Step 1: Prepare the Apples

• Preheat your oven to 350°F (175°C). Peel and dice the apples, then set aside.

Step 2: Mix the Cake Batter

• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 3: Combine the Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the diced apples gently.

Step 4: Bake the Cake

• Pour the batter into a greased 9-inch round cake pan. Smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 5: Make the Maple Ginger Custard Sauce

• In a medium saucepan, combine the milk, heavy cream, and maple syrup. Heat over medium heat until just simmering. In a separate bowl, whisk together the egg yolks, cornstarch, ginger, vanilla extract, and salt. Gradually pour the warm milk mixture into the egg yolk mixture, whisking constantly.

Step 6: Thicken the Custard

• Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and let cool slightly.