What are the best apples to use for Irish Apple Cake?

The best apples for Irish Apple Cake are firm, tart varieties like Granny Smith. They hold their shape during baking and balance the sweetness of the cake. Honeycrisp, Braeburn, or Pink Lady apples also work well. Avoid soft apples that may turn mushy, as texture is key in a traditional Irish apple cake.

2. Can I make Irish Apple Cake without custard sauce?

Yes, Irish Apple Cake is delicious on its own. The custard sauce is traditional and adds richness, but the cake’s moist crumb and crumbly streusel topping make it perfectly enjoyable without it. You can also substitute whipped cream or vanilla ice cream for a lighter alternative.

3. How do I store Irish Apple Cake?

Store Irish Apple Cake covered at room temperature for up to two days. For longer storage, refrigerate it in an airtight container for up to five days. You can also freeze the cake for up to two months. Thaw at room temperature and warm slightly before serving to restore its soft texture.

Best Irish Apple Cake – Authentic & Easy Recipe

Name: Irish Apple Cake
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Cuisine: Irish
Ingredients: 1/2 cup unsalted butter, room temperature; 1/2 cup granulated sugar; 2 large eggs; 3 tablespoons whole milk or cream; 1 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/8 teaspoon salt; 3 large Granny Smith apples, peeled and thinly sliced (about 1 pound); Confectioner’s sugar, for dusting; For the Streusel Topping:; 1/2 cup all-purpose flour; 1/4 cup granulated sugar; 1/4 cup rolled oats; 4 tablespoons cold unsalted butter; For the Custard Sauce:; 6 large egg yolks; 6 tablespoons granulated sugar; 1 1/2 cups whole milk (or half-and-half); 1 1/2 teaspoons vanilla extract

Description

Irish Apple Cake is a traditional Irish farmhouse dessert made with tender slices of tart apples folded into a lightly spiced butter cake and topped with a crumbly oat streusel. Served warm with classic custard sauce, this authentic recipe is perfect for brunch, afternoon tea, or a cozy fall dessert.

Ingredients

Scale

1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
2 large eggs
3 tablespoons whole milk or cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
3 large Granny Smith apples, peeled and thinly sliced (about 1 pound)
Confectioner’s sugar, for dusting
For the Streusel Topping:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup rolled oats
4 tablespoons cold unsalted butter
For the Custard Sauce:
6 large egg yolks
6 tablespoons granulated sugar
1 1/2 cups whole milk (or half-and-half)
1 1/2 teaspoons vanilla extract

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Instructions

Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
Prepare the custard sauce: Heat milk in a saucepan until just simmering. In a bowl, whisk egg yolks and sugar until smooth. Slowly drizzle hot milk into the egg mixture while whisking. Return mixture to saucepan and cook over medium heat, stirring constantly, until it coats the back of a spoon. Do not boil. Remove from heat, stir in vanilla, strain, cover with plastic wrap touching the surface, and chill completely.
Make the streusel topping by blending flour, sugar, oats, and cold butter until crumbly. Refrigerate until ready to use.
Cream butter and sugar together until light and fluffy.
Beat in eggs one at a time, mixing well after each addition.
In a separate bowl, whisk flour, baking powder, cinnamon, and salt. Gradually fold dry ingredients into the butter mixture, alternating with milk or cream. Mix just until combined.
Spoon batter into prepared pan and smooth evenly.
Arrange sliced apples evenly over the batter.
Sprinkle streusel topping evenly over apples.
Bake for 50–60 minutes, until golden and a toothpick inserted in the center comes out without wet batter.
Cool slightly before removing from pan. Dust with confectioner’s sugar and serve with chilled or warm custard sauce.

Notes

Use tart apples like Granny Smith for best texture and flavor balance.
Do not overmix the batter to keep the cake tender.
Slice apples thinly to ensure even baking.
The custard sauce thickens more as it cools; avoid overcooking.
Store cake covered at room temperature for 2 days or refrigerate up to 5 days.
The cake can be frozen for up to 2 months; thaw at room temperature before serving.

Prep Time: 35 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: Irish

Nutrition

Serving Size: 1 slice
Calories: 373 kcal
Sugar: 26.9 g
Sodium: 85 mg
Fat: 17.7 g
Saturated Fat: 10.7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 49.8 g
Fiber: 2.5 g
Protein: 4.7 g
Cholesterol: 165 mg