Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 3/4 cup unsalted butter, cold, diced
• 1 cup + 2 tablespoons granulated sugar, divided
• 1 1/2 pounds Granny Smith apples (about 5 medium-sized)
• 3/4 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

• 1 1/2 cups whole milk
• Pinch of salt
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1 1/2 teaspoons vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C). Grease and flour a 9-inch springform pan and set aside.
2. In a large mixing bowl, whisk together the flour, baking powder, salt, ginger, nutmeg, and allspice for about 20 seconds.
3. Add the cold, diced butter to the flour mixture and use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Stir in 1 cup of the sugar.
4. Peel the apples, cut them in half, remove the cores, and slice them into pieces slightly less than 1/4-inch thick. Dice the slices into small chunks (about 2-3 pieces per slice). Add the apples to the flour mixture, tossing to coat them evenly.
5. In a separate bowl, whisk together the milk, eggs, and vanilla extract. Pour the milk mixture over the apple-flour mixture and gently toss until combined. The batter will be slightly lumpy, but do not over-mix.
6. Pour the batter into the prepared springform pan and spread it into an even layer. In a small bowl, combine the remaining 2 tablespoons of sugar and cinnamon, then sprinkle this over the cake.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 5 minutes before removing the springform ring. Let the cake cool to your preferred temperature, then serve with warm or cold custard sauce.

1. In a medium saucepan, heat the milk with a pinch of salt over medium heat until it reaches a light simmer (watch carefully to prevent it from boiling over). Remove from heat once it starts to simmer.
2. In a medium mixing bowl, whisk the egg yolks and sugar until pale and fluffy, about 2-3 minutes (or 30 seconds with an electric mixer).
3. Reduce the heat to medium-low. Slowly pour in 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking constantly. Then, slowly pour the egg yolk mixture into the saucepan with the remaining milk.
4. Continue to cook over medium-low heat, whisking constantly until the mixture thickens and coats the back of a spoon, about 3-4 minutes. Be careful not to let the custard overheat, or the eggs will curdle.
5. Once thickened, immediately transfer the custard to a glass container, stir in the vanilla, and whisk for about 20 seconds to cool slightly. Cover with plastic wrap, pressing it directly against the surface to prevent a skin from forming.
6. Serve the custard warm over the cake, or chill it and serve cold.

Nutrition