Irish Apple Cake with Custard Sauce Recipe

Introduction

Irish Apple Cake is a classic, comforting dessert that combines tender spiced cake with fresh, tart apples. Served warm with a rich custard sauce, it’s perfect for cozy gatherings or a special treat any time of year.

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/8 teaspoon allspice
• 1 cup unsalted butter (cold, diced into small pieces)
• 1 cup granulated sugar (or 1/2 cup white sugar and 1/3 cup brown sugar)
• 2 tablespoons granulated sugar (divided)
• 1 1/2 lbs Granny Smith apples (peeled, sliced in half, cored, and stemmed)
• 3/4 cup milk
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups whole milk
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 375 degrees F. Butter and flour a 9-inch springform pan and set it aside.
2. Step 2: In a large mixing bowl, whisk together flour, baking powder, salt, ginger, nutmeg, cinnamon, and allspice.
3. Step 3: Add the cold, diced butter to the flour mixture. Use your fingertips or a pastry cutter to work the butter in until the mixture resembles fine crumbs.
4. Step 4: Stir in 1 cup of sugar using a spatula.
5. Step 5: Slice the peeled apples into very thin pieces, less than 1/4-inch thick, then dice those slices into smaller chunks.
6. Step 6: Toss the apple pieces into the flour mixture until they are evenly coated.
7. Step 7: In a separate bowl, whisk together the 3/4 cup milk, eggs, and 1 teaspoon vanilla extract until combined.
8. Step 8: Pour the milk mixture over the apple and flour mixture. Toss gently with your hands or a spatula just until combined; the batter will be slightly lumpy—do not overmix.
9. Step 9: Transfer the batter into the prepared pan and spread it evenly.
10. Step 10: In a small bowl, mix the remaining 2 tablespoons sugar with 1/2 teaspoon cinnamon and sprinkle evenly over the top of the cake.
11. Step 11: Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
12. Step 12: Let the cake cool on a wire rack for 5 to 10 minutes. Then remove the springform ring and allow the cake to cool completely.
13. Step 13: To make the custard sauce, beat the egg yolks and 1/2 cup sugar in a medium bowl until pale and fluffy, about 1-2 minutes.
14. Step 14: Heat 1 1/2 cups milk in a saucepan over medium heat until just boiling. Reduce heat to medium-low.
15. Step 15: While whisking the egg yolk mixture, slowly pour in 1/2 cup of the hot milk.
16. Step 16: Whisking constantly, slowly pour the egg yolk mixture back into the saucepan with the remaining milk.
17. Step 17: Cook, stirring constantly, until thick enough to coat the back of a wooden spoon, about 3 to 4 minutes. Be careful not to overheat or the eggs may curdle.
18. Step 18: Remove from heat and stir in 1 teaspoon vanilla extract. Pour into a container and cover with plastic wrap pressed against the surface to prevent skin from forming.
19. Step 19: Serve the warm or cooled custard drizzled over slices of Irish Apple Cake.

Tips & Variations

• Use tart apples like Granny Smith for a nice balance with the sweet cake.
• You can substitute part of the white sugar with brown sugar for a deeper, caramel flavor.
• If you prefer, serve the cake with whipped cream instead of custard sauce.
• For an extra touch, sprinkle chopped nuts such as walnuts or pecans on top before baking.

Storage

Store cooled apple cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Keep custard sauce refrigerated, covered, for up to 2 days. Reheat the cake gently in a low oven and warm the custard sauce on the stove or microwave before serving for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples in this recipe?

Yes, you can use other firm apples such as Honeycrisp, Braeburn, or Fuji. Just keep in mind that sweeter apples will produce a sweeter cake, while tart apples add nice contrast.

Is it necessary to use a springform pan?

A springform pan makes it easier to remove the cake without damaging it, but you can use a regular 9-inch round cake pan. Just be sure to grease and flour it well, and invert the cake carefully after cooling.

Irish Apple Cake with Custard Sauce Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 121 reviews

This traditional Irish Apple Cake is a comforting, spiced dessert combining tender apple pieces with a moist, cinnamon-scented crumb. Served best with a rich, creamy vanilla custard sauce, this cake is perfect for family gatherings or cozy teatime.

• Author: reem
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Cake Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/8 teaspoon allspice
• 1 cup unsalted butter (cold and diced into small pieces)
• 1 cup granulated sugar (or 1/2 cup white sugar and 1/3 cup brown sugar)
• 2 tablespoons granulated sugar (divided)
• 1 1/2 lbs Granny Smith apples (peeled, sliced in half, cored, and stemmed)
• 3/4 cup milk
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Custard Sauce Ingredients

• 1 1/2 cups whole milk
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the apple cake.
2. Prepare Pan: Butter and flour a 9-inch springform pan, then set it aside to prevent the cake from sticking.
3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, sea salt, ground ginger, nutmeg, cinnamon, and allspice until evenly combined.
4. Add Butter: Incorporate the cold, diced butter into the flour mixture by using your fingertips or a pastry cutter, working it until the texture resembles fine crumbs.
5. Add Sugar: Stir in 1 cup of granulated sugar using a spatula, mixing well with the crumbly mixture.
6. Prepare Apples: Peel and slice the Granny Smith apples into thin slices less than 1/4-inch thick, then dice these slices into smaller chunks for even distribution in the cake.
7. Combine Apples and Dry Mix: Toss the diced apples into the flour and sugar mixture thoroughly, ensuring all apple pieces are well coated.
8. Mix Wet Ingredients: In a separate bowl, whisk together the milk, eggs, and vanilla extract until the mixture is smooth and well combined.
9. Combine Wet and Dry: Pour the wet milk mixture over the apple and flour mixture. Using your hands or a spatula, gently toss everything just until combined. The batter will be slightly lumpy—avoid over-mixing to keep the cake tender.
10. Transfer to Pan: Spread the batter evenly into the prepared springform pan, smoothing the top with a spatula.
11. Top with Sugar and Cinnamon: In a small bowl, mix the remaining 2 tablespoons of granulated sugar with 1/2 teaspoon ground cinnamon. Sprinkle this mixture evenly over the batter’s surface to add a sweet, spiced crust.
12. Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
13. Cool Cake: Remove the cake from the oven and allow it to cool on a wire rack for 5 to 10 minutes. Then carefully remove the springform ring and let the cake cool completely.
14. Begin Custard Sauce: In a medium bowl, beat the egg yolks and 1/2 cup granulated sugar together until pale and fluffy, approximately 1 to 2 minutes.
15. Heat Milk: Pour 1 1/2 cups whole milk into a medium saucepan and heat over medium heat until it just reaches a light boil.
16. Temper Egg Mixture: Slowly pour 1/2 cup of the hot milk into the egg yolk mixture while whisking continuously to temper the eggs.
17. Combine Mixtures: Gradually pour the tempered egg yolk mixture back into the saucepan with the remaining milk while whisking constantly.
18. Cook Custard: Cook the mixture over medium-low heat, whisking constantly until it thickens and coats the back of a wooden spoon, about 3 to 4 minutes. Be careful not to let the custard overheat or the eggs will curdle.
19. Finish Custard: Remove the saucepan from heat and stir in the vanilla extract.
20. Cover Custard: Pour the custard into a glass container and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.
21. Serve: Drizzle the warm or cold custard sauce atop slices of the apple cake for a delicious serving.

Notes

• Use Granny Smith apples for a tart and firm texture that holds up well in baking.
• Cold butter is essential for creating a crumbly texture in the cake batter.
• Do not over-mix the batter once the wet ingredients are combined to maintain a tender crumb.
• The custard sauce can be served warm or chilled, depending on preference.
• Ensure to whisk the custard continuously to avoid curdling when cooking.
• Springform pans make it easier to release delicate cakes without damaging their edges.
• Leftover cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Keywords: Irish apple cake, traditional apple cake, spiced apple cake, custard sauce, baked apple dessert