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Apple Spice Custard Cake
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- SERVES
- 12
- CHILL TIME
- 2 Hr
- COOK TIME
- 50 Min
Ordinary apple cakes, step aside! This apple cake recipe features a creamy, custard-like topping that's absolutely heavenly. Our Apple Spice Custard Cake is a must-bake for autumn entertaining.
What You'll Need
- 2 apples, peeled, cored, and finely chopped (about 2 cups) (see Note)
- 1 (16.5-ounce) package spice cake mix, batter prepared according to package directions
- 1 (14-ounce) can sweetened condensed milk
- 1 cup sour cream, at room temperature
- 1/4 cup lemon juice
- Ground cinnamon for garnish
What to Do
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- In a large bowl, stir apples into cake batter. Pour into baking dish.
- Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean.
- In a medium bowl, combine sweetened condensed milk, sour cream, and lemon juice. Spread over top of cake.
- Bake 10 minutes, or until center is set, like custard. Sprinkle with cinnamon and cool completely. Cover and chill at least 2 hours before serving.
Notes
We prefer to use a tart variety of apple in this, like Granny Smith. But if you'd rather, a Red Delicious apple will give you a sweeter taste that really is "delicious!"
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Nutritional InformationShow More
Servings Per Recipe: 12
- Amount Per Serving % Daily Value *
- Calories 384
- Calories from Fat 153
- Total Fat 17g 26 %
- Saturated Fat 6.2g 31 %
- Trans Fat 0.0g 0 %
- Protein 5.9g 12 %
- Amount Per Serving % Daily Value *
- Cholesterol 71mg 24 %
- Sodium 308mg 13 %
- Total Carbohydrates 52g 17 %
- Dietary Fiber 0.3g 1 %
- Sugars 38g 0 %
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Autumn Raine
Jan 23, 2019
Can I make this cake as a bundt cake?
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Test Kitchen Team
Jan 25, 2019
Hi there! You could make the cake in a bundt pan, but the custard sauce will wind up running down the sides and into the bottom of the pan, instead of making a layer like on the flat cake.
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wccurves 5340522
Sep 20, 2016
Can you use fat free condensed milk reduced fat sour cream?
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Test Kitchen Team
Sep 21, 2016
Hi there! While the Test Kitchen has not tried substituting fat free sweetened condensed in this recipe, we do not believe that it would be a good substitution. We can say, however, that it's okay to substitute reduced fat sour cream in this recipe. Enjoy!
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veggievick 6763809
Jul 30, 2016
Wow! What a unique and delicious cake!! I sampled a small piece not long after baking and it was good then, but chilling it really enhances the whole thing. I don't care for regular buttercream frosting (too sweet), and this topping is SO good. To me it tasted like cheesecake. I used my food processor to chop the apples really fine....I love the tartness they add to the cake. This recipe is a real keeper! YUMMMMMMMY!
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Test Kitchen Team
Aug 01, 2016
Thank you so much! We're glad you enjoyed it.
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vikingsusi 9475796
Feb 26, 2013
When am I spreading on the milk, sour cr, mixture? When the cake is hot??
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farminglee
Feb 03, 2013
hint: when adding fruit or nuts to cake batter, save a small amount of the dry mix to coat them with. they won't clump or be gummy when baked.
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cookster32643
Nov 12, 2012
Do I deduct the 10 mins. extra baking time from the complete baking time for the cake, or do I just add another 10 mins. to the total baking time?
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sweetleaf
Nov 13, 2012
you add 10 min. after the reg. cooking time :)
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