IRISH APPLE CAKE WITH CUSTARD SAUCE

Celebrate St. Patrick’s day with Irish apple cake with custard sauce! Baked in a round cake pan, this simple apple cake gets drizzled with a vanilla custard sauce before serving.

- Boston Girl Bakes

Custard Sauce

key ingredient

INGREDIENTS:

For the cake: – Honeycrisp apples (or Granny Smith apples) – lemon juice – All-purpose flour – baking powder – salt – cinnamon – nutmeg – unsalted butter – granulated sugar – eggs – vanilla extract – turbinado sugar For the custard sauce: – granulated sugar – egg yolks – salt – whole milk – heavy cream – vanilla bean paste

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1. Prep oven and pans. Position a rack in the center of your oven and preheat to 350oF (177oc). Spray a 9-inch springform pan with a non-stick cooking spray. Line the bottom with parchment paper and give it one more spray.

MAKE THE CAKE

2. Make your apple mixture. Peel and dice your apples and then combine them with 1 Tablespoon sugar and lemon juice. Toss and set aside.

MAKE THE APPLE MIXTURE

3. Combine your dry ingredients. In a large mixing bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg together. Set it aside.

MIX DRY INGREDIENTS

4. Cream butter and sugar. In a stand mixer with a paddle attachment (or mixing bowl with hand mixer), go ahead and beat the butter and remaining 1 1/2 cups sugar together at medium speed for about 2 minutes. Scrape the sides of the bowl as needed. Add eggs, one at a time, making sure they are incorporated before adding the next. Add vanilla and combine. If your mixture curdles at this point, don't panic! This is normal and the batter will come together once the dry ingredients are added.

CREAM

5. Add your dry ingredients. Add the flour mixture to the butter mixture and make sure to stop mixing once it's just combined.

ADD DRY INGREDIENTS

6. Fold in the apples. Stir in the apples with a spatula, just until combined. Do not overmix. Spread batter into the prepared pan. Sprinkle with turbinado sugar.

FOLD IN THE APPLES

7. Baking the cake. Bake in the center of your oven until the a cake tester (or toothpick works) or the insides read a thermometer 200F, about 1 hour (to 1 hour 15 minutes). You want to cover the cake after 30 minutes with foil to keep it from overbrowning. Once the cake has cooled for 10 minutes, go ahead and release the cake from its pan.

BAKE

2. Prepare your bowls. You want to place a fine-mesh sieve over a medium metal bowl. And then fill a large bowl with ice water. Get those ready now!

MAKE THE CUSTARD SAUCE

2. Combine your wet ingredients. In a medium bowl, whisk together the sugar, egg yolks, and salt.

COMBINE

3. Heat milk and cream. You want to heat the milk and cream over medium-low heat until steaming. Do not let it boil.

HEAT MILK  & CREAM

4. Add heated milk/cream to egg mixture. Add the heated milk/cream to the egg mixture gradually, so as not to scramble the eggs. Return the mixture to the saucepan, and cook over medium-low heat, stirring constantly, (with a wooden spoon is best) until the mixture thickens and coats the back of a spoon and holds a trail when you drag your finger through it, about 8 to 10 minutes.

ADD

5. Strain the custard. Strain the custard through the sieve. And place that bowl of strained custard into the bowl of ice water and whisk until the mixture is about 70F. Add vanilla. Loosely cover it and refrigerate the custard until it's chilled (about 3 to 4 hours).

STRAIN & CHILL

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Enjoy!

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