Irish apple cake custard (Printable)

Tender spiced apples baked in moist cake paired with warm, creamy custard sauce.

# What You’ll Need:

→ For the Apple Cake

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon ground cinnamon
04 - ¼ teaspoon ground nutmeg
05 - ¼ teaspoon salt
06 - ½ cup unsalted butter, cold and cubed
07 - ⅔ cup granulated sugar
08 - 3 large apples, peeled, cored, and sliced (about 1.1 lbs)
09 - 2 large eggs
10 - ½ cup whole milk
11 - 1 teaspoon vanilla extract

→ For the Warm Custard

12 - 2 cups whole milk
13 - 4 large egg yolks
14 - ⅓ cup granulated sugar
15 - 2 tablespoons cornstarch
16 - 1 teaspoon vanilla extract

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and line the base with parchment paper.
02 - Sift flour, baking powder, cinnamon, nutmeg, and salt into a large mixing bowl.
03 - Add cold cubed butter to the flour mixture. Rub with fingertips until texture resembles coarse breadcrumbs.
04 - Stir in granulated sugar, then fold in sliced apples until evenly coated with the flour mixture.
05 - Whisk eggs, milk, and vanilla extract in a separate bowl until fully blended.
06 - Pour wet ingredients into dry mixture. Mix gently until just combined—do not overmix.
07 - Spread batter evenly into prepared pan. Bake for 50-55 minutes until golden brown and a skewer inserted into center comes out clean. Cool in pan for 10 minutes, then transfer to wire rack.
08 - Warm milk in saucepan until just steaming—do not allow to boil.
09 - Whisk egg yolks, sugar, and cornstarch in a bowl until smooth and pale.
10 - Gradually pour hot milk into egg mixture while whisking constantly. Return mixture to saucepan. Cook over low heat, stirring continuously, until thickened and coating the back of a spoon. Remove from heat and stir in vanilla extract.
11 - Serve cake warm or at room temperature with warm custard poured over individual slices.

# Expert Advice:

01 -
  • The custard transforms every bite into something velvety and luxurious
  • It comes together with pantry staples you probably already have
  • The cake stays moist for days, though it rarely lasts that long
02 -
  • Cold butter is non negotiable for the right texture, room temperature butter will make the cake dense instead of tender
  • Never let the custard boil or it will scramble and ruin that silky consistency you're working toward
  • The cake continues cooking slightly in the pan after removing from the oven
03 -
  • Room temperature eggs incorporate more evenly into the batter
  • Let the cake cool in the pan for at least 10 minutes before moving it

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