Irish Apple Cake Custard (Printable)

Tender spiced Irish apple cake served with smooth warm custard, ideal for comforting flavors at tea time.

# What You’ll Need:

→ Apple Cake

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 cup unsalted butter, chilled and cubed
07 - 3/4 cup granulated sugar
08 - 3 large apples, peeled, cored, and thinly sliced
09 - 2 large eggs
10 - 1/4 cup whole milk
11 - 1 teaspoon vanilla extract

→ Warm Custard

12 - 2 cups whole milk
13 - 4 large egg yolks
14 - 1/3 cup granulated sugar
15 - 2 teaspoons cornstarch
16 - 1 teaspoon vanilla extract

# How-To Steps:

01 - Preheat oven to 350°F. Grease an 8-inch round cake pan and line with parchment paper.
02 - Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a large bowl.
03 - Rub chilled butter into flour mixture with fingertips until mixture resembles coarse crumbs.
04 - Stir in sugar, then fold in sliced apples until evenly coated.
05 - Whisk eggs, milk, and vanilla extract in a separate bowl.
06 - Pour egg mixture over apple mixture. Gently fold until just combined.
07 - Transfer batter to prepared pan, smooth top, and bake for 50-55 minutes until golden and a skewer comes out clean.
08 - Let cool in pan for 10 minutes, then transfer to wire rack.
09 - Heat milk in saucepan over medium heat until just simmering.
10 - Whisk egg yolks, sugar, and cornstarch until smooth.
11 - Slowly pour hot milk into egg mixture while whisking constantly.
12 - Return mixture to saucepan. Cook over low heat, stirring constantly until thickened enough to coat back of spoon. Do not boil.
13 - Remove from heat and stir in vanilla extract.
14 - Slice warm apple cake and pour custard over each portion.

# Expert Advice:

01 -
  • The contrast between the tender, spice-kissed cake and silky warm custard creates the kind of comfort that feels like a hug on a plate
  • Its remarkably forgiving, meaning even imperfect technique yields something wonderful and shareable
02 -
  • Cold butter is non-negotiable for the right texture, so keep it in the fridge until the moment you need it
  • The custard can go from perfect to scrambled in seconds if the heat is too high or you stop stirring
03 -
  • Rubbing the butter into the flour by hand gives you the most control over the texture
  • If your custard looks slightly lumpy, whisk it vigorously through a fine-mesh sieve and no one will ever know

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