A traditional Irish dessert, Irish Apple Cake with Warm Custard Sauce is old world comfort and a perfect dessert for your St. Paddy’s Day celebration. This rustic cake is chocked full of apples and the warm custard makes this dessert absolutely heavenly!
This post may contain affiliate links. By clicking on one of these links, I may earn a small commission at no additional cost to you. For additional information, please view the site Disclaimers here.
Food is a wonderful means to explore the culture of another region of the world! While cupcakes with green frosting and sprinkles to celebrate the emerald isle is fun…finding a dessert native to Ireland pays homage to the beautiful culture of the country. And really what goes better with corned beef and cabbage than a deliciously spiced apple cake smothered in a rich custard!?
This cake is a traditional dessert handed down over generations, with each family having its own variation. Like an apple bread, yet light and fluffy texture packed full of apple flavor. It is an easy recipe that delivers delicious results!
Buttermilk…the secret ingredient!
Buttermilk helps to create a fluffy, softer texture while helping the cake to rise. The acidic quality of the buttermilk activates the baking soda to help the cake to rise. The acidic nature also helps to tenderize gluten in the flour, promoting a fluffy cake texture. I love the little zing buttermilk brings to the flavor, without adding as much fat as sour cream would.
You can replace the buttermilk with heavy cream if you prefer, however then also be sure to switch the baking soda to the same amount of baking powder to ensure proper rise while baking.
Warm Vanilla Custard!
You do not want to skip the custard sauce…it takes this dessert from delicious to heavenly! This part of the recipe may seem intimidating, however these easy to follow instructions will ensure success for any baker!
Not a traditional custard, this custard sauce is pourable and is drizzled over each slice of cake. I make a huge portion of custard, so as to avoid any disappointment of not having enough (it is so delicious on a spoon straight from the fridge…shhhh)!
The most important aspects to pay attention to is time and temperature when cooking custard. Watch constantly as you cook to prevent the custard from curdling.
Whisking the egg yolks and sugar until creamy, light and slightly fluffy will help to ensure the best outcome. I use an electric hand mixer with a whisk attachment, to save muscle ache! Don’t skimp on this step, whisk for about 5 minutes!
While heating the cream, be cautious not to allow it to come to a boil. Watch for it to be steaming hot with bubbles around the edges of the pan. The temperature should be at least 180F degrees. Do not allow it to come to a boil. Remove from the heat and add 1/4 cup into the egg mixture, whisk vigorously to prevent the eggs from cooking. Continue in small batches until all of the cream is added.
Return the custard to the heat and heat for about 8 minutes, stirring constantly. The custard sauce will be finished when it has thickened and will stick to the back of a wooden spoon. When you run your finger through the custard on the back of the spoon, the line will stay.
Love this recipe for Irish Apple Cake? Check out my recipe for Caramel Apple Upside Down Cake!
Irish Apple Cake is best served warm. Drizzle a generous portion of warm custard over the cake. Store the custard in the fridge and reheat in the microwave for 15-20 seconds.
Irish Apple Cake is certain to become an annual tradition in your home!
Irish Apple Cake with Warm Custard
Ingredients
- 3 Cups All-Purpose Flour + 2 TBSP (Divided)
- 1 TBSP Baking Soda
- ¾ TSP Kosher Salt
- ½ TSP Ground Ginger
- 1 TSP Ground Cinnamon
- ¼ TSP Nutmeg
- 1 Cup Sugar
- ½ Cup Butter Cold, cut into small cubes
- 3 Large Eggs
- 1¼ Cups Buttermilk
- 2 TSP Vanilla Extract
- 1½ lbs. Granny Smith Apples Peeled and diced
Topping
- 2 TBSP Granulated Sugar
- 2 TBSP Brown Sugar
Custard Sauce
- ⅔ Cups Sugar
- 8 Large Egg Yolks
- 2½ Cups Heavy Cream
- 3 TSP Vanilla Extract
Instructions
Make the Cake
- Preheat oven to 350°F. Spray a 9 inch springform pan with baking spray and line the bottom with parchment paper. Set aside.
- Peel and dice apples into small cubes, toss with 2 tablespoons of flour and set aside.
- In a large mixing bowl, combine flour, spices, salt, baking soda and sugar. Whisk together.
- Cut cold butter into small cubes and add to the flour mixture. Using a pastry cutter, blend in the butter until it is completely incorporated and there are no large chunks of butter remaining.
- Create a well in the flour mixture. In a small bowl, combine buttermilk, eggs, and vanilla extract. Whisk together and pour into the well. Blend together with a wooden spoon until completely incorporated, scraping down the sides occasionally.
- Fold the apples into the batter and mix until evenly distributed.
- Pour batter into the prepared springform pan and spread evenly. In a small bowl, combine 2 TBSP sugar and 2 TBSP Brown Sugar and mix together. Sprinkle sugar mixture over the top of the cake.
- Bake in the oven for about an hour and 10 to 20 minutes, until apples are tender and a toothpick inserted into the center comes out mostly clean.
- Allow to cool in the pan for about an hour prior to removing. Best served still warm.
Custard Sauce
- In a heatproof bowl, whisk together the sugar and egg yolks until light in color, about 5 minutes.
- In a medium saucepan, heat cream until just boiling. Do not allow to overcook.
- Remove from heat and add a ¼ cup of hot cream to egg mixture and mix in. Gradually add remaining cream, whisking constantly. Whisk in the vanilla extract.
- Return custard to the pot and allow to cook over medium-low heat stirring constantly until thickened. Remove immediately from heat.
- Allow to cool slightly, serve over slices of warm apple cake.
Eat well. Live fully. Bake cake.
