Access to all articles, new health classes, discounts in our store, and more!
Apple Custard Cake

This nourishing recipe is loaded with eggs and healthy fats. It’s also grain-free and gluten-free. We typically eat Apple Custard Cake for breakfast, but it can be fancied up with whipped cream for a nice dessert, too!
Serves 6-8
Prep Time: 20-25 minutes
Bake Time: 65-70 minutes
- ¾ cup (1½ sticks) butter, plus extra for buttering the baking dish
- 6 large eggs
- ⅓ cup sucanat (increase this to ½ cup for a dessert)
- ¾ cup sour cream
- 1½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ¾ teaspoon ground cinnamon
- Pinch of ground nutmeg
- ½ teaspoon Celtic sea salt
- ¼ cup almond flour or arrowroot starch
- 2 tablespoons coconut flour (or you can increase the amount of coconut flour to ⅓ cup and omit the almond flour)
- 4 large apples (sweet-tart apples such as Fuji or Pink Lady work well)
Instructions
- Butter an 8×8 glass dish generously. In a small saucepan, melt the butter over low heat. Then turn off heat and allow to cool.
- In the meantime, combine the eggs, sucanat, sour cream, cinnamon, nutmeg, salt, vanilla, and almond extract in a medium bowl. Mix it all together with an immersion blender, whisk, or mixer.
- Mix in the almond flour and coconut flour until well-mixed. Mix in the melted butter.
- Preheat the oven to 325° F.
- Peel and core the apples. I like to leave a little of the peel on for nutrition and aesthetics, but you could remove it all if desired. Slice the apples thinly.
- Arrange the apple slices in the baking dish. Pour the custard mixture over the apples, making sure the apples are nestled down into the liquid as best you can.
- Bake at 325° for 65-70 minutes, until the custard cake is set in the center and the top is golden.
- Allow to cool before slicing. Custard cake is nice slightly warm, but even better when it has been allowed to cool fully.
Reprinted from www.nourishedandnurturedlife.com.
Sarah R. Smith is Vice President of the Raw Milk Institute, a non-profit that educates about the benefits and farming practices of low-risk raw milk. Sarah is also a homeopathic practitioner and homeschooling mother of two teens. Since 2011, Sarah has written about real food and health on her website (www.nourishedandnurturedlife.com). As a homeopath, she works with children and adults to heal acute and chronic imbalances, leading to healthier, happier lives. Formerly, Sarah worked as a NASA Aerospace Engineer for a decade, prior to shifting her focus to health and wellness.
Published in the Journal of Health and Healing™
Spring 2024 | Volume 48, Number 1
Copyright © 2024 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide