Irish apple cake vanilla custard

There is something so deeply comforting about the smell of cinnamon and apples baking together that it stops me in my tracks every single time. I first discovered Irish apple cake during a rainy afternoon in a tiny café in County Cork, where the proprietor served it warm with a puddle of custard that soaked into every tender crumb. That first spoonful revealed why this humble cake has been cherished in Irish kitchens for generations.

Last autumn, I made this cake for my neighbors who had just welcomed their first baby. The new father told me later that the cinnamon aroma reminded him of his grandmother is kitchen, and they ate the entire cake while standing at the counter in their pajamas. Sometimes food does exactly what it is supposed to do, which is wrap people in warmth when they need it most.

Ingredients

• All-purpose flour: The foundation that gives the cake structure while staying tender
• Baking powder: Provides just enough lift without making the cake too light or airy
• Salt: Essential for balancing the sweetness and bringing out all the spices
• Ground cinnamon: The warming spice that makes this cake smell like home
• Ground nutmeg: Adds a subtle depth that complements the cinnamon perfectly
• Unsalted butter: Must be cold and cubed to create that perfect crumbly texture
• Granulated sugar: Sweetens the cake while also creating a lovely golden crust on top
• Apples: Granny Smith or Bramley apples hold their shape beautifully while baking
• Eggs: Bind everything together while adding richness and structure
• Milk: Adds moisture and helps create a tender crumb
• Vanilla extract: Pure vanilla extract makes both the cake and custard sing
• Whole milk and heavy cream: The combination creates a custard that is silky and luxurious
• Egg yolks: Provide the rich body and velvety texture that makes custard so special
• Cornstarch: The secret to thickening the custard without making it starchy

Instructions

Prepare your oven and pan:

Preheat your oven to 350°F and grease a 9-inch round pan with parchment paper, greasing the paper as well for easy removal later.

Whisk the dry ingredients:

In a large bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg until everything is evenly distributed.

Work in the butter:

Add the cold butter cubes and use your fingertips to rub it into the flour until the mixture looks like coarse breadcrumbs with some pea-sized pieces remaining.

Coat the apples:

Stir in the 3/4 cup of sugar and all the sliced apples, tossing them gently until every piece is dusted with the flour mixture.

Mix the wet ingredients:

In a small bowl, beat the eggs, milk, and vanilla extract until completely combined.

Bring it together:

Pour the wet mixture into the bowl and fold gently with a spatula just until no dry streaks remain, being careful not to overwork the batter.

Prepare for baking:

Transfer the thick batter to your prepared pan, smooth the top with your spatula, and sprinkle the remaining 2 tablespoons of sugar evenly across the surface.

Bake to golden perfection:

Bake for 45 to 50 minutes until the top is golden brown and a skewer inserted in the center comes out clean with just a few moist crumbs.

Start the custard base:

While the cake bakes, pour the milk and cream into a saucepan and heat over medium heat until you see tiny bubbles forming around the edges.

Prepare the yolk mixture:

Whisk the egg yolks, sugar, and cornstarch in a heatproof bowl until the mixture is pale yellow and completely smooth.

Temper the eggs:

Slowly pour about one cup of the hot milk into the yolks while whisking constantly, then gradually add the remaining milk.

Thicken the custard:

Return everything to the saucepan and cook over low heat, stirring continuously with a wooden spoon until thickened enough to coat the back of the spoon.

Finish the custard:

Remove from heat immediately and stir in the vanilla extract, then pour into a clean bowl to cool slightly.

Serve with love:

Let the cake cool for at least 15 minutes before slicing warm squares and serving with generous puddles of that silky custard.

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My grandmother used to say that a cake like this is meant to be shared, and she would always send guests home with wrapped slices. There is a profound joy in serving something so simple yet so deeply satisfying, watching eyes close at that first taste of warm cake and cool custard together.

Choosing the Right Apples

Granny Smith apples are my go-to because they hold their shape beautifully and provide a lovely tart contrast to the sweet cake. Bramley apples are traditional in Ireland and have a wonderful acidity that balances the sugar, but Honeycrisp works in a pinch. Avoid very soft apples like Red Delicious as they will turn to mush during baking.

Making the Custard Ahead

The custard can be made up to two days in advance and stored in the refrigerator, which actually makes it even easier to serve this dessert to guests. Gently reheat it in a saucepan over low heat or in the microwave, whisking every 20 seconds until smooth and warm again. Press a piece of plastic wrap directly onto the surface before refrigerating to prevent a skin from forming.

Serving Suggestions

This cake is exceptional on its own, but a dollop of softly whipped cream adds another layer of luxury. A sprinkle of powdered sugar right before serving makes it look like something from a fancy bakery. Consider adding a handful of raisins soaked in hot tea to the batter for an extra Irish touch.

• Leftover cake keeps well at room temperature for two days, though the crust will soften
• Wrap individual slices and freeze for up to three months for an emergency dessert
• Reheat cold cake in a 300°F oven for 10 minutes to recrisp the sugary top

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Every bite of this cake brings a little piece of Irish tradition to your table, wherever you may be.

Recipe FAQ

→ What type of apples work best for this cake?

Choose firm, tart apples such as Granny Smith or Bramley for balanced sweetness and texture.

→ How is the vanilla custard prepared?

The custard is gently cooked by whisking egg yolks, sugar, and cornstarch, then slowly mixing in warm milk and cream until thickened, finished with vanilla extract.

→ Can I add extra flavorings to the cake batter?

Adding a handful of raisins or sultanas to the batter enhances the sweetness and texture.

→ What is the ideal baking temperature and time?

Bake in a 350°F (175°C) oven for 45–50 minutes until the crust is golden and a skewer comes out clean.

→ Is this dessert suitable for vegetarians?

Yes, all ingredients are vegetarian-friendly, including eggs and dairy.