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.
Nutrition Facts
Ingredients
Instructions
For the cake:
Preheat oven to 375 degrees. Butter and flour a 9-inch springform pan, set aside.
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.
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.
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).
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).
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Cookingclassy →
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
loved it
For anyone having trouble with the custard sauce for this recipe, look in your grocery store's international section for Bird's Original Custard Powder. It is used in Ireland and the U.K. to make custard sauce quickly and easily. Amazon also has it.
It was the hit of the party. Got several requests for the recipe. Tried the sauce but got it too hot and it curdled. Cake didn't need it but the taste was superb before I botched it.
Excellent....cooked it to an internal temp of 175*f. About 40minutes in an 8" spring form pan
I bake his cake and I come out great Last ved the sugar cinnamon topping. Thank you
Made this twice. First time egg curdled in the cream but still passable, second time was perfect. At both dinner parties the dessert was a huge success. Put it on my go-to list now.
The cake was delicious. Made it exactly as written. I really liked just using my hands to mix everything. The toothpick method to check for doneness didn't work for me due to so much fruit getting in the way so I used a meat thermometer and pulled it at 208 degrees. It was perfect. The custard sauce was attempted twice. After wasting 12 eggs I gave up. But the cake I will make again and again.
This was amazing! I ended up using 6 Granny Smith apples, which I was worried would be way too much once I poured them in, but it ended up being perfect. I didn't have a 9 inch pan, so I used 2 8-inch pans lined with parchment paper and cooked for 40 minutes at 375. They were perfect! We don't like custard sauce, so I made a vanilla bread pudding sauce with heavy cream, sugar, butter, flour and vanilla and it was perfection. This is a new cake for us for sure!
Did you make this recipe?
Leave a Comment