Irish Apple Cake with Custard Sauce (Print version)

Tender spiced apple cake with warm creamy custard sauce. A traditional Irish dessert ideal for tea time.

# Ingredient List:

→ For the Apple Cake

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon ground nutmeg
05 - 1/4 teaspoon salt
06 - 1/2 cup unsalted butter, cold and cubed
07 - 3/4 cup granulated sugar
08 - 3 large apples, peeled, cored, and sliced
09 - 2 large eggs
10 - 1/2 cup whole milk
11 - 1 teaspoon vanilla extract

→ For the Custard Sauce

12 - 2 cups whole milk
13 - 4 large egg yolks
14 - 1/4 cup granulated sugar
15 - 1 tablespoon cornstarch
16 - 1 teaspoon vanilla extract

# How To Make It:

01 - Preheat the oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
03 - Cut the cold butter into the flour mixture using a pastry blender or fingertips until it resembles coarse crumbs.
04 - Stir in the sugar, then fold in the sliced apples to coat evenly.
05 - In a separate bowl, whisk together eggs, milk, and vanilla extract. Pour into the apple-flour mixture and gently mix until just combined, being careful not to overmix.
06 - Spoon the batter into the prepared pan and smooth the top.
07 - Bake for 45 to 50 minutes, or until golden and a skewer inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
08 - While the cake bakes, heat milk in a saucepan until just steaming, being careful not to boil.
09 - In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Gradually whisk in the hot milk.
10 - Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened and it coats the back of a spoon, approximately 5 to 7 minutes. Remove from heat and stir in vanilla extract.
11 - Serve the apple cake warm or at room temperature with warm custard sauce drizzled over each slice.

# Expert Advice:

01 -
  • The cake itself is wonderfully not-too-sweet, letting the natural tartness of the apples shine through in a way store-bought desserts never quite manage.
  • Making the custard sauce feels like performing a bit of kitchen magic – watching it transform from liquid to silky perfection gives you that quiet satisfaction only home bakers understand.
02 -
  • If your custard ever starts to look grainy or curdled, immediately remove it from heat and whisk vigorously – Ive saved many batches this way before anyone could witness my near-disaster.
  • The cake actually tastes even better the day after baking, as the spices have time to deepen and the moisture from the apples fully distributes through the crumb.
03 -
  • Always grate a little fresh nutmeg rather than using pre-ground – the difference in aroma is remarkable and elevates the entire cake with minimal effort.
  • To prevent the custard from forming a skin while cooling, press a piece of plastic wrap directly onto the surface, then remove it just before serving.

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