Irish apple cake custard (Printable)

Moist spiced apple cake with tender apple chunks topped with crunchy sugar crust and served warm with custard.

# What You'll Need:

→ Apple Cake

01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 cup cold unsalted butter, cubed
08 - 3 large apples, peeled, cored, and sliced
09 - 2 large eggs
10 - 1/4 cup whole milk
11 - 1 teaspoon vanilla extract
12 - 1-2 tablespoons turbinado or demerara sugar

→ Custard

13 - 2 cups whole milk
14 - 4 large egg yolks
15 - 1/4 cup granulated sugar
16 - 2 tablespoons cornstarch
17 - 1 teaspoon vanilla extract

# How to Make It:

01 - Preheat the oven to 350°F. Grease an 8-inch round cake pan and line with parchment paper.
02 - Whisk together flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl.
03 - Rub the cold, cubed butter into the dry ingredients using your fingertips until the mixture resembles coarse crumbs.
04 - Add the sliced apples to the flour mixture and toss to coat evenly.
05 - Whisk eggs, milk, and vanilla extract together in a separate bowl.
06 - Pour the wet mixture over the apple mixture and gently fold until just combined.
07 - Transfer the batter to the prepared cake pan, spreading evenly. Sprinkle turbinado sugar over the top.
08 - Bake for 45-50 minutes until a skewer inserted into the center comes out clean and the top is golden. Cool in the pan for 15 minutes, then transfer to a wire rack.
09 - Heat the milk in a medium saucepan over medium heat until just steaming, not boiling.
10 - Whisk egg yolks, sugar, and cornstarch in a bowl until smooth.
11 - Gradually whisk the hot milk into the egg mixture, then return the mixture to the saucepan.
12 - Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon for 5-7 minutes. Do not boil. Remove from heat and stir in vanilla extract.
13 - Serve slices of warm apple cake with a generous pour of custard.

# Expert Suggestions:

01 -
  • The contrast between the tender, spice-infused cake and that irresistible crunch of turbinado sugar on top makes every bite interesting
  • Homemade custard is easier than you think and transforms this from a simple cake into something that feels like a proper dessert
02 -
  • The butter must stay cold when you rub it into the flour—warm butter will make the cake heavy instead of tender
  • Do not overmix the batter once you add the wet ingredients, or the cake will become tough
  • The custard can go from perfect to scrambled in seconds if the heat gets too high, so keep it gentle
03 -
  • Let the cake cool completely before wrapping it for storage, or the condensation will make the crust soggy
  • If the custard gets too thick, whisk in a tablespoon of warm milk to bring it back to the right consistency

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