Introduction & Inspiration
This Irish Apple Cake recipe is a celebration of simple, rustic baking at its finest. I’ve always been drawn to desserts that highlight fresh, seasonal ingredients, and this cake does just that.
The idea of a moist, tender cake studded with sweet-tart apples and topped with a rich, vanilla-infused custard sauce is incredibly appealing. It’s the kind of dessert that’s perfect for a cozy afternoon tea or a special occasion. I love apple desserts.
This recipe is inspired by traditional Irish apple cakes, which are known for their simplicity and comforting flavors. I’ve added my own touches, like a blend of warm spices and a generous amount of apples.
My goal was to create a cake that was both easy to make and incredibly delicious, a recipe that would become a family favorite.
Nostalgic Appeal
Apple cake, in its many variations, is a dessert that evokes feelings of warmth, comfort, and home. It’s a classic for a reason.
The aroma of cinnamon, nutmeg, and baking apples is incredibly inviting, bringing back memories of cozy kitchens and family gatherings. It is the best smell.
This particular Irish Apple Cake, with its rustic charm and simple elegance, has a timeless quality. It’s the kind of cake that feels both familiar and special.
The combination of tender cake, sweet-tart apples, and creamy custard sauce is a classic for a reason. It’s a flavor profile that’s both comforting and satisfying.
Homemade Focus
This recipe is all about embracing the joy of homemade baking. Every element, from the cake itself to the vanilla custard sauce, is made from scratch, using fresh, high-quality ingredients.
The process of making the cake is relatively simple, but the results are truly exceptional. It’s all about combining the right ingredients in the right proportions.
Even the custard sauce, which might seem intimidating, is surprisingly easy to make. It’s a simple matter of whisking together a few ingredients and cooking them gently until thickened.
This recipe is a reminder that homemade desserts are always worth the effort. The flavor, texture, and satisfaction of creating something from scratch are simply unmatched.
Flavor Goal
The primary objective of this recipe is to create a cake that’s moist, tender, and bursting with apple flavor, complemented by warm spices and a rich vanilla custard sauce.
The cake itself is subtly sweet, allowing the flavor of the apples to shine through. The texture is dense.
The blend of cinnamon, ginger, allspice, and nutmeg adds warmth and complexity, creating a comforting and aromatic experience. It’s perfect.
The Granny Smith apples provide a tartness that balances the sweetness of the cake and the custard sauce. They also hold their shape well during baking.
The vanilla custard sauce adds a luxurious, creamy element that elevates the entire dessert. It’s the perfect finishing touch.
Ultimately, I wanted a cake that was both comforting and elegant, a treat that would be perfect for any occasion.
Ingredient Insights
Let’s take a closer look at the ingredients that make this Irish Apple Cake so special:
All-Purpose Flour (Divided): This provides the structure for the cake. Using some flour to coat the apples helps them to stay suspended in the batter.
Baking Powder: This is the leavening agent, helping the cake to rise and become light and tender.
Kosher Salt: A pinch of salt enhances the other flavors and balances the sweetness.
Ginger, Cinnamon, Allspice, Nutmeg: These warm spices add depth and complexity to the cake, creating a comforting and aromatic flavor profile.
Granulated Sugar: This provides sweetness to both the cake and the custard sauce.
Cold Butter (Cut into Small Cubes): This is incorporated into the dry ingredients to create a tender, crumbly texture. Use cold butter for the best results.
Large Eggs: These bind the ingredients together and contribute to the cake’s richness and moisture.
Heavy Cream: This is used in both the cake and the custard sauce, providing richness and a smooth, creamy texture.
Pure Vanilla Extract: Vanilla enhances the overall flavor of both the cake and the custard sauce.
Granny Smith Apple (Thinly Sliced): This variety of apple is ideal for baking because it holds its shape well and has a tart flavor that balances the sweetness of the cake.
Demerara Sugar (for Topping): This coarse sugar adds a delightful crunch and a touch of sweetness to the top of the cake.
Egg Yolks (for Custard Sauce): These provide richness and a custard.
Vanilla Bean (Halved, or Pure Vanilla Extract): This infuses the custard sauce with a delicious vanilla flavor. Using a vanilla bean provides the most intense flavor, but vanilla extract can be used as a substitute.
Essential Equipment
You’ll need a few key pieces of equipment for this recipe:
9-inch Springform Pan: This type of pan is ideal for this cake because it allows you to easily remove the cake without damaging it.
Parchment Paper: This is used to line the springform pan, preventing the cake from sticking and making cleanup easier.
Medium Bowls (at least two): You’ll need bowls for whisking the dry ingredients, wet ingredients.
Whisk: This is for combining the ingredients.
Rubber Spatula: This is for folding the ingredients together and scraping down the sides of the bowl.
Medium, Heavy-Bottomed Saucepan: This is for making the custard sauce.
Fine-Mesh Strainer: This is for straining the custard sauce, ensuring a smooth, lump-free texture.
List of Ingredients with Measurements
Here’s a precise list of the ingredients, along with their exact measurements:
For the Cake:
- 3 cups plus 3 tablespoons all-purpose flour, divided
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly ground nutmeg
- 1 cup granulated sugar
- 1/2 cup (1 stick) cold butter, cut into small cubes
- 3 large eggs
- 1 cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 large Granny Smith apple, thinly sliced into 1/4-inch pieces
- 3 tablespoons demerara sugar, for topping
For the Custard Sauce:
- 1/3 cup granulated sugar
- 4 large egg yolks
- 1 1/4 cups heavy cream
- 1 vanilla bean, halved (or 2 teaspoons pure vanilla extract)
Step-by-Step Instructions
Let’s bake this delicious Irish Apple Cake!
Make the Cake:
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Butter a 9-inch springform pan and line the sides and bottom with parchment paper. This will make it easy to remove the cake.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together 3 cups of the all-purpose flour, baking powder, salt, spices (ginger, cinnamon, allspice, nutmeg), and granulated sugar.
Add the cubed cold butter to the dry ingredients. Incorporate the butter with your hands (or a pastry blender) until you have no large pieces left and the mixture resembles coarse sand.
Step 3: Combine Wet Ingredients
In another medium bowl, whisk together the eggs, heavy cream, and vanilla extract.
Step 4: Combine Wet and Dry Ingredients
Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined. Be careful not to overmix.
Step 5: Prepare and Add Apples
Toss the thinly sliced Granny Smith apples with the remaining 3 tablespoons of flour until they’re evenly coated. This helps to prevent them from sinking to the bottom of the cake.
Fold the floured apples into the cake batter until they’re evenly distributed.
Step 6: Bake the Cake
Transfer the cake batter to the prepared springform pan. Sprinkle the top evenly with the demerara sugar.
Bake the cake until the apples are very tender and a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes. Check.
Step 7: Cool the Cake
Let the cake cool completely in the pan before removing it. This will prevent it from breaking.
Make the Custard Sauce:
Step 1: Whisk Egg Yolks and Sugar
In a heatproof bowl, whisk together the granulated sugar and egg yolks until the mixture is lightened in color, about 6 minutes. This takes time.
Step 2: Heat Cream and Vanilla
In a medium, heavy-bottomed saucepan over medium-low heat, add the vanilla bean seeds and pod (or vanilla extract if using) and the heavy cream.
Cook the mixture, watching carefully, until it just comes to a boil. Remove it from the heat immediately.
Step 3: Temper the Egg Yolks
Whisk a few tablespoons of the hot cream into the sugar-yolk mixture to temper the yolks (this prevents them from scrambling).
Gradually add the remaining hot cream, whisking constantly.
Step 4: Cook the Custard
Return the custard mixture to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard has just thickened. Do not boil!
To check for doneness, dip a wooden spoon into the custard, then run your finger along the back of the spoon. The streak should stay intact.
Step 5: Strain and Cool
Immediately remove the custard from the heat and pour it through a fine-mesh strainer into a bowl. This will remove any lumps and the vanilla bean pod (if using).
Let the custard cool completely. It will thicken further as it cools.
Step 6: Serve
Once the cake and custard are cool, serve slices of the apple cake with a generous spoonful of the custard sauce.
Troubleshooting
Here are some potential issues and their solutions:
Problem: Cake is dry.
Solution: You may have overbaked the cake, or used too much flour. Be sure to measure the flour accurately and check for doneness with a toothpick.
Problem: Apples sank to the bottom of the cake.
Solution: Make sure to toss the apples with flour before adding them to the batter. This helps to keep them suspended.
Problem: Custard sauce is curdled.
Solution: You may have cooked the custard at too high a temperature or for too long. Be sure to cook it over medium-low heat and stir constantly. Do not boil!
Problem: Custard sauce is too thin.
Solution: Continue cooking it over low heat, stirring constantly, until it thickens to your desired consistency. It also needs to be cold.
Tips and Variations
Here are some extra tips and variations to customize your Irish Apple Cake:
Tip: Use a mix of apple varieties for a more complex flavor.
Variation: Add a streusel topping to the cake before baking. Combine flour, brown sugar, butter, and cinnamon, and sprinkle it over the batter.
Variation: Instead of custard sauce, serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream.
Tip: If you don’t have a springform pan, you can use a regular 9-inch cake pan, but it may be more difficult to remove the cake.
Variation: Add chopped nuts, such as pecans or walnuts, to the cake batter for added texture and flavor.
Variation: Replace some of the all-purpose flour with whole wheat flour for a nuttier flavor.
Serving and Pairing Suggestions
This Irish Apple Cake is a versatile dessert that’s perfect for many occasions. Here are some serving ideas:
Serve it warm or at room temperature, with the vanilla custard sauce.
Pair it with a cup of tea, coffee, or a glass of milk.
Serve it as a dessert at a brunch, afternoon tea, or holiday gathering.
Offer it as a comforting treat on a cold day.
Nutritional Information
Here’s an approximate nutritional estimate per serving (assuming the recipe yields 10-12 servings):
- Calories: 450-500
- Fat: 25-30g
- Sugar: 30-35g
- Protein: 6-8g
These values are estimates.
Enjoy this cake in moderation as part of a balanced diet.
Print
Irish Apple Cake
Description
This Irish Apple Cake recipe is a celebration of simple, rustic baking at its finest. I’ve always been drawn to desserts that highlight fresh, seasonal ingredients, and this cake does just that
Ingredients
For the Cake:
- 3 cups plus 3 tablespoons all-purpose flour, divided
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly ground nutmeg
- 1 cup granulated sugar
- 1/2 cup (1 stick) cold butter, cut into small cubes
- 3 large eggs
- 1 cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 large Granny Smith apple, thinly sliced into 1/4-inch pieces
- 3 tablespoons demerara sugar, for topping
For the Custard Sauce:
- 1/3 cup granulated sugar
- 4 large egg yolks
- 1 1/4 cups heavy cream
- 1 vanilla bean, halved (or 2 teaspoons pure vanilla extract)
Instructions
Let’s bake this delicious Irish Apple Cake!
Make the Cake:
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Butter a 9-inch springform pan and line the sides and bottom with parchment paper. This will make it easy to remove the cake.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together 3 cups of the all-purpose flour, baking powder, salt, spices (ginger, cinnamon, allspice, nutmeg), and granulated sugar.
Add the cubed cold butter to the dry ingredients. Incorporate the butter with your hands (or a pastry blender) until you have no large pieces left and the mixture resembles coarse sand.
Step 3: Combine Wet Ingredients
In another medium bowl, whisk together the eggs, heavy cream, and vanilla extract.
Step 4: Combine Wet and Dry Ingredients
Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined. Be careful not to overmix.
Step 5: Prepare and Add Apples
Toss the thinly sliced Granny Smith apples with the remaining 3 tablespoons of flour until they’re evenly coated. This helps to prevent them from sinking to the bottom of the cake.
Fold the floured apples into the cake batter until they’re evenly distributed.
Step 6: Bake the Cake
Transfer the cake batter to the prepared springform pan. Sprinkle the top evenly with the demerara sugar.
Bake the cake until the apples are very tender and a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes. Check.
Step 7: Cool the Cake
Let the cake cool completely in the pan before removing it. This will prevent it from breaking.
Make the Custard Sauce:
Step 1: Whisk Egg Yolks and Sugar
In a heatproof bowl, whisk together the granulated sugar and egg yolks until the mixture is lightened in color, about 6 minutes. This takes time.
Step 2: Heat Cream and Vanilla
In a medium, heavy-bottomed saucepan over medium-low heat, add the vanilla bean seeds and pod (or vanilla extract if using) and the heavy cream.
Cook the mixture, watching carefully, until it just comes to a boil. Remove it from the heat immediately.
Step 3: Temper the Egg Yolks
Whisk a few tablespoons of the hot cream into the sugar-yolk mixture to temper the yolks (this prevents them from scrambling).
Gradually add the remaining hot cream, whisking constantly.
Step 4: Cook the Custard
Return the custard mixture to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard has just thickened. Do not boil!
To check for doneness, dip a wooden spoon into the custard, then run your finger along the back of the spoon. The streak should stay intact.
Step 5: Strain and Cool
Immediately remove the custard from the heat and pour it through a fine-mesh strainer into a bowl. This will remove any lumps and the vanilla bean pod (if using).
Let the custard cool completely. It will thicken further as it cools.
Step 6: Serve
Once the cake and custard are cool, serve slices of the apple cake with a generous spoonful of the custard sauce.
Recipe Summary and Q&A
Let’s recap the recipe and answer some frequently asked questions:
Recipe Summary:
We made a delicious Irish Apple Cake by combining dry ingredients, incorporating butter, adding wet ingredients, folding in flour-coated apples, and baking until golden. We also made a vanilla custard sauce by whisking egg yolks and sugar, tempering them with hot cream, and cooking the mixture until thickened.
Q&A: Q: Can I make this cake ahead of time?
A: Yes! The cake can be made a day or two in advance and stored, covered, at room temperature or in the refrigerator. The custard sauce is best made the day you plan to serve the cake, but it can also be made a day ahead and stored in the refrigerator.
Q: Can I freeze this cake?
A: Yes, you can freeze the baked cake (without the custard sauce) for up to 2 months. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. Thaw it at room temperature before serving.
Q: Can I use different types of apples?
A: Yes, you can use other baking apples, such as Honeycrisp, Braeburn, or Jonagold.
Q: I don’t have a vanilla bean. Can I use vanilla extract in the custard sauce?
A: Yes, the recipe includes the option to use 2 teaspoons of pure vanilla extract instead of a vanilla bean.
Q: Can I make the custard sauce without a fine-mesh strainer?
A: It’s highly recommended to strain the custard sauce to ensure a smooth, lump-free texture. If you don’t have a strainer, you can try whisking it very vigorously, but there may still be some small lumps.