Description
A classic Irish Apple Cake made with tender ambrosia apples and a lightly spiced batter, baked to golden perfection and served with a rich, warm vanilla custard sauce. This comforting dessert balances sweet and spice, ideal for gatherings or cozy evenings.
Ingredients
For the Irish Apple Cake
- 1 cup butter (2 sticks, softened, at room temperature)
- 1 ¼ cups sugar
- 2 Tbsp baking powder
- 1 pinch salt (or ¼ tsp if using unsalted butter)
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg (freshly grated suggested)
- 4 cups all-purpose flour
- 4 large ambrosia apples (peeled, cored and sliced or finely chopped)
- 2 large eggs
- 1 ½ cups whole milk (or 2% milk)
For the Vanilla Custard Sauce
- 6 large egg yolks
- 1 ½ cups heavy cream
- ½ cup sugar
- ½ Tbsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Generously butter a 9-10 inch springform pan, optionally dust with flour, or spray with non-stick cooking spray for easy cake release.
- Cream Butter and Sugar: In a large bowl or stand mixer, cream together the softened butter and sugar until light and fluffy. Add salt, baking powder, ground cinnamon, and nutmeg, stirring to combine evenly.
- Add Flour: Mix in the all-purpose flour until it is evenly incorporated with the creamed mixture, forming a thick batter base.
- Prepare Apples: Peel (optional), core, and slice the ambrosia apples. Use a food processor to pulse the slices lightly for smaller chunks or chop into ¼ inch thick slices then 1 inch chunks. Fold the apple pieces gently into the batter until evenly distributed.
- Combine Milk and Eggs: In a separate bowl, whisk the eggs into the milk until just combined. Pour this mixture over the flour and apple batter, stirring gently until just mixed; the batter will be thick and lumpy.
- Transfer and Bake: Spoon the batter into the prepared springform pan and smooth the top. Bake in the center of the oven for about 1 hour 15 minutes, or until a knife inserted comes out clean. Check at 50 minutes to cover with foil if the top is browning too quickly.
- Cool Cake: Remove from oven and cool on a wire rack for 5 minutes in the pan. Then release the springform pan and let cool further if serving warm, or completely if serving later.
- Heat Cream for Custard: In a saucepan over medium heat, gently bring the heavy cream and sugar to a low boil, stirring frequently to avoid scorching.
- Whisk Egg Yolks: While the cream heats, whisk egg yolks in a bowl. Slowly drizzle a small amount of hot cream into egg yolks, whisking constantly to temper and avoid curdling.
- Combine and Thicken Sauce: Gradually add remaining hot cream to yolks, whisking thoroughly. Pour mixture back into saucepan and cook over medium-low heat, whisking constantly for 3-4 minutes until thickened. Remove from heat and stir in vanilla extract.
- Serve: Pour custard into a small serving container, cover surface with plastic wrap to prevent skin formation. Serve warm custard over slices of the apple cake or refrigerate custard separately for later use.
Notes
- The apples can be peeled or left with skins on depending on texture preference.
- Check the cake partway through baking to prevent over-browning; foil can be used as a shield.
- Tempering the egg yolks is essential for a smooth custard without scrambled eggs.
- Store leftover custard covered in the refrigerator and reheat gently before serving.
- Ambrosia apples are recommended for sweetness and texture but other sweet-tart apples work as well.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
