Irish Apple Cake Custard (Printable View)
Enjoy a classic Irish dessert: tender, cinnamon-spiced apple cake served warm with luscious homemade vanilla custard.
# Ingredient List:
→ For the Apple Cake
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 cup unsalted butter, cold and cubed
08 - 3/4 cup granulated sugar
09 - 3 large Granny Smith apples, peeled, cored, and thinly sliced
10 - 2 large eggs
11 - 1/2 cup whole milk
12 - 1 teaspoon vanilla extract
→ For the Custard Sauce
13 - 2 cups whole milk
14 - 4 large egg yolks
15 - 1/2 cup granulated sugar
16 - 1 tablespoon cornstarch
17 - 1 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 350°F. Grease and line a 9-inch round cake pan.
02 - In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
03 - Add the cold, cubed butter to the dry mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
04 - Stir the granulated sugar and thinly sliced apples into the flour mixture, ensuring the apple slices are well coated.
05 - In a separate bowl, whisk together the eggs, whole milk, and vanilla extract.
06 - Pour the wet ingredients into the dry mixture. Mix gently until just combined, being careful not to overmix.
07 - Pour the cake batter into the prepared 9-inch cake pan and smooth the top evenly.
08 - Bake for 45–50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before carefully removing it.
09 - While the cake is baking, begin the custard sauce. In a saucepan, heat the whole milk over medium heat until it just begins to simmer.
10 - In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until the mixture is pale and thick.
11 - Gradually pour a small amount of the hot milk into the egg yolk mixture, whisking constantly to temper the yolks. Then, slowly pour the entire tempered mixture back into the saucepan with the remaining hot milk.
12 - Cook the custard over low heat, stirring constantly with a wooden spoon or spatula, until it thickens sufficiently to coat the back of the spoon. Do not allow the custard to boil.
13 - Remove the saucepan from the heat and stir in the vanilla extract. For an extra smooth custard, strain it through a fine-mesh sieve if desired.
14 - Serve warm slices of the Irish Apple Cake with generous spoonfuls of the homemade custard sauce.
# Expert Suggestions:
01 -
- You'll adore how the tender, spiced apple cake simply melts in your mouth, especially when it's still slightly warm.
- The homemade vanilla custard is incredibly smooth and elevates the whole experience, making it feel wonderfully indulgent without being overly rich.
02 -
- I learned the hard way that overmixing the cake batter makes for a tough, rather than tender, cake, so always mix until *just* combined.
- Discovering the importance of tempering egg yolks for the custard was a game-changer; it ensures a silky-smooth sauce every single time, avoiding any dreaded scrambled egg bits.
03 -
- To prevent your cake from sticking, always use parchment paper on the bottom of the pan, even if you've greased it thoroughly; it's a small step that saves so much frustration.
- The secret to a truly perfect custard is constant stirring over low heat; patience is key here, as boiling will ruin the texture and cause it to curdle.