Irish Apple Cake with Warm Custard Sauce
User Reviews
5
Irish Apple Cake with Warm Custard Sauce
Description
The Irish Apple Cake is prepared by mixing cake flour with sugar, baking powder, salt, nutmeg, and cloves, establishing a subtle aromatic spice base. Melted butter, vegetable oil, eggs, whole milk, and vanilla extract are whisked together separately and combined with the dry ingredients and diced peeled apples, creating a sticky dough that envelops the fruit pieces. Spread into a greased springform pan and sprinkled with additional sugar to form a sweet crust atop the cake. Baking at 375°F for 45 to 50 minutes yields a golden crust and a moist crumb with tender pieces of apple throughout.
The custard sauce is created by gently heating whole milk to warmth, while simultaneously whisking sugar with large egg yolks and pure vanilla extract. The warm milk is slowly incorporated into the yolk mixture to temper it, then the combined custard base is cooked on low heat until thickened to a silky consistency. This sauce adds richness and moisture when poured over the spiced apple cake, enhancing the tartness of the Granny Smith apples.
The dessert is suited to serving warm, with the custard sauce enriching each bite. The spice blend and tart apple provide complexity typical of Irish apple cakes, balanced by the creamy sauce.
This recipe is inspired by Irish American Mom and maintains traditional flavors with straightforward preparation.
Ingredients
Cake
- 3 cups cake flour (360g)
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 cup butter melted and cooled, salted
- 1/4 cup vegetable oil
- 2 egg large
- 3/4 cup milk whole
- 1 teaspoon vanilla extract pure
- 4 apple peeled and diced, Granny Smith variety
- 2 Tablespoons granulated sugar to sprinkle over top of cake
Custard Sauce
- 1 1/2 cup milk whole
- 1/2 cup granulated sugar
- 6 egg large yolks
- 2 teaspoons vanilla extract pure
Instructions
Cake
- Preheat oven to 375°F. Spray a 9-inch springform pan with cooking spray and set aside.
- In a large bowl, whisk together cake flour, sugar, baking powder, salt, cloves and nutmeg.
- In a separate bowl, whisk together the melted butter, oil, eggs, milk, and vanilla.
- Peel and core the apples, slicing into bite-size chunks, then add to the flour mixture, tossing to combine.
- Add the milk mixture to the flour and apples mixture, stirring just until combined to create a sticky dough. Transfer to the prepared pan, spreading to the edges and sprinkling with the extra sugar on top.
- Bake for 45 to 50 minutes, or until a toothpick, skewer, or thin, sharp knife stuck into the center of the cake comes out clean with only a few crumbs on it and the top is golden brown.
Custard Sauce
- Heat the milk in a heavy bottomed medium size saucepan over medium heat until bubbles begin to appear around the edges of the pan.
- Meanwhile, whisk the sugar and egg yolks for 2-3 minutes, until the mixture is thickened slightly and pale yellow.
- Slowly whisk about half of the hot milk into the egg/sugar mixture to temper the egg yolks. Then pour the tempered yolks back into the saucepan with the remaining milk and continue to cook and stir over medium heat until the custard begins to thicken slightly, about 3-4 minutes. It should be thick enough to coat the back of a spoon and should be between 165°F and 170°F if using a thermometer.
- Remove custard sauce from heat and stir in the vanilla or vanilla bean paste. Serve warm or cold over Irish apple cake. The custard sauce will keep for up to 1 week in the refrigerator.
Notes
- Use Granny Smith apples peeled and diced for optimal tartness and texture in the cake.
- Ensure the custard sauce is heated gently to prevent scrambling while thickening properly.
- A 9-inch springform pan is recommended for even baking and easy removal.
- The cake is fully baked when a toothpick inserted comes out mostly clean with a few crumbs attached.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Calories | 557kcal | 28% |
| Carbohydrates | 85g | 28% |
| Protein | 12g | 24% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 225mg | 75% |
| Sodium | 407mg | 17% |
| Potassium | 272mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 48g | 96% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 177mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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