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Irish apple cake with creamy custard sauce delivers a nostalgic taste of old-fashioned comfort. With tender chunks of tart Granny Smith apples and fragrant spices folded into a golden, buttery crumb, this rustic bake is made to be shared. The luscious vanilla custard draped over each slice truly makes this cake unforgettable for Sunday dinners or cozy celebrations.
I made this the first time after a rainy market trip when the apples called out fresh from their bin. Since then it has become my answer for bringing even a little bit of Irish warmth to chilly days with friends.
Ingredients
- Cake flour: provides a delicate crumb so look for finely milled options
- Baking powder: ensures a lofty rise and soft texture ensuring freshness gives best lift
- Salt: balances the sweetness and deepens the other flavors
- Cinnamon nutmeg and cloves: create that signature Irish spice note always use freshly ground for robust taste
- Butter salted: adds rich flavor and tender bite high-quality cultured butter gives extra depth
- Sugar: sweetens and helps develop a golden crust organic or superfine works well
- Large eggs: bind the ingredients and help structure free-range or farm fresh give best color
- Granny Smith apples: bring tartness and hold shape in baking pick firm unbruised apples
- Whole milk: contributes moisture and richness whole milk is best for tenderness
- Sugar for topping: creates a slight crunch on the surface
- Custard Ingredients
- Egg yolks: add lusciousness to the sauce
- Sugar: sweetens the custard without overpowering the vanilla
- Whole milk: provides silkiness to the finished sauce
- Vanilla: rounds out with warm aroma use extract or paste for purity
Careful selection of apples and butter makes a big difference in taste so do not skimp on those.
Step-by-Step Instructions
- Preheat and Prep the Pan:
- Begin by preheating your oven to three hundred seventy five degrees. Thoroughly grease your eight or nine inch cake pan and line the bottom with parchment paper to prevent sticking
- Prepare the Apples:
- Wash peel and dice your Granny Smith apples into half inch cubes. Set them aside in a bowl so they stay fresh while preparing the batter
- Mix Dry Ingredients:
- In a large mixing bowl sift together cake flour baking powder salt cinnamon nutmeg and cloves. Sifting ensures the spices and leaveners are evenly distributed and the cake will be light throughout
- Cut in the Butter:
- Working quickly use your fingers a pastry cutter or two knives to work the cold or room temperature butter into the flour mixture. The texture should look like coarse breadcrumbs. This creates a tender crumb that holds the apple chunks beautifully
- Combine Wet Ingredients:
- In a separate bowl whisk the eggs and whole milk together until well blended. This helps distribute the eggs for an even rich batter
- Bring Together the Batter:
- Pour the egg and milk mixture over the flour and apple mix. Use a large spatula or wooden spoon to fold the ingredients just until combined. The batter will be very thick and lumpy which is exactly right for supporting the apples
- Fill and Top the Pan:
- Transfer the thick dough into your prepared baking pan. Press it gently into the edges and smooth the top. Sprinkle the extra sugar evenly over the surface for a crisp golden finish
- Bake the Cake:
- Place the pan in the center of the oven and bake for forty five to fifty minutes. Test for doneness by inserting a toothpick or bamboo skewer into the center. It should come out clean or with a few moist crumbs. The aroma filling your kitchen is heavenly
- Cool and Unmold:
- Allow the cake to cool in the pan for ten minutes before gently turning it out onto a wire rack. Peeling off the parchment now guarantees easy slicing later
- Serve with Custard:
- Slice and serve your apple cake warm or at room temperature with a generous pour of homemade vanilla custard sauce for true Irish comfort
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Every time I make the custard I am reminded of my grandmother’s gentle hands over the stovetop coaxing it to perfect silkiness. The custard sauce is my personal favorite part the way it wraps each bite in creamy comfort never fails to transport me back to family holidays around the table.
Storage Tips
Keep leftover cake wrapped tightly at room temperature for up to two days. For longer storage refrigerate and warm slices briefly before eating to bring back their tender crumb. You can also freeze individual slices well wrapped then thaw on the counter and serve as usual. Store extra custard in a lidded container in the refrigerator for up to three days stirring before using for best texture.
Ingredient Substitutions
If you do not have cake flour use all-purpose and subtract two tablespoons per cup replacing with cornstarch for tenderness. For a dairy-free option try a good plant milk in both cake and custard though flavor will differ slightly. Feel free to mix in a combo of crisp apples like Honeycrisp or Braeburn but always keep some tart varieties. Spices can be adjusted to taste.
Serving Suggestions
This rustic cake is wonderful for afternoon tea breakfast or dessert. I love offering it with warm custard at the table so everyone can pour their own. Whipped cream or a scoop of vanilla ice cream makes it festive for birthdays or St Patricks Day gatherings. If you are feeling traditional try it with clotted cream for extra richness.
A Bit of History
Irish apple cake is known as Kerry apple cake in some regions and has roots as a farmhouse staple using windfall apples and everyday ingredients. Its simple preparation and warming spices made it a staple for cooler months and family celebrations. Baking this cake connects you with generations of Irish bakers who prized resourcefulness and heartwarming flavor.
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Frequently Asked Questions
- → What apples work best in Irish apple cake?
Granny Smith apples are ideal for their tartness and texture, but any firm, slightly tart apple will work well.
- → How thick should the custard sauce be?
The custard should coat the back of a spoon but remain pourable, offering a silky, light texture alongside the cake.
- → Can the cake be made ahead?
Yes, it keeps well for a day or two. Store the cake covered at room temperature and the custard sauce in the fridge.
- → Should the cake be served warm or cold?
Both options are delicious. Serve warm for a comforting treat, or cold for a firmer texture and chilled custard.
- → Are there alternatives to custard sauce?
Clotted cream or lightly whipped cream also pair beautifully with the spiced apple cake if you prefer a different finish.