Irish Apple Cake Recipe With Custard Sauce
A tender traditional Irish apple cake layered with tart apples, brown sugar streusel, and silky vanilla custard sauce.
Equipment
- 23 cm springform pan
- Medium Saucepan
- Mixing bowls
- Electric mixer
- Whisk
- Fine mesh sieve
Ingredients
- 115 g unsalted butter softened
- 100 g granulated sugar
- 100 g light brown sugar
- 2 large eggs
- 3 tablespoons whole milk
- 190 g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon fine salt
- 3 firm apples peeled, cored, and thinly sliced
- 30 g rolled oats
- 30 g all-purpose flour for streusel
- 45 g cold unsalted butter cut into small pieces
- 50 g brown sugar for streusel
- 30 g powdered sugar for serving
- 360 ml whole milk for custard
- 6 large egg yolks for custard
- 75 g granulated sugar for custard
- 1 1/2 teaspoons vanilla extract
Instructions
- Prepare the custard: Warm the milk until steaming. Whisk egg yolks and sugar, slowly add the hot milk, then return the mixture to the saucepan. Cook gently, stirring, until it coats the back of a spoon. Stir in vanilla, strain, cover the surface, and chill.
- Prepare the pan: Heat the oven to 175°C and grease a 23 cm springform pan.
- Make the batter: Beat softened butter and granulated sugar until fluffy. Add eggs one at a time, then mix in milk. Fold in flour, baking powder, cinnamon, and salt.
- Layer the cake: Spread batter into the pan and cover evenly with thinly sliced apples.
- Add the streusel: Rub cold butter into flour, oats, and brown sugar until crumbly. Scatter over the apples.
- Bake: Bake for 50 to 60 minutes, until golden and set in the center. Cool for 15 minutes before removing from the pan.
- Serve: Dust with powdered sugar and serve warm or at room temperature with custard sauce.
Notes
- Use firm apples and slice them evenly.
- Keep the custard below a simmer to prevent curdling.
- Refrigerate leftover cake and custard separately.