Prep Time: 35 mins | Cook Time: 1 hr | Total Time: 1 hr 35 mins | Yield: 10 servings
Moist cake and amazing without the traditional custard sauce. Perfect for all occasions and a must if you love apples and treats!
Ingredients
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Cake:
2 large eggs
1/2 c. (113g) unsalted butter at room temperature
1/2 c. (100g) granulated sugar
1 1/4 c. (150g) all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons (45 ml) whole milk or cream
confectioner’s sugar for dusting
about 3 Granny Smith apples, peeled and thinly sliced (mine weighed a little over a pound after slicing)
Streusel topping:
6 tablespoons (85g) unsalted cold butter cut into small pieces
1/4 c. (25g) old fashioned rolled oats
1/2 c. (100g) granulated sugar
3/4 c. (96g) all-purpose flour
Custard sauce:
6 tablespoons (76g) granulated sugar
6 large egg yolks
1 1/2 teaspoons vanilla
1 1/2 c. (375 ml) whole milk (or use half and half or cream)
How to make Irish Apple Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9-inch springform pan. Grease and set aside.
Step 2: To make the custard sauce ahead, start by bringing the milk to a simmer over medium heat. In the meantime, whisk the yolks with the sugar until well blended. Into the egg mixture, drizzle a bit of the hot milk. While whisking, drizzle a little more, then return to the pan of the hot milk and cook further while stirring until the mixture coats the back of a spoon. Make sure to do this gradually over medium heat. Scrape the bottom and sides of the pan using a silicone spoon or spatula. Lastly, stir in the vanilla.
Step 3: Through a sieve, pour the custard into a heat-proof jar or bowl. Onto the surface, place a piece of plastic wrap. This will ensure that no skin is formed as it cools. Place in the fridge to cool completely.
Step 4: For the streusel topping, mix the bits of butter into the flour, sugar, and oats until well blended, and the mixture resembles a coarse crumbly texture. Keep in the fridge.
Step 5: Cream the butter and sugar until light and fluffy. Add in the eggs, a piece at a time, beating well every after each addition.
Step 6: Mix the flour with the baking powder, cinnamon, and salt. Then, fold in the dry ingredients and milk or cream.
Step 7: Into the prepared pan, spoon the batter, and evenly smooth it out. On top, add the sliced apples followed by the streusel topping in an even layer.
Step 8: Place in the preheated oven and bake for about 50 minutes or until the top turned light brown and a toothpick inserted in the centre of the cake comes out clean.
Step 9: Remove from the oven when done and allow the cake to cool in the pan. Before serving, dust the cake with the confectioner’s sugar.
Nutrition Facts:
Calories: 372.87kcal | Carbohydrates: 49.8g | Protein: 4.66g | Fat: 17.7g | Saturated Fat: 10.67g | Sodium: 85.04mg | Fiber: 2.47g | Sugar: 26.94g
Ingredients
- Cake:
- 2 large eggs
- 1/2 c. (113g) unsalted butter at room temperature
- 1/2 c. (100g) granulated sugar
- 1 1/4 c. (150g) all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3 tablespoons (45 ml) whole milk or cream
- confectioner's sugar for dusting
- about 3 Granny Smith apples, peeled and thinly sliced (mine weighed a little over a pound after slicing)
- Streusel topping:
- 6 tablespoons (85g) unsalted cold butter cut into small pieces
- 1/4 c. (25g) old fashioned rolled oats
- 1/2 c. (100g) granulated sugar
- 3/4 c. (96g) all-purpose flour
- Custard sauce:
- 6 tablespoons (76g) granulated sugar
- 6 large egg yolks
- 1 1/2 teaspoons vanilla
- 1 1/2 c. (375 ml) whole milk (or use half and half or cream)
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9-inch springform pan. Grease and set aside.
Step 2: To make the custard sauce ahead, start by bringing the milk to a simmer over medium heat. In the meantime, whisk the yolks with the sugar until well blended. Into the egg mixture, drizzle a bit of the hot milk. While whisking, drizzle a little more, then return to the pan of the hot milk and cook further while stirring until the mixture coats the back of a spoon. Make sure to do this gradually over medium heat. Scrape the bottom and sides of the pan using a silicone spoon or spatula. Lastly, stir in the vanilla.
Step 3: Through a sieve, pour the custard into a heat-proof jar or bowl. Onto the surface, place a piece of plastic wrap. This will ensure that no skin is formed as it cools. Place in the fridge to cool completely.
Step 4: For the streusel topping, mix the bits of butter into the flour, sugar, and oats until well blended, and the mixture resembles a coarse crumbly texture. Keep in the fridge.
Step 5: Cream the butter and sugar until light and fluffy. Add in the eggs, a piece at a time, beating well every after each addition.
Step 6: Mix the flour with the baking powder, cinnamon, and salt. Then, fold in the dry ingredients and milk or cream.
Step 7: Into the prepared pan, spoon the batter, and evenly smooth it out. On top, add the sliced apples followed by the streusel topping in an even layer.
Step 8: Place in the preheated oven and bake for about 50 minutes or until the top turned light brown and a toothpick inserted in the centre of the cake comes out clean.
Step 9: Remove from the oven when done and allow the cake to cool in the pan. Before serving, dust the cake with the confectioner's sugar.
