Irish Apple Cake with Streusel Topping and Custard Sauce Recipe
This traditional Irish Apple Cake is a delightful, fruity dessert featuring a tender batter layered with thinly sliced tart Granny Smith apples and topped with a buttery oat streusel. Served warm with a smooth, homemade custard sauce, it makes a comforting treat perfect for gatherings or cozy afternoons. The recipe combines the warmth of cinnamon and the freshness of apples, baked to a golden finish.
- Prep Time: 35 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Irish
Ingredients
Scale
Cake Batter
- 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 (approximately 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 or cream)
- 1 1/2 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan thoroughly to prevent sticking.
- Make Custard Sauce: In a saucepan, heat the whole milk until it’s just simmering. Meanwhile, whisk together the egg yolks and sugar until smooth and slightly pale. Gradually pour the hot milk into the egg yolk mixture while whisking constantly to temper the eggs. Return this mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Strain the custard through a sieve to remove any cooked bits, stir in the vanilla extract, then chill in the refrigerator until serving.
- Prepare Streusel Topping: In a bowl, mix the flour, rolled oats, sugar, and cold butter pieces. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Refrigerate the streusel while you prepare the batter to keep it cold and crumbly.
- Cream Butter and Sugar: Using a mixer, beat the room temperature butter and granulated sugar together until light and fluffy. Then, add eggs one at a time, incorporating each fully before adding the next.
- Mix Dry Ingredients and Finish Batter: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt. Gradually fold these dry ingredients into the creamed mixture alternating with the milk or cream, mixing gently until combined without overmixing.
- Assemble Cake: Spread the batter evenly into the prepared springform pan. Arrange the thinly sliced Granny Smith apples evenly on top of the batter. Generously sprinkle the chilled streusel topping 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 a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Cool and Serve: Allow the cake to cool slightly in the pan. Before serving, dust the top with confectioner’s sugar. Serve warm or at room temperature with the chilled custard sauce on the side for a creamy complement.
Notes
- Use tart Granny Smith apples for the best balance of sweetness and acidity.
- Ensure butter for streusel topping is cold to achieve a crumbly texture.
- The custard sauce can be made ahead and refrigerated for convenience.
- For a richer custard, substitute milk with half and half or cream.
- Springform pan makes it easier to remove the cake without damage.
- If you don’t have a springform pan, a regular 9-inch cake pan will work, but the cake must be inverted carefully.
Keywords: Irish apple cake, apple streusel cake, traditional Irish dessert, homemade custard sauce, fall desserts, apple cinnamon cake
