Homemade Irish Apple Cake Recipe with Custard Sauce
This delicious homemade apple cake recipe is easy to prepare is topped off with an amazing vanilla custard sauce.
Servings: 12
Prep Time: 15 minutesminutes
Cook Time: 1 hourhour25 minutesminutes
Ingredients
For the Cake:
4cupsall-purpose flour
1cupsugar + 3 tablespoons
1tablespoonbaking powder
½teaspoonsea salt
1 ½teaspooncinnamon
8ouncescold unsalted butter
2peeled cored and large diced granny smith apples
2peeled cored and large diced golden delicious apples
4large eggs
2teaspoonsvanilla extract
1cupwhole milk
For the Custard:
4egg yolks
1cupwhole milk
½cupsugar
1teaspoongood vanilla extract
Instructions
Preheat the oven to 375°.
Cake: Cream the flour, 1 cup of sugar, baking powder, salt, cinnamon, and butter in a large bowl using a pastry knife until the butter is the size of rice.
Fold in the apples using a spoon until they are completely coated.
In a separate bowl whisk together the eggs, vanilla and milk and then combine it into the flour-butter mixture until combined. It should resemble a thick dough.
Transfer the mixture to a 9” greased spring form pan and bake in the oven at 375° for 80 to 90 minutes or until golden brown on top and firm in the center.
Cool completely on a rack to room temperature before slicing and serving.
Custard: Whisk together the egg yolks in a medium size bowl. Set aside.
Heat the milk and sugar in a medium size pot over medium heat just until lightly boiling.
Slowly pour the mixture into the bowl with the eggs while continually stirring and then pour the mixture back to the pan over low heat and stir until it becomes very thick, think alfredo sauce.
Finish by whisking in the vanilla and then pour a small amount over a cooled slice of cake.
Notes
Make-Ahead: You can make this cake up to 2 days ahead of time. See storage instructions below.How to Store: You can cover and keep at room temperature for 3-4 days. Cover and keep it in the refrigerator for 5-6 days and freeze it covered for up to 3 months. Be sure to thaw it in the refrigerator for 1 day before serving.If you want to prep everything up to make for another day, the apples will hold well in pineapple juice for up to 3 days.To cream the dry ingredients together with the butter, feel free to put all of it in a food processor and pulse until the butter is incorporated.If the top of the cake starts to brown too quickly, place a piece of parchment paper on top by just laying it on there or tent it with a piece of foil.