Description
This traditional Irish Apple Cake features a moist spiced batter layered with tart Granny Smith apples and topped with a crunchy oat streusel. Served warm with a velvety homemade custard sauce, it’s the perfect comforting dessert for any occasion.
Ingredients
Scale
Cake
- 1/2 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 3 Tbsp whole milk or cream
- 1 1/4 cups all purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp salt
- About 3 Granny Smith apples, peeled and thinly sliced (a little over 1 pound after slicing)
- Confectioner’s sugar for dusting
Streusel Topping
- 3/4 cup all purpose flour
- 1/4 cup old fashioned rolled oats
- 6 Tbsp unsalted cold butter, cut into small pieces
- 1/2 cup granulated sugar
Custard Sauce
- 6 large egg yolks
- 6 Tbsp granulated sugar
- 1 1/2 cups whole milk (or half and half or cream)
- 1 1/2 tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F and grease a 9-inch springform pan thoroughly to prevent sticking.
- Make custard sauce: Bring the milk to a simmer over medium heat. Meanwhile, whisk the egg yolks and sugar together until well combined. Slowly drizzle a little hot milk into the egg mixture while whisking constantly to temper the eggs. Add a bit more milk gradually, then pour the mixture back into the pan with the remaining hot milk. Cook over medium heat, stirring constantly with a silicone spoon or spatula, scraping the bottom and sides, until the custard coats the back of a spoon and thickens to a velvety consistency. Remove from heat before it becomes pudding-thick to avoid curdling. Stir in the vanilla. Strain the custard through a sieve into a heatproof bowl, cover with plastic wrap touching the surface to prevent skin, and refrigerate until completely chilled.
- Prepare streusel topping: In a bowl, blend the cold butter pieces into the flour, rolled oats, and sugar until the mixture forms a coarse, crumbly texture. Chill in the refrigerator until ready to use.
- Cream butter and sugar: In a separate bowl, beat together the room temperature butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix dry ingredients and combine batter: Whisk together the flour, baking powder, cinnamon, and salt. Fold this dry mixture into the creamed butter and sugar mixture along with the milk or cream until just combined.
- Assemble the cake: Spoon the batter into the prepared pan and smooth it evenly. Arrange the thinly sliced apples over the batter in an even layer (no need to be perfect). Sprinkle the chilled streusel topping evenly over the apples.
- Bake the cake: Bake for 60 minutes until the top is lightly browned and a toothpick inserted into the cake comes out clean without wet batter.
- Cool and serve: Allow the cake to cool slightly in the pan before removing. Dust the top lightly with confectioner’s sugar. Serve warm or at room temperature with the chilled custard sauce.
Notes
- Use Granny Smith apples for a tart flavor and firmer texture that holds up well during baking.
- Tempering the eggs with hot milk is essential to prevent scrambling in the custard.
- Chilling the streusel topping helps it retain its crumbly texture during baking.
- If you don’t have a springform pan, an 8 or 9 inch round cake pan can be used, but greasing well is important.
- The custard can be made a day ahead; keep it covered and chilled until serving.
- For a richer custard, substitute half and half or cream for whole milk as preferred.
- This cake is best enjoyed within two days but can be refrigerated and warmed slightly before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 150 mg
