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Irish Apple Cake with Custard Sauce

Posted by Brittany Woolley on 12/11/2016 to Recipes


Ingredients - Cake:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon each - ground ginger, nutmeg & allspice
3/4 cup unsalted butter, cold, diced into small pieces
1 cup + 2 tablespoons sugar, divided
5 Mutsu apples - thinly sliced & quartered (Click Here for Mutsu Apples)
3/4 cup milk
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Ingredients - Custard Sauce:
1 1/2 cups whole milk
1 pinch salt
6 large egg yolks
1/2 cup granulated sugar
1 1/2 teaspoon vanilla extract

For the cake:
1.  Preheat oven to 375 degrees
2.  Butter & flour a 9-inch springform pan
3.  In a very large mixing bowl whisk together flour, baking powder, salt, ginger, nutmeg and allspice for 20 seconds
4.  Add butter pieces and rub into mixture using fingertips until it resembles fine crumbs
5.  Stir in 1 cup sugar
6.  Add apples to flour mixture and toss well to evenly coat, while working to separate any apples that may be stuck together.
7.  In a separate mixing bowl, whisk together milk, eggs and vanilla until well combined
8.  Pour milk mixture over apple/flour mixture and toss until combined (batter will be slightly lumpy but that's fine, just don't over-mix)
9.  Pour batter into prepared baking dish and spread into an even layer 
10.  In a small bowl stir together remaining 2 Tbsp sugar plus 1/2 tsp cinnamon, & sprinkle evenly over cake
11.  Bake in preheated oven 45 - 50 minutes until toothpick inserted into center comes out clean
12.  Cool about 5 minutes on a wire rack then remove ring from springform pan and allow cake to cool to desired temperature
13.  Serve with warm custard sauce drizzled on top

For the custard sauce:
1.  Heat milk with a pinch of salt over medium heat, and bring just to a light boil
2.  Meanwhile, add egg yolks and sugar to a medium mixing bowl and whisk vigorously until pale and fluffy, about 2 - 3 minutes (alternately you can do this with an electric hand mixer on high speed for about 30 seconds) 
3.  Reduce burner to medium-low heat, then while whisking egg yolk mixture, slowly pour in 1/2 cup hot milk mixture
4.  While whisking milk in saucepan, slowly pour egg yolk mixture into saucepan 
5.  Cook mixture, whisking constantly, until thickened and mixture coats the back of a wooden spoon, about 3 - 4 minutes (be careful not to over-heat it, if you cook it too long or don't whisk well the eggs will curdle) 
6.  Immediately pour into a glass container, stir in vanilla and whisk about 20 seconds to cool slightly, then cover with plastic wrap pressing against surface to prevent a skin from forming 7.  Serve warm over cake. Store in refrigerator in an airtight container.

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Enjoy!
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