Authentic Irish Apple Cake Recipe: This straightforward recipe for apple cake evokes memories of a different period and a different continent. No matter where you stand in the world of baking, there is nothing that can compare to the experience of being in a kitchen that is filled with the comforting aroma of cinnamon and apples.
A flaky oat streusel is placed on top of the cake, which has a mildly spiced interior and an inner core of sour apples that have been thinly sliced. Serving it with some thick cream or a delectable custard sauce is expected to be done in accordance with tradition. You are in charge, so you may choose whether to honor tradition or to flaunt it.
Authentic Irish Apple Cake Recipe
INGREDIENTS
CAKE
- 1/2 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 3 Tbsp whole milk or cream
- 1 1/4 cups all purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp salt
- about 3 Granny Smith apples, peeled and thinly sliced. Mine weighed a little over a pound after slicing.
- confectioner’s sugar for dusting
STREUSEL TOPPING
- 3/4 cup all purpose flour
- 1/4 cup old fashioned rolled oats
- 6 Tbsp unsalted cold butter, cut in small pieces
- 1/2 cup granulated sugar
CUSTARD SAUCE
- 6 large egg yolks
- 6 Tbsp granulated sugar
- 1 1/2 cups whole milk ~ you can also use half and half or cream
- 1 1/2 tsp vanilla
INSTRUCTIONS
- Prepare a springform pan of 9 inches in diameter and preheat the oven to 350 degrees Fahrenheit.
- Ensure that the custard sauce is prepared in advance. While the heat is set to medium, bring the milk to a simmer. Separately, mix the egg yolks and sugar until they are thoroughly blended. While whisking constantly, add a small amount of the hot milk to the egg mixture and whisk it thoroughly. After adding a little bit more, transfer the mixture back into the pan containing the hot milk and continue cooking it while stirring it continually until the mixture is thick enough to coat the back of a spoon. For optimal results, I recommend using a silicone spoon or spatula to scrape the bottom and sides of the pan while it is heating up. This should be done gently and over a medium heat. Although the mixture will become velvety and thick, it will not be as thick as pudding and will not be as thick as pudding. Make sure not to overcook it because it will continue to thicken as it cools; otherwise, it may curdle. Bring the vanilla to a boil.
- A piece of plastic wrap should be placed on the surface of the heat-resistant jar or bowl after the custard has been poured through a sieve to remove any lumps that may have been left behind. This will prevent the custard from forming a skin as it cools. To ensure that it is completely cooled, place in the refrigerator.
- In order to prepare the streusel topping, first combine the butter pieces with the flour, sugar, and oats. Blend the mixture until the butter is completely mixed and the mixture has a coarse crumbly consistency. Place in the refrigerator to cold.
- The butter and sugar should be creamed together until they become frothy and light. The eggs should be beaten in, one at a time.
- The flour, baking powder, cinnamon, and salt should be mixed together using a whisk. The dry ingredients should be folded into the butter and sugar mixture simultaneously, along with the milk or cream.
- Put the batter onto the pan that you have prepared, and make sure it is distributed evenly. After that, sprinkle the streusel topping on top, followed by the cut apples. It is not necessary to place the apples in a flawless manner; nonetheless, you should make an effort to arrange them in an even layer.
- The top should be gently browned and a toothpick should be able to be removed from the cake without any wet batter clinging to it. Bake for approximately fifty minutes to one hour.
- Prior to removing, allow the food to cool down in the pan. Before serving, sprinkle the confectioner’s sugar over the top.
