Irish Apple Cake with Custard Sauce Recipe

Introduction

Irish Apple Cake is a comforting dessert bursting with tender apple chunks and warm spices. Paired with a smooth custard sauce, it’s a perfect treat for cozy gatherings or an everyday indulgence.

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/8 teaspoon allspice
• 1 cup unsalted butter (cold and diced into small pieces)
• 1 cup granulated sugar (or 1/2 cup white sugar and 1/3 cup brown sugar)
• 2 tablespoons granulated sugar (divided)
• 1 1/2 lbs Granny Smith apples (peeled, sliced in half, cored, and stemmed)
• 3/4 cup milk
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups whole milk (for custard)
• 6 large egg yolks
• 1/2 cup granulated sugar (for custard)
• 1 teaspoon vanilla extract (for custard)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Butter and flour a 9-inch springform pan, then set it aside.
2. Step 2: In a large mixing bowl, whisk together the flour, baking powder, salt, ginger, nutmeg, cinnamon, and allspice until well combined.
3. Step 3: Add the cold, diced butter to the flour mixture. Use your fingertips or a pastry cutter to work it in until the mixture resembles fine crumbs.
4. Step 4: Stir in 1 cup of granulated sugar with a spatula.
5. Step 5: Peel the apples, slice them thinly (less than 1/4 inch thick), then dice into smaller chunks. Toss the apples into the flour mixture, coating them evenly.
6. Step 6: In a separate bowl, whisk together the milk, eggs, and vanilla extract until smooth.
7. Step 7: Pour the milk mixture over the apple and flour mixture. Using your hands or a spatula, gently toss just until combined. The batter will be slightly lumpy; avoid over-mixing.
8. Step 8: Transfer the batter into the prepared springform pan and spread it out evenly.
9. Step 9: In a small bowl, mix the remaining 2 tablespoons of sugar with 1/2 teaspoon cinnamon. Sprinkle this sugar mixture evenly over the top of the cake batter.
10. Step 10: Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
11. Step 11: Let the cake cool on a wire rack for 5–10 minutes before removing the springform pan ring. Allow the cake to cool completely.
12. Step 12: Prepare the custard sauce by beating the egg yolks and 1/2 cup sugar in a medium bowl until pale and fluffy, about 1–2 minutes.
13. Step 13: Heat 1 1/2 cups whole milk in a saucepan over medium heat until it just reaches a light boil, then reduce to medium-low.
14. Step 14: Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture while whisking continuously to temper the eggs.
15. Step 15: Pour the egg yolk mixture back into the saucepan with the remaining milk, whisking constantly.
16. Step 16: Cook, whisking constantly, until the custard thickens and coats the back of a wooden spoon (about 3–4 minutes). Be careful not to overheat or let the eggs curdle.
17. Step 17: Remove from heat, stir in 1 teaspoon vanilla extract, and pour into a glass container.
18. Step 18: Cover the custard surface with plastic wrap to prevent a skin from forming and let it cool.
19. Step 19: Serve the Irish Apple Cake drizzled warm or cold with the custard sauce.

Tips & Variations

• Use Granny Smith apples for a tart flavor that balances the sweetness perfectly.
• For extra texture, sprinkle chopped walnuts or pecans on top before baking.
• Try adding a splash of apple cider or Calvados to the custard sauce for a subtle twist.
• Mixing half white and half brown sugar in the cake adds a richer taste and moist crumb.
• Let the cake rest overnight for the flavors to meld beautifully before serving.

Storage

Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Keep the custard sauce refrigerated separately and reheat gently before serving. The cake can also be frozen wrapped tightly for up to 3 months; thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, you can substitute Granny Smith with other firm, tart apples like Braeburn or Honeycrisp. Avoid soft or overly sweet varieties to maintain the cake’s texture and balance.

How do I know when the cake is done?

The cake is ready when a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs. The top should be golden and slightly firm to the touch.

Irish Apple Cake with Custard Sauce Recipe

Print Recipe

★★★★★

5 from 62 reviews

This classic Irish Apple Cake recipe features tender spiced apple chunks embedded in a buttery crumbly cake, complemented by a rich homemade custard sauce. Perfectly balanced with warming spices like cinnamon, nutmeg, and ginger, this cake is ideal for cozy afternoon tea or festive gatherings.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Cake Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/8 teaspoon allspice
• 1 cup unsalted butter, cold and diced into small pieces
• 1 cup granulated sugar (or 1/2 cup white sugar and 1/3 cup brown sugar)
• 2 tablespoons granulated sugar (divided)
• 1 1/2 lbs Granny Smith apples, peeled, sliced in half, cored and stemmed
• 3/4 cup milk
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Custard Sauce Ingredients

• 1 1/2 cups whole milk
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the cake.
2. Prepare pan: Butter and flour a 9-inch springform pan thoroughly, then set it aside.
3. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, sea salt, ground ginger, nutmeg, cinnamon, and allspice until well combined.
4. Add butter: Incorporate the cold diced butter into the dry mixture by rubbing it in with your fingertips or using a pastry cutter until the texture resembles fine crumbs.
5. Add sugar: Stir in 1 cup of granulated sugar with a spatula until evenly distributed throughout the mixture.
6. Prepare apples: Thinly slice the peeled apples to less than 1/4-inch thick, then dice these slices into smaller chunks.
7. Combine apples with flour mixture: Toss the apple pieces into the flour and butter mixture, ensuring they are fully coated.
8. Mix wet ingredients: In a separate bowl, whisk together the milk, eggs, and vanilla extract until smooth and combined.
9. Combine wet and dry: Pour the wet mixture over the apple and flour mixture. Using your hands or a spatula, gently toss to combine. The batter will be slightly lumpy—do not overmix.
10. Transfer batter: Spread the batter evenly into the prepared springform pan.
11. Top with sugar and cinnamon: Mix the remaining 2 tablespoons sugar with 1/2 teaspoon ground cinnamon and sprinkle evenly over the surface of the cake batter.
12. Bake: Bake the cake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
13. Cool cake: Let the cake cool on a wire rack for 5 to 10 minutes, then carefully remove the springform ring and let the cake cool completely.
14. Prepare custard sauce – whisk yolks and sugar: In a medium mixing bowl, beat the egg yolks and 1/2 cup sugar until the mixture is pale and fluffy, about 1 to 2 minutes.
15. Heat milk: Pour the 1 1/2 cups whole milk into a medium saucepan and bring it just to a light boil over medium heat.
16. Temper eggs: Reduce heat to medium-low. Slowly whisk 1/2 cup of the hot milk into the egg yolk mixture to temper the eggs, then gradually pour this mixture back into the saucepan while whisking continuously.
17. Cook custard: Stir constantly over medium-low heat until the custard thickens and coats the back of a wooden spoon, approximately 3 to 4 minutes. Take care not to overheat to avoid curdling.
18. Finish custard: Immediately remove from heat, pour into a glass container, and stir in 1 teaspoon vanilla extract.
19. Cover custard: Press plastic wrap directly onto the surface of the custard to prevent a skin from forming, then chill or keep warm as desired.
20. Serve: Drizzle the custard sauce warm or cold over slices of the apple cake and enjoy.

Notes

• Use Granny Smith apples for their tartness and ability to hold shape during baking.
• Do not overmix the batter to keep the cake tender and crumbly.
• Tempering the egg yolks with hot milk is essential to prevent curdling when making custard.
• Butter and flouring the springform pan helps the cake release easily and prevents sticking.
• The custard sauce can be served warm or cold according to preference.

Keywords: Irish apple cake, spiced apple cake, homemade apple dessert, Irish dessert recipe, custard sauce, apple cake with custard