The Irish Apple Cake with Custard Sauce Recipe is a comforting and timeless treat that perfectly combines tender, cinnamon-kissed apples baked into a moist cake with the luscious creaminess of homemade custard sauce. This traditional dessert is not only packed with warm autumnal spices but also brings a delightful balance of textures and flavors that will have you reaching for seconds. Whether you’re sharing it with friends or indulging on a quiet evening, this Irish Apple Cake with Custard Sauce Recipe feels like a warm hug in dessert form.
Ingredients You’ll Need
Keeping this Irish Apple Cake with Custard Sauce Recipe simple ensures that every ingredient shines through perfectly. From the rich butter to the fragrant spices and fresh Granny Smith apple, each component plays a crucial role in creating the irresistible taste, moist texture, and inviting color of the cake and sauce.
- Cold unsalted butter: Cubed and cold, it creates a tender crumb and flaky texture in the cake.
- Granulated sugar: Adds sweetness and helps with browning in the cake and custard.
- Baking powder: Leavens the cake for a light, airy bite.
- Ground cinnamon: Infuses warmth and classic flavor to the cake.
- Kosher salt: Balances sweetness and enhances overall flavor depth.
- Ground ginger, nutmeg, and allspice: These spices add an authentic Irish apple cake spice profile.
- All-purpose flour: Forms the structure of the cake without weighing it down.
- Large eggs: Provide moisture and help bind the batter together.
- Heavy cream: Enriches the cake’s batter and custard sauce’s silky texture.
- Pure vanilla extract or vanilla bean: Enhances the fragrant, sweet notes in both cake and custard.
- Granny Smith apple: Thinly sliced for fresh, tart bursts of flavor throughout the tender cake.
- Demerara sugar: Sprinkled on top for a crunchy, caramelized finish.
- Egg yolks: Essential for creating a rich, smooth custard sauce.
- Vanilla bean (optional): Adds depth and aromatic richness to the custard sauce.
How to Make Irish Apple Cake with Custard Sauce Recipe
Step 1: Prepare Your Pan and Oven
Start by arranging a rack in the center of your oven and preheating it to 350°. Butter a 9-inch springform pan generously, then line both the sides and bottom with parchment paper. This ensures your cake will release beautifully and bake evenly, so no sticking or crumbling when it’s time to enjoy.
Step 2: Mix Dry Ingredients and Incorporate Butter
In a medium bowl, whisk together sugar, baking powder, cinnamon, salt, ginger, nutmeg, allspice, and 3 cups of flour. Adding the cubed cold butter directly into this mixture, incorporate it with your hands until the texture resembles wet sand with no large butter chunks visible. This tactile step is crucial for that classic Irish apple cake crumbly texture.
Step 3: Combine Wet Ingredients and Form Batter
In another bowl, whisk together the eggs, heavy cream, and vanilla. Add this wet mixture to the dry ingredients, gently folding with a spatula until just combined. You want to avoid overmixing, which could lead to a tougher cake. The batter will be thick and ready to embrace those tart apple slices.
Step 4: Add Apples and Prepare for Baking
Toss your thinly sliced Granny Smith apple pieces in the remaining 3 tablespoons of flour to help them disperse evenly without sinking. Fold the apples gently into the batter, then transfer everything to the prepared springform pan. Finish by sprinkling a layer of Demerara sugar on top, which will create a magical crunchy, caramelized crust as it bakes.
Step 5: Bake the Cake
Bake for approximately 1 hour and 20 minutes, until the apples are very tender and a tester inserted into the center comes out clean. Patience here pays off — this generous bake time develops incredible flavors and soft textures. When done, allow the cake to cool completely in the pan before adding the custard sauce.
Step 6: Make the Custard Sauce
Whisk the egg yolks and sugar in a heatproof bowl until the mixture lightens in color, about 6 minutes. Meanwhile, pour the vanilla seeds and pod into heavy cream in a saucepan and heat on medium-low until just boiling. Remove from heat and gradually whisk hot cream into the yolk mixture to temper it, then return to the pan to thicken gently. Remember, do not boil the custard; it should coat the back of a wooden spoon with a clean streak after you draw your finger across. Strain the custard through a fine mesh strainer and let it cool before serving alongside your cake.
How to Serve Irish Apple Cake with Custard Sauce Recipe
Garnishes
For an inviting presentation, sprinkle a little extra ground cinnamon or a light dusting of powdered sugar across the top of the cake. A few thin apple slices or a small sprig of fresh mint also add a lovely contrasting pop of color and freshness that brightens each serving.
Side Dishes
This apple cake pairs wonderfully with a simple dollop of whipped cream or a scoop of classic vanilla ice cream for an indulgent twist. For a complete meal, consider serving it alongside a cup of strong Irish breakfast tea or a mild coffee to complement the spices and creamy custard.
Creative Ways to Present
Try serving the cake in individual portions with custard drizzled artistically on the plate. Alternatively, assemble mini versions in ramekins for a charming, personalized touch when hosting gatherings. Layering warm cake chunks with custard and fresh apple slices in a glass creates a lovely trifle-inspired dessert that’s both beautiful and delicious.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, your Irish Apple Cake with Custard Sauce Recipe can be covered tightly with plastic wrap or stored in an airtight container at room temperature for up to two days. The flavors will continue to meld, making it even tastier as it rests.
Freezing
If you want to save it for later, freeze individual slices wrapped well in plastic wrap and then in a freezer-safe bag. The cake freezes beautifully for up to three months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat slices in a low oven at 300°F for about 10-15 minutes or until warmed through. Serve immediately with freshly made or room temperature custard sauce for that perfect cozy bite.
FAQs
Can I use other types of apples for this recipe?
Absolutely! While Granny Smith apples provide a perfect tart balance, you can substitute with Honeycrisp, Braeburn, or even Fuji apples. Just ensure they are firm enough to hold their shape during baking.
Is it important to use cold butter in the cake batter?
Yes, cold butter helps create that desirable crumbly, slightly flaky texture in the cake. It mixes into the flour in small pieces that gently melt during baking, giving the cake its tender bite.
Can I prepare the custard sauce ahead of time?
Yes! The custard sauce can be made a day in advance and refrigerated. Warm it gently before serving to bring back its creamy, pourable consistency.
How long does this cake stay fresh once baked?
The cake stays fresh at room temperature for about two days if wrapped properly. For longer freshness, refrigeration or freezing is recommended, though these might slightly alter texture.
Is this Irish Apple Cake gluten-free friendly?
This traditional recipe uses all-purpose flour, so it is not gluten-free. However, you could experiment with a gluten-free flour blend, though you might need to adjust baking time and texture.
Final Thoughts
I truly hope you give this Irish Apple Cake with Custard Sauce Recipe a try—it’s one of those desserts that feels both cozy and special all at once. There’s something incredibly satisfying about warm, spiced apples paired with rich custard that makes every bite comforting and memorable. Whip it up for your next gathering or simply as a treat for yourself, and watch it become a favorite in your recipe collection!
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Irish Apple Cake with Custard Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Irish
- Diet: Vegetarian
Description
This traditional Irish Apple Cake is a moist and tender dessert featuring a spiced batter loaded with tart Granny Smith apples. The cake is baked until the apples are soft and juicy, topped with a crunchy demerara sugar sprinkle. It’s perfectly complemented by a rich, creamy vanilla custard sauce that is smooth, velvety, and gently sweetened, making it a comforting treat ideal for tea time or dessert.
Ingredients
Cake
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes, plus more softened for pan
- 1 cup (200 g) granulated sugar
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 3/4 tsp kosher salt
- 1/2 tsp ground ginger
- 1/4 tsp finely grated fresh nutmeg
- 1/4 tsp ground allspice
- 3 cups (360 g) plus 3 tbsp all-purpose flour, divided
- 3 large eggs
- 1 cup heavy cream
- 2 tsp pure vanilla extract
- 1 large Granny Smith apple, thinly sliced into 1/4″ pieces
- 3 tbsp demerara sugar
Custard Sauce
- 4 large egg yolks
- 1/3 cup (67 g) granulated sugar
- 1 vanilla bean, halved (or 2 tsp pure vanilla extract)
- 1 1/4 cups heavy cream
Instructions
- Prepare the Cake Pan: Arrange a rack in the center of the oven and preheat it to 350°F (175°C). Butter a 9-inch springform pan thoroughly and line the sides and bottom with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together granulated sugar, baking powder, ground cinnamon, kosher salt, ground ginger, freshly grated nutmeg, ground allspice, and 3 cups of the all-purpose flour until evenly combined.
- Incorporate Butter: Add the cold, cubed butter to the dry ingredients. Using your hands, rub the butter into the mixture until no large pieces remain and the texture resembles wet sand, ensuring an even crumb for the cake.
- Combine Wet Ingredients: In another medium bowl, whisk the eggs, heavy cream, and vanilla extract until smooth and well combined.
- Form the Batter: Add the wet ingredients to the dry mixture and gently mix using a rubber spatula until just combined, taking care not to overmix to keep the cake tender.
- Add Apples: Toss the thinly sliced Granny Smith apple pieces with the remaining 3 tablespoons of flour until evenly coated. Fold the apples gently into the batter to distribute them throughout.
- Transfer and Sprinkle: Pour the batter into the prepared springform pan, spreading it evenly. Sprinkle the top with the demerara sugar for a crunchy topping.
- Bake the Cake: Bake in the preheated oven for approximately 1 hour and 20 minutes, or until the apples are very tender and a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
- Prepare Custard Base: In a medium heatproof bowl, whisk the egg yolks and granulated sugar vigorously for about 6 minutes until the mixture lightens in color and thickens slightly.
- Heat Cream and Vanilla: In a medium heavy saucepan over medium-low heat, scrape the seeds from the vanilla bean and add both the seeds and the pod along with the heavy cream. Gently heat the mixture until it just reaches a boil, then remove from heat. If using vanilla extract instead, wait to add it after removing from heat.
- Temper Egg Yolk Mixture: Slowly whisk 2 to 3 tablespoons of the hot cream into the egg yolk mixture to temper it and prevent curdling. Gradually add the remaining hot cream while continuously whisking until fully incorporated.
- Cook Custard: Return the custard mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a wooden spoon and a finger swiped through leaves a clear streak. Do not let the mixture boil to avoid curdling.
- Strain and Cool: Immediately pour the custard through a fine-mesh strainer into a medium bowl to remove the vanilla pod and any cooked egg bits. Let the custard cool to room temperature.
- Serve: Once cooled, slice the Irish apple cake and serve with generous spoonfuls of the smooth vanilla custard sauce for a comforting and delicious dessert.
Notes
- Make sure the butter is very cold when incorporating into the dry ingredients for the best crumb texture.
- Coating the apple slices in flour prevents them from sinking and helps distribute them evenly in the batter.
- Do not overmix the batter to keep the cake tender and avoid toughness.
- Temper the egg yolks carefully to prevent scrambling and achieve a smooth custard sauce.
- Use a fine-mesh strainer when making custard to ensure a silky texture by removing any cooked egg particles.
- This cake is best served at room temperature with fresh custard but can be stored covered in the refrigerator for up to 3 days.
