Irish Apple Cake Vanilla Custard

My grandmother kept apples in her cellar year round, and there was always a certain satisfaction in bringing up a basketful on a gray afternoon. This cake feels like that exact moment of comfort transformed into something you can share. The first time I made it, the kitchen filled with such warmth that my roommate wandered in from her room, asking what smelled like autumn itself.

I brought this to a Friendsgiving dinner once, and everyone fell silent when they took their first bites. The host actually asked for the recipe before dinner was even over, which I took as the highest compliment. Something about the combination of spiced cake and cool custard just makes people feel at home.

Ingredients

• 2 cups all purpose flour: This forms the base of your rustic cake, providing structure without being too heavy
• 1 teaspoon baking powder: Gives the cake just enough lift to rise beautifully around all those apples
• 1/2 teaspoon salt: Balances the sweetness and enhances all the warm spices
• 1/2 teaspoon ground cinnamon: The classic spice that makes everything taste cozy and familiar
• 1/4 teaspoon ground nutmeg: Adds a subtle warmth that lingers gently in the background
• 1/2 cup cold unsalted butter, cubed: Cold butter creates that tender crumb we want, so do not let it soften too much
• 3/4 cup granulated sugar: Sweetens the cake just enough without masking the apple flavor
• 3 large apples: Granny Smith or Bramley hold their shape beautifully while becoming tender and fragrant
• 2 large eggs: Bind everything together and add richness to the crumb
• 1/4 cup milk: Adds moisture and helps create a soft, tender texture
• 1 teaspoon vanilla extract: Pure vanilla makes such a difference here, worth the extra cost
• 2 tablespoons granulated sugar: This sprinkle on top creates the most wonderful golden crust
• 2 cups whole milk: Whole milk makes the custard silky and luxurious
• 1/2 cup heavy cream: The cream adds body and makes the custard feel restaurant worthy
• 4 large egg yolks: These create the smooth, velvety texture that makes custard so special
• 1/3 cup granulated sugar: Sweetens the custard just enough to complement the spiced cake
• 1 1/2 tablespoons cornstarch: Thickens the custard perfectly without making it starchy tasting
• 1 teaspoon vanilla extract: A generous amount of vanilla makes the custard sing

Instructions

Preheat and prepare your pan:

Heat your oven to 350°F and grease a 9 inch round cake pan thoroughly. Line the bottom with parchment paper so your cake releases easily later.

Whisk the dry ingredients:

In a large bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Give it a good whisk to distribute everything evenly.

Work in the butter:

Add the cold butter cubes and rub them into the flour with your fingertips. Keep going until the mixture looks like coarse breadcrumbs with some pea sized pieces remaining.

Add sugar and apples:

Stir in the 3/4 cup of sugar first, then add the sliced apples. Toss everything together so the apples are evenly coated and distributed.

Mix the wet ingredients:

In a small bowl, beat the eggs with the milk and vanilla extract until combined.

Combine everything:

Pour the wet mixture into the bowl and fold gently until just combined. The batter will look thick and this is exactly right.

Transfer to the pan:

Scoop the batter into your prepared pan and smooth the top. Sprinkle the remaining 2 tablespoons of sugar over the surface for that golden crust.

Bake until golden:

Bake for 45 to 50 minutes until the top is golden and a skewer comes out clean. The smell will be absolutely incredible.

Start the custard base:

While the cake bakes, heat the milk and cream in a saucepan over medium heat. Watch closely and remove from heat when it just begins to simmer.

Prepare the yolks:

Whisk the egg yolks, sugar, and cornstarch together until the mixture is pale and smooth.

Temper the yolks:

Slowly pour about a cup of the hot milk into the yolks while whisking constantly. This prevents the eggs from scrambling.

Thicken the custard:

Return everything to the saucepan and cook over low heat, stirring constantly. Continue until the custard thickens enough to coat the back of a spoon.

Finish the custard:

Remove from heat immediately and stir in the vanilla extract. Let it cool slightly while the cake finishes.

Serve warm:

Let the cake cool for about 15 minutes, then serve warm slices with generous spoonfuls of that silky custard.

Save

Last autumn, my sister came over after a difficult week at work. We sat at the kitchen table with warm cake and custard, not saying much, just eating and letting the food do its comforting work. Sometimes the simplest meals are the ones that matter most.

Choosing Your Apples

Granny Smith apples hold their shape beautifully and provide a lovely tart contrast to the sweet cake. Bramley apples are traditional in Ireland and become wonderfully tender while maintaining texture. I have used Honeycrisp in a pinch and they work wonderfully too.

Making It Ahead

The cake actually tastes better the next day as the flavors deepen and the apples become even more tender. You can bake it up to 24 hours ahead and reheat individual slices before serving. The custard is best made the same day but can be gently reheated if it thickens too much.

Serving Suggestions

A cup of strong Irish breakfast tea alongside this dessert feels absolutely perfect. The tannins cut through the richness of the custard beautifully. For dinner parties, I like to let guests add their own custard so they can control the amount.

• Try adding a handful of raisins to the batter for extra sweetness and texture
• A dusting of powdered sugar right before serving makes it look extra special
• The custard is delicious on its own, so consider making a double batch

Save

There is something so deeply satisfying about a recipe that has been perfected over generations in Irish kitchens. I hope this cake brings as much warmth to your table as it has to mine.

Common Questions

→ What type of apples work best for this dish?

Firm, tart apples like Granny Smith or Bramley hold their shape and balance the sweetness well.

→ How can I ensure the cake crust is golden and crisp?

Sprinkling sugar on top before baking helps achieve a golden, slightly crisp crust.

→ What’s the best way to thicken the custard?

Gradually cooking the mixture over low heat with constant stirring prevents lumps and thickens smoothly.

→ Can I prepare the custard ahead of time?

Yes, custard can be made in advance and gently reheated before serving without losing its creamy texture.

→ Are there any suggested additions to enhance flavor?

Adding raisins or sultanas to the batter introduces extra sweetness and texture.