Irish Apple Cake Custard (Printable)

Tender spiced apples baked into moist cake, paired with creamy vanilla custard sauce.

# What You'll Need:

→ For the Apple Cake

01 - 2 cups all-purpose flour
02 - 1½ tsp baking powder
03 - ½ tsp salt
04 - ½ tsp ground cinnamon
05 - ¼ tsp ground nutmeg
06 - ½ cup unsalted butter, cold and cubed
07 - ¾ cup granulated sugar
08 - 2 large eggs
09 - ½ cup whole milk
10 - 1 tsp vanilla extract
11 - 3 medium tart apples, peeled, cored, and diced
12 - 2 tbsp granulated sugar for topping

→ For the Custard

13 - 2 cups whole milk
14 - 4 large egg yolks
15 - ⅓ cup granulated sugar
16 - 1 tbsp cornstarch
17 - 1 tsp vanilla extract

# How-To Steps:

01 - Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
03 - Rub in the cold butter with your fingertips until the mixture resembles coarse crumbs.
04 - Stir in ¾ cup sugar.
05 - In a separate bowl, whisk together eggs, milk, and vanilla extract.
06 - Add the wet ingredients to the dry and mix until just combined.
07 - Gently fold in the diced apples.
08 - Pour the batter into the prepared pan and smooth the top. Sprinkle with 2 tbsp sugar.
09 - Bake for 45–50 minutes, or until golden and a skewer inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
10 - In a saucepan, heat milk until just below boiling.
11 - In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
12 - Gradually pour the hot milk into the yolk mixture, whisking constantly.
13 - Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon. Do not let it boil.
14 - Remove from heat and stir in vanilla extract.
15 - Serve warm apple cake slices with generous spoonfuls of warm custard.

# Expert Advice:

01 -
  • The contrast between the tender spiced cake and those slightly tart apple pieces is pure magic
  • Homemade custard sounds intimidating but its actually easier than you think and infinitely better than store bought
  • This cake manages to feel rustic and elegant at the same time perfect for unexpected guests or a quiet Tuesday treat
02 -
  • Cold butter is non negotiable here, warm or softened butter wont give you that tender crumb texture
  • The custard can go from perfect to scrambled in seconds, keep the heat low and stir without stopping
  • Letting the cake cool in the pan for exactly 10 minutes makes it easier to transfer without breaking
03 -
  • If your butter starts softening while youre rubbing it in, pop the bowl in the freezer for 5 minutes
  • Apple pieces should be about half inch cubes so they cook evenly but still hold their shape

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