Irish Apple Cake with Vanilla Custard
Servings: 8
Calories: 535kcal
Irish Apple Cake with Vanilla Custard is perfect in so many ways. First and foremost, it's delicious, but it is also a snap to prepare. Go with your favorite baking apple, but we always use Granny Smith. You could skip making the custard, but we don't recommend that. It puts the cake over the top in yumminess!
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Equipment
- 9-inch springform pan or cake pan
Ingredients
- cooking spray
For the Crumble Topping
- ¾ cup all-purpose flour
- ¼ cup rolled oats old-fashioned
- ½ cup sugar
- ¼ tsp salt
- 6 tbsp unsalted butter cold
For the Apple Cake
- 8 tbsp unsalted butter room temperature
- ½ cup sugar
- 2 tsp vanilla extract
- 2 eggs
- 1¼ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon ground
- ¼ tsp salt
- 3 tbsp whole milk
- 3 apples Granny Smith, cored, peeled, and thinly sliced
For the Vanilla Custard
- 1½ cups whole milk
- 6 egg yolks
- 6 tbsp sugar
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F.
- Line a 9-inch springform pan or a 9-inch cake pan with parchment paper and spray the inside with cooking spray or softened butter.cooking spray
Make the Crumble Topping
- In a medium-sized bowl, mix together the flour, oats, sugar, and salt. Use a knife to cut the butter into cubes and then rub it into the dry ingredients. Place in the refrigerator while you make the cake batter.¾ cup all-purpose flour, ¼ cup rolled oats, ½ cup sugar, ¼ tsp salt, 6 tbsp unsalted butter
Make the Apple Cake
- Use a stand mixer (or a hand mixer and a large bowl) to mix the softened butter with the sugar (this is creaming the two together) until light and fluffy, about 4 to 5 minutes.8 tbsp unsalted butter, ½ cup sugar
- Mix in the vanilla, and then beat in the eggs, one at a time.2 tsp vanilla extract, 2 eggs
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.1¼ cups all-purpose flour, 1 tsp baking powder, 1 tsp cinnamon, ¼ tsp salt
- With the mixer running, slowly add the flour mixture to the wet mixture. Mix in the milk.3 tbsp whole milk
- Once the batter has come together (it will be thick), transfer it into the prepared pan. Next, layer the apples over the top of the batter and then sprinkle on the crumble mixture.3 apples
- Bake for 55 minutes, or until the top is lightly browned and an inserted toothpick comes out clean.
Make the Vanilla Custard and Serve
- Add the milk to a medium saucepan and bring to just a simmer (don't boil).1½ cups whole milk
- In a separate bowl, whisk together the eggs with the sugar.6 egg yolks, 6 tbsp sugar
- Whisking constantly, pour about half of the warmed milk into the eggs/sugar mixture.
- Transfer back to the saucepan and cook over medium heat, stirring with a wooden spoon constantly, until just thickened (don't overcook!). Stir in the vanilla extract. If the custard is a little lumpy, then strain through a fine-mesh sieve.2 tsp vanilla extract
- Slice the cake and serve with the custard drizzled over the top.
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
The custard will keep in the fridge for up to 4 days. Gently reheat on the stove over low heat or in the microwave until warm.
The cake will keep covered on the counter for up to 5 days and will keep covered in the fridge for a week. It freezes nicely for up to 2 months.
Nutrition
Calories: 535kcal | Carbohydrates: 70g | Protein: 8g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 240mg | Sodium: 175mg | Potassium: 215mg | Fiber: 3g | Sugar: 42g | Vitamin A: 913IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 2mg