Ingredients
Cake
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 3 tablespoons milk
- 3 large Granny Smith apples, peeled and diced
Streusel Topping
- ¾ cup all-purpose flour
- ¼ cup rolled oats
- ½ cup granulated sugar
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, chilled
Custard Sauce
- ¾ cup whole milk
- 1 dash salt
- 3 large egg yolks
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray an 8-inch round cake pan with cooking spray to prevent sticking.
- Cream Butter and Sugar: In a large bowl, use a paddle attachment on a mixer to cream together the room temperature butter and granulated sugar on medium-high speed for about 2 minutes until the mixture is light and fluffy. Add the vanilla extract, milk, and eggs, mixing until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
- Combine Dry Ingredients: In a separate medium bowl, sift together the flour, baking powder, cinnamon, and salt.
- Mix Dry Into Wet Ingredients: Slowly add the dry ingredients to the wet mixture and mix just until fully combined to avoid overmixing.
- Fold in Apples: Gently fold the peeled and diced Granny Smith apples into the batter by hand until evenly distributed. The batter should have a roughly 50/50 ratio of apples to batter.
- Fill Cake Pan: Pour the batter into the prepared cake pan and spread it evenly to smooth the top.
- Prepare Streusel Topping: In a medium bowl, combine the flour, rolled oats, sugar, and salt. Cut the chilled butter into small cubes and toss them with the dry ingredients. Using your fingers, rub the butter into the flour mixture, flattening the butter with your thumb and forefinger until the mixture resembles coarse breadcrumbs. Keep the streusel chilled in the fridge until ready to top the cake.
- Top Batter with Streusel and Bake: Sprinkle the chilled streusel topping evenly over the batter. Bake for 45-50 minutes or until the streusel is lightly golden and a toothpick inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for at least 15 minutes before serving.
- Make Custard Sauce: Add the whole milk and a dash of salt to a medium saucepan and heat over medium heat until steaming but not boiling.
- Whisk Egg Yolks and Sugar: In a medium bowl, whisk together the egg yolks and sugar until pale and thick, about 2-3 minutes by hand or 30 seconds with a hand mixer.
- Temper Egg Yolks: Slowly pour the hot milk into the egg yolk mixture while whisking continuously to gently raise the temperature of the eggs.
- Cook Custard: Return the combined mixture to the saucepan. Cook over medium heat, whisking constantly, until the custard thickens enough to coat the back of a spoon, about 3-4 minutes. Be careful not to let it boil.
- Finish Custard: Remove from heat and stir in the vanilla extract.
- Serve: Serve the Irish Apple Cake warm with a generous drizzle of the custard sauce.
Notes
- Using Granny Smith apples gives a nice tart flavor that balances the sweetness of the cake.
- Ensure the butter is chilled when making the streusel to get a crumbly, crisp topping.
- Allow the custard to cool slightly if you prefer to serve it warm but not hot to avoid curdling on the cake.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Reheat custard gently on the stove or in the microwave before serving if stored in the fridge.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
