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Traditional Irish Apple Cake Recipe with Warm Custard Sauce

Traditional Irish Apple Cake with Custard Sauce

A rustic Irish apple cake packed with tart Granny Smith apples, lightly spiced with cloves and nutmeg, and served with a warm vanilla custard sauce. This traditional-style dessert makes about 8 servings.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Apple Cake
  • 3 cups (375 g) All-purpose flour
  • 2 teaspoons Baking powder
  • 1/8 teaspoon Fine salt
  • 1/8 teaspoon Ground cloves
  • 1/8 teaspoon Ground nutmeg
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 4 large apples Granny Smith apples, peeled, cored, and thinly sliced
  • 2 eggs Large eggs, beaten
  • 1/4 cup (60 ml) Milk
  • 2 tablespoons Granulated sugar, for sprinkling
Custard Sauce
  • 1/2 cup (113 g) Unsalted butter
  • 1/2 cup (100 g) Granulated sugar
  • 1/2 cup (120 ml) Evaporated milk
  • 2 yolks Large egg yolks, beaten
  • 1 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Grease an 8-inch round cake pan or springform pan, and line the base with parchment if desired.
  2. Whisk or sift the flour, baking powder, salt, cloves, and nutmeg together in a bowl. In a separate bowl, cream the softened butter with 3/4 cup sugar until smooth rather than very airy.
  3. Add the sliced apples to the butter mixture and stir until they are coated. Add the beaten eggs and milk, then mix gently.
  4. Add the dry ingredients and stir just until incorporated. The batter will be unusually thick and apple-heavy, so do not add extra milk.
  5. Spread the mixture firmly and evenly in the prepared pan. Sprinkle the top with the remaining 2 tablespoons sugar.
  6. Bake for 45 to 55 minutes, until golden brown and a skewer inserted in the center comes out without wet batter. Some moisture from the apples may remain on the skewer.
  7. For the sauce, melt the butter in a saucepan over low to medium heat. Add the sugar and evaporated milk, heating until steaming and nearly simmering.
  8. Gradually whisk some hot sauce into the beaten egg yolks to temper them. Return the yolk mixture to the saucepan and cook gently, stirring constantly, until slightly thickened.
  9. Remove the custard from the heat and stir in the vanilla. Do not let it boil, or the egg yolks may scramble.
  10. Let the cake cool for 10 to 15 minutes before slicing. Serve warm or at room temperature with warm custard sauce.

Notes

Use firm, tart Granny Smith apples because they hold their shape and help prevent a wet cake. Keep the custard below a simmer after adding the yolks, and stir constantly for a smooth sauce.