Directions

1. Set the oven to 375 degrees. Butter and flour a 9-inch springform pan.
2. Start making the cake first by mixing flour, baking powder, salt, ginger, nutmeg and allspice in a large bowl for 20 seconds. Add butter pieces and rub with your fingertips until forms fine crumbs. Mix in 1 cup sugar.
3. Position apples on the flat side and slice downward into ¼-inch thick pieces. Cut those pieces into smaller chunks. Toss apples in the flour mixture until they are evenly coated.
4. In another bowl, mix together milk, eggs and vanilla. Pour milk mixture over the apple/flour mixture and toss just until combined.
5. Transfer the batter into the prepared baking dish and spread into an even layer. In a small bowl, mix remaining 2 tablespoons of sugar and 1/2 teaspoon of cinnamon. Sprinkle this mixture across the top of the cake. Bake for 45 - 50 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool for about 5 minutes. Then carefully remove the ring from springform pan and allow cake to cool further.
6. Begin making the custard sauce by adding a pinch of salt to the milk and bring to a light boil over medium heat. In a medium mixing bowl, add egg yolks and sugar and mix vigorously until pale and fluffy for about 2-3 minutes by hand or for 30 seconds with an electric mixer.
7. Reduce burner to medium-low heat, then while mixing the egg yolk mixture, carefully pour in 1/2 cup hot milk mixture. While mixing the milk in saucepan, slowly add the egg yolk mixture. Cook mixture, whisking continuously for about 3-4 minutes, or until the mixture has thickened and it coats the back of a wooden spoon.
8. Immediately transfer the sauce into a glass container, and then add vanilla and whisk for about 20 seconds to cool slightly.
9. Serve the cake warm drizzled with warm or cold custard sauce, depending on your preference.