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Irish Apple Cake with Custard Sauce Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://reemcook.com/irish-apple-cake-with-custard-sauce-recipe/