This is a bona fide older style Irish apple cake, the sort that would be made all through the apple gather season all over Ireland, where each farmhouse has its own valued adaptation of the formula. It’s delectable with or without the customary custard sauce!
This simple apple cake formula addresses another time and another mainland. In any case, nothing beats a kitchen loaded up with the warm fragrance of apples and cinnamon, regardless of what your specific spot in the preparing universe. The cake is gently spiced, with an inward center of daintily cut tart apples, finished off with a brittle oat streusel. Custom directs serving it with some thick cream, or a delicious custard sauce. Decide to regard or display custom: you’re in control.
Another great decision would be Honeycrisp apples. You can generally try different things with different sorts, in the event that you need, you can’t turn out badly here. (Pickyourown.org has a beautiful thorough manual for apple assortments.) You’ll need around 3 great measured apples for this formula, that is the reality. Strip them, and cut them meagerly. In case you’re making them in excess of a couple of moments ahead, make certain to throw them with a little lemon juice to forestall carmelizing.
This is a not very sweet sort of cake in the European practice. It’s quite amazing with some espresso or tea toward the beginning of the day or mid evening, however still certainly unique enough to fill in as pastry, particularly with the custard. The custard sauce keeps well in the cooler, and can be served either warm or cold. The cake, nonetheless, is particularly impressive and fragrant warm from the stove.
Ingredients
cake
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- 1/2 cup (or 113 grams) unsalted butter at room temperature
- 1/2 cup (or 100 grams) granulated sugar
- 2 large eggs
- 3 Tbsp (or 45 ml) whole milk or cream
- 1 1/4 cups (or 150 grams) all purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp salt
- about 3 Granny Smith apples, peeled and thinly sliced. Mine weighed a little over a pound after slicing.
- confectioner’s sugar for dusting
streusel topping
- 3/4 cup (or 96 grams) all purpose flour
- 1/4 cup (or 25 grams) old fashioned rolled oats
- 6 Tbsp (or 85 grams) unsalted cold butter cut in small pieces
- 1/2 cup (or 100 grams) granulated sugar
custard sauce
- 6 large egg yolks
- 6 Tbsp (or 76 grams) granulated sugar
- 1 1/2 cups (or 375 ml) whole milk ~ you can also use half and half or cream
- 1 1/2 tsp vanilla
Instructions
- Set the oven to 350F Grease a 9 inch springform pan.
- Make the custard sauce ahead of time. Bring the milk to a simmer over medium heat. Meanwhile whisk the yolks and sugar until well combined. Drizzle a little of the hot milk into the egg mixture, whisking all the time. Drizzle a little more, then transfer that back into the pan of hot milk and continue cooking, stirring constantly, until the mixture coats the back of a spoon. Do this slowly, over medium heat, and I like to use a silicone spoon or spatula to scrape the bottom and sides of the pan as it heats. The mixture will become velvety and thickend, but it will not be as thick as pudding. It will continue to thicken as it cools, so don’t overcook or it can curdle. Stir in the vanilla.
- Pour the custard through a sieve (to catch any stray lumps) into a heat proof jar or bowl and place a piece of plastic wrap onto the surface so it won’t form a skin as it cools. Put in the refrigerator until completely chilled.
- To make the streusel topping, blend the bits of butter into the flour, sugar, and oats until the butter is incorporated and the mixture has a coarse crumbly texture. Put in the refrigerator.
- Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
- Whisk together the flour, baking powder, cinnamon, and salt. Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.
- Spoon the batter into your prepared pan, and smooth out evenly. Top with the sliced apples, and then the streusel topping. Note: no need to arrange the apples perfectly, but try to get them in an even layer.
- Bake for about 50 minutes to an hour, until the top is lightly browned and a toothpick comes out without wet batter clinging to it.
- Let cool a bit in the pan before removing. Dust with confectioner’s sugar before serving.
Nutrition
Calories: 372.87kcal | Carbohydrates: 49.8g | Protein: 4.66g | Fat: 17.7g | Saturated Fat: 10.67g | Sodium: 85.04mg | Fiber: 2.47g | Sugar: 26.94g
