Irish Apple Cake


For the Cake:

4 large apples, sliced 1/4" thick

3 cups all-purpose flour

2 tsp baking powder

1/8 tsp salt

1/4 tsp cloves, ground

1/4 tsp nutmeg, ground

zest from 1/4 lemon

6 Oz unsalted butter

(equal to 1/2 cup + 2 Tablespoons)

3/4 cup sugar

2 eggs

3/4 cup milk

2 Tbsp powdered sugar, for sprinkling

For the Egg Custard Sauce:

2 egg yolks

2 tsp sugar

1 tsp cornstarch

1 1/3 cup milk

1/2 tsp vanilla extract

For the Cake:

Combine flour, baking powder, salt, cloves, nutmeg and lemon zest.

Add butter and cut it into the flour with two knives.

(You can also use food processor for this step.)

Add 3/4 cup sugar and mix in.

Add apples and fold in to cover in flour mixture.

In another bowl, mix eggs with milk, then add to apple mixture and stir to combine.

Transfer the mixture into a buttered and floured 8" baking pan.

Bake in 375 oven for about 50 minutes or until toothpick inserted in the center of the cake comes out clean.

If cake starts browning quickly, cover it with foil.

Remove cake from oven, cool to room temperature and serve with sauce.

For the Egg Custard Sauce:

Whisk egg yolks with sugar until bubbly.

Add cornstarch and mix .

Heat milk in a double boiler.

When hot, stir a little of it into the beaten yolk and sugar, mix well; then pour mixture into the milk and continue stirring over low heat until thickened.

Don’t allow it to boil.

Add vanilla extract.

Allow to cool slightly, then pour on cake serving. Enjoy!
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