Irish Apple Cake with Custard

My grandmother never measured anything when she made this cake, she just knew by the weight of the flour bag and the feel of the dough. I spent years trying to decode her pinches and handfuls until I finally begged her to let me watch with measuring cups in hand. The secret she eventually shared was that Irish apple cake is meant to be rustic, not perfect, which somehow made every attempt taste better.

Last autumn, my neighbor smelled this baking through our shared kitchen wall and knocked on my door with a container of cream to contribute. We ended up eating slices straight from the pan while her toddler played at my feet, both of us agreeing that food this comforting was meant to be shared, not hoarded. Now every time I smell cinnamon and apples together, I think of that impromptu tea time.

Ingredients

• 2 cups all-purpose flour: The foundation that gives the cake its tender crumb, spooned lightly and leveled off
• 2 teaspoons baking powder: Ensures the cake rises beautifully and creates those lovely air pockets
• 1/4 teaspoon salt: Balances the sweetness and lets the apple flavor shine through
• 1/2 teaspoon ground cinnamon: The warmth that makes every bite feel like home
• 1/4 teaspoon ground nutmeg: Adds a subtle depth that complements the cinnamon without overpowering
• 1/2 cup unsalted butter: Must be cold to create those buttery pockets that make the texture unforgettable
• 3/4 cup granulated sugar: Sweetens just enough without masking the natural apple flavor
• 3 large apples: Granny Smith or Bramley apples hold their shape and provide the perfect tart contrast
• 2 large eggs: Bind everything together while adding richness
• 1/4 cup whole milk: Creates a tender batter that bakes up moist and golden
• 1 teaspoon vanilla extract: Pure extract makes all the difference in the final flavor
• 2 cups whole milk for custard: The higher fat content creates a silky luxurious texture
• 4 large egg yolks: The secret to a thick creamy custard that coats the back of a spoon
• 1/3 cup granulated sugar for custard: Sweetens the custard just enough to complement the tart apples
• 2 teaspoons cornstarch: Ensures the custard thickens properly without becoming eggy

Instructions

Preheat your oven and prepare the pan:

Set your oven to 350°F and generously grease an 8-inch round pan, lining the bottom with parchment paper for easy removal later.

Whisk the dry ingredients together:

In a large bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg until everything is evenly distributed.

Rub in the cold butter:

Work the chilled butter cubes into the flour with your fingertips until the mixture looks like coarse breadcrumbs with some pea-sized pieces remaining.

Add sugar and coat the apples:

Stir in the sugar, then gently fold in the sliced apples until every piece is lightly dusted with the flour mixture.

Combine the wet ingredients:

Whisk together the eggs, milk, and vanilla in a separate bowl, then pour this over the apple mixture.

Gently mix the batter:

Fold everything together just until no dry flour remains, being careful not to overwork the dough or the cake will become tough.

Bake until golden:

Spread the batter evenly in your prepared pan and bake for 50 to 55 minutes until the top is golden brown and a skewer comes out clean.

Cool briefly:

Let the cake rest in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Warm the milk for custard:

While the cake bakes, heat 2 cups of milk in a saucepan over medium heat until you see tiny bubbles forming around the edges.

Prepare the egg mixture:

Whisk together the egg yolks, sugar, and cornstarch in a heatproof bowl until completely smooth and pale yellow.

Temper the eggs:

Slowly pour about half of the hot milk into the egg mixture while whisking constantly, then return everything to the saucepan.

Cook until thickened:

Stir constantly over low heat until the custard coats the back of a spoon and thickens beautifully, removing it before it reaches a boil.

Finish with vanilla:

Stir in the vanilla extract and keep the custard warm until you are ready to serve.

Serve warm:

Slice the cake into wedges and ladle the warm custard generously over each portion.

Save

My youngest daughter declared this her favorite birthday cake after I made it for her eighth birthday, completely bypassing the usual chocolate requests. Something about the combination of warm spiced cake and creamy custard just spoke to her in a way fancy frosted cakes never could.

Choosing The Right Apples

Granny Smith apples are my go-to because they hold their shape beautifully and provide that perfect tart contrast to the sweet cake. Bramley apples are traditional in Ireland and worth seeking out if you can find them, as they break down just enough to create pockets of apple preserves throughout the cake. Avoid red delicious or gala apples as they will turn to mush and release too much water into the batter.

Making It Ahead

The cake actually improves slightly after sitting for a day, as the apples soften and the spices meld into the crumb. Store it wrapped tightly at room temperature for up to two days, or freeze individual slices wrapped in plastic for those emergency dessert cravings. The custard is best made fresh, but you can gently reheat it over very low heat while whisking constantly if you need to make it a few hours ahead.

Serving Suggestions

A dusting of powdered sugar right before serving makes this look as special as it tastes. A handful of raisins or sultanas added to the batter creates little pockets of sweetness throughout that my family has come to expect.

• Irish breakfast tea is the traditional accompaniment that balances the richness perfectly
• A small scoop of vanilla ice cream alongside the custard creates an over-the-top dessert experience
• This cake travels beautifully and is perfect for picnics or potlucks

Save

Every slice of this cake carries the memory of rainy Irish afternoons and the warmth of kitchens filled with laughter. May it bring the same comfort to your table.

Recipe FAQs

→ What type of apples work best for this cake?

Granny Smith or Bramley apples are ideal due to their tartness and ability to hold shape during baking, adding a balanced flavor and texture.

→ How do I ensure the custard is smooth and not lumpy?

Whisk the egg yolks, sugar, and cornstarch well before gradually adding the hot milk. Stir constantly over low heat until thickened, avoiding boiling to maintain smoothness.

→ Can I prepare the custard ahead of time?

Yes, custard can be made ahead and gently reheated before serving. Stir well while warming to keep its creamy texture intact.

→ What are some flavor variations for the cake batter?

Adding raisins or sultanas to the batter introduces extra sweetness and texture, enhancing the overall flavor profile.

→ What baking tools are recommended for this dish?

Use an 8-inch round cake pan lined with parchment paper, mixing bowls, a whisk, saucepan, and a wire rack for cooling.