Irish Apple Cake
A warm and comforting dessert that combines the natural sweetness of apples with a light and fluffy cake base, topped with a crumbly streusel and paired with creamy custard sauce.
Ingredients
For the Cake
- ½ Cup Unsalted Butter (Room Temperature) Use at room temperature for best results.
- ½ Cup Granulated Sugar
- 2 Teaspoons Vanilla
- 2 Large Eggs (Room Temperature) Use at room temperature.
- 1 ¼ Cup All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Salt
- 3 Tablespoons Milk
- 3 Large Granny Smith Apples (Peeled and Diced) Tart apples recommended.
For the Streusel
- ¾ Cup All-Purpose Flour
- ¼ Cup Rolled Oats
- ½ Cup Granulated Sugar
- ¼ Teaspoon Salt
- 6 Tablespoons Unsalted Butter (Chilled) Chilled butter helps create a crumbly topping.
For the Custard Sauce
- ¾ Cup Whole Milk
- 1 Dash Salt
- 3 Large Egg Yolks
- ¼ Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
Instructions
For the Cake
- Preheat your oven to 350°F (175°C). Grease a cake pan.
- In a bowl, cream together the butter and sugar until fluffy.
- Add the vanilla and eggs, mixing well.
- In another bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add to the butter mixture, alternating with milk.
- Fold in the diced apples.
- Pour batter into the prepared pan and smooth the top.
For the Streusel
- In a bowl, mix the flour, oats, sugar, and salt. Cut in the chilled butter until crumbly. Sprinkle over the cake batter.
For the Custard Sauce
- In a saucepan, heat the milk and salt until warm.
- In a bowl, whisk egg yolks and sugar until smooth. Slowly add warm milk to the yolks, stirring constantly.
- Return the mixture to the pan and cook over low heat until thickened. Add vanilla and stir.
Notes
Serve warm with custard sauce, vanilla ice cream, or whipped cream. Store covered in the refrigerator for up to five days or freeze for longer storage.