Irish Apple Cake Custard

There's something deeply comforting about the smell of apples and cinnamon wafting through the kitchen on a rainy afternoon. I first discovered this Irish apple cake during a trip to County Cork, where a elderly neighbor named Mary invited me in for tea and shared her grandmother's recipe. The way she explained it, the cake should be humble enough for everyday but special enough for Sunday visitors. That rainy afternoon became one of my favorite food memories, and I've been making this cake ever since.

Last autumn, my daughter came home from school complaining about a terrible day, and I decided to cheer her up with this cake. As it baked, the kitchen filled with such warmth that she forgot her troubles before we even took the first bite. We sat at the counter with steaming mugs of tea, watching the rain against the window, and she declared it the best comfort food in the world. Now whenever she spots apples on the counter, she gives me that hopeful look.

Ingredients

• All-purpose flour: Forms the tender structure of the cake, with the baking powder ensuring a nice rise
• Ground cinnamon and nutmeg: These warm spices are traditional in Irish baking and complement the tart apples perfectly
• Cold butter: Keeping it cold creates those irresistible buttery pockets in the crumb
• Granulated sugar: Sweetens the cake just enough without overpowering the apples
• Tart apples: Granny Smith or Bramley hold their shape during baking and provide necessary acidity
• Eggs and milk: Create richness and moisture throughout the batter
• Demerara sugar: Adds a lovely crunch to the top that contrasts beautifully with the soft cake
• Whole milk: Essential for the creamy custard that makes this dessert special
• Egg yolks: These create the velvety texture and rich yellow color of homemade custard
• Cornstarch: Just enough to thicken the custard without making it starchy

Instructions

Preheat your oven:

Get it to 350°F and prepare your cake pan with parchment and butter, which will help the cake release perfectly later

Mix the dry ingredients:

Whisk the flour with baking powder, cinnamon, nutmeg, and salt in a large bowl until everything is evenly distributed

Work in the butter:

Rub the cold cubes into the flour with your fingertips until the mixture looks like coarse breadcrumbs, taking your time to get it right

Coat the apples:

Add the granulated sugar and sliced apples to the bowl, tossing them gently so every piece is dusted with the spiced flour mixture

Combine wet ingredients:

Whisk the eggs, milk, and vanilla in a separate bowl until they're fully blended and slightly frothy

Bring it together:

Pour the wet mixture into the bowl and stir gently until just combined, being careful not to overwork the batter

Prep for baking:

Spread the batter evenly in your prepared pan and scatter the demerara sugar across the top for that signature crunch

Bake to golden perfection:

Slide it into the oven for about 45 minutes until golden and a toothpick comes out clean, then let it rest in the pan for 10 minutes

Start the custard base:

While the cake bakes, heat the milk in a saucepan until it's just steaming, watching closely so it doesn't boil over

Prepare the egg mixture:

Whisk the egg yolks with sugar and cornstarch until they turn pale and smooth, which takes about a minute of steady whisking

Temper the eggs:

Slowly pour the hot milk into the egg mixture while whisking constantly to prevent scrambling, adding it in a thin stream

Thicken the custard:

Return everything to the saucepan and cook over low heat, stirring constantly until it thickens into something velvety and smooth

Finish and serve:

Stir in the vanilla and serve the warm cake drizzled with the custard, while both are still wonderfully comforting

Save

This recipe became our go to for new neighbors and tough weeks. Something about the combination of warm spiced cake and silky custard makes people feel at home immediately. Last Christmas, we made three cakes in one week just to share with everyone who stopped by.

Making It Your Own

I've learned that adding a handful of raisins or chopped walnuts to the batter creates lovely texture variations. Sometimes I'll add a bit of cardamom along with the cinnamon when I want something more aromatic. The beauty of this recipe is how forgiving it is while still feeling special.

Serving Suggestions

While custard is traditional, I've also served this with a scoop of vanilla ice cream on busy weeknights. A dollop of lightly sweetened whipped cream works beautifully too. My grandmother would have insisted on a proper pot of strong Irish tea alongside.

Storage And Reheating

The cake keeps beautifully at room temperature for two days, covered with a clean kitchen towel. The custard should stay refrigerated and gently reheated before serving. I actually think the flavors improve slightly after the first day as the apples release more of their juices into the crumb.

• Freeze individual slices wrapped tightly for up to three months
• Reheat the cake in a 300°F oven for 10 minutes to refresh it
• Make the custard fresh whenever possible for the best texture

Save

There's pure joy in serving something so unpretentious that delivers such comfort. Hope this recipe finds its way into your regular rotation too.

Recipe Q&A

→ What apples work best for this cake?

Tart and firm apples like Granny Smith or Bramley provide a nice balance of sweetness and texture, holding their shape well during baking.

→ How can I get a crunchy top on the cake?

Sprinkling demerara or turbinado sugar over the batter before baking creates a crisp, caramelized crust.

→ How should the custard be cooked?

The custard should be gently heated and stirred constantly over low heat until it thickens, avoiding boiling to prevent curdling.

→ Can the custard be prepared ahead of time?

Yes, custard can be made in advance and gently reheated before serving to maintain its creamy texture.

→ What is the best way to mix the batter?

Combine wet ingredients with dry just until incorporated to avoid overmixing, which helps keep the cake tender.