Dessertscookingclassy5.0
Irish Apple Cake with Custard Sauce
A must try fall recipe! Tender cake is dotted with juicy apples and finished with a rich and creamy vanilla custard sauce.
👥 12 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 25 min🔥 Cook: 50 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- baking dish
- saucepan
- wooden spoon
📝 Preparation Steps
1
For the cake:
2
Preheat oven to 375 degrees. Butter and flour a 9-inch springform pan, set aside.
3
In a very large mixing bowl whisk together flour, baking powder, salt, ginger, nutmeg and allspice for ⏱️ 20 seconds. Add butter pieces and rub into mixture using fingertips until it resembles fine crumbs. Stir in 1 cup sugar.
baking powder1 Tbsptsp salt1/2cup unsalted butter (, cold, diced into small pieces)3/4salt1 pinch
4
Peel apples, slice in half, core and stem, then laying apples on flat side, slice downward into pieces slightly less than 1/4-inch thick, then dice those pieces into smaller chunks (about 2 or 3 chunks depending on size of apples). Add apples to flour mixture and toss well to evenly coat, while working to separate any apples that may be stuck together.
5
In a separate mixing bowl, whisk together milk, eggs and vanilla until well combined. Pour milk mixture over apple/flour mixture and using clean hands, toss just until combined (batter will be slightly lumpy but that's fine, just don't over-mix).
large eggs2
6
Pour batter into prepared baking dish and spread into an even layer. In a small bowl stir together remaining 2 Tbsp sugar plus 1/2 tsp cinnamon, sprinkle evenly over cake. Bake in preheated oven ⏱️ 45 - 50 minutes until toothpick inserted into center comes out clean. Cool about ⏱️ 5 minutes on a wire rack then remove ring from springform pan and allow cake to cool to desired temperature. Serve warm drizzled with warm custard sauce (or cool with cold custard sauce, however you prefer).
7
For the custard sauce:
8
Heat milk with a pinch of salt over medium heat, and bring just to a light boil (keep an eye on it and remove from burner if needed before letting it rapidly boil). Meanwhile, add egg yolks and sugar to a medium mixing bowl and whisk vigorously until pale and fluffy, about ⏱️ 2 - 3 minutes (alternately you can do this with an electric hand mixer on high speed for about ⏱️ 30 seconds if you don't want to mix that long by hand). Reduce burner to medium-low heat, then while whisking egg yolk mixture, slowly pour in 1/2 cup hot milk mixture. Then, while whisking milk in saucepan slowly pour egg yolk mixture into saucepan. Cook mixture, whisking constantly, until thickened and mixture coats the back of a wooden spoon, about ⏱️ 3 - 4 minutes (be careful not to over-heat it, if you cook it too long or don't whisk well the eggs will curdle). Immediately pour into a glass container, stir in vanilla and whisk about ⏱️ 20 seconds to cool slightly, then cover with plastic wrap pressing against surface to prevent a skin from forming. Serve warm over cake (or cold). Store in refrigerator in an airtight container.
tsp salt1/2cup unsalted butter (, cold, diced into small pieces)3/4salt1 pinchlarge egg yolks6large eggs2
9
Recipe Source: adapted with some changes from The Kitchen McCabe
Nutrition Facts
calories
412 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
2 g
sugar Content
33 g
sodium Content
135 mg
protein Content
7 g
cholesterol Content
160 mg
carbohydrate Content
59 g
saturated Fat Content
9 g
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