Irish apple cake warm custard (Printable)

Tender spiced apple cake combined with creamy warm custard, ideal for comforting teatime moments.

# What You'll Need:

→ For the Apple Cake

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

→ For the Warm Custard

12 - 2 cups whole milk
13 - 4 large egg yolks
14 - 1/3 cup granulated sugar
15 - 2 teaspoons cornstarch
16 - 1 teaspoon vanilla extract

# How-To Steps:

01 - Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a large bowl.
03 - Add chilled butter and rub into flour mixture with fingertips until mixture resembles coarse crumbs.
04 - Stir in sugar, then fold in sliced apples until well coated.
05 - Whisk together eggs, milk, and vanilla extract in a separate bowl.
06 - Pour egg mixture over apple mixture. Gently fold until just combined.
07 - Transfer batter to prepared pan and smooth top. Bake for 50-55 minutes until skewer inserted in center comes out clean and top is golden brown.
08 - Cool in pan for 10 minutes, then transfer to wire rack.
09 - Heat milk in saucepan over medium heat until just simmering.
10 - Whisk together egg yolks, sugar, and cornstarch until smooth.
11 - Slowly pour hot milk into egg mixture while whisking constantly. Return mixture to saucepan.
12 - Cook over low heat, stirring constantly, until custard thickens enough to coat back of spoon. Do not boil.
13 - Remove from heat and stir in vanilla extract.
14 - Slice apple cake and pour warm custard over each portion.

# Expert Advice:

01 -
  • The contrast between tender spiced cake and velvety warm custard creates the kind of comfort that feels like a hug on a plate
  • It comes together with simple pantry staples but tastes like something from a village bakery
02 -
  • Do not rush rubbing the butter into the flour, those small visible pieces are what creates the lovely texture
  • The custard will continue thickening slightly off the heat, so remove it just before it looks completely done
03 -
  • Use cold butter straight from the refrigerator for the best texture in the crumb
  • Temper the custard slowly and patiently to prevent scrambled eggs

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