creating a dessert that's perfect for any occasion. Whether you're hosting a cozy gathering with loved ones or simply craving a sweet indulgence, this apple cake with custard sauce is sure to satisfy your cravings. Join us as we guide you through the steps to create this delicious dessert, featuring a choice of Stayman Winesap or Honeycrisp apples for that perfect balance of sweetness and tartness.

Ingredients - Cake:

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon each - ground ginger, nutmeg & allspice

3/4 cup unsalted butter, cold, diced into small pieces

1 cup + 2 tablespoons sugar, divided

5 apples - thinly sliced & quartered (Click Here for Apples)

(this time of year You could use McIntosh, Cortland, or Ginger Gold apples) 

3/4 cup milk

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon


Ingredients - Custard Sauce:

1 1/2 cups whole milk

1 pinch salt

6 large egg yolks

1/2 cup granulated sugar

1 1/2 teaspoon vanilla extract


For the cake:

1.  Preheat oven to 375 degrees

2.  Butter & flour a 9-inch springform pan

3.  In a very large mixing bowl whisk together flour, baking powder, salt, ginger, nutmeg and allspice for 20 seconds

4.  Add butter pieces and rub into mixture using fingertips until it resembles fine crumbs

5.  Stir in 1 cup sugar

6.  Add apples to flour mixture and toss well to evenly coat, while working to separate any apples that may be stuck together.

7.  In a separate mixing bowl, whisk together milk, eggs and vanilla until well combined

8.  Pour milk mixture over apple/flour mixture and toss until combined (batter will be slightly lumpy but that's fine, just don't over-mix)

9.  Pour batter into prepared baking dish and spread into an even layer 

10.  In a small bowl stir together remaining 2 Tbsp sugar plus 1/2 tsp cinnamon, & sprinkle evenly over cake

11.  Bake in preheated oven 45 - 50 minutes until toothpick inserted into center comes out clean

12.  Cool about 5 minutes on a wire rack then remove ring from springform pan and allow cake to cool to desired temperature

13.  Serve with warm custard sauce drizzled on top


For the custard sauce:

1.  Heat milk with a pinch of salt over medium heat, and bring just to a light boil

2.  Meanwhile, add egg yolks and sugar to a medium mixing bowl and whisk vigorously until pale and fluffy, about 2 - 3 minutes (alternately you can do this with an electric hand mixer on high speed for about 30 seconds) 

3.  Reduce burner to medium-low heat, then while whisking egg yolk mixture, slowly pour in 1/2 cup hot milk mixture

4.  While whisking milk in saucepan, slowly pour egg yolk mixture into saucepan 

5.  Cook mixture, whisking constantly, until thickened and mixture coats the back of a wooden spoon, about 3 - 4 minutes (be careful not to over-heat it, if you cook it too long or don't whisk well the eggs will curdle) 

6.  Immediately pour into a glass container, stir in vanilla and whisk about 20 seconds to cool slightly, then cover with plastic wrap pressing against the surface to prevent a skin from forming 7.  Serve warm over cake. Store in refrigerator in an airtight container.


Choice of Apples: When selecting apples for this recipe, consider the following options:

  • Stayman or Winesap: Late in the season, these apples are ideal for baking, offering a balance of tartness and sweetness that pairs beautifully with the warm spices in the cake.
  • Honeycrisp: Known for its exceptional crisp texture, Honeycrisp apples add a unique crunch to the cake, even when baked. If you prefer a firmer texture in your desserts, Honeycrisp is an excellent choice.

·       Note:  Apples later on in the season fresh off the tree, Stayman or Winesap are great apples for baking.   Honeycrisp has a tendency to keep its crisp texture even when baked in a pie. 

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