Best 2 Irish Apple Cake With Custard Sauce Recipes

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Ireland’s rich culinary scene is more than just a pint of Guinness and a plate of fish and chips. A true gem in Irish cuisine is the Irish apple cake, a moist and flavorful cake with a delightful balance of sweet and tart notes. This traditional cake is characterized by its use of fresh Irish apples, giving it a unique and authentic taste.

Typically served with a creamy custard sauce, the Irish apple cake is a perfect dessert for any occasion. The custard sauce adds a luscious richness that complements the tartness of the apples, creating a harmonious symphony of flavors. With its simple yet elegant presentation, this cake is a testament to the beauty of Irish baking.

In this article, we will take you on a culinary journey through the delightful world of Irish apple cake. We'll unveil two enticing recipes: a classic Irish apple cake with a velvety custard sauce, as well as a gluten-free version that caters to those with dietary restrictions. So, gather your ingredients, preheat your oven, and let's embark on a baking adventure that will leave your taste buds dancing with joy.

Here are our top 2 tried and tested recipes!

IRISH APPLE CAKE WITH CUSTARD SAUCE



IRISH APPLE CAKE WITH CUSTARD SAUCE image

Categories     Apple

Number Of Ingredients 17

FOR THE CAKE:
3 C. Flour
2 t. Baking Powder
⅛ t. Salt
¼ t. Cloves, ground
¼ t. Nutmeg, ground
6 oz. Butter, (cold is fine)
¾ C. Sugar
4 large Granny Smith apples(I used golden delicious to great effect)
2 Eggs
¾ C. Milk
2 T. Sugar(for sprinkling on top of cake)
FOR THE CUSTARD:
6 large Egg Yolks
6 T. Sugar
1½ C. Whole Milk
1½ t. Vanilla

Steps:

  • FOR THE CAKE: Grease and flour an 8" or 9" round springform pan. Using an 8" pan will give you a taller cake. Preheat the oven to 375 degrees. Sift the flour, baking powder, salt, cloves and nutmeg into a large mixing bowl. Make sure the bowl is very large to allow room for the apples to be folded in. Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs. Add the ¾ C. sugar to the flour mixture and mix in. Peel the apples and slice them into uniform pieces. This cake works best and gets that 'chunky apple look' if the slices are about ¼" wide and then cut into 3 pieces. Toss the apples into the flour mixture and combine them thoroughly. In a separate bowl, beat the eggs and milk together. Add to the apples and flour and mix in with a large spatula until just combined. Batter will be thick and dough-like. Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula. Sprinkle the sugar over the top of the cake. Bake for 45-50 minutes. Test the center for doneness. The top of the cake should be golden brown. Serve slices with custard sauce. FOR THE CUSTARD SAUCE: *note that this sauce is not a thick, pudding like sauce. It should have a pour-able, just thickened consistency when done. Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 minutes. Place the milk in a medium saucepan and bring just to a boil. Slowly whisk the hot milk into the egg/sugar mixture. Transfer the mixture back to the saucepan and stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Mix in the vanilla. Transfer to bowl or serving saucer. Serve warm or cold over apple cake.

IRISH APPLE CAKE WITH CUSTARD SAUCE



Irish Apple Cake with Custard Sauce image

This is an authentic Irish recipe from County Kerry. Irish Apple Cakes are a cross between a cake and a sweet bread that are often prepared for tea time, breakfast or for a snack. Although it's usually delicious by itself, this recipe includes the additional touch of drizzling a luscious custard sauce over each slice. It would...

Provided by Vickie Parks

Categories     Fruit Desserts

Time 1h15m

Number Of Ingredients 19

CAKE:
3 c all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground nutmeg
3/4 c unsalted butter, cold, cut into small pieces
1 c granulated sugar
1 1/2 lb granny smith apples (about 5 medium), peeled and cored
3/4 c milk
2 large eggs
1 tsp vanilla extract
1/2 tsp ground cinnamon
2 Tbsp granulated sugar
CUSTARD SAUCE:
1 1/2 c milk
6 large egg yolks
1/2 c granulated sugar
1 1/2 tsp vanilla extract

Steps:

  • 1. Preheat oven to 375°F. Butter and flour an 8- inch or 9-inch cake pan; set aside.
  • 2. FOR THE IRISH APPLE CAKE: In a very large mixing bowl whisk together flour, baking powder, salt, ginger and nutmeg for 20 seconds. Rub the butter pieces into the flour mixture until it resembles fine crumbs. Stir in 1 cup sugar.
  • 3. Cut each apple into wedges about 1/4-inch thick, then cut each apple wedge into 3 pieces. Add apple pieces to the flour mixture and toss well, and separate apple pieces that stick together.
  • 4. In a separate mixing bowl, whisk together milk, eggs and vanilla until blended. Pour milk mixture over apple/flour mixture, and toss just until blended (the batter should be thick and it's OK if it's slightly lumpy, but avoid over-mixing).
  • 5. Pour batter into prepared baking pan, using a spatula to spread it in an even layer. In a small bowl stir together cinnamon with remaining 2 Tbsp sugar, and sprinkle evenly over batter. Bake in preheated oven 45 to 50 minutes until toothpick inserted into center comes out clean. Let cool 5 minutes in the pan, then invert onto serving platter. Serve (warm or cooled) with sweet cream or custard sauce poured over each slice.
  • 6. FOR THE CUSTARD SAUCE: Heat milk in a saucepan over medium heat, and bring just to a light boil (watch it carefully, remove it from the heat if it starts to boil rapidly).
  • 7. Meanwhile, add egg yolks and sugar to a medium mixing bowl and beat with electric mixer for about 30 seconds or until pale and fluffy. Reduce heat to medium-low. Slowly pour the egg yolk mixture, whisking it frequently, into 1/2 cup of the hot milk mixture. Then, while whisking milk in saucepan slowly pour egg yolk mixture into saucepan. Cook the custard mixture, whisking constantly, until thickened but still thin enough to pour, about 3 to 4 minutes (over-heating can cause the eggs to curdle). Immediately pour into a glass measuring cup, stir in vanilla, and whisk about 20 seconds to cool slightly, then cover with plastic wrap pressing against surface to prevent a skin from forming. Serve warm or cooled, drizzled over the cooled Irish Apple Cake. Store in refrigerator in an airtight container.

Tips:

  • For a richer flavor, use a combination of butter and vegetable oil in the cake batter.
  • To ensure even cooking, bring all ingredients to room temperature before beginning.
  • Use a sharp knife to thinly slice the apples for even baking.
  • For a crispy topping, sprinkle a mixture of brown sugar and oats over the apples before baking.
  • To make the custard sauce ahead of time, store it in an airtight container in the refrigerator for up to 3 days.
  • Serve the cake warm with custard sauce and a dollop of whipped cream.

Conclusion:

This Irish apple cake with custard sauce is a classic dessert that is perfect for any occasion. The cake is moist and flavorful, with a tender crumb and a crispy topping. The custard sauce is rich and creamy, and it perfectly complements the cake. Whether you are serving it for a special occasion or simply enjoying it as a sweet treat, this cake is sure to be a hit.

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