Introduction
This stunning Apple Cinnamon Cake with Orange Vanilla Custard combines warm spices and fruity flavors in a dessert that’s as beautiful as it is delicious. Two distinct cake layers—a tender apple-cinnamon base and an orange-infused top—complement each other perfectly, while the silky orange vanilla custard adds a touch of elegance and creamy richness. Whether served at a dinner party, holiday gathering, or special celebration, this showstopping dessert will impress your guests with its sophisticated flavor profile and gorgeous presentation. Perfect for apple season or anytime you want to elevate your dessert game, this cake delivers a memorable combination of textures and tastes that will have everyone asking for seconds.
Ingredients
For the Apple Cinnamon Cake:
- 3 large eggs, at room temperature
- 100g (½ cup) granulated sugar
- 4 tablespoons (60ml) vegetable oil
- 1 teaspoon vanilla extract
- 80g (⅔ cup) all-purpose flour
- 1 teaspoon baking powder
- 2 medium apples (about 300g), peeled and grated
- 1 teaspoon ground cinnamon
- Butter and parchment paper for pan lining
For the Orange Vanilla Custard:
- 500ml (2 cups) whole milk
- Zest of 1 orange, finely grated
- 2 large eggs
- 80g (⅓ cup) granulated sugar
- 30g (¼ cup) cornstarch
- Pinch of salt
- 1 teaspoon vanilla extract
For the Orange Flavored Cake:
- 3 large eggs (implied from recipe)
- 120g (⅔ cup) granulated sugar
- 60ml (¼ cup) sunflower or vegetable oil
- 280g (2¼ cups) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 medium apples (about 300g), peeled and diced into 1cm pieces
Instructions
For the Apple Cinnamon Cake:
- Prepare the oven and pan: Preheat your oven to 180°C (350°F). Line a 24cm (9-inch) springform pan with parchment paper and grease the sides with butter.
- Mix wet ingredients: In a large mixing bowl, whisk together the eggs and sugar until pale and slightly thickened, about 2-3 minutes. Add the vegetable oil and vanilla extract, whisking until well combined.
- Add dry ingredients: Sift the flour and baking powder over the wet mixture. Fold gently using a spatula until just combined, being careful not to overmix.
- Incorporate apples: Fold the grated apples and cinnamon into the batter until evenly distributed.
- Bake: Pour the batter into the prepared springform pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then release the springform ring and transfer the cake to a wire rack to cool completely.
For the Orange Vanilla Custard:
- Infuse the milk: While the first cake is baking, pour the milk into a medium saucepan. Add the orange zest and heat over medium heat until steaming but not boiling. Remove from heat and let infuse for 5 minutes. Cool to room temperature.
- Prepare custard base: In a medium bowl, whisk together the eggs, sugar, cornstarch, and salt until smooth and well combined.
- Cook the custard: Gradually whisk the infused milk into the egg mixture. Return this mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens to a pudding-like consistency, about 5-7 minutes.
- Finish and cool: Remove from heat, stir in the vanilla extract. Transfer to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and allow to cool completely.
For the Orange Flavored Cake:
- Prepare the oven and pan: Preheat your oven to 180°C (350°F). Line a 20cm (8-inch) cake pan with parchment paper and butter the sides.
- Mix wet ingredients: In a large mixing bowl, beat the eggs with sugar until thick and pale. Add the oil and mix until well incorporated.
- Add dry ingredients: Sift in the flour, baking powder, and cinnamon. Fold gently until just combined.
- Add apples: Fold in the diced apples until evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared pan and bake for 45-50 minutes, until firm and golden brown, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool completely on a wire rack before assembling.
To Assemble:
- Layer the cakes: Place the cooled apple cinnamon cake (24cm layer) on your serving platter. Center the orange flavored cake (20cm layer) on top.
- Add custard: Transfer the cooled orange vanilla custard to a piping bag fitted with a large round tip. Starting from the center of the top cake, pipe the custard in concentric circles moving outward to create a spiral tornado pattern.
- Finish: If desired, dust lightly with powdered sugar just before serving.
- Serve: Slice into wedges using a sharp knife, wiping the blade clean between cuts for neat slices.
Nutritional Information
Per serving (based on 12 slices):
- Calories: Approximately 350
- Fat: 12g
- Carbohydrates: 54g
- Protein: 7g
- Fiber: 2g
- Sugar: 30g
Preparation time: 45 minutes Cooking time: 1 hour 25 minutes (including both cakes) Cooling time: At least 1 hour Total time: Approximately 3 hours 10 minutes Servings: 12
Cooking Tips and Tricks
- Room temperature eggs: For the best volume and texture in your cake, ensure eggs are at room temperature before beginning.
- Apple selection: Use a mix of sweet and tart apples for a more complex flavor. Granny Smith, Honeycrisp, or Braeburn apples work particularly well for this recipe.
- Grating technique: When grating apples for the first cake, use the large holes of a box grater and work quickly to prevent browning. Alternatively, sprinkle grated apples with a little lemon juice to maintain their color.
- Custard perfection: For silky smooth custard, strain it through a fine-mesh sieve after cooking to remove any lumps or bits of cooked egg.
- Testing doneness: Insert a toothpick into the center of each cake to test for doneness—it should come out clean or with a few moist crumbs, but no wet batter.
- Cooling completely: Ensure both cakes and the custard are completely cooled before assembly to prevent the custard from melting or the cakes from becoming soggy.
Variations and Substitutions
- Dairy alternatives: For a dairy-free version, substitute the whole milk in the custard with almond milk, coconut milk, or another plant-based alternative, but be aware the custard may be slightly less rich.
- Flour options: Replace up to half of the all-purpose flour with whole wheat pastry flour for added nutrition without significantly altering the texture.
- Spice variations: Experiment with additional warm spices like nutmeg, cardamom, or allspice (about ¼ teaspoon each) for a more complex flavor profile.
- Citrus twists: Substitute lemon or mandarin zest for the orange zest in the custard for a different citrus note.
- Topping alternatives: Instead of custard, consider topping with cream cheese frosting, whipped cream, or a simple glaze made with powdered sugar and orange juice.
- Boozy addition: Add 2 tablespoons of Grand Marnier, Cointreau, or Calvados to the custard after cooking for an adult version with enhanced flavor.
Common FAQs
Can I make this cake ahead of time?
Yes! The cakes can be baked 1-2 days in advance and stored at room temperature, well-wrapped. The custard can be made up to 3 days ahead and refrigerated. Assemble just a few hours before serving for the best presentation.
Why did my custard turn lumpy?
Custard typically becomes lumpy when overheated or when hot milk is added too quickly to eggs. To fix a lumpy custard, immediately remove from heat and blend with an immersion blender, or strain through a fine-mesh sieve.
Can I freeze this cake?
The assembled cake doesn’t freeze well due to the custard, but the individual cake layers can be frozen for up to 1 month, well-wrapped. Thaw at room temperature before assembling with freshly made custard.
How do I prevent my apples from browning while preparing the cake?
Toss your grated or diced apples with a teaspoon of lemon juice immediately after preparing them to prevent oxidation and browning.
What can I substitute for cornstarch in the custard?
All-purpose flour can be used instead of cornstarch (use double the amount), though the custard may have a slightly different texture and take longer to thicken.
Storage and Make-Ahead Tips
- Storing assembled cake: The fully assembled cake is best enjoyed the day it’s made but can be refrigerated for up to 24 hours. Bring to room temperature about 30 minutes before serving.
- Storing cake layers: Individual, unfrosted cake layers can be wrapped tightly in plastic wrap and stored at room temperature for 2 days, refrigerated for up to 5 days, or frozen for up to 1 month.
- Storing custard: Keep custard refrigerated in an airtight container with plastic wrap pressed directly on the surface for up to 3 days.
- Make-ahead timeline: For the best results, make the cake layers and custard the day before, refrigerate separately, and assemble a few hours before serving.
- Transporting the cake: If transporting the assembled cake, refrigerate it until firm (about 2 hours), then transport in a cooler. Add the final decoration or powdered sugar dusting after arrival.
This Apple Cinnamon Cake with Orange Vanilla Custard harmoniously combines classic apple cake with bright citrus notes, creating a dessert that celebrates both the comfort of traditional baking and the elegance of modern pastry techniques. The contrasting textures of tender cake and smooth custard offer a multidimensional experience with every bite, while the tiered presentation makes this a showstopping centerpiece for any occasion. Whether you’re an experienced baker or trying something new, this recipe provides the perfect opportunity to create something truly special that will leave a lasting impression on your guests.
