A moist and creamy apple cake layered with cinnamon apples and topped with a silky custard filling—perfect for fall or anytime comfort baking.

Scale

1 cup flour

½ cup sugar

½ cup melted butter

2 eggs

1 tsp vanilla extract

1 tsp baking powder

A pinch of salt

2 apples (peeled and thinly sliced)

1 tbsp sugar

½ tsp cinnamon

¾ cup heavy cream

¼ cup sour cream

1 egg

1 tbsp sugar

½ tsp vanilla extract

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1. Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.

2. Mix flour, sugar, baking powder, and salt in one bowl. In another, whisk melted butter, eggs, and vanilla. Combine both mixtures.

3. Spread the batter into the prepared pan.

4. Toss sliced apples with sugar and cinnamon. Layer on top of batter.

5. Whisk together cream, sour cream, egg, sugar, and vanilla. Pour over apple layer.

6. Bake 40–45 minutes until just set and golden.

7. Cool completely before slicing.

Use tart apples like Granny Smith for more contrast.

The cream sets as it cools—don’t rush slicing!

Great served warm or cold.