Wednesday, September 23, 2020

Irish Apple Cake with Custard Sauce

Irish Apple Cake with Custard Sauce

Irish Apple Cake with Warm Cream Sauce is a mildly sweet dessert that's perfect to enjoy during the cold months or to celebrate St. Patrick's Day. Sprinkled with chopped apples and topped with the wonderful vanilla sauce, it's an easy and delicious treat!



  • 2 large eggs
  • 3/4 cup milk
  • 1/2 teaspoon of salt
  • 1 cup + 2 tbsp. Granulated sugar, divided
  • 1 tablespoon of baking powder
  • 1 teaspoon of vanilla extract
  • 3/4 cup unsalted butter, cold, cut into small pieces
  • 1/2 teaspoon ground cinnamon
  • 3 cups all-purpose flour
  • 1/4 tsp. 1/4 tsp each ground ginger, nutmeg and allspice
  • 1 1/2 lbs Granny Smith apples (about 5 medium)

Cream sauce

  • 6 large egg yolks
  • 1 1/2 teaspoon vanilla extract
  • 1 pinch of salt
  • 1 1/2 cup whole milk
  • 1/2 cup granulated sugar


For the cake:

First, preheat the oven to 375 degrees. Butter and flour a 9-inch springform pan, set aside.

Then, in a very large mixing bowl, whisk together flour, baking powder, salt, ginger, nutmeg and allspice for 20 seconds. Add the pieces of butter and rub the mixture with your fingertips until it looks like fine crumbs. Stir in 1 cup of sugar.

Peel the apples, cut them in half, the core and the stem, then lay the apples on the flat side, cut them into pieces a little less than 1/4 inch thick, then cut these pieces into small pieces (about 2 or 3 pieces depending on the size of the apples). Add the apples to the flour mixture and toss well to coat evenly, while working to separate any apples that might be stuck together.

In another bowl, whisk together milk, eggs and vanilla until well combined. Pour the milk mixture over the apple / flour mixture and, using clean hands, stir until the mixture is smooth (the dough will be slightly lumpy but that's fine, don't mix too much) .

Pour the batter into the prepared baking dish and spread in an even layer. In a small bowl, combine the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon, sprinkle evenly over the cake. Bake in preheated oven 45 to 50 minutes until a toothpick inserted in the center comes out clean. Let cool for about 5 minutes on a wire rack then remove the ring from the springform pan and let the cake cool to the desired temperature. Serve hot drizzled with hot cream sauce (or cool with cold cream sauce, whichever you prefer).

For the cream sauce:

Heat the milk with a pinch of salt over medium heat and bring just to a gentle boil (keep an eye on it and remove from the heat if necessary before letting it boil quickly). Meanwhile, add the egg yolks and sugar to a medium mixing bowl and whisk vigorously until pale and fluffy, about 2 to 3 minutes (you can also do this with an electric mixer. high speed for about 30 seconds if you don't want to mix as long by hand). Reduce the burner to medium-low heat, then while whisking the egg yolk mixture, slowly pour in 1/2 cup of the hot milk mixture. Then, while whisking the milk in a saucepan, slowly pour the egg yolk mixture into the saucepan. Cook the mixture, whisking constantly, until it thickens and the mixture coats the back of a wooden spoon, about 3 to 4 minutes (be careful not to overheat it, if you are cooking it too long. or if you don't beat well, the eggs will curdle). Immediately pour into a glass container, stir in the vanilla and whisk for about 20 seconds to cool slightly, then cover with plastic wrap, pressing against the surface to prevent skin from forming. Serve hot on a cake (or cold). Store in the refrigerator in an airtight container. Happy Cooking Time.