In my quest to transform the humble loaf cake, I have tried to pair some interesting and not-so-conventional flavours in a gorgeous loaf-cake batter.

Here, I have made an apple-pie filling with Granny Smith apples, a separate vanilla custard from scratch and an out-of-the-box vanilla pound cake made with vegetable oil. Yep, the oil here doesn’t add much taste, but that’s fine since the apples and custard are serious flavour components.

I loved the outcome of this delicious cake. It didn’t last very long, however, if it were to be stored, I recommend placing it in an airtight container in the fridge for 2–3 days. The texture will harden, so ensure it comes to room temperature before serving.

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Serves: 8 generous slices

Prep time: 25 minutes

Baking time: 30 minutes


For the cake:

  • 2 eggs
  • ⅔ cup sugar
  • 1 tsp vanilla extract
  • ⅓ cup vegetable oil
  • 1 ¼ cup plain flour
  • 1 tsp baking powder
  • pinch of salt
  • ½ cup whole milk

For the apple-pie filling:

  • 1 Granny Smith apple
  • 4 tbsp honey
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp unsalted butter
  • 1 tsp lemon juice
  • 4 tbsp chopped walnuts
  • pinch of salt

For the vanilla custard:

  • 150mL whole milk
  • 1 egg yolk
  • 35g caster sugar
  • 25g cornflour
  • 1 tbsp vanilla extract
  • 15g unsalted butter


  1. The custard needs to cool and set, so it needs to be prepared ahead of time. In a saucepan, heat 100mL milk until boiling.
  2. In another bowl, whisk the egg yolk, remaining milk, sugar, cornflour, vanilla and butter.
  3. Add the boiling milk into the egg mixture, whisking continuously.
  4. Pour the mix back onto the heat and keep mixing until thickened. Place a sheet of baking paper, touching the top of the custard, and transfer to the fridge until set.
  5. To make the apple filling, peel and core the apple. Cut into bite-sized cubes.
  6. In a saucepan, add all remaining ingredients except for the walnuts. Cook for a few minutes, or until the apple has softened but still has bite, then increase the heat and let caramelise. Add the walnuts and leave to cool.
  7. To make the cake, preheat oven to 160°C. Line a large loaf tin with oil and baking paper.
  8. Whisk the eggs, sugar and vanilla until pale and fluffy. Add the oil a little a time until thick and combined.
  9. Add the baking powder and salt into the flour, then add the dry mixture into the egg mixture, alternating with the milk.
  10. Continue mixing until everything is combined. Do not overmix.
  11. Spoon half the batter into the tin, top with the custard and apple, add the remaining batter and bake for 25–28 min. When you poke a toothpick into the centre, it won’t come out clean, as there is custard, but there shouldn’t be any cake batter on it.
  12. Serve warm with vanilla ice cream.

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Live and Breathe all things food. Salt and Sugar are my air and water. Cant live without either.

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