Description
Cozy, rustic, and full of flavor, this Irish Apple Cake is packed with tender, spiced apple chunks and topped with a golden, crackly sugar crust. Serve it with a warm, silky custard sauce for the ultimate comfort dessert. Perfect for any day you want a little extra sweetness and warmth.
Ingredients
For the Cake:
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2 cups all-purpose flour
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1 tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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½ cup unsalted butter, cold and cubed
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½ cup granulated sugar
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2 large eggs, room temperature
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½ cup buttermilk (or milk + 1½ tsp lemon juice/vinegar)
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3 medium tart apples (Granny Smith), peeled and chopped into ½-inch chunks
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1 Tbsp coarse sugar (turbinado) for topping
For the Custard Sauce:
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2 cups whole milk
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4 large egg yolks
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⅓ cup granulated sugar
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1½ tsp pure vanilla extract
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1 Tbsp cornstarch (optional, for extra thickness)
Instructions
Make the Cake:
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Prep & Preheat: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and dust with flour.
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Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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Cut in Butter: Add cold butter and work it into the flour with a pastry cutter or fingertips until coarse crumbs form.
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Combine Wet Ingredients: Stir sugar into the flour-butter mixture. In a separate bowl, beat eggs and buttermilk together, then pour into the dry ingredients.
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Add Apples: Fold in chopped apples gently; batter will be thick.
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Pan & Top: Spread batter into prepared pan. Sprinkle with coarse sugar.
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Bake: Bake 45–50 minutes until golden and a toothpick inserted in the center comes out clean.
Make the Custard Sauce:
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Heat Milk: In a medium saucepan, warm milk until small bubbles form at edges.
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Whisk Egg Yolks: In a separate bowl, whisk egg yolks, sugar, and cornstarch (if using) until pale and smooth.
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Temper Eggs: Slowly drizzle half the hot milk into the egg mixture, whisking constantly. Pour mixture back into saucepan with remaining milk.
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Cook to Thicken: Cook over low heat, stirring constantly for 5–7 minutes, until sauce coats the back of a spoon. Do not boil. Stir in vanilla and remove from heat.
Serve:
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Cool cake 15–20 minutes, slice, and serve warm with custard poured over the top. Enjoy with tea or coffee for a cozy experience.
Notes
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Brown Butter: Brown the butter before mixing for a nutty flavor.
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Add Nuts or Berries: Fold in ½ cup toasted walnuts or 1 cup berries with the apples.
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Gluten/Dairy-Free: Use gluten-free flour and plant-based butter/milk. Custard thickens well with cornstarch.
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Individual Portions: Bake in muffin tins (¾ full) for mini cakes, 20–25 minutes.
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Make Ahead: Cake can be baked a day ahead. Custard is best made the same day.