Celebrating St. Patrick’s Day is a time for fabulous food and often parties! This traditional cake complements all your festivities, along with Corned Beef and Cabbage. Enjoy!!
Irish Apple Cake w/Custard Sauce
3 cups Flour
2 tsp Baking Powder
1/8 tsp Salt
¼ tsp Ground Cloves
¼ tsp Ground Nutmeg
6 oz Butter (cold is ok)
¾ cup Sugar
4 lg Granny Smith apples
¾ cup Milk
2 Tbsp Sugar (for topping)
6 large Egg Yolks
6 Tbsp Sugar
1-½ cup Whole Milk
1-½ tsp Vanilla
Cake Directions (serves 12)
- Preheat the oven to 375 degrees. Grease & flour an 8″ or 9″ round springform pan.
- Sift the flour, baking powder, salt, cloves, and nutmeg into a large mixing bowl. Make sure the bowl is large enough for the apples to be folded in.
- Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.
- Add the first sugar to the flour mixture and mix in.
- Peel the apples and slice them into uniform pieces. This cake works best and gets that ‘chunky apple look’ if the slices are about ¼” wide and then cut into 3 pieces.
- Toss the apples into the flour mixture and combine them thoroughly.
- In a separate bowl, beat the eggs and milk together. Add to the apples and flour and mix in with a large spatula until just combined. Batter will be thick and dough-like.
- Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula.
- Sprinkle the second sugar over the top of the cake.
- Bake for 45-50 minutes, test for doneness. The top of the cake should be golden brown. Serve w/custard sauce.
- Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 minutes. Place the milk in a medium saucepan and bring just to a boil. Slowly whisk the hot milk into the egg/sugar mixture. Transfer the mixture back to the saucepan and stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Mix in the vanilla. Transfer to bowl or serving saucer.
- Serve warm or cold over apple cake.
*Note that this sauce is not a thick, pudding-like sauce. It should have a pourable consistency when done.