Irish apple cake custard

The rain was lashing against the kitchen window when I first attempted this Irish apple cake, my grandmother's handwritten recipe card propped open against the flour canister. She'd warned me about Bramley apples being tricky to find outside Ireland, but I'd managed to source some at the farmers market and was determined to do them justice. The entire house filled with cinnamon and baked apple goodness, creating that cozy blanket of comfort that only comes from something sweet baking slowly in the oven.

I served this cake to my book club on a particularly dreary Tuesday evening, watching their shoulders drop and their eyes close with that first bite of warm cake and custard. Someone mentioned it tasted like something you'd find in a cozy tea shop in Dublin, and I felt ridiculous proud of that comparison. Now it's become our go-to comfort dessert, requested even in summer when the rain isn't quite as atmospheric.

Ingredients

• All-purpose flour: Forms the foundation of the cake, creating a tender crumb that holds up to all those moist apple chunks
• Granulated sugar: Sweetens the cake just enough to let the apple flavor shine without overshadowing it
• Baking powder: Gives the cake its gentle rise, ensuring it's not too dense despite all the fruit
• Salt: Balances the sweetness and wakes up all the warm spices
• Ground cinnamon and nutmeg: These warm spices are the heart of the cake, creating that cozy Irish kitchen aroma
• Cold unsalted butter: Keeping it cold creates those tender pockets of flavor in the crumb, and cutting it into small pieces makes rubbing it in easier
• Tart apples: Their acidity balances the sweetness and holds their texture beautifully during baking
• Eggs: Bind everything together while adding richness and structure
• Whole milk: Adds moisture and tenderness to the cake batter
• Vanilla extract: Rounds out all the flavors and adds that comforting background note
• Turbinado or demerara sugar: Creates that signature crunchy top that makes this cake so special
• Whole milk for custard: The higher fat content creates a silky, luxurious custard that coats the back of a spoon perfectly
• Egg yolks: Provide the rich, creamy base and natural thickening for the custard
• Cornstarch: Ensures the custard sets properly without becoming too heavy or eggy

Instructions

Get your oven ready:

Preheat to 350°F and prepare your cake pan with grease and parchment paper so nothing sticks later

Mix the dry ingredients:

Whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl until everything is evenly distributed

Rub in the butter:

Work those cold butter cubes into the flour mixture with your fingertips until it looks like coarse crumbs with some pea-sized pieces remaining

Coat the apples:

Add the sliced apples to the bowl and toss them gently until they're lightly coated in the flour mixture

Combine the wet ingredients:

Whisk eggs, milk, and vanilla together in a separate bowl until smooth

Bring it together:

Pour the egg mixture over the apple and flour mixture, folding gently just until everything comes together

Assemble and top:

Transfer the batter to your prepared pan and sprinkle that generous layer of turbinado sugar over the top

Bake to golden perfection:

Bake for 45 to 50 minutes until a skewer comes out clean and the top is beautifully golden

Cool briefly:

Let the cake rest in the pan for 15 minutes before moving it to a wire rack

Warm the milk:

Heat the custard milk over medium heat until it's steaming but not boiling

Prepare the egg base:

Whisk egg yolks, sugar, and cornstarch until completely smooth and pale

Temper and cook:

Gradually whisk hot milk into the egg mixture, return everything to the pan, and cook over low heat while stirring constantly until thickened

Finish and serve:

Stir in vanilla, then serve warm slices of cake with that lovely pour of custard

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My friend Sarah admitted she ate leftover cake for breakfast the next morning, cold from the fridge with still-firm custard spooned over the top. I've started doing the same thing, standing at the counter in my pajamas, not even bothering with a plate. There's something deeply satisfying about starting the day with apple and cinnamon.

Choosing Your Apples

Bramley apples are traditional for this recipe because they hold their shape and become wonderfully tender without turning to mush. If you can't find them, Granny Smiths are the closest alternative, offering that same tartness that balances the sweet cake and creamy custard. Avoid eating apples like Gala or Fuji as they'll soften too much and lose their texture during baking.

Making the Custard Ahead

You can make the custard up to two days ahead and store it in the refrigerator, though you'll need to whisk it smooth again and gently reheat it before serving. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. If you prefer the texture of cold custard, serve it straight from the fridge over warm cake for a lovely temperature contrast.

Serving Suggestions

This cake deserves to be the star of the show, served on a pretty plate with a proper teacup beside it. A pot of Irish breakfast tea or Earl Grey makes the perfect accompaniment, cutting through the richness of the custard. Some people like to add a dollop of softly whipped cream, though I find the custard plenty rich on its own.

• Warm the cake slightly before serving if it's been stored overnight
• Sprinkle a little extra cinnamon over the custard for serving
• This cake freezes beautifully for up to three months

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There's something so deeply satisfying about a recipe that's been passed down through kitchens and generations, tasting just as wonderful in your own home as it did in someone else's. I hope this cake brings you as many cozy moments as it has brought me.

Your Recipe Questions

→ What type of apples work best for this dish?

Granny Smith or Bramley apples are ideal for their tartness and texture, which hold up well during baking.

→ How can I achieve a crunchy sugar crust?

Sprinkle turbinado or demerara sugar over the batter before baking to create a caramelized, crunchy topping.

→ What is the best way to prepare the custard?

Cook it gently over low heat, stirring constantly until thickened to ensure a smooth, creamy consistency without curdling.

→ Can I add extra ingredients for more flavor?

Yes, raisins or chopped walnuts can be folded into the batter for added texture and taste.

→ How should this dish be served?

Serve warm slices with a generous pour of rich custard, perfect alongside Irish breakfast tea or a dessert wine.