Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

In a large mixing bowl, whisk together the flour, baking powder, salt, ground cloves, and ground nutmeg.

Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.

Stir in the granulated sugar.

Add the sliced apples to the flour mixture, ensuring they are evenly coated.

In a separate bowl, whisk together the eggs and milk. Pour this into the apple-flour mixture and gently fold until just combined. Do not overmix.

Transfer the batter into the prepared cake pan, smoothing the top. Sprinkle the 2 tablespoons of sugar evenly over the surface.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

While the cake is baking, prepare the custard sauce. In a medium saucepan, whisk together the egg yolks and sugar until pale and slightly thickened. Heat the milk in a separate pan until just below boiling, then slowly pour it into the egg mixture, whisking constantly.

Place the saucepan over medium-low heat and cook, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not let it boil. Remove from heat and stir in the vanilla extract.

Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack. Serve warm or at room temperature with the custard sauce drizzled over each slice.