Irish Apple Cake Custard (Print Version)
Soft apple cake infused with warm spices, served alongside rich, creamy custard for a classic Irish finish.
# What You Need:
→ For the Apple Cake
01 - 2 cups all-purpose flour
02 - 1½ tsp baking powder
03 - ½ tsp ground cinnamon
04 - ¼ tsp ground nutmeg
05 - ¼ tsp salt
06 - ½ cup unsalted butter, cold and cubed
07 - ½ cup granulated sugar
08 - 3 large apples, peeled, cored, and thinly sliced
09 - 2 large eggs
10 - ½ cup whole milk
11 - 1 tsp vanilla extract
12 - 2 tbsp demerara or turbinado sugar
→ For the Custard
13 - 2 cups whole milk
14 - 3 large egg yolks
15 - ¼ cup granulated sugar
16 - 1 tbsp cornstarch
17 - 1 tsp vanilla extract
# How To Make:
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 the flour, baking powder, cinnamon, nutmeg, and salt.
03 - Add the cold, cubed butter and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
04 - Stir in the granulated sugar. Add the sliced apples and toss to coat evenly.
05 - In a separate bowl, whisk together the eggs, milk, and vanilla extract.
06 - Pour the wet ingredients into the dry mixture and stir gently until just combined. Do not overmix.
07 - Transfer the batter to the prepared cake pan, spreading it evenly. Sprinkle the top with demerara or turbinado sugar. Bake for 45 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes before removing from the pan.
08 - While the cake bakes, prepare the custard: In a saucepan, heat the milk over medium heat until just steaming.
09 - In a bowl, whisk together the egg yolks, sugar, and cornstarch until pale and smooth.
10 - Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened, about 5 minutes. Do not let it boil. Remove from heat and stir in the vanilla extract.
11 - Serve the apple cake warm or at room temperature, drizzled with the warm custard.
# Expert Tips:
01 -
- The tender apples create pockets of natural sweetness throughout the buttery crumb
- Homemade custard transforms this simple cake into something restaurant worthy
- It comes together with pantry staples you probably already have
02 -
- Overmixing the batter will make the cake tough instead of tender
- The custard can quickly turn into scrambled eggs if the heat is too high or you stop stirring
- Letting the cake cool slightly makes it easier to remove from the pan without breaking
03 -
- Cold hands or a quick chill of the flour mixture keeps the butter from melting too quickly
- Slice your apples as evenly as possible so they cook at the same rate