Apple Custard Cake (Clafoutis aux Pommes) - dummies

Apple Custard Cake (Clafoutis aux Pommes)

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

Clafoutis is like a not-too-sweet custardy cake made with lots of fresh fruit. Although clafoutis is traditionally made with sweet cherries, that recipe is a nuisance because you have to spit out the pits. Instead, clafoutis aux pommes is made with crisp, sautéed autumn apples. Better served warm, leftover clafoutis heats up easily in the microwave.

Portion of apple custard cake on a gray wood table.
Credit: ©

Preparation time: 15 minutes

Cooking time: 40 minutes

Yield: 6 to 8 servings

2 tablespoons butter

6 cups peeled apple slices (use a crisp, not-too-sour variety of apple, such as Jonagold or Golden Delicious)

1⁄2 cup milk

3 eggs

1⁄3 cup all-purpose flour

1⁄4 cup sugar

2 tablespoons brandy

1⁄4 teaspoon baking powder

Pinch of cinnamon (optional)

  1. Preheat the oven to 350 degrees F.

  2. Melt the butter in a large skillet over medium heat. Add the apples and cook until tender, 6 to 8 minutes. Arrange the apple slices in a 2-quart glass or ceramic baking dish.

  3. Combine the milk, eggs, flour, sugar, brandy, and baking powder in a blender jar or combine in a bowl, using an electric hand mixer. Blend until smooth.

  4. Pour the batter over the apples. Sprinkle with cinnamon, if desired.

  5. Bake for 40 to 45 minutes or until a knife inserted comes out clean. Serve warm.

Peach clafoutis and pear clafoutis are equally delicious. Simply substitute firm peach or pear slices for the apples in Step 1.