Irish Apple with Custard

The first time I had Irish apple cake was in a small bed and breakfast in County Cork, where the rain was hammering against the windows and the whole house smelled like cinnamon and baked apples. The owner, Mrs. O'Brien, insisted I try a slice warm from the oven with a ladle of homemade custard she'd been stirring on the stove for nearly an hour. That single bite—tender apples nestled in spiced cake, with that silky vanilla custard soaking into every crumb—made the dreary weather outside feel cozy instead of gloomy. I begged for the recipe, and she laughed while scribbling it on the back of a tea-stained napkin.

Last autumn, my neighbor brought over a basket of windfall apples from her tree—slightly misshapen and definitely too many for just snacking. I remembered Mrs. O'Brien's recipe and spent a rainy Sunday afternoon peeling and slicing, the kitchen filling with that same cinnamon scent that had transported me years earlier. When my family came in from errands, they followed their noses straight to the counter. We ended up eating half the cake standing up, warm from the pan, while the custard cooled in its bowl.

Ingredients

• 2 cups all-purpose flour: The foundation of the cake, providing structure while staying tender
• 2 tsp baking powder: Ensures the cake rises properly and has a light crumb
• 1/2 tsp ground cinnamon: The backbone of warmth in this spiced cake
• 1/4 tsp ground nutmeg: Adds subtle depth that complements the apples
• 1/4 tsp salt: Balances sweetness and enhances all the flavors
• 1/2 cup cold unsalted butter diced: Cold butter creates pockets of tenderness in the cake as it bakes
• 3/4 cup granulated sugar: Sweetens just enough without overshadowing the apples
• 3 large eggs: Provides richness and helps bind the batter
• 1/4 cup whole milk: Adds moisture for a tender crumb
• 4 Granny Smith apples peeled cored and sliced: Tart apples hold their shape during baking and balance the sweet cake
• 1 tsp vanilla extract: Rounds out all the flavors with warm sweetness
• 2 cups whole milk for custard: Full fat milk creates the richest smoothest custard
• 4 large egg yolks: The key to proper custard thickness and silky texture
• 1/3 cup granulated sugar for custard: Sweetens the custard without making it cloying
• 2 tsp cornstarch: Helps stabilize the custard and ensures it thickens properly
• 1 tsp vanilla extract for custard: Essential for that classic custard flavor

Instructions

Preheat your oven:

Heat to 350°F and grease a 9-inch round pan, lining the bottom with parchment paper for easy removal

Mix the dry ingredients:

In a large bowl sift together flour baking powder cinnamon nutmeg and salt until well combined

Work in the butter:

Rub the cold diced butter into the flour mixture with your fingertips until it looks like coarse breadcrumbs—this step is worth taking your time with

Add the sugar:

Stir the granulated sugar into the butter flour mixture until evenly distributed

Whisk the wet ingredients:

In a separate bowl beat the eggs with milk and vanilla extract until combined

Combine the mixtures:

Pour the egg mixture into the flour and stir just until combined—do not overmix or the cake will be tough

Fold in the apples:

Gently fold in the sliced apples being careful not to overwork the batter

Bake the cake:

Spread the batter evenly in your prepared pan and bake for 45 to 50 minutes until golden and a skewer comes out clean

Cool briefly:

Let the cake rest in the pan for 10 minutes then transfer to a wire rack

Heat the milk:

While the cake bakes warm 2 cups of milk in a saucepan over medium heat until just simmering—watch closely and do not let it boil

Prepare the yolk mixture:

Whisk egg yolks sugar and cornstarch in a bowl until pale and thick

Temper the yolks:

Slowly pour the hot milk into the yolk mixture while whisking constantly—this prevents the eggs from scrambling

Cook the custard:

Return everything to the saucepan and cook over low heat stirring constantly until thickened enough to coat a spoon about 3 to 5 minutes

Finish the custard:

Remove from heat and stir in vanilla extract then let cool slightly

Serve:

Offer slices of cake warm or at room temperature with custard ladled generously over each portion

Save

My daughter now requests this cake for her birthday instead of frosted layer cakes. We light candles right in the apple slices on top and serve it with extra custard on the side. It has become one of those recipes that appears whenever we need comfort—after hard days during celebrations on snowy weekends.

Making It Your Own

While Mrs. O'Brien's recipe is perfect as written I have found small tweaks that work beautifully depending on the season or what I have on hand. The beauty of this cake is its forgiving nature and rustic charm.

Serving Suggestions

This cake shines in many settings from casual family breakfasts to elegant dinner parties. The custard transforms it into something special but the cake holds its own served plain with tea or coffee.

Storage and Make Ahead Tips

The cake keeps remarkably well at room temperature for two days and actually benefits from the rest time as flavors deepen. The custard however is best made fresh though it can be gently reheated if needed.

• Sprinkle demerara sugar over the batter before baking for a crunchy sweet topping
• Try swapping half the apples for pears in autumn when both fruits are at their peak
• This cake freezes beautifully—wrap cooled slices individually and thaw at room temperature

Save

There is something profoundly satisfying about a cake that needs no frosting no fancy techniques no special equipment. Just apples and spice and a little time. Maybe that is why it has stayed in my family all these years.

Recipe FAQs

→ What type of apples work best?

Tart apples like Granny Smith are preferred for their balance of sweetness and acidity, which hold their shape well during baking.

→ How is the custard thickened without boiling?

The custard thickens slowly over low heat by continuously stirring the egg yolk mixture combined with hot milk, preventing curdling or boiling.

→ Can I add extra crunch to the top?

Yes, sprinkling demerara sugar on the batter before baking adds a delightful crunchy texture on the surface.

→ What substitutes can be used for apples?

Half of the apples can be replaced with pears for a different but equally delicious flavor twist.

→ What tools are essential for preparation?

You’ll need a round cake pan, mixing bowls, a whisk, saucepan, parchment paper, and a wire rack for cooling.