Irish Apple Cake with Custard Sauce Recipe

Introduction

Irish Apple Cake is a classic and comforting dessert with tender apples and warm spices baked into a moist cake. Served best with a rich custard sauce, this recipe is perfect for cozy family gatherings or a special treat any 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 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 degrees F. Butter and flour a 9-inch springform pan and set it aside.
2. Step 2: In a large mixing bowl, whisk together the flour, baking powder, salt, ground 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, halve, core, and stem the apples. Slice them very thinly (less than 1/4-inch thick) then dice into smaller chunks. Stir the apples into the flour mixture and toss well to coat evenly.
6. Step 6: In a separate bowl, whisk together the 3/4 cup milk, eggs, and 1 teaspoon vanilla extract until smooth.
7. Step 7: Pour the milk mixture over the apple and flour mixture. Using your hands or a spatula, toss gently and just until combined. The batter will be slightly lumpy—avoid over-mixing.
8. Step 8: Transfer the batter to the prepared pan and spread it out evenly.
9. Step 9: In a small bowl, mix the remaining 2 tablespoons of sugar with 1/2 teaspoon cinnamon. Sprinkle this evenly over the top of the cake.
10. Step 10: Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
11. Step 11: 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.
12. Step 12: To make the custard sauce, beat the 6 egg yolks and 1/2 cup sugar in a medium bowl until pale and fluffy, about 1 to 2 minutes.
13. Step 13: Heat 1 1/2 cups whole milk in a medium saucepan over medium heat until it just reaches a light boil. Reduce heat to medium-low.
14. Step 14: Slowly pour 1/2 cup of the hot milk into the egg yolk mixture while whisking continuously. Then whisk the egg yolk mixture back into the saucepan with the remaining milk.
15. Step 15: Cook the mixture, whisking constantly, until it thickens and coats the back of a wooden spoon, about 3 to 4 minutes. Be careful not to overheat or the eggs will curdle.
16. Step 16: Remove from heat and immediately stir in 1 teaspoon vanilla extract.
17. Step 17: Pour the custard into a glass container and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.
18. Step 18: Serve the cake warm or at room temperature, drizzled with warm or cold custard sauce.

Tips & Variations

• For extra texture, consider adding a handful of chopped walnuts or pecans to the batter.
• Use a mix of tart and sweet apples for a more complex flavor.
• Brown sugar can be substituted fully for granulated sugar to give a deeper caramel flavor.
• If you don’t have a springform pan, a regular cake pan will work—just grease and flour well.

Storage

Store leftover apple cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Keep the custard sauce refrigerated separately and reheat gently before serving, or serve cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake can be baked a day in advance and stored properly. Prepare the custard sauce fresh or reheat gently before serving.

What can I use instead of Granny Smith apples?

Crisp, tart apples like Braeburn or Pink Lady are good alternatives that hold up well when baked.

Irish Apple Cake with Custard Sauce Recipe

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★★★★★

4.7 from 100 reviews

A classic Irish Apple Cake recipe featuring tender spiced cake studded with thinly sliced Granny Smith apples. This delightful dessert is topped with a cinnamon sugar crust and served with a smooth, homemade vanilla custard sauce. Perfect for a cozy afternoon treat or a festive gathering.

• Author: Dana
• 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, stemmed, then thinly sliced and diced
• 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 F (190 degrees C) to ensure it reaches the ideal temperature while preparing the batter.
2. Prepare Pan: Butter and flour a 9-inch springform pan thoroughly and 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 using your fingertips or a pastry cutter, working it in until the texture resembles fine crumbs.
5. Add Sugar: Stir in 1 cup of the granulated sugar with a spatula, mixing well to combine.
6. Prepare Apples: Peel, core, and slice the Granny Smith apples very thinly (less than 1/4 inch), then dice the slices into smaller chunks for even distribution.
7. Combine Apples and Flour Mixture: Stir the diced apples into the flour and butter mixture, tossing to coat all pieces evenly with the dry ingredients.
8. Mix Wet Ingredients: In a separate bowl, whisk together the milk, eggs, and vanilla extract until smooth and well combined.
9. Combine Wet and Dry: Pour the wet mixture over the apple and flour mixture. Using your hands or a spatula, toss gently just until combined—batter will be slightly lumpy; avoid over-mixing.
10. Transfer to Pan: Spread the batter evenly into the prepared 9-inch springform pan, leveling the top.
11. Top with Cinnamon Sugar: Mix the remaining 2 tablespoons of granulated sugar with 1/2 teaspoon ground cinnamon in a small bowl and sprinkle evenly over the cake batter.
12. Bake Cake: Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
13. Cool Cake: Let the cake cool on a wire rack for 5 to 10 minutes, then carefully remove the springform ring and allow the cake to cool completely.
14. Prepare Custard Sauce – Whisk Yolks: In a medium bowl, beat egg yolks and sugar until pale and fluffy, which takes about 1 to 2 minutes.
15. Heat Milk: In a medium saucepan, warm whole milk over medium heat just to a light boil.
16. Temper Egg Mixture: Slowly pour 1/2 cup of the hot milk into the egg yolk mixture while whisking continuously; then pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
17. Cook Custard: Cook over medium-low heat while whisking continuously until the custard thickens enough to coat the back of a wooden spoon, approximately 3 to 4 minutes. Avoid overheating to prevent curdling.
18. Finish and Cool Custard: Remove from heat, stir in vanilla extract, and immediately pour the custard into a glass container. Cover with plastic wrap pressed against the surface to prevent a skin from forming.
19. Serve: Drizzle the warm or chilled custard sauce over slices of the apple cake and enjoy.

Notes

• This cake is best served with the accompanying vanilla custard sauce for a rich and creamy complement.
• Granny Smith apples are recommended for their tartness and firmness, which holds up well while baking.
• Ensure the butter is very cold and diced to achieve a crumbly texture in the cake batter.
• Don’t overmix once the wet ingredients are added to preserve a tender cake texture.
• If you do not have a springform pan, use a similarly sized cake or pie pan, but the removal of the cake may be trickier.
• The custard sauce can be refrigerated for up to 2 days; reheat gently before serving if preferred warm.

Keywords: Irish apple cake, apple cake recipe, traditional Irish dessert, spiced apple cake, homemade custard sauce