Irish Apple Cake
A warm and inviting cake featuring the perfect balance of sweetness and tartness from Granny Smith apples, making it a delightful treat for any occasion.
Ingredients
Cake Ingredients
- 1/2 cup unsalted butter at room temperature adds richness and moisture
- 1/2 cup granulated sugar provides sweetness and structure
- 2 large eggs binds ingredients and adds moisture
- 3 Tbsp whole milk or cream adds richness
- 1 1/4 cups all purpose flour structure and texture
- 1 tsp baking powder leavening agent for rise
- 1 tsp cinnamon warm flavor
- 1/8 tsp salt enhances sweetness
- About 3 Granny Smith apples, peeled and thinly sliced tartness and texture
- Confectioner’s sugar for dusting finishing touch
Streusel Topping
- 3/4 cup all purpose flour crumble texture
- 1/4 cup old-fashioned rolled oats adds heartiness
- 6 Tbsp unsalted cold butter, cut in small pieces richness and helps to form crumbles
- 1/2 cup granulated sugar sweeter topping
Custard Sauce
- 6 large egg yolks richness and thickening agent
- 6 Tbsp granulated sugar sweetness
- 1 1/2 cups whole milk smoothness and creaminess
- 1 1/2 tsp vanilla flavor enhancer
Instructions
Preparation
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a large mixing bowl, cream together the room-temperature butter and granulated sugar until fluffy.
- Add the eggs one at a time, mixing well between each addition.
- Stir in the whole milk or cream until just combined.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gradually add the dry mixture to the wet ingredients, folding gently until all flour is incorporated.
- Fold in the thinly sliced apples until well distributed.
Making the Topping
- Mix together the flour, rolled oats, granulated sugar, and cold butter pieces in a bowl until it resembles coarse crumbs.
Baking
- Pour the cake batter into the prepared pan and sprinkle the streusel topping evenly over the batter.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean.
Making the Custard Sauce
- In a saucepan, whisk together the egg yolks and granulated sugar until combined.
- Gradually add the whole milk and vanilla, whisking continuously.
- Cook over medium heat, stirring gently until the mixture thickens slightly without boiling.
Serving
- Dust the cooled cake with confectioner’s sugar before serving.
Notes
Allow the cake to cool before dusting it with confectioners' sugar. Consider replacing the custard sauce with a scoop of vanilla ice cream for serving variations.