Description
Delightful Irish apple cake hails from generations of home bakers in Ireland, blending rustic charm with sweet, spiced warmth. Served with creamy vanilla custard, this dessert invites you to savor a comforting slice of traditional Irish culinary heritage.
Ingredients
Scale
Apples:
- 3 Granny Smith apples, peeled and thinly sliced (approximately 1 pound or 454 grams)
Main Dry Ingredients:
- 1 ¼ cups (156 grams) all-purpose flour
- ¾ cup (94 grams) all-purpose flour (for streusel)
- ¼ cup (25 grams) old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
Wet Ingredients and Sugars:
- ½ cup (113 grams) unsalted butter, at room temperature
- 6 tablespoons (85 grams) unsalted cold butter, cut into small pieces
- 2 large eggs
- 6 large egg yolks
- 3 tablespoons (45 milliliters) whole milk or cream
- 1 ½ cups (355 milliliters) whole milk (or half-and-half or cream)
- 1 ½ teaspoons vanilla extract
- ½ cup (100 grams) granulated sugar (for cake)
- ½ cup (100 grams) granulated sugar (for streusel)
- 6 tablespoons (75 grams) granulated sugar (for custard)
- Confectioner’s sugar for dusting
Instructions
- Create the custard sauce by gently warming milk in a saucepan until it approaches a simmer.
- Whisk egg yolks and sugar in a separate bowl until they form a smooth, pale mixture.
- Gradually incorporate hot milk into the egg mixture, stirring continuously to prevent curdling.
- Return the combined liquid to the saucepan and cook over medium heat, stirring constantly until the sauce thickens and can coat the back of a spoon.
- Remove from heat and stir in vanilla extract, then strain through a fine-mesh sieve to eliminate any potential lumps.
- Cover the custard with plastic wrap directly on its surface and refrigerate until thoroughly chilled.
- Prepare the streusel topping by mixing cold butter into flour, sugar, and oats until the mixture resembles coarse crumbs.
- Refrigerate the streusel until needed.
- Preheat the oven to 350°F and grease a springform pan.
- Cream butter and sugar together until light and fluffy.
- Incorporate eggs one at a time, mixing thoroughly after each addition.
- In a separate bowl, combine flour, baking powder, cinnamon, and salt.
- Gently fold dry ingredients into the butter mixture, alternating with milk or cream until just combined.
- Transfer batter to the prepared pan, spreading it evenly.
- Arrange apple slices in a uniform layer across the top of the batter.
- Generously sprinkle the prepared streusel over the apple layer.
- Bake for 50-60 minutes until the top turns golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly in the pan before removing.
- Dust with confectioner’s sugar before serving.
- Slice and serve with the chilled custard sauce alongside.
Notes
- Advance Preparation Matters: Make the custard sauce hours or even a day before baking to let flavors meld and ensure smooth, chilled texture.
- Temperature Control is Critical: Watch the custard carefully while cooking to prevent curdling, stirring constantly and removing from heat when it just thickens.
- Streusel Needs Chill Time: Keep the streusel topping cold until right before sprinkling on cake to maintain its crumbly, crisp texture.
- Apple Placement Impacts Presentation: Arrange apple slices evenly across the batter for uniform baking and an attractive rustic look.
- Baking Time Varies: Check cake doneness around 50 minutes, but be prepared to bake up to 60 minutes depending on your oven’s unique characteristics.
- Serving Suggestion Enhances Experience: The chilled custard sauce provides a luxurious, creamy contrast to the warm, spiced cake.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg