Irish Apple Cake with Custard Sauce Recipe

Introduction

Irish Apple Cake is a comforting classic, perfect for cozy afternoons or special gatherings. This moist cake is packed with tender spiced apples and pairs beautifully with a silky homemade custard sauce. It’s a timeless treat that’s simple to make and sure to delight your family and friends.

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 use 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 the oven to 375° F. 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 to the flour mixture and work it in with your fingertips or a pastry cutter until the mixture resembles fine crumbs.
4. Step 4: Stir in 1 cup of sugar using a spatula.
5. Step 5: Peel and slice the apples very thin (less than 1/4 inch thick), then dice these slices into smaller 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 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 and gently toss together with your hands or a spatula just until combined. The batter will be slightly lumpy—avoid over-mixing.
9. Step 9: Transfer the batter to the prepared pan and spread it into an even layer.
10. Step 10: In a small bowl, combine the remaining 2 tablespoons sugar with 1/2 teaspoon cinnamon and sprinkle evenly over the top of the cake batter.
11. Step 11: Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
12. Step 12: Cool the cake on a wire rack for 5–10 minutes, then remove the springform ring and let the cake 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 whole milk in a medium saucepan over medium heat until it just begins to boil.
15. Step 15: With the milk hot, reduce heat to medium-low. Slowly whisk 1/2 cup of the hot milk into the egg yolk mixture to temper the eggs.
16. Step 16: Gradually pour the egg yolk mixture back into the saucepan with the remaining milk, whisking constantly.
17. Step 17: Cook over medium-low heat, whisking constantly, until the custard thickens and coats the back of a wooden spoon, about 3–4 minutes. Be careful not to overheat to avoid curdling.
18. Step 18: Remove from heat, stir in 1 teaspoon vanilla extract, and pour into a glass container.
19. Step 19: Cover the surface of the custard with plastic wrap to prevent a skin from forming and let cool.
20. Step 20: Serve the cake drizzled with warm or cold custard sauce.

Tips & Variations

• Use tart Granny Smith apples for a nice balance of sweetness and acidity in the cake.
• For added texture, sprinkle some chopped walnuts or pecans over the batter before baking.
• If you prefer, replace the custard with whipped cream or vanilla ice cream for serving.
• Make sure the butter is cold when cutting it into the dry ingredients to create a tender crumb.

Storage

Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Keep the custard sauce refrigerated separately and reheat gently on the stove or microwave before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples for this cake?

Yes, you can use other firm, tart apples like Honeycrisp or Braeburn, but Granny Smith apples provide the best balance of tartness and hold their shape well during baking.

Is it okay to use a regular cake pan instead of a springform pan?

Yes, you can use a regular 9-inch cake pan. Just be sure to grease and flour it well, and allow the cake to cool completely before attempting to remove it to avoid sticking.

Irish Apple Cake with Custard Sauce Recipe

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★★★★★

4.6 from 100 reviews

• Author: Julian
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x

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Description

This traditional Irish Apple Cake is a comforting, moist dessert filled with tart Granny Smith apples and warm spices. The cake is topped with a cinnamon-sugar mixture and served with a smooth, creamy custard sauce, making it a perfect cozy treat for any occasion.

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Ingredients

Scale 1x2x3x

Cake

• 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)
• 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, cored, and stemmed)
• 3/4 cup milk
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Custard Sauce

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

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Instructions

1. Preheat the oven: Set your oven to 375 degrees F to ensure it is hot and ready for baking the cake.
2. Prepare the pan: Butter and flour a 9-inch springform pan to prevent sticking and set it aside.
3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, salt, 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 the texture resembles fine crumbs.
5. Add sugar: Stir in 1 cup of granulated sugar with a spatula until combined.
6. Prepare apples: Slice the peeled and cored apples into very thin pieces under 1/4-inch thick, then dice them into smaller chunks.
7. Combine apples with flour mixture: Toss the apple pieces into the flour and butter mixture, ensuring all pieces are well coated.
8. Mix wet ingredients: In a separate bowl, whisk together the milk, eggs, and vanilla extract until smooth and combined.
9. Add wet to dry: Pour the milk and egg mixture over the apple and flour mixture and gently toss with your hands or a spatula just until combined, allowing some lumps to remain to avoid over-mixing.
10. Transfer batter: Pour the batter evenly into the prepared springform pan and smooth the top with a spatula.
11. Prepare topping: Mix the remaining 2 tablespoons of sugar with 1/2 teaspoon cinnamon and sprinkle this evenly over the cake batter.
12. Bake the cake: Place the pan in the oven and bake for 45 to 50 minutes until the top is golden and a toothpick inserted in the center comes out clean.
13. Cool the cake: Remove the cake and cool it on a wire rack for 5 to 10 minutes before removing the springform ring. Allow the cake to cool completely before serving.
14. Make custard sauce – beat yolks: In a medium bowl, whisk egg yolks and sugar together until pale and fluffy, about 1-2 minutes.
15. Heat milk: Warm the milk in a medium saucepan over medium heat until just boiling, then reduce to medium-low.
16. Temper egg yolks: Slowly pour 1/2 cup of the hot milk into the egg yolk mixture while whisking continuously to temper the eggs.
17. Combine mixtures: Pour the tempered egg mixture back into the saucepan with the remaining milk, whisking constantly.
18. Cook custard: Cook the mixture on medium-low, stirring constantly until it thickens and coats the back of a wooden spoon, about 3-4 minutes, being careful not to overheat or curdle the eggs.
19. Finish custard: Remove from heat and stir in vanilla extract immediately.
20. Cover custard: Press plastic wrap directly onto the custard surface to prevent a skin from forming, then let it cool.
21. Serve: Drizzle the custard sauce warm or cold over slices of the cooled apple cake and enjoy.

Notes

• Use Granny Smith apples for a tart flavor and firm texture that holds up well during baking.
• Do not over-mix the batter to keep the cake tender and moist.
• Custard sauce can be made ahead and refrigerated; warm gently before serving.
• If you don’t have a springform pan, you can use a regular 9-inch round cake pan but be extra sure to grease and flour it well for easy release.
• Adjust spices to your preference to enhance or mellow the warming flavors.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Irish

Keywords: Irish apple cake, apple dessert, traditional Irish cake, apple cake with custard, spiced apple cake, autumn dessert