This newest entry in my series of apple cakes is on the fancier side. This Apple Custard Cake is light, airy, and loaded with fruit. It truly does have a gourmet vibe.

While it’s not difficult to make, it is tedious to construct. This is a recipe that dirties a lot of dishes. Bowl after bowl after bowl. That said, the result truly is something special.

If you’re going to go through a lot of fuss, it should be worthwhile, right?

PrintBready or Not Original: Apple Custard CakeThis is a fancier apple cake that is light and divine, the apple pieces suspended in airy, moist crumb. Be warned, this recipe dirties a lot of dishes, but the result is both gorgeous and delicious.Course Breakfast, Dessert, SnackKeyword apple, cake, springform panAuthor Beth CatoEquipment9-inch springform panparchment paperuneven spatulaIngredients4 medium baking apples such as Honeycrisp, Granny Smith, and Cortland1/2 cup golden raisins1 medium lemon zested and juiced1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1 cup whole wheat pastry flour1/2 cup all-purpose flour plus 2 Tablespoons1 Tablespoon baking powder3/4 teaspoon salt3 large eggs divided2/3 cup white sugar1 teaspoon vanilla bean paste or vanilla extract1 cup milk or half & half1 cup canola oil1/3 cup white sugar for toppingInstructionsPreheat oven to 350 degrees. Cut a piece of parchment paper to fit the disc of the springform pan. Use nonstick spray on pan. Add the cut parchment paper. Spray again over the paper, making sure to cover the sides of the ring.Thinly slice the apples. Place them with the raisins in a big bowl. Measure out 1 tablespoon of lemon juice to place in bowl; use any remaining juice for something outside of the recipe. Add all of the zest, the cinnamon, and nutmeg, and stir to coat the fruit. Set aside for a while; there are a lot of other bowls to dirty.In a separate bowl, stir together the whole wheat pastry flour, 1/2 cup of all-purpose flour, the baking powder, and salt. Set aside.In another mixing bowl, beat together 2 of the eggs with the 2/3 cup sugar, until they are thickened and pale. Add the vanilla. Measure out the milk and oil. Take turns adding the milk and oil to the egg mixture alternatively with the dry ingredients.In a small bowl, beat the remaining egg. Add 1 cup of the batter along with the remaining 2 tablespoons flour. Mix until just combined. Set aside to use for the topping.Fold the apple bowl contents into the main batter and mix until everything is coated. Scrape the batter into the prepared pan. Use an uneven spatula to spread the reserved batter over the top. Sprinkle the remaining 1/3 cup white sugar over the top of the cake.Place the cake on a rimmed baking sheet. Bake until the top is golden brown, about 1 hour. The edges should be pulling away from the sides. Transfer to a wire rack to cool for about 30 minutes. Run a knife around the sides of the inner ring. Pop the release to open the pan and lift away the ring to allow it to cool more.Cake can be kept wrapped at room temperature or in the fridge. Slices can also be individually wrapped and frozen for weeks.OM NOM NOM!