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Irish Apple Cake with Custard Sauce 1

Irish Apple Cake with Custard Sauce

A traditional Irish dessert featuring a moist, tender cake studded with tart apples and served with a rich vanilla-infused custard sauce. Unlike American apple pies, this classic Irish recipe celebrates the pure flavor of fresh apples in an elegant yet simple cake.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Irish
Servings 10 slices
Calories 385 kcal

Equipment

  • 9-inch Springform Pan
  • Medium Saucepan
  • Fine-mesh Sieve
  • Mixing Bowls

Ingredients
  

For the Apple Cake

  • 3 cups all-purpose flour (375g)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg freshly grated recommended
  • 6 tablespoons unsalted butter cold and cubed (85g)
  • ¾ cup granulated sugar (150g)
  • 1 large egg room temperature
  • ¾ cup whole milk (180ml)
  • 1 teaspoon vanilla extract
  • 3 large Granny Smith apples peeled and thinly sliced (about 1.5 pounds)
  • 2 tablespoons demerara sugar for topping (optional)

For the Custard Sauce

  • 6 large egg yolks
  • 6 tablespoons granulated sugar
  • 1½ cups whole milk (360ml)
  • 1½ teaspoons vanilla extract or 1 vanilla bean, split and scraped
  • 1 pinch salt

Instructions
 

  • Preheat your oven to 375°F (190°C) and position a rack in the middle. Butter and flour a 9-inch springform pan, tapping out any excess flour.
  • In a large bowl, whisk together the flour, baking powder, salt, and nutmeg until well combined.
  • Add the cold cubed butter to the flour mixture and use your fingertips to rub it in until the mixture resembles coarse crumbs.
  • In a separate bowl, whisk together the sugar, egg, milk, and vanilla until smooth.
  • Pour the wet mixture into the flour-butter mixture and stir just until combined. Do not overmix.
  • Fold in about two-thirds of the sliced apples into the batter.
  • Spoon the batter into the prepared pan and smooth the top. Arrange the remaining apple slices in a circular pattern on top, gently pressing them in slightly.
  • Sprinkle with demerara sugar for a crunchy finish, if using.
  • Bake for 45-50 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Cover with foil after 30 minutes if browning too quickly.
  • Let the cake cool in the pan for 15 minutes before removing the sides of the springform pan.
  • For the custard sauce: Whisk together the egg yolks and sugar until pale and slightly thickened, about 2 minutes by hand.
  • Heat the milk in a medium saucepan until it just begins to simmer around the edges (do not boil).
  • Remove from heat and very slowly pour about half of the hot milk into the egg mixture, whisking constantly to prevent curdling.
  • Pour the tempered egg mixture back into the saucepan with the remaining milk.
  • Cook over low heat, stirring constantly with a wooden spoon, until the sauce thickens enough to coat the back of the spoon, about 5-7 minutes.
  • Remove from heat immediately and stir in the vanilla extract and salt. If any lumps form, strain the sauce through a fine-mesh sieve.
  • Serve the cake warm or at room temperature with warm custard sauce poured over individual slices.

Notes

The cake will keep at room temperature, covered, for up to 2 days or refrigerated for up to 5 days.
The custard sauce can be refrigerated separately in an airtight container for up to 3 days. Gently reheat before serving.
For a lighter version, substitute whole wheat pastry flour for half the all-purpose flour, reduce sugar, and use low-fat milk.
Avoid using Red Delicious apples as they break down too much during baking. Granny Smith, Braeburn, or Pink Lady varieties work best.

Nutrition

Calories: 385kcalCarbohydrates: 57gProtein: 8gFat: 15gSaturated Fat: 8gCholesterol: 155mgSodium: 210mgFiber: 2gSugar: 32g
Keyword Apple Cake, Irish Dessert, Custard Sauce, St. Patrick's Day, Traditional Irish
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