- 25 minutes
- 50 minutes
This Irish Apple Cake is made with fresh Granny Smith apples and a bit of spice, and is topped with a vanilla custard sauce enjoyed either warm or cold.
- Set the oven to 375 degrees. Butter and flour a 9-inch springform pan.
- Start making the cake first by mixing flour, baking powder, salt, ginger, nutmeg and allspice in a large bowl for 20 seconds. Add butter pieces and rub with your fingertips until forms fine crumbs. Mix in 1 cup sugar.
- Position apples on the flat side and slice downward into ¼-inch thick pieces. Cut those pieces into smaller chunks. Toss apples in the flour mixture until they are evenly coated.
- In another bowl, mix together milk, eggs and vanilla. Pour milk mixture over the apple/flour mixture and toss just until combined.
- Transfer the batter into the prepared baking dish and spread into an even layer. In a small bowl, mix remaining 2 tablespoons of sugar and 1/2 teaspoon of cinnamon. Sprinkle this mixture across the top of the cake. Bake for 45 - 50 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool for about 5 minutes. Then carefully remove the ring from springform pan and allow cake to cool further.
- Begin making the custard sauce by adding a pinch of salt to the milk and bring to a light boil over medium heat. In a medium mixing bowl, add egg yolks and sugar and mix vigorously until pale and fluffy for about 2-3 minutes by hand or for 30 seconds with an electric mixer.
- Reduce burner to medium-low heat, then while mixing the egg yolk mixture, carefully pour in 1/2 cup hot milk mixture. While mixing the milk in saucepan, slowly add the egg yolk mixture. Cook mixture, whisking continuously for about 3-4 minutes, or until the mixture has thickened and it coats the back of a wooden spoon.
- Immediately transfer the sauce into a glass container, and then add vanilla and whisk for about 20 seconds to cool slightly.
- Serve the cake warm drizzled with warm or cold custard sauce, depending on your preference.