Irish apple cake custard

Rainy afternoons in my grandmother's kitchen always meant something wonderful was baking. She'd hum old Irish tunes while peeling apples, the fragrance of cinnamon and butter already filling the room before she even turned on the oven. This cake was her answer to dreary weather, simple comfort wrapped in the scent of warm spices.

I first made this for a St. Patrick's dinner party, nervous about getting the custard just right. My friend Sarah took one bite and actually went quiet for a full minute. Later she confessed she'd been planning to save room for dessert anyway, but this made her abandon all pretense of moderation entirely.

Ingredients

• 250 g (2 cups) all-purpose flour: The foundation that holds everything together, don't skip sifting it for a lighter texture
• 2 tsp baking powder: Gives the cake its gentle rise without making it too airy or delicate
• ½ tsp ground cinnamon: Warm spice that makes the kitchen smell like home
• ¼ tsp ground nutmeg: Subtle earthy warmth that pairs beautifully with apples
• ¼ tsp salt: Balances the sweetness and enhances all the flavors
• 115 g (½ cup) unsalted butter, cold and cubed: Cold butter creates those tender, flaky pockets in the cake
• 130 g (⅔ cup) granulated sugar: Just enough sweetness without overpowering the fruit
• 3 large apples (about 500 g), peeled, cored, and sliced: Granny Smith or Bramley apples hold their shape and provide the perfect tart contrast
• 2 large eggs: Bind everything together while adding richness
• 120 ml (½ cup) whole milk: Keeps the cake tender and moist
• 1 tsp vanilla extract: Pure vanilla makes all the difference here
• 500 ml (2 cups) whole milk for custard: Full fat milk creates the silkiest, most luxurious sauce
• 4 large egg yolks: The secret to that velvety, restaurant quality custard
• 60 g (⅓ cup) granulated sugar for custard: Sweetens without overpowering the delicate vanilla flavor
• 2 tbsp cornstarch: Thickens the custard perfectly without making it starchy
• 1 tsp vanilla extract for custard: Finishes the sauce with aromatic warmth

Instructions

Preheat your oven to 180°C (350°F):

Grease a 23 cm (9 inch) round cake pan with butter and line the bottom with parchment paper, this prevents any sticking and makes removal effortless

Whisk together the dry ingredients:

In a large bowl, sift the flour, baking powder, cinnamon, nutmeg, and salt, sifting aerates the flour and prevents lumps

Work in the cold butter:

Add the cubed butter and use your fingertips to rub it into the flour until it looks like coarse breadcrumbs, the warmth of your hands will naturally melt it slightly which is exactly what you want

Coat the apples:

Stir in the sugar, then gently fold in the sliced apples until every piece is dusted with the spiced flour mixture

Combine the wet and dry mixtures:

In a separate bowl, whisk the eggs, milk, and vanilla extract, then pour into the dry ingredients and mix just until combined, some flour streaks are better than overmixing

Bake to golden perfection:

Spread the batter into your prepared pan and bake for 50 to 55 minutes, until the top is golden and a skewer comes out clean

Prepare the warm custard:

Heat the milk in a saucepan until just steaming, meanwhile whisk the egg yolks, sugar, and cornstarch until smooth and pale

Temper and thicken the custard:

Gradually pour the hot milk into the egg mixture while whisking constantly, return to the saucepan and cook over low heat, stirring continuously until thickened enough to coat the back of a spoon

Finish with vanilla:

Remove from heat immediately and stir in the vanilla extract, serve the cake warm with generous amounts of custard poured over each slice

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This recipe became my go to for comforting friends through heartbreak, job losses, and gray February days. Something about warm custard over spiced apple cake feels like being hugged from the inside out.

Making It Ahead

The cake actually develops deeper flavor if baked a day ahead and stored wrapped at room temperature. The custard keeps beautifully in the refrigerator for up to two days, just reheat it gently over low heat while whisking constantly until smooth and warm again.

Choosing Your Apples

Tart, firm apples that hold their shape during baking will give you the best texture and flavor balance. I've learned the hard way that sweet, soft apples like Red Delicious turn to mush and make the cake soggy, while Braeburn or Honeycrisp offer excellent alternatives if you can't find Granny Smith.

Serving Suggestions

A light dusting of powdered sugar over the cooled cake makes it look especially inviting for guests. Some nights I add a scoop of vanilla ice cream alongside the custard because life is short and desserts should be enjoyed without apology.

• Try replacing half the cinnamon with cardamom for an unexpected twist
• Add a handful of raisins or currants to the apple mixture
• Serve with a cup of strong Irish tea for the full experience

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There's something honest about a cake that doesn't pretend to be fancy but still brings everyone to the table. This is the kind of recipe that becomes part of your story, the one you'll make without thinking when you need to feel at home.

Common Recipe Questions

→ What type of apples works best?

Tart apples like Granny Smith provide the ideal balance of tartness and firmness to hold their shape during baking.

→ How do I ensure the custard doesn't curdle?

Heat the milk slowly and whisk it gradually into the egg yolks before cooking gently to prevent curdling.

→ Can I prepare the custard ahead of time?

Yes, the custard can be made in advance and gently reheated before serving.

→ How to check when the cake is done?

Insert a skewer into the center; it should come out clean or with a few moist crumbs.

→ What spices enhance the apple flavor?

Ground cinnamon and nutmeg add warmth and complement the natural sweetness of the apples.