Old-Fashioned Irish Apple Cake with Custard Sauce

Sift together 3 cups of cake flour, 2 teaspoons of baking powder, 1 teaspoon of salt, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of nutmeg until combined.

Rub in 112 grams (8 tablespoons) of unsalted butter into the flour mixture until it resembles wet sand.

Stir in 150 grams (3/4 cup) of sugar.

Add 4 large baking apples (2 Granny Smith and 2 Honey Crisp), diced, chopped, or sliced, to the mixture.

Stir the apples through the butter-flour mixture until completely coated.

Whisk together 2 eggs and add about half of 4 tablespoons of whole milk to the eggs, then stir this into the apple mixture. If it seems dry, add the rest of the milk until you have a sticky cake batter.

Pour the cake batter into a parchment-lined 9-inch springform cake pan and press it down evenly on top.

Sprinkle coarse brown sugar on top of the batter for a sweet topping.

Bake in a preheated oven at 375°F (190°C) for 45 to 50 minutes, or until golden and a toothpick comes out clean.

Let the cake cool for a bit while making the custard.

In a small saucepan, heat 1/2 cup (120 ml) of whole milk and 1/2 cup (120 ml) of heavy whipping cream until it bubbles around the edges.

In a separate bowl, whisk together 3 tablespoons of sugar and 3 egg yolks.

Gradually whisk the hot milk into the egg mixture to temper the eggs, then pour it back into the saucepan.

Cook on medium-low heat, whisking continuously until it thickens to a pudding-like consistency, leaving a path when you run your finger through it.

Transfer the custard to a bowl, add 1 teaspoon of vanilla extract, and whisk to combine.

Remove the cake from the springform pan, slice while warm, and serve with warm custard.

Equipment Needed

Allergens