Irish Apple Cake
User Reviews
4.1
Irish Apple Cake
Description
Irish Apple Cake features a soft crumb made from butter, sugar, eggs, milk, and spiced flour, folded together with thinly sliced Granny Smith apples to provide a balance of sweetness and sharpness. The streusel topping, made from flour, oats, cold butter, and sugar, adds a contrasting crisp texture and sweet crunch on top of the tender cake base. The custard sauce offers a velvety, lightly thickened complement made by slowly cooking egg yolks, sugar, and milk infused with vanilla, which is chilled before serving.
This cake suits serving at teatime or dessert, pairing well with the accompanying custard sauce for added creaminess. The balance of tart apples with the sweetness and texture from streusel and cake layers creates a satisfying experience that is both fruity and comforting.
Preparing the custard sauce ahead of time ensures a smooth texture without lumps, and baking the cake in a greased springform pan helps keep the shape intact. Dusting with confectioner's sugar adds a final decorative touch.
Ingredients
cake
- 1/2 cup butter unsalted, at room temperature
- 1/2 cup granulated sugar
- 2 egg large
- 3 Tbsp whole milk or cream
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp salt
- Granny Smith apple about 3, peeled and thinly sliced
- confectioner's sugar for dusting
streusel topping
- 3/4 cup all-purpose flour
- 1/4 cup rolled oats old fashioned
- 6 Tbsp butter cut in small pieces, unsalted, cold
- 1/2 cup granulated sugar
custard sauce
- 6 egg large yolks
- 6 Tbsp granulated sugar
- 1 1/2 cups whole milk can also use half and half or cream
- 1 1/2 tsp vanilla
Instructions
- Preheat the oven to 350F and grease a 9 inch springform pan.
- Make the custard sauce ahead of time. Bring the milk to a simmer over medium heat. Meanwhile whisk the yolks and sugar until well combined. Drizzle a little of the hot milk into the egg mixture, whisking all the time. Drizzle a little more, then transfer that back into the pan of hot milk and continue cooking, stirring constantly, until the mixture coats the back of a spoon. Do this slowly, over medium heat, and I like to use a silicone spoon or spatula to scrape the bottom and sides of the pan as it heats. The mixture will become velvety and thickend, but it will not be as thick as pudding. It will continue to thicken as it cools, so don't overcook or it can curdle. Stir in the vanilla.
- Pour the custard through a sieve (to catch any stray lumps) into a heat proof jar or bowl and place a piece of plastic wrap onto the surface so it won't form a skin as it cools. Put in the refrigerator until completely chilled.
- To make the streusel topping, blend the bits of butter into the flour, sugar, and oats until the butter is incorporated and the mixture has a coarse crumbly texture. Put in the refrigerator.
- Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
- Whisk together the flour, baking powder, cinnamon, and salt. Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.
- Spoon the batter into your prepared pan, and smooth out evenly. Top with the sliced apples, and then the streusel topping. Note: no need to arrange the apples perfectly, but try to get them in an even layer.
- Bake for about 50 minutes to an hour, until the top is lightly browned and a toothpick comes out without wet batter clinging to it.
- Let cool a bit in the pan before removing. Dust with confectioner's sugar before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 37287 kcal
% Daily Value*
| Calories | 372.87kcal | 19% |
| Carbohydrates | 49.8g | 17% |
| Protein | 4.66g | 9% |
| Fat | 17.7g | 27% |
| Saturated Fat | 10.67g | 53% |
| Sodium | 85.04mg | 4% |
| Fiber | 2.47g | 10% |
| Sugar | 26.94g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
You'll Also Love
