Irish Apple Cake with Custard Sauce
This Irish Apple Cake with Custard Sauce is a warm, comforting dessert that combines tender spiced apples with a buttery crumb and silky vanilla custard. Simple yet soulful, it’s a true taste of home and heart.
Equipment
- 9-inch round baking pan
- Mixing Bowls
- Whisk
- Electric Mixer
- Saucepan
- Parchment Paper
Ingredients
For the Cake
- 2 cups all-purpose flour soft, tender base
- 1 tsp baking powder for rise
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tsp ground cinnamon adds warmth
- 0.25 tsp nutmeg for depth
- 0.5 cup unsalted butter softened
- 0.75 cup sugar
- 2 large eggs
- 0.5 cup buttermilk keeps crumb soft
- 3 medium apples peeled and thinly sliced (Granny Smith or Honeycrisp)
- 1 tsp vanilla extract
For the Custard Sauce
- 2 cups whole milk warm but not boiling
- 3 pcs egg yolks
- 0.33 cup sugar
- 1 tsp vanilla bean paste or extract for aroma
- 1 tbsp cornstarch for thickening
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round baking pan with parchment paper.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
- In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
- Beat in eggs one at a time, then add vanilla extract.
- Fold in half the dry ingredients, add buttermilk, then add remaining dry mixture. Mix gently until just combined.
- Fold in apple slices evenly. Spoon batter into prepared pan and smooth the top.
- Bake for 40–45 minutes, until golden brown and a toothpick comes out clean. Cool slightly before serving.
- To make the custard sauce: warm milk in a saucepan (do not boil). In a bowl, whisk yolks, sugar, and cornstarch together.
- Gradually whisk in warm milk. Return to saucepan and cook over low heat, stirring constantly until thickened. Add vanilla and cool slightly.
- Serve the cake warm with a generous pour of custard sauce. Enjoy!
Notes
Serve warm with custard for comfort or at room temperature for afternoon tea. For a lighter twist, pair with Greek yogurt and toasted almonds. Use tart apples like Granny Smith, and avoid overbaking for best texture.