Irish Apple Cake with Custard Sauce Recipe

Introduction

Irish Apple Cake is a comforting classic featuring tender spiced apples folded into a moist, crumbly batter. Served warm with a rich custard sauce, it makes for the perfect dessert or teatime treat on a crisp day.

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

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Butter and flour a 9-inch springform pan and set it aside.
2. Step 2: In a large bowl, whisk together the flour, baking powder, salt, ginger, nutmeg, cinnamon, and allspice.
3. Step 3: Add the cold diced butter and work it into the flour mixture using your fingertips or a pastry cutter until it resembles fine crumbs.
4. Step 4: Stir in 1 cup of sugar with a spatula.
5. Step 5: Peel and slice the apples very thinly (less than 1/4 inch thick), then dice the slices into small chunks.
6. Step 6: Toss the apple pieces into the flour mixture, coating them evenly.
7. Step 7: In a separate bowl, whisk together the milk, eggs, and vanilla extract until well combined.
8. Step 8: Pour the milk mixture over the apple and flour mixture. Using your hands or a spatula, toss gently just until combined. The batter will be slightly lumpy; avoid over-mixing.
9. Step 9: Transfer the batter into the prepared pan and spread it into an even layer.
10. Step 10: In a small bowl, mix the remaining 2 tablespoons of sugar with 1/2 teaspoon cinnamon, then 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 for 5 to 10 minutes on a wire rack, 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 to 2 minutes.
14. Step 14: Heat 1 1/2 cups whole milk in a medium saucepan over medium heat until it just begins to boil, then reduce to medium-low.
15. Step 15: Slowly pour 1/2 cup of the hot milk into the egg yolk mixture while whisking continuously. Then gradually whisk the egg mixture back into the saucepan with the remaining milk.
16. Step 16: Cook while whisking constantly until thickened and able to coat the back of a wooden spoon, about 3 to 4 minutes. Be careful not to let it overheat or curdle.
17. Step 17: Immediately transfer the custard to a glass container, stir in 1 teaspoon vanilla extract, and cover with plastic wrap pressed against the surface to prevent a skin from forming.
18. Step 18: Serve the warm or cold custard drizzled over slices of the apple cake.

Tips & Variations

• Use Granny Smith apples for their tartness, which balances the sweetness of the cake perfectly.
• For a richer flavor, substitute some of the butter with browned butter before mixing into the flour.
• Add a handful of chopped walnuts or raisins to the batter for extra texture and taste.
• If you don’t have a springform pan, use a regular 9-inch cake pan and line it with parchment paper for easier removal.
• The custard sauce can be flavored with a splash of whiskey or brandy for an authentic Irish touch.

Storage

Store any leftover apple cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Keep the custard sauce refrigerated separately for up to 3 days. Reheat the cake gently in a warm oven before serving and warm the custard slightly on the stove or in the microwave, stirring well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, you can use any firm apple variety such as Honeycrisp or Braeburn, but Granny Smith apples provide the ideal balance of tartness and texture.

Is it possible to make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure it contains xanthan gum or add it separately to maintain structure.

Irish Apple Cake with Custard Sauce Recipe

Print Recipe

★★★★★

5 from 106 reviews

This traditional Irish Apple Cake is a comforting and flavorful dessert featuring tender apple chunks mixed into a spiced crumbly batter, baked to golden perfection and served with a rich, homemade custard sauce. Perfect for autumn or any cozy gathering, this cake combines warm spices like cinnamon, nutmeg, and ginger with tart Granny Smith apples for a classic taste of Ireland.

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

Ingredients

Scale 1x2x3x

Dry 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 granulated sugar (or 1/2 cup white sugar and 1/3 cup brown sugar)
• 2 tablespoons granulated sugar (divided)
• 1/2 teaspoon ground cinnamon

Dairy and Eggs

• 1 cup unsalted butter, cold and diced into small pieces
• 3/4 cup milk
• 2 large eggs, room temperature
• 1 1/2 cups whole milk (for custard)
• 6 large egg yolks (for custard)

Fruit

• 1 1/2 lbs Granny Smith apples, peeled, sliced in half, cored, stemmed, then sliced thin and diced

Flavors

• 1 teaspoon vanilla extract (for cake)
• 1 teaspoon vanilla extract (for custard)

Instructions

1. Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C) to prepare for baking the cake.
2. Prepare Pan: Butter and flour a 9-inch springform pan to ensure the cake won’t stick and set it aside.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, ground ginger, nutmeg, cinnamon, and allspice until evenly combined.
4. Add Butter: Incorporate the cold diced butter into the dry mixture using your fingertips or a pastry cutter until it resembles fine crumbs.
5. Stir in Sugar: Add 1 cup of granulated sugar to the crumbly mixture and mix using a spatula until distributed.
6. Prepare Apples: Slice the peeled and cored Granny Smith apples into very thin slices (less than 1/4-inch), then dice these slices into smaller chunks.
7. Add Apples to Dry Mixture: Toss the apple pieces with the flour and crumb mixture, making sure all the apple pieces are evenly coated.
8. Mix Wet Ingredients: In a separate bowl, whisk together 3/4 cup milk, the eggs, and 1 teaspoon vanilla extract until smooth and combined.
9. Combine Wet and Dry: Pour the milk and egg mixture over the apple and flour mixture. Using your hands or spatula, gently toss to combine until just mixed; the batter should be slightly lumpy. Avoid over-mixing.
10. Transfer to Pan: Spread the batter evenly into the prepared springform pan.
11. Prepare Topping: Mix the remaining 2 tablespoons of sugar with 1/2 teaspoon cinnamon, then sprinkle this sugar mixture evenly on top of the cake batter in the pan.
12. Bake: Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
13. Cool Cake: Remove the cake from the oven and let it cool for 5 to 10 minutes on a wire rack. Carefully remove the springform pan ring and allow the cake to cool completely.
14. Make Custard Sauce – Whisk Yolks and Sugar: In a medium mixing bowl, beat the egg yolks and 1/2 cup granulated sugar until pale and fluffy, about 1 to 2 minutes.
15. Heat Milk for Custard: Pour 1 1/2 cups whole milk into a medium saucepan and heat over medium until it just begins to boil.
16. Temper Egg Mixture: Slowly pour half a cup of the hot milk into the egg yolk mixture while whisking continuously. Then gradually whisk the tempered yolk mixture back into the saucepan with the remaining hot milk.
17. Cook Custard: Continue to 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 overheat or let the eggs curdle.
18. Finish Custard: Immediately pour the custard into a glass container and stir in 1 teaspoon vanilla extract.
19. Prevent Skin Formation: Cover the surface of the custard with plastic wrap pressed directly against it to prevent a skin from forming.
20. Serve: Drizzle the custard sauce warm or cold over slices of the Irish apple cake and enjoy.

Notes

• Use tart Granny Smith apples for the best balance of sweetness and acidity.
• Do not overmix the batter to keep the cake tender and crumbly.
• Cold butter is essential for creating the crumbly texture of the cake.
• The custard sauce can be served warm or chilled depending on preference.
• Make sure to cover the custard with plastic wrap to avoid forming a skin.
• For added texture, some recipes add nuts or raisins, though this traditional version does not.

Keywords: Irish apple cake, traditional Irish dessert, apple cake with custard, homemade apple cake, baked apple dessert