Irish Apple Cake Custard (Printable)

Moist spiced apple dessert with crunchy sugar crust and creamy custard, perfect for cozy afternoons.

# What's Needed:

→ For the Apple Cake

01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 2 tsp baking powder
04 - 1/2 tsp salt
05 - 1/2 tsp ground cinnamon
06 - 1/4 tsp ground nutmeg
07 - 1/2 cup unsalted butter, cold and cubed
08 - 3 large apples, peeled, cored, and sliced
09 - 2 large eggs
10 - 1/4 cup whole milk
11 - 1 tsp vanilla extract
12 - 1-2 tbsp turbinado or demerara sugar, for topping

→ For the Custard

13 - 2 cups whole milk
14 - 4 large egg yolks
15 - 1/4 cup granulated sugar
16 - 2 tbsp cornstarch
17 - 1 tsp vanilla extract

# How to Make It:

01 - Preheat oven to 350°F. Grease an 8-inch round cake pan and line with parchment paper.
02 - Whisk together flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl.
03 - Rub cold cubed butter into dry ingredients using fingertips until mixture resembles coarse crumbs.
04 - Add sliced apples to flour mixture and toss to coat evenly.
05 - Whisk eggs, milk, and vanilla extract in a separate bowl.
06 - Pour egg mixture over apple mixture and gently fold until just combined.
07 - Transfer batter to prepared pan, spreading evenly. Sprinkle turbinado sugar over top.
08 - Bake for 45-50 minutes until skewer comes out clean and top is golden. Cool 15 minutes in pan.
09 - Heat milk in saucepan over medium heat until just steaming, not boiling.
10 - Whisk egg yolks, sugar, and cornstarch until smooth.
11 - Gradually whisk hot milk into egg mixture, then return to saucepan.
12 - Cook over low heat, stirring constantly, until thickened and coats back of spoon, 5-7 minutes. Do not boil. Stir in vanilla.
13 - Serve warm cake slices with generous custard.

# Tips for Success:

01 -
  • The tender apple chunks create pockets of fruit that stay moist even after baking
  • That crunchy sugar topping transforms into something almost caramelized and irresistible
02 -
  • The cake continues cooking slightly as it cools, so removing it when a skewer has just a few moist crumbs is perfect
  • Never let the custard boil or it will scramble and become grainy instead of silky smooth
03 -
  • Cold butter is essential for that tender crumb, so pop it in the freezer for 10 minutes if your kitchen is warm
  • If the top is browning too quickly, tent loosely with foil for the last 10 minutes of baking

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