Homemade Irish Apple Cake Recipe with Custard Sauce
User Reviews
5
Homemade Irish Apple Cake Recipe with Custard Sauce
Description
This Irish Apple Cake combines all-purpose flour, sugar, baking powder, salt, cinnamon, and cold butter worked together until small butter pieces remain, providing a crumbly base. Both tart Granny Smith and sweeter Golden Delicious apples are peeled, cored, diced large, and folded gently into the mixture. Eggs, vanilla, and milk bind the ingredients into a thick dough that bakes in a greased 9-inch springform pan at 375°F for up to 90 minutes until the top is golden and the center set.
The accompanying custard sauce is made by heating milk and sugar to just below boiling, then gradually whisking into egg yolks before cooking gently until thickened. This results in a creamy, smooth sauce flavored with vanilla that complements the rustic cake’s texture and apple flavor.
The cake can be prepared up to two days in advance and stored covered at room temperature for several days or refrigerated for up to nearly a week. Apples can be prepped in pineapple juice to maintain freshness if made ahead. To avoid over-browning during baking, parchment paper or foil can be tented over the top.
Ingredients
For the Cake:
- 4 cups all-purpose flour
- 1 cup sugar plus 3 tablespoons
- 1 tablespoon baking powder
- ½ teaspoon salt sea salt
- 1 ½ teaspoon cinnamon
- 8 ounces butter cold unsalted
- 2 apple peeled, cored, large diced, granny smith
- 2 apple peeled, cored, large diced, golden delicious
- 4 egg large
- 2 teaspoons vanilla extract
- 1 cup milk whole
For the Custard:
- 4 egg yolk
- 1 cup milk whole
- ½ cup sugar
- 1 teaspoon vanilla extract good quality
Instructions
- Preheat the oven to 375°.
- Cake: Cream the flour, 1 cup of sugar, baking powder, salt, cinnamon, and butter in a large bowl using a pastry knife until the butter is the size of rice.
- Fold in the apples using a spoon until they are completely coated.
- In a separate bowl whisk together the eggs, vanilla and milk and then combine it into the flour-butter mixture until combined. It should resemble a thick dough.
- Transfer the mixture to a 9” greased spring form pan and bake in the oven at 375° for 80 to 90 minutes or until golden brown on top and firm in the center.
- Cool completely on a rack to room temperature before slicing and serving.
- Custard: Whisk together the egg yolks in a medium size bowl. Set aside.
- Heat the milk and sugar in a medium size pot over medium heat just until lightly boiling.
- Slowly pour the mixture into the bowl with the eggs while continually stirring and then pour the mixture back to the pan over low heat and stir until it becomes very thick, think alfredo sauce.
- Finish by whisking in the vanilla and then pour a small amount over a cooled slice of cake.
Notes
- The cake can be made up to 2 days ahead and stored covered at room temperature for 3-4 days or refrigerated for 5-6 days.
- Freeze cake for up to 3 months; thaw in refrigerator 1 day before serving.
- Apples can be soaked in pineapple juice for up to 3 days to prevent browning before baking.
- Use a food processor to quickly blend butter and dry ingredients until butter is pea-sized to speed preparation.
- If the cake surface browns too rapidly, cover loosely with parchment paper or tent with foil during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 68g | 23% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 143mg | 6% |
| Potassium | 299mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 737IU | 15% |
| Vitamin C | 3mg | 3% |
| Calcium | 123mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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