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.