Irish Apple Cake with Vanilla Custard

A perfectly crumbly cake with tender apples spiced to perfection drizzled with deliciously warm vanilla custard. Although this is a traditional Irish recipe served around St. Patrick’s Day, we serve this drool-worthy cake all Spring and Summer. Although, it would be great in the fall with fresh apples.

Try this!

Rather than Cinnamon Vanilla Sugar, The Recipe Critic tops their Irish Apple Cake with a delicious struesel topping. You will need:

• 3/4 cup all-purpose Flour
• 1/4 cup Honeyville Regular Rolled Oats (#1068)
• 1/2 cup C & H Granulated Sugar (#1632)
• 1/4 tsp Regal Fine Sea Salt (#1146)
• 6 Tbsp Kirkland Salted Sweet Cream Butter (#1723), chilled

Click here for her instructions.

A perfectly crumbly cake with tender apples spiced to perfection drizzled with deliciously warm vanilla custard.

Irish Apple Cake with Vanilla Custard

Ingredients:

• 1/2 cup Kirkland Salted Sweet Cream Butter (#1723)
• 1/2 cup C & H Granulated Sugar (#1632)
• 2 tsp Durkee Imitation Clear Vanilla Flavor (#1625)
• 2 large eggs, room temperature
• 1/4 cup all purpose flour
• 1 tsp Clabber Girl Baking Powder (#2847)
• 1 tsp AP Ground Saigon Cinnamon (#3626)
• 1/4 tsp nutmeg
• 3 Tbsp milk
• 3 cups Dole Chef-Ready Cuts Diced Apples (#1263), thawed and patted dry
• 1/2-3/4 cup AP Cinnamon-Vanilla French Toast Sugar (#1536)

Custard:

• 6 large egg yolks, room temperature
• 1 1/2 cups Gossner Foods Shelf-Stable Whipping Cream (#1696)
• 1/2 cup C & H Granulated Sugar (#1632)
• 1/2 Tbsp Durkee Imitation Clear Vanilla Flavor (#1625)

Instructions:

1. First, preheat oven to 350F. Then, spray an 8-inch round cake pan with Vegalene (#1212).
2. Next, cream together the butter and sugar for about 2 minutes, until light and fluffy. Then, add the vanilla, milk and eggs, scraping down the sides.
3. In another bowl, sift otogether the dry ingredients. Slowly mix into the butter mixture until fully incorporated.
4. Next, use a Norpro Mini Tool (#) to fold the apples in. It should be about 50% apples, so add more as needed. Then, pour into the prepared cake pan and spread smooth.
5. Now, sprinkle with the cinnamon sugar mixture and bake for 45-50 minutes, or until a toothpick comes out of the center clean. Allow to cool while you prepare the custard.
6. For the custard, first whisk the egg yolks. Then, bring the heavy cream and sugar to a low boil, stiring rapidly to heat evenly. Now, very slowly whisk the heavy cream into the egg yolks, about a tablespoons worth at a timing, whisking in between. This process will take a few minutes.
7. Return the mixture to the saucepan, continuing to whisk over medium-low as the custard thickens. Remove from heat, then stir in the vanilla. Pour over cooled cake immediately, or *refrigerate until ready to use.

*If refrigerating, place Crystal Foodservice Film (#6127) on the surface of the custard to prevent a skin from forming.

Adapted from: https://therecipecritic.com/irish-apple-cake/

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