This recipe is a classic in the French repertoire, known for its quintessential custardy texture and pure apple flavor. Little is more satisfying on a cold winter evening. We may not be in a stone farmhouse in Normandy, but where we are is pretty great too when you cozy up with a slice of cake.

I veganized and adapted this recipe from David Lebovitz, who in turn adapted his recipe from Dorie Greenspan. I substituted eggs and butter for vegan replacements, swapped dark rum for Kentucky bourbon (my heritage! I must!), and made some apple-y adjustments to make this the custardy cake of my dreams.

Use a blend of apples if you can – some tart, some sweet. Or just go all tart. I strongly recommend using a vegan butter like Earth Balance (or a fancier one if that’s your M.O.), but oil will also work. (Be aware a strongly flavored oil like coconut may somewhat mute the delicate apple flavor.)

Serve warm or at room temperature, plain or with a light dusting of powdered sugar. It doesn’t necessarily need the powdered sugar, but you may be so moved if there’s a dusting of snow outside your window and you want your cake to match it.