Irish apple cake vanilla custard (Print Version)

Lightly spiced Irish dessert featuring tender apples and silky vanilla custard.

# What You Need:

→ For the Irish Apple Cake

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 cup unsalted butter, cold and cubed
07 - 3/4 cup granulated sugar
08 - 3 large apples, peeled, cored, and thinly sliced
09 - 2 large eggs
10 - 1/4 cup milk
11 - 1 teaspoon vanilla extract
12 - 2 tablespoons granulated sugar for sprinkling

→ For the Vanilla Custard

13 - 2 cups whole milk
14 - 1/2 cup heavy cream
15 - 4 large egg yolks
16 - 1/3 cup granulated sugar
17 - 1 1/2 tablespoons cornstarch
18 - 1 teaspoon vanilla extract

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
02 - Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a large bowl.
03 - Add cold butter cubes and rub into flour mixture with fingertips until mixture resembles coarse breadcrumbs.
04 - Stir in 3/4 cup sugar and sliced apples, tossing to coat evenly.
05 - Beat eggs, milk, and vanilla extract together in a small bowl.
06 - Pour wet mixture into dry ingredients and fold gently until just combined. Do not overmix.
07 - Transfer batter to prepared pan and smooth top. Sprinkle with 2 tablespoons sugar.
08 - Bake for 45 to 50 minutes until golden and a skewer inserted in center comes out clean.
09 - Heat milk and cream in saucepan over medium heat until just simmering.
10 - Whisk egg yolks, sugar, and cornstarch in a bowl until pale and smooth.
11 - Gradually pour hot milk mixture into yolks while whisking constantly.
12 - Return mixture to saucepan and cook over low heat, stirring constantly until thickened. Do not boil.
13 - Remove from heat and stir in vanilla extract.
14 - Let cake cool slightly before serving warm slices with vanilla custard.

# Expert Hints:

01 -
  • The contrast between the crunchy sugar top and the soft apple-filled center is absolutely magical
  • It comes together with simple pantry staples but tastes like something from a bakery
  • The homemade custard transforms this from a good cake into an unforgettable dessert
02 -
  • The custard can turn into scrambled eggs if the milk is too hot when you add it to the yolks, so take your time tempering
  • Overmixing the cake batter will make it tough instead of tender, so stop as soon as the flour disappears
  • The sugar on top creates a beautiful crust but can burn, so check the cake at 45 minutes and cover loosely with foil if needed
03 -
  • Cold butter is absolutely nonnegotiable for the right texture, so pop it in the freezer for 15 minutes before starting
  • Sprinkle the extra sugar on top just before baking instead of mixing it into the batter for that signature crunchy crust

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