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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.

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, 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

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