Apple Hurricane Cake

Why You’ll Love This Recipe

I love how this cake combines the comfort of a classic apple dessert with the elegance of a custard-topped treat. The swirl on top bakes into a golden, creamy pattern that looks like I spent hours in the kitchen—when in reality, it’s simple to prep and bake. The apples stay juicy, the cake stays soft, and every bite has just the right amount of custard. It’s a crowd-pleaser and a conversation-starter all in one.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Custard Topping

• 1 egg

• 4 tablespoons granulated sugar

• 1 tablespoon cornstarch

• 1 cup whole milk

• 2 teaspoons vanilla extract

For the Cake

• 1 ½ apples (peeled, cored, and diced)

• Juice of ½ lemon

• ½ cup granulated sugar

• Pinch of salt

• 2 eggs

• 2 teaspoons vanilla extract

• ½ cup whole milk

• 1 ⅔ cups all-purpose flour

• 2 teaspoons baking powder

• Powdered sugar (for dusting)

Directions

Make the Custard Topping

1. In a medium saucepan, I combine the egg, sugar, and cornstarch. Then I stir in the milk and whisk constantly over medium-low heat until frothy.

2. Once it begins to bubble, I continue whisking and cook for 5–10 minutes until thickened.

3. I remove it from the heat, stir in the vanilla extract, and set it aside to cool slightly.

Make the Cake Batter

1. I preheat the oven to 350˚F (175°C).

2. I peel, core, and dice the apples, then toss them in lemon juice to keep them from browning.

3. In a large bowl, I beat together the sugar, salt, and eggs with an electric mixer until pale and frothy.

4. I add the vanilla and milk, then sift in the flour and baking powder. I blend everything until just combined, scraping the sides of the bowl as needed.

5. I fold the apple chunks into the batter.

Assemble and Bake

1. I line a 9-inch tart or pie pan with parchment paper and pour in the batter.

2. I transfer the custard topping to a piping bag (or Ziploc with the corner cut off) and pipe a swirl pattern starting from the center outward. I repeat until all the custard is used.

3. I bake the cake for 30–40 minutes or until the top is golden brown. If it starts to brown too quickly, I cover it loosely with foil.

4. Once baked, I let the cake cool for at least 1 hour at room temperature.

To Finish

1. I gently invert the cooled cake onto a plate, peel off the parchment paper, then flip it right-side up again.

2. I finish it with a light dusting of powdered sugar before slicing.

Servings and timing

This recipe makes 8–10 slices.

• Prep time: 1 hour 30 minutes

• Cook time: 40 minutes

• Total time: 2 hours 10 minutes

• Calories per slice (approx.): 190 kcal

Variations

• I sometimes add a pinch of cinnamon or nutmeg to the cake batter for a warm spice note.

• For extra richness, I use a splash of cream in the custard instead of just milk.

• I switch out the apples for pears in the fall or add a few raisins for a classic twist.

• When I want more texture, I top the custard swirl with slivered almonds before baking.

Storage/Reheating

I store leftovers covered at room temperature for 1 day or refrigerate for up to 4 days. To serve it warm, I reheat individual slices in the microwave for about 10–15 seconds. The cake stays moist, and the custard stays creamy even after chilling.

FAQs

Can I use a different fruit instead of apples?

Yes, I sometimes use pears or peaches—just make sure to dice them and pat dry if they’re very juicy.

Do I need a tart pan?

A 9-inch pie dish or round cake pan works just fine. I always line it with parchment paper to help with removal.

Can I make the custard topping in advance?

Yes, I often make it a day ahead and keep it covered in the fridge. I let it come to room temperature before piping it on.

Can I freeze this cake?

I don’t recommend freezing it because the custard may change texture when thawed. It’s best enjoyed fresh or stored short-term in the fridge.

How do I know when the cake is done?

I check that the top is golden and a toothpick inserted into the cake (not the custard) comes out clean.

Conclusion

Apple Hurricane Cake is a stunning, delicious dessert that’s as fun to look at as it is to eat. With soft apples, a light vanilla cake, and a beautiful swirl of creamy custard, this cake is a standout for any occasion. Whether I’m baking for a family dinner or just treating myself to something special, this cake always impresses.