Irish Apple Cake with Streusel Topping and Custard Sauce Recipe
Introduction
This delightful Irish Apple Cake combines tender, spiced apples with a crumbly oat streusel topping for a cozy, comforting dessert. Served alongside a rich homemade custard sauce, it’s perfect for gatherings or a sweet treat any time.
Ingredients
- 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 (about 1 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 into small pieces
- 1/2 cup granulated sugar
- Custard sauce:
- 6 large egg yolks
- 6 Tbsp granulated sugar
- 1 1/2 cups whole milk (or half and half / cream)
- 1 1/2 tsp vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to prepare for baking.
- Step 2: Make the custard sauce by gently heating the milk until simmering. In a separate bowl, whisk together the egg yolks and sugar until smooth. Gradually pour the hot milk into the yolk mixture while whisking continuously, then return to the stove and cook gently until the custard thickens. Strain to remove any cooked egg bits, stir in vanilla, and chill while you prepare the cake.
- Step 3: Prepare the streusel topping by combining cold butter pieces, flour, sugar, and oats in a bowl. Mix with your fingers or a pastry cutter until crumbly. Refrigerate the streusel to keep it cold.
- Step 4: Cream the room-temperature butter with sugar until light and fluffy. Beat in eggs one at a time, fully incorporating each before adding the next.
- Step 5: In a separate bowl, whisk together flour, baking powder, cinnamon, and salt. Fold this dry mixture into the creamed butter and sugar along with the milk or cream, mixing just until combined.
- Step 6: Spread the batter evenly into the prepared pan. Layer the thinly sliced apples over the batter, arranging them neatly. Sprinkle the chilled streusel topping evenly over the apples.
- Step 7: Bake the cake for 50 to 60 minutes until the top is golden and the cake is set in the center. Remove from oven and let cool slightly.
- Step 8: Dust the top of the cake with confectioner’s sugar. Serve warm or at room temperature with a generous drizzle of the chilled custard sauce.
Tips & Variations
- Use Granny Smith apples for a tart flavor that balances well with the sweet streusel and custard. Other firm, tart apples like Braeburn or Cortland work well too.
- For extra moistness, drizzle a little melted butter over the apple layer before adding the streusel topping.
- Make the custard sauce a day ahead to allow flavors to deepen, keeping it covered and chilled in the refrigerator.
Storage
Store leftover cake in an airtight container in the refrigerator for up to 3 days. Keep the custard sauce separate in a covered container and re-chill before serving. Reheat cake slices gently in the oven or microwave if you prefer to serve it warm, then add fresh custard on top.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different pan instead of a springform pan?
Yes, a regular 9-inch cake pan will work fine. Just ensure it is well greased and consider lining the bottom with parchment paper to prevent sticking.
How do I know when the cake is done?
The cake is ready when the streusel topping is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake will also feel set rather than wobbly in the middle.
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Irish Apple Cake with Streusel Topping and Custard Sauce Recipe
- Total Time: 1 hour 35 minutes
- Yield: 10 servings 1x
Description
This Irish Apple Cake is a comforting dessert featuring tender spiced apples layered over a light, fluffy cake batter and topped with a crumbly oat streusel. Paired with a creamy homemade custard sauce, it’s perfect for cozy gatherings or a comforting treat anytime.
Ingredients
Scale
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 (a little over 1 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 (or half and half or cream)
- 1 1/2 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan thoroughly to prevent sticking.
- Prepare the Custard Sauce: In a saucepan, gently simmer the whole milk over medium heat. Meanwhile, whisk together the egg yolks and sugar in a bowl until smooth. Gradually whisk some of the hot milk into the egg mixture to temper it, then return the mixture to the saucepan. Cook gently, stirring constantly, until the custard thickens enough to coat the back of a spoon. Strain the custard through a sieve into a clean bowl, stir in the vanilla extract, then cover and chill until ready to serve.
- Make the Streusel Topping: Combine the cold, cubed butter with the flour, rolled oats, and granulated sugar in a mixing bowl. Using your fingertips or a pastry blender, rub or cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Refrigerate this topping while you prepare the batter.
- Cream Butter and Sugar: Using a hand or stand mixer, beat the room temperature butter and granulated sugar together until the mixture is light and fluffy.
- Add Eggs: Beat in the eggs one at a time, fully incorporating each egg before adding the next.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt. Gently fold this dry mixture into the creamed butter mixture alternately with the milk or cream, mixing just until combined to form the batter.
- Assemble the Cake: Spread the cake batter evenly into the prepared springform pan. Arrange the thinly sliced Granny Smith apples in a layer over the batter, then sprinkle the chilled streusel topping evenly over the apples.
- Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until the cake is golden brown and set in the center (a skewer inserted in the center should come out clean).
- Cool and Serve: Allow the cake to cool slightly in the pan on a wire rack. Dust the top with confectioner’s sugar. Slice and serve warm or at room temperature with a generous drizzle of the chilled custard sauce.
Notes
- Use Granny Smith apples for their tartness and firmness, which hold up well during baking.
- Ensure the butter for the streusel is very cold to achieve a crumbly texture.
- The custard sauce can be made ahead and refrigerated for up to two days.
- For a richer custard, substitute half the milk with cream or half and half.
- Be careful not to overmix the batter once the dry ingredients are added to keep the cake tender.
- Allow the cake to cool slightly before removing the springform pan sides to avoid breaking.
- Prep Time: 35 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Irish apple cake, apple streusel cake, custard sauce, baked apple cake, American dessert, spiced apple cake
