Irish Apple Cake
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Irish Apple Cake
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Irish apple cake is a moist apple cake topped with sweet crumb topping and a rich custard sauce.
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Ingredients
Crumb Topping
- 1/2 cup cold unsalted butter cubed
- 3/4 cups all purpose flour
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1/4 cup old fashioned rolled oats
- 1/4 teaspoon kosher salt
Cake
- 6 tablespoons unsalted butter at room temperature
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 2/3 cup plain greek yogurt at room temperature
- 1 ½ cups all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3 cups peeled and diced Granny Smith apples about 2 apples
Custard sauce
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- Preheat oven to 350F. Grease a 9-inch round baking pan by spraying it with nonstick spray. Set aside.
- In a medium bowl, add all ingredients for the crumb topping.
- Using a pastry cutter or fork, cut the butter into the dry ingredients until it forms a pea-sized crumb.
- Place bowl in the fridge to chill until ready to use later.
- To make the cake, add butter and sugar to the bowl of your stand mixer, fitted with the paddle attachment. Beat for 4-5 minutes, or until pale, light, and fluffy.
- Add eggs, vanilla, and yogurt. Beat again until well combined.
- Add flour, cinnamon, baking powder, baking soda, and salt. Mix until the flour is just incorporated into the batter.
- Add apples to the bowl. Using a rubber spatula, fold apples into the batter until distributed throughout.
- Pour batter into the prepared baking pan. Use the rubber spatula to make the top even from edge to edge.
- Sprinkle crumb topping on top of the batter.
- Bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean. If the crumble on top starts to brown too much while cooking, you can tent the top with foil.
- Let cool in the pan for 15 minutes, while you prepare the custard topping.
- To make the custard sauce, add milk and heavy cream to a medium saucepan over low heat.
- Heat until it starts to simmer around the edges of the pot. Do not boil!
- Remove from heat.
- In a separate bowl, add sugar and egg yolks. Beat with a hand mixer for about 1 minute 30 seconds, or until pale, thick, and creamy.
- Slowly whisk the heavy cream into the egg yolks to slowly bring up their temperature. This will prevent the eggs from scrambling.
- Once all heavy cream has been poured into the yolk mixture, pour it all back into the pot and heat over low heat, while constantly whisking to thicken to coat the back of a spoon. This may take about 6-8 minutes, and it will thicken more as it cools. If the sauce splits, you can use an immersion blender to blend it back together to make it smooth and creamy.
- Remove from heat and stir in the vanilla bean paste.
- Serve cake with custard sauce poured over top.
Notes
- Greek yogurt: I recommend using full-fat plain Greek yogurt for the richest cake. However, you can use reduced fat Greek yogurt or full-fat sour cream instead.
- Kosher salt: Sea salt is a good substitute. If you don't have sea salt or kosher salt, use half the amount of table salt.
- Apples: Any baking apple will work. I like to use Granny Smith apples because their tartness helps to balance out the sweetness of the cake.
- Whole milk: Using whole milk and cream will give you creamier sauce. You could also use half-and-half if you prefer.
- Nutrition values are estimates.
Nutrition Information
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Serving
1serving
Calories
615kcal
(31%)
Carbohydrates
80g
(27%)
Protein
9g
(18%)
Fat
29g
(45%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
186mg
(62%)
Sodium
311mg
(13%)
Potassium
251mg
(7%)
Fiber
2g
(8%)
Sugar
49g
(98%)
Vitamin A
1044IU
(21%)
Vitamin C
2mg
(2%)
Calcium
110mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 615kcal | 31% |
| Carbohydrates | 80g | 27% |
| Protein | 9g | 18% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 186mg | 62% |
| Sodium | 311mg | 13% |
| Potassium | 251mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 49g | 98% |
| Vitamin A | 1044IU | 21% |
| Vitamin C | 2mg | 2% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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