Irish Apple Cake With Vanilla Custard
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Irish Apple Cake with Vanilla Custard is an authentic Irish recipe handed down through the generations. It's a delicious spiced coffee cake layered with tart apples, ground cinnamon and crumbly streusel, then topped with a decadent vanilla custard sauce!
Traditional Irish Apple Cake can be served for breakfast or brunch and makes the perfect St. Patrick's Day dessert! 🍀 Looking for more Irish recipes? Try my tender Dutch Oven Corned Beef, or this popular one-pot recipe for Guinness Pot Roast.
Why You'll Love This Recipe
💚 Easy to Make - don't be fooled by the length of the ingredient list or cooking steps, this delicious treat is an easy apple cake recipe that you'll want to make time and time again.
🍨 Layers of Flavor - 3 layers make this flavorful cake a favorite, especially when served with a scoop of vanilla ice cream!
🍰 Versatile Cake - can be served for brunch during apple harvest season, as a coffee cake for breakfast, or a traditional Irish dessert during cooler spring months.
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Ingredient Notes
Notes are provided to help make this recipe. For quantities, please see the printable recipe card at the bottom of this page.
Apple Cake
The bottom layer is a cinnamon spiced cake that is deliciously tender. The cake batter is easy to make and flavored with cinnamon to complement the apple and oat streusel topping.
- unsalted butter - softened butter adds fat and richness to the cake lending to a tender crumb.
- granulated sugar - can substitute brown sugar for a darker color
- large eggs
- all-purpose flour - has a higher protein content, giving this cake the structure it needs to support the top layers.
- baking powder - the leavening agent that helps the cake to rise
- cinnamon
- salt
- milk - provides moisture to the cake. I use whole milk, but 2% milk or half and half can be substituted in the batter if needed.
- vanilla extract
- Granny Smith apples - honey crisp apples may be substituted if desired. Peel and slice apples into thin slices, about ¼ inch thick.
Streusel Topping
The streusel topping creates a crunchy top and gives a nutty flavor to the top of the cake.
- unsalted butter - it's best to use cold butter when making the streusel topping. Avoid over mixing, as it may result in a chewy rather than crumbly texture.
- all-purpose flour
- quick oats - I use quick oats, but old-fashioned or rolled oats can be substituted if preferred.
- granulated sugar
- salt
Vanilla Custard Sauce
While great on its own, this moist cake is often served with a rich and indulgent warm custard sauce. It gives the cake an added layer of richness and creaminess. If preferred, omit the sauce and serve with a scoop of vanilla ice cream!
- egg yolks - help to thicken the custard, making a rich and creamy texture.
- granulated sugar
- whole milk - adds to the custard’s rich and creamy texture. It is best to heat the milk slowly over medium heat, not allowing it to come to a boil. Half and half can be substituted for whole milk if preferred.
- vanilla extract
- salt
How to Make Irish Apple Cake
Streusel Topping
1 - Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper, grease bottom and sides with oil or butter, set aside.
2 - Prepare the streusel topping, in a large bowl add the flour, oats, sugar, and salt, stirring to combine. Using a pastry cutter or a fork, cut the cold butter into the flour mixture. Mix until the butter is pea-sized and evenly distributed, set aside.
Apple Cake
3 - Peel, quarter and slice apples into thin slices, about a quarter of an inch in thickness, set aside.
4 - In a separate small bowl, whisk together the dry ingredients; flour, baking powder, cinnamon and salt.
5 - In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and sugar on medium speed until light, 1-2 minutes.
6 - Add the eggs one at a time, mixing on medium speed until thoroughly combined after each addition, 1-2 minutes. Scrape down the bowl with a spatula.
7 - Add the dry ingredients, mix on low until just incorporated, about 1 minute. Add the milk and vanilla, mix on low until just combined, turn the mixer up to medium speed, mix until thoroughly combined, 20-30 seconds. The batter should be thick.
8 - Spread batter in an even layer in the prepared pan. Layer apple slices on top of batter, careful not to press down into the dough. Top with streusel topping. Bake for 50-55 minutes or until done. Remove cake from the oven, place on a wire rack to cool.
Vanilla Custard
9 - While the cake bakes, prepare the custard sauce. In a small bowl whisk together the egg yolks, sugar, and salt. In a saucepan over medium heat, warm milk to just steaming.
10 - Temper the egg mixture by adding a thin steady stream of the milk mixture to the eggs, whisking constantly. Return the mixture back to the saucepan. Heat over medium heat, gently stirring constantly until thickened and custard lightly coats the back of a spoon, 3-4 minutes.
11 - Whisk in the vanilla. Do not bring the mixture to a boil, doing so could cause the custard to curdle. Pour custard in a bowl to cool to room temperature, cover and store in the refrigerator until ready to serve, makes 1 ½ cups.
12 - To serve, remove cake from the springform pan, then cool for a few minutes on a wire rack. While still warm, slice and serve with a drizzle of custard sauce on top.
Cooking Tips
Cake Batter - The batter needs to be thick to be able to support the weight of the apples.
Eggs in Sauce - Tempering the yolks is an important step. Make sure the milk is not boiling hot. Whisk the eggs constantly while adding a thin steady stream of the heated milk. Adding the hot milk to the eggs too quickly will cause them to scramble, resulting in a lumpy broken custard.
Heating Custard - Do not be tempted to turn up the heat, bringing the custard to a boil could cause the custard to curdle.
Storing Leftovers
- Cake and custard can be stored in an airtight container in the refrigerator for 4-5 days.
- Allow the cake and custard to set at room temperature for 30-45 minutes before serving.
- To freeze, wrap tightly with plastic wrap and another layer of aluminum foil before adding the custard. Freeze cake up to 3 months. Thaw in the refrigerator overnight before warming in a 350ºF oven for a few minutes. Serve custard sauce on the side.
More Irish Recipes
Ready to celebrate St. Patrick's Day in style? Try these additional recipes inspired by Irish cuisine...
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Recipe Card
Irish Apple Cake With Vanilla Custard
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- Stand Mixer (can substitute hand mixer)
- springform pan (9 inches)
Ingredients
Streusel Topping
- ¾ cup all-purpose flour
- ¼ cup oats (quick or old fashioned)
- ½ cup granulated sugar
- ⅛ teaspoon salt
- 6 tablespoons unsalted butter (cold, cut into ½-inch cubes)
Apple Cake
- 3 peeled and sliced Granny Smith Apples
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 8 tablespoons unsalted butter (softened)
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
Vanilla Custard Sauce
- 6 egg yolks
- ⅓ cup granulated sugar
- ⅛ teaspoon salt
- 1 ½ cups whole milk
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper, grease bottom and sides with oil or butter, set aside.
Streusel Topping
- Prepare the streusel topping, in a bowl add the flour, oats, sugar, and salt, stirring to combine. Using a pastry blender cut the cold butter into the flour mixture. Mix until the butter is pea sized and evenly distributed, set aside.¾ cup all-purpose flour, ¼ cup oats, ½ cup granulated sugar, ⅛ teaspoon salt, 6 tablespoons unsalted butter
Irish Apple Cake
- Peel, quarter and slice apples into thin slices, about a quarter of an inch in thickness, set aside.3 peeled and sliced Granny Smith Apples
- In a small bowl whisk together the dry ingredients; flour, baking powder, cinnamon, and salt, set aside.1 ¼ cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, ¼ teaspoon salt
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and sugar on medium speed until light, 1-2 minutes.8 tablespoons unsalted butter, ½ cup granulated sugar
- Add the eggs one at a time, mixing on medium speed until thoroughly combined after each addition, 1-2 minutes. Scrape down the bowl.2 large eggs
- Add the dry ingredients, mix on low until just incorporated, 1 minute. Add the milk and vanilla, mix on low until just combined, turn the mixer up to medium speed, mix until thoroughly combined, 20-30 seconds. The batter will be rather thick.¼ cup milk, 1 teaspoon vanilla extract
- Spread batter in an even layer in the prepared pan. Layer apple slices on top of batter, careful not to press down into the dough. Top with streusel topping. Bake for 50-55 minutes or until done. Remove cake from the oven, place on rack to cool.
Vanilla Custard Sauce
- While the cake bakes, prepare the custard sauce. In a small bowl whisk together the egg yolks, sugar, and salt.6 egg yolks, ⅓ cup granulated sugar, ⅛ teaspoon salt
- In a saucepan over medium heat, warm 1 ½ cups of whole milk to just steaming. Take saucepan off of heat. Temper the egg mixture by pouring a thin steady stream of the warm milk from the saucepan into the egg mixture in the small bowl. Whisk constantly.1 ½ cups whole milk
- Return the milk and egg mixture back to the saucepan. Heat over medium heat, gently stirring constantly until thickened and custard lightly coats the back of a spoon, 3-4 minutes.
- Whisk in the vanilla. Do not bring the mixture to a boil, doing so could cause the custard to curdle. Pour custard in a bowl to cool to room temperature, cover and store in the refrigerator until ready to serve, makes 1 ½ cups.1 ½ teaspoons vanilla extract
- To serve, remove cake from the springform pan, slice and serve alongside custard sauce.
Notes
- Cake Batter - The batter needs to be thick to be able to support the weight of the apples.
- Eggs in Sauce - Tempering the yolks is an important step. Make sure the milk is not boiling hot. Whisk the eggs constantly while adding a thin steady stream of the heated milk. Adding the hot milk to the eggs too quickly will cause them to scramble, resulting in a lumpy broken custard.
- Heating Custard - Do not be tempted to turn up the heat, bringing the custard to a boil could cause the custard to curdle.
- Storing Leftovers - Cake and custard can be stored in an airtight container in the refrigerator for 4-5 days. Allow the cake and custard to set at room temperature for 30-45 minutes before serving.
- To Freeze - Wrap tightly with plastic wrap and another layer of aluminum foil before adding the custard. Freeze cake up to 3 months. Thaw in the refrigerator overnight before warming in a 350ºF oven for a few minutes. Serve custard sauce on the side.
Nutrition
Nutrition info is an auto generated estimate.
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