Description
This traditional Irish Apple Cake recipe combines tender, spiced cake laden with tart Granny Smith apples and is perfectly complemented by a warm, creamy vanilla custard sauce. Easy to prepare and ideal for family gatherings, this comforting dessert brings a rustic charm and delightful flavors to your table.
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 salted butter, melted and cooled
- 1/4 cup vegetable oil
- 2 large eggs
- 3/4 cup whole milk
- 1 teaspoon pure vanilla extract
- 4 Granny Smith apples, peeled and diced
- 2 Tablespoons granulated sugar (to sprinkle over top of cake)
Custard Sauce
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 6 large egg yolks
- 2 teaspoons pure vanilla extract
Instructions
- Prepare Cake Pan: Preheat your oven to 375°F (190°C). Spray a 9-inch springform pan with cooking spray to ensure the cake doesn’t stick and set it aside.
- Mix Dry Ingredients: In a large bowl, whisk together the cake flour, granulated sugar, baking powder, salt, nutmeg, and cloves until evenly combined for a well-spiced base.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted and cooled butter, vegetable oil, eggs, whole milk, and vanilla extract, ensuring a smooth mixture.
- Prepare Apples: Peel and core the Granny Smith apples, then dice them into bite-size chunks. Add these to the dry flour mixture and toss to coat the pieces evenly.
- Form Cake Batter: Pour the wet mixture into the bowl with the dry ingredients and apples. Stir gently just until combined to create a sticky dough; be careful not to overmix.
- Assemble Cake: Transfer the batter into the prepared springform pan, spreading it evenly to the edges. Sprinkle 2 tablespoons of granulated sugar on top to encourage a sweet, crunchy crust.
- Bake Cake: Place the cake in the preheated oven and bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean with just a few crumbs, and the top is golden brown.
- Make Custard Sauce – Heat Milk: While the cake is baking, heat 1 1/2 cups of whole milk in a heavy-bottomed medium saucepan over medium heat until bubbles start to form around the edge.
- Whisk Egg Yolks and Sugar: In a bowl, whisk together 1/2 cup granulated sugar and 6 large egg yolks vigorously for 2-3 minutes until the mixture is pale yellow and slightly thickened.
- Temper Egg Mixture: Slowly add about half of the hot milk into the egg yolk mixture while whisking continuously to temper the eggs and prevent curdling.
- Cook Custard: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly for 3-4 minutes until the custard thickens enough to coat the back of a spoon and reaches a temperature between 165°F and 170°F (74°C to 77°C).
- Finish Custard: Remove the saucepan from heat and stir in 2 teaspoons of pure vanilla extract. Allow it to cool slightly before serving warm or refrigerate for later use.
- Serve: Slice the warm Irish Apple Cake and serve with the creamy custard sauce poured generously on top or on the side for dipping.
Notes
- Make sure to not overmix the cake batter to keep the texture light and tender.
- Use Granny Smith apples for their tartness; other firm apples like Honeycrisp or Braeburn also work well.
- Cooking the custard slowly and stirring continuously is essential to avoid curdling.
- The custard sauce can be refrigerated for up to 1 week and reheated gently before serving.
- For a dairy-free version, substitute the butter and milk with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
