Irish Apple Cake with Oat Streusel and Custard Sauce
Irish apple cake folds diced apples into butter batter beneath oat streusel, with a separately cooked custard sauce.
Equipment
- 9 x 3 inch springform
- Supporting baking sheet
- Mixer
- Saucepan
- Whisk
- Instant read thermometer
Ingredients
Cake
- 1/2 cup unsalted butter Softened
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons pasteurized milk
- 3 cups peeled diced tart apples
- 1 teaspoon butter Pan
Streusel
- 3/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter Cold
Custard
- 3/4 cup pasteurized whole milk
- 1/8 teaspoon salt
- 3 large egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 350°F and line and grease the deep springform on a supporting sheet. Mix streusel flour, oats, sugar and salt, rub in cold butter until crumbly and refrigerate.
- Cream cake butter and sugar, add cake vanilla and eggs one at a time. Whisk cake dry ingredients and fold in with three tablespoons milk, then apples. Spread in pan, scatter cold streusel and bake fifty to sixty-five minutes until the center is set and a tester away from fruit shows baked crumbs.
- Cool cake fifteen minutes in the pan, release carefully and continue on a rack. Warm custard milk and salt. Whisk yolks and sauce sugar, gradually add warm milk, return to low heat and stir constantly until at least 160°F and spoon-coating, without boiling.
- Remove sauce from heat and stir in its vanilla. Serve promptly or transfer to a shallow container and chill promptly. Cut twelve cake slices and share the sauce alongside.
Notes
Preparation: Use three cups peeled diced tart apples.
Storage: Refrigerate cake and cooked custard separately, covered at 40°F or below, and use within three days. Shallow-chill sauce promptly if not serving it immediately. Keep waiting custard cold; reheat the needed portion to 165°F while stirring gently. Add it to slices near eating rather than storing the whole cake soaked in sauce.