Irish Apple Cake Vanilla (Printable Version)
Moist apple cake infused with cinnamon and nutmeg, complemented by a smooth warm vanilla custard.
# What You Need:
→ For the Apple Cake
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon ground cinnamon
04 - ¼ teaspoon ground nutmeg
05 - ¼ teaspoon salt
06 - ½ cup unsalted butter, softened
07 - ¾ cup granulated sugar
08 - 2 large eggs
09 - ½ cup whole milk
10 - 1 teaspoon vanilla extract
11 - 3 medium tart apples, peeled, cored, and thinly sliced
→ For the Topping
12 - 2 tablespoons granulated sugar
13 - ½ teaspoon ground cinnamon
→ For the Warm Vanilla Custard
14 - 2 cups whole milk
15 - 4 large egg yolks
16 - ⅓ cup granulated sugar
17 - 2 tablespoons cornstarch
18 - 1 teaspoon vanilla extract
# How-To:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
02 - Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
03 - In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla.
04 - Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
05 - Gently fold in the apple slices. Spread the batter evenly into the prepared pan. Mix 2 tablespoons sugar with ½ teaspoon cinnamon and sprinkle over the top. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
06 - Cool in the pan for 10 minutes, then turn out onto a wire rack.
07 - In a saucepan, heat the milk until just simmering.
08 - Whisk egg yolks, sugar, and cornstarch in a bowl until smooth.
09 - Gradually whisk the hot milk into the yolk mixture, then return to the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens, about 5 minutes. Do not boil.
10 - Remove from heat and stir in vanilla extract. Serve the cake warm or at room temperature with the warm vanilla custard poured over each slice.
# Expert Hints:
01 -
- The contrast between the warm, spiced cake and the silky vanilla custard is absolutely divine
- It comes together with simple ingredients you probably already have in your pantry
- The cake stays incredibly moist for days, if it lasts that long
02 -
- Tempering the eggs with hot milk prevents them from scrambling, so take your time with that step
- The custard will continue to thicken as it cools, so don't overcook it or it'll become grainy
03 -
- Room temperature ingredients blend more easily, so take everything out of the fridge about an hour before baking
- The cinnamon-sugar topping creates a lovely crust, so don't skip that final sprinkle before baking