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Irish Apple Cake with Custard Sauce

March 7, 2014 by Kayley 308 Comments

Are You following me on Pinterest? If not, I’d love to have you join in on all the fun šŸ˜‰ Click HERE to see my boards!

irish apple cake 1

This year I’m really into traditional Irish recipes when it comes to St. Patrick’s Day. I’m sure my kids think I’m terribly boring for not dying anything green and making Ā rainbow topped cupcakes and what not(Hey, it could still happen). But I’ve been very interested in what foods are truly eaten over in that magical green land and have been making a lot of them lately.

Part of it is just that that part of the world seems to always be calling to me. A piece of my history lies across the sea and the closest I can get to it right now is in the food I make. Holy Cow, you guys. I want to visit the Brittish Isles SO. Stinking. Bad. Someday I’ll get there =)

For more Irish and St. Patrick’s Day related recipes, check out these posts(HERE, HERE, HERE, and HERE).

ITEMS USED TO MAKE THIS CAKE:


irish apple cake 2

One of the best Irish desserts I have come across as of yet is this apple cake. It is so very tender and soft and is jam packed with apples. The apples hold their shape very well when baked and still almost have a little crisp to them. There is just the teeniest tiniest bit of spice and the top is crusted crunchy sugar.

irish apple cake 4

The cake is excellent all on it’s own, but what really turns it into a decadent dessert is the custard sauce. Poured warm over the top of a slice of apple cake, its creamy sweetness is the perfect addition to the thick fruit filled cake. I am also very concerned that you are aware that the lovely thumb and fingers pouring the custard over the cake a few pictures above belong to my husband. Lest you be caught up in the impression that I have man-hands.

irish apple cake 6

This cake is very dense and heavy, almost bread like. Take extra care to make sure the middle is cooked all the way through, the top can be very firm when you pull it out of the oven, giving it the impression that it’s all the way cooked. Stick a toothpick or knife into the middle to make sure that no batter clings to it.

The less the batter is mixed the more tender the cake will be. Toss in the apples only until they are distributed and avoid excess mixing to get the best end result.

irish apple cake 5

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triple chocolate mousse cake with pomegranate 1 bright

Triple Chocolate Mousse Cake

Irish Apple Cake with Custard Sauce
 
Print
Serves: Serves 12
Ingredients
  • FOR THE CAKE:
  • 3 C. Flour
  • 2 t. Baking Powder
  • ⅛ t. Salt
  • ¼ t. Cloves, ground
  • ¼ t. Nutmeg, ground
  • 6 oz. Butter, (cold is fine)
  • ¾ C. Sugar
  • 4 large Granny Smith apples(I used golden delicious to great effect)
  • 2 Eggs
  • ¾ C. Milk
  • 2 T. Sugar(for sprinkling on top of cake)
  • FOR THE CUSTARD:
  • 6 large Egg Yolks
  • 6 T. Sugar
  • 1½ C. Whole Milk
  • 1½ t. Vanilla
Instructions
  1. FOR THE CAKE:
  2. Grease and flour an 8" or 9" round springform pan. Using an 8" pan will give you a taller cake.
  3. Preheat the oven to 375 degrees.
  4. Sift the flour, baking powder, salt, cloves and nutmeg into a large mixing bowl. Make sure the bowl is very large to allow room for the apples to be folded in.
  5. Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.
  6. Add the ¾ C. sugar to the flour mixture and mix in.
  7. Peel the apples and slice them into uniform pieces. This cake works best and gets that 'chunky apple look' if the slices are about ¼" wide and then cut into 3 pieces.
  8. Toss the apples into the flour mixture and combine them thoroughly.
  9. In a separate bowl, beat the eggs and milk together. Add to the apples and flour and mix in with a large spatula until just combined. Batter will be thick and dough-like.
  10. Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula.
  11. Sprinkle the sugar over the top of the cake.
  12. Bake for 45-50 minutes. Test the center for doneness. The top of the cake should be golden brown. Serve slices with custard sauce.
  13. FOR THE CUSTARD SAUCE:
  14. *note that this sauce is not a thick, pudding like sauce. It should have a pour-able, just thickened consistency when done.
  15. Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 minutes. Place the milk in a medium saucepan and bring just to a boil. Slowly whisk the hot milk into the egg/sugar mixture. Transfer the mixture back to the saucepan and stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Mix in the vanilla. Transfer to bowl or serving saucer.
  16. Serve warm or cold over apple cake.
3.2.2925

Ā Apple Cake recipe Ā adapted from Irish American Mom

irish apple cake 3

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Filed Under: Cakes, Desserts, Holidays Tagged With: apple, cake, custard, irish, sauce

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Comments

  1. Lisa Ehrman says

    March 7, 2014 at 5:53 PM

    WOW…looks Amazing šŸ™‚

    Reply
    • Kayley says

      March 7, 2014 at 6:48 PM

      Thank you Lisa!

      Reply
    • Cathy Johns says

      September 28, 2014 at 4:44 PM

      Lisa, do you think this could be made in a Bundt pan, as far as getting it out of the pan? I might try it in a 13 x 9 dish. Easy enough to cut a square out and drizzle on the sauce. YUM!

      Reply
      • Aine says

        October 4, 2016 at 1:21 PM

        I made it in a bundt pan and I don’t recommend it. Also Granny Smith are way too tart for this cake since the recipe doesn’t call for adding sugar to the apples

        Reply
        • June says

          April 23, 2017 at 3:14 PM

          Can you elaborate on why not a Bundt pan? What went wrong?

          I’m thinking maybe angel food pan.

          Thanks.

          Reply
  2. Crystal | Apples & Sparkle says

    March 7, 2014 at 6:14 PM

    Lovely recipe! I have been more into the more traditional side of Irish cooking this year too. It seems a little hard to find more than just a few floating around the internet. Your photographs are beautiful, as always. : )

    Reply
    • Kayley says

      March 7, 2014 at 6:49 PM

      Thank you Crystal! It does seem like there aren’t a lot of real Irish recipes to be easily found, doesn’t it? I didn’t even know that corned beef and cabbage wasn’t a traditional Irish meal until recently!

      Reply
  3. Beverly Elaine says

    March 8, 2014 at 12:09 AM

    I’ve just subscribed to your lovely blog and this was the first recipe email I received from you. Based on this gorgeous recipe, I must say I look forward to receiving many more in the future! YUM and YAY! And more power to you!

    And a side note….that’s gonna sound really weird, but I gotta say it….every other blog post I get in my email requires me to press a link to continue reading the rest of the post. Your’s does not. I didn’t notice it until I got to the end and its actually nice to be able to read straight through without clicking anything. I know it’s an odd thing to notice, but don’t ever change! Ok, that’s it. Bake on!

    Reply
    • Kayley says

      March 8, 2014 at 11:52 PM

      Thank you so much for your nice comments, Beverly! I really appreciate them =) I am glad you like the subscription email format and I’m glad it makes for smooth reading, I will certainly make note of that through the future of this blog šŸ˜‰

      Reply
    • Doris Lechler says

      April 2, 2014 at 10:34 PM

      I totally agree with Beverly. I like getting there in a hurry. Thank you.
      (It’s a beautiful presentation once you get there too.)
      Doris

      Reply
  4. Lisa says

    March 9, 2014 at 7:11 AM

    I can’t even begin to tell you how perfect this apple cake looks. And that custard…that custard. It’s getting pinned quite a bit on my bakery board. Thanks for the great recipe, looking forward to trying it!

    Reply
    • Kayley says

      March 9, 2014 at 5:23 PM

      Thank you so much Lisa! I hope you get to try it, the custard really does make it! šŸ™‚

      Reply
  5. Emma says

    March 9, 2014 at 12:29 PM

    Hi
    This looks lovely and I really want to make it but what measure is T? teaspoon, tablespoon?
    Thanks
    Em x

    Reply
    • Kayley says

      March 9, 2014 at 5:22 PM

      Thank you Emma! T stands for tablespoon. I hope you get to try it soon! šŸ™‚

      Reply
    • Jenny says

      March 21, 2014 at 2:35 AM

      Since both are in the recipe, just to be clear, “T” is for tablespoon and the ingredients measuring with “t.” are teaspoon measurements.

      Reply
      • Kayley says

        March 21, 2014 at 2:49 AM

        Jenny, You got it! =)

        Reply
  6. Timea says

    March 9, 2014 at 3:24 PM

    Lovely apple cake!

    Reply
    • Kayley says

      March 9, 2014 at 5:20 PM

      Thank you Timea!

      Reply
  7. Kathy says

    March 9, 2014 at 10:01 PM

    Made this today and the cake is superb. Thanks!

    Reply
    • Kayley says

      March 9, 2014 at 11:20 PM

      I’m so glad you liked it! Thank you for sharing how it turned out! =)

      Reply
  8. Kristen P. says

    March 9, 2014 at 10:28 PM

    Oh my goodness! I just took this out of the oven a 1/2 hour ago and it made our home smell heavenly! Thank you for sharing this amazing recipe.

    Reply
    • Kayley says

      March 9, 2014 at 11:22 PM

      Kristen, you are welcome! Now I want to make another apple cake just so my home will smell good too =)

      Reply
      • [email protected] says

        July 27, 2014 at 4:50 PM

        This cake brings good memorys of my grand mom peters,she always made aa lotof aapple cake and would frez them every time we would she her, she would send you home, with her home made apple cake love this new magazine love the food, pictures and the learning with this

        Reply
        • Rosie says

          March 13, 2015 at 11:12 PM

          I love that story of your grandmother. I someday want to be that mom or grandma that makes yummy home made things to send home. I’m only 32, but with 4 kiddos so far, I’m hoping for a bunch of grandkids to spoil someday.

          I have been to Ireland many times (my grandmother lives there) and one of the best things is roaming the grocery store there. ALL the food is better than here! And you can get REALLY good custard sauce right next to the yoghurt. No icky ingredients at all. Now, I’m all for home made, but in a pinch, it’s good stuff. Can’t wait to try this recipe.

          Reply
          • Kayley says

            March 14, 2015 at 8:16 PM

            I love that Rosie! And am envious that you’ve been to Ireland! I can’t wait to go there someday!

  9. Dina says

    March 10, 2014 at 12:07 AM

    oh my! that looks gorgeous! i love the sauce.

    Reply
    • Kayley says

      March 10, 2014 at 1:13 AM

      Thank you Dina! The sauce is the best part =) well….and the cake.

      Reply
  10. Melissa says

    March 10, 2014 at 1:36 AM

    I only have a 10 inch spring form pan, do you have any tips on how to modify this awesome recipe to fit that size? Thanks!!

    Reply
    • Kayley says

      March 10, 2014 at 4:46 AM

      Hi Melissa!
      You could still bake it in the 10″pan but it would be a bit flat. If you want more height you could make 1 1/4-1 1/3 recipe and adjust the cooking time.

      Reply
      • Kathy says

        August 23, 2016 at 5:44 AM

        To compensate for a large pan, I would try placing a coffee mug in the center and pour the cake batter around and then bake.

        Reply
  11. Suzanne says

    March 10, 2014 at 7:56 AM

    Plain or self raising flour

    Reply
    • Kayley says

      March 10, 2014 at 1:38 PM

      All purpose flour works great =)

      Reply
  12. Amy W says

    March 10, 2014 at 7:10 PM

    Hi Kayley- Will this cake be a disaster without a springform? I’ve just got regular 9″ round cake pans.

    Reply
    • Kayley says

      March 10, 2014 at 8:45 PM

      Amy, you don’t necessarily need a springform pan, but a round pan with high sides would be ideal. I used an 8″ round pan for the pictured cake, but the sides were 4″ tall. If your round pans are not that tall you will have to put less batter in them and reduce the cooking time a little. =)

      Reply
  13. Elsa Dheming says

    March 10, 2014 at 11:36 PM

    I saw this around 9 am and made it 4 hours later… It is soooooo good!
    I made just 1/2 a recipe -had only 2 apples on the fridge šŸ˜‰

    Reply
    • Kayley says

      March 11, 2014 at 12:11 AM

      I’m so glad you liked it, Elsa! It has become one of my favorites and now I’m itching to make another =)

      Reply
      • Elsa Dheming says

        March 11, 2014 at 4:42 AM

        I have a question.
        The ingredients mention 3/4 C. Sugar, then more for the top…
        Now, I don’t see in the instructions where should I add those 3/4 cups of sugar…
        And I realized this AFTER making the cake!!!

        Reply
        • Kayley says

          March 11, 2014 at 5:26 AM

          Thank so much for pointing that out! I have fixed it in the recipe, so sorry about that! =)

          Reply
          • Elsa Dheming says

            March 12, 2014 at 12:22 AM

            Great!!!
            I am making another one tonight (whole recipe this time)

          • Kayley says

            March 12, 2014 at 3:45 AM

            haha, I’m glad you’ll have all the ingredients this time! So sorry about that! šŸ˜‰

  14. Lys says

    March 11, 2014 at 12:46 AM

    The cake was fabulous! I will be making this again.

    Reply
    • Kayley says

      March 11, 2014 at 1:44 AM

      Thank you Lys, I’m so glad you liked it!

      Reply
  15. Laura says

    March 11, 2014 at 8:13 PM

    Hi,
    Your cake looks delicious and the custard sauce is the perfect topping. I am wondering if instead of apples I could use peaches. Do you think it is possible?

    Reply
    • Kayley says

      March 11, 2014 at 8:26 PM

      Thank you Laura! I’m sure using peaches would be just fine, though you might want to pat the peach slices dry before you add them to the batter so they don’t add too much moisture to the cake =)

      Reply
  16. Mika says

    March 11, 2014 at 9:15 PM

    OMG I’m so making this today. Yum!

    Reply
    • Kayley says

      March 11, 2014 at 9:46 PM

      Awesome, I hope you like it! =)

      Reply
  17. Emily says

    March 12, 2014 at 8:58 PM

    We always do traditional Irish food for St. Patty’s Day, and this cake may just have to be for dessert!

    Reply
    • Kayley says

      March 12, 2014 at 9:38 PM

      You won’t regret it! It’s sooo good =) I’m definitely making it a St. Patty’s tradition =)

      Reply
  18. Melinda Stephens says

    March 13, 2014 at 1:58 AM

    When do you add the vanilla to the custard? I ended up adding it to the milk, but I was just guessing.

    Reply
    • Kayley says

      March 13, 2014 at 2:13 AM

      Right after the custard has thickened. Thank for catching that =)

      Reply
  19. MJ Ariad says

    March 13, 2014 at 6:52 PM

    I’m dying to try this over the weekend sounds delicious!!

    Reply
    • Kayley says

      March 13, 2014 at 7:34 PM

      Thank you! I hope you get to make it =)

      Reply
  20. Ginger says

    March 14, 2014 at 2:12 AM

    Just made it and it is very delicious…I ended up having to add more liquid and maybe I’m blind but when do I add the vanilla to the custard ? I did it after and it still turned out so hoping I did it right

    Reply
    • Kayley says

      March 14, 2014 at 3:03 AM

      I’m glad you liked it, Ginger =) The vanilla is added after the custard is cooked. The cake batter is meant to be very thick, much thicker than a normal cake batter would be.

      Reply
  21. mika says

    March 14, 2014 at 5:39 PM

    I made it! It was sooooo, good. Especially the custard. Thank you! I loved it;)

    Reply
    • Kayley says

      March 14, 2014 at 5:51 PM

      Awesome, I’m so glad you liked it! =)

      Reply
  22. Amanda says

    March 14, 2014 at 7:40 PM

    Hi

    I was hoping you could clarify I thing. Above you say T=tableapoon. Does this mean that t=teaspoon?

    Thanks! :). I am going to make this for our St. Patrick’s Day potluck at work.

    Amanda šŸ™‚

    Reply
    • Kayley says

      March 14, 2014 at 7:53 PM

      Hi Amanda!
      You are absolutely right! T= tablespoon and t.= teaspoon =) Happy baking!

      Reply
  23. Kelly says

    March 14, 2014 at 8:09 PM

    Thanks for the great recipe! I made this yesterday for our weekly get-together with friends. I used a bundt pan, as I didn’t have tall enough cake pans; well greased and sugared before adding the cake batter worked great.

    The custard was HEAVENLY! I had never made custard anything before, so was a little nervous but it turned out perfect. I literally could have drank it all by myself and not cared that I didn’t share. I did…and everyone loved it. The simple cake with the rich custard is a perfect combination!

    Reply
    • Kayley says

      March 14, 2014 at 8:18 PM

      You are welcome! I’m glad it turned out so well =) That custard sauce really takes it up a notch, doesn’t it? Thanks for commenting about the bundt pan, that sounds like a great solution for those who don’t have tall pans!

      Reply
  24. Maureen says

    March 15, 2014 at 11:28 AM

    Looks wonderful! Do I have to sift the dry ingredients? I dont have a sifter and want to make this for a dinner party tonight.

    Reply
    • Kayley says

      March 15, 2014 at 2:50 PM

      Thanks Maureen! A sifter is not absolutely necessary, just mix those dry ingredients together well =)

      Reply
  25. Emily says

    March 15, 2014 at 7:39 PM

    Making this tomorrow for a family dinner. Can’t wait! Looks divine!

    Reply
    • Kayley says

      March 15, 2014 at 9:35 PM

      Thanks Emily! I hope it turns out great! =)

      Reply
  26. Lisa says

    March 16, 2014 at 5:11 PM

    Could I use a Bundt pan instead and how would that effect the cooking time?

    Reply
    • Kayley says

      March 16, 2014 at 7:42 PM

      A bundt pan will work just fine, cooking time should still be close to the same…maybe check it a little earlier for doneness =)

      Reply
  27. Maureen says

    March 16, 2014 at 6:57 PM

    I made this yesterday and it was delicious! A huge hit at a dinner party. However, I could not get the custard to thicken. After it was all back in the saucepan it just curdled. My husband made a second batch and the same thing happened. We ended up sticking it in a blender and it was okay but not sure where we went wrong. It’s much thicker today! HOwever, even despite that snafu, we inhaled it. delicious!

    Reply
    • Kayley says

      March 16, 2014 at 7:48 PM

      I’m so glad it went over well, Maureen! The custard sauce is not a super thick sauce, quite thin, actually. If it reaches a boil it can easily curdle, so it’s a little touchy. I’m seeing that a thicker sauce is the preference, so I will look at thickening the sauce when I make it again tonight. Thanks for the feedback! =)

      Reply
      • Maureen says

        March 17, 2014 at 1:05 PM

        Happy St. Patrick’s Day! šŸ™‚

        Reply
      • Melissa says

        March 15, 2015 at 2:25 AM

        The custard curdled when I made it too. It tasted wonderful though! If you make a thicker custard, will you email us?

        Reply
  28. T says

    March 16, 2014 at 7:46 PM

    Oh Oh how much is 6oz butter? Soften? Can I use margarine~I am prepared to make it now~ Thanks

    Reply
    • Kayley says

      March 16, 2014 at 7:52 PM

      6 oz. of butter is 1 1/2 sticks of butter, or 12 tablespoons. It can be cold, since you will be cutting it into the dough. You could use margarine…butter will produce the best results, but you could certainly use margarine in it’s place. Happy baking! =)

      Reply
  29. Augustina Daniluc says

    March 17, 2014 at 6:33 PM

    I have been making a variety of apple cakes but this picture tops all of them.
    I’m exited to make it, and compliments for your blog.

    Reply
    • Kayley says

      March 17, 2014 at 7:27 PM

      Thank you so much! I hope you gat a chance to make the cake šŸ™‚

      Reply
  30. Tania says

    March 17, 2014 at 10:22 PM

    Made this today for dessert. It came out perfect. Planning on making this a yearly St. Patrick’s Day tradition. Thank you!

    Reply
    • Kayley says

      September 23, 2014 at 3:13 AM

      So glad you liked it. Tania!

      Reply
  31. Danielle Galey says

    March 18, 2014 at 12:41 AM

    Made this tonight and it came out perfect! Excellent follow up to my corn beef and cabbage. Delicious! Thanks for sharing! Happy Saint Patrick’s Day!

    Reply
    • Kayley says

      March 19, 2014 at 3:51 AM

      I’m so glad it turned out well, Danielle! Thank you for sharing your results, I love hearing how things turn out! Happy St. Patrick’s Day to you too!

      Reply
  32. Samantha says

    March 18, 2014 at 3:33 AM

    I love that the cake itself isn’t overly sweet, and the recipe was super easy to follow! I will definitely be making this again šŸ™‚

    Reply
    • Kayley says

      March 19, 2014 at 3:53 AM

      I’m glad you liked it, Samantha! That’s one of my favorite things about the cake too! The custard sauce brings the sweetness up to just the right level šŸ˜‰

      Reply
  33. Gina says

    March 18, 2014 at 4:04 PM

    Oh, my. This is such a yummy recipe!! I modified it to be gluten-free for our family, but kept the custard sauce as-is. We loved it!!

    Reply
    • Kayley says

      March 19, 2014 at 3:53 AM

      Thank you Gina! I’m glad you liked it and that it worked well with the gluten-free changes!

      Reply
  34. Erika says

    March 18, 2014 at 8:33 PM

    Bahaha I didn’t even notice the “manly” fingers until you mentioned them! Kayley, this cake looks incredible!!!! I’ve been dying to make Smitten Kitchen’s apple cake (have you ever tried it?) for the longest time, but this might have to go first. Bread-like apple cake with custard sauce sounds like my ultimate weakness!!

    Reply
    • Kayley says

      March 19, 2014 at 4:00 AM

      Well, I guess it’s good that you didn’t wonder about the fingers. I won’t tell my husband, though. He was pretty proud of his role of ‘temporary hand model’ and will be crushed if he finds out that they don’t stand out as much as he was hoping. Haha. I kid.
      I guess I need to go check out Smitten Kitchen’s apple cake!

      Reply
  35. Rashida says

    March 19, 2014 at 5:09 AM

    The cake was absolutely delicious!! Although I did have some trouble with the custard sauce, it curdled and wasn’t sure if I could still use it so I tossed it. It smelled good but didn’t look very appetizing lol. I will try it again next time and take it off the heat a little sooner. But even without it, the cake was wonderful! Thanks for sharing this recipe!!

    Reply
    • Kayley says

      March 19, 2014 at 2:27 PM

      I’m glad you liked the cake, Rashida! That custard sauce can be touchy, I’m sorry it curdled =( It is still fine to eat if that happens, though. Thanks for letting me know how you liked it! =)

      Reply
    • Emme Daley says

      November 20, 2019 at 4:03 PM

      My sauce curdled as well,, but I use my immersion blender to smooth it out, then put it through a sieve. I had used a vanilla bean (about 2″) so sieving it was necessary anyway. I also used a half cup of heavy cream and a cup of whole milk. That made the custard a little thicker. It’s perfect. In Ireland they sometimes add a smidgen of Irish whiskey to the sauce, That makes it truly “Irish custard”!

      Reply
  36. Milly says

    April 3, 2014 at 12:10 PM

    This looks yum diddly umptious! Popping this on my Pinterest page šŸ™‚

    Reply
    • Kayley says

      April 3, 2014 at 12:40 PM

      Haha, Thanks Milly!

      Reply
  37. Rosa Maria says

    April 9, 2014 at 8:04 PM

    I love it.it is spectacular. Thanks

    Reply
    • Kayley says

      April 9, 2014 at 10:42 PM

      I’m glad you liked it, Rosa!

      Reply
  38. Christin says

    April 13, 2014 at 12:11 PM

    Wow this reipe is literally amazing! And it looks so beautiful ! I definately going to give it a try šŸ˜‰

    Best wishes Chrissi
    from http://chrissitallys.blogspot.de/

    Reply
    • Kayley says

      April 14, 2014 at 4:36 AM

      Thank you Christin! I hope you do give it a try =)

      Reply
  39. Lisa says

    April 16, 2014 at 3:33 AM

    This recipe was beautiful and fun to follow, thank you!

    The only issue I had (and I see that I am not the only one) is that I couldn’t get the custard to thicken and it curdled. So I would greatly appreciate some ideas on how to thicken it without the unfortunate effect.

    Thanks!
    Lisa

    Reply
    • Kayley says

      April 17, 2014 at 8:17 PM

      Hi Lisa!
      I’m glad you liked the cake! When I make the custard it turns out thick, so it could have to do with the freshness of your eggs? I would make sure to get really fresh eggs, and if it still isn’t thickening as much as you would like try reducing the milk by 1/2 cup or so =)

      Reply
  40. Patti says

    April 21, 2014 at 2:44 PM

    I subscribed to your website but still cannot get the full recipe for this amazing Irish Apple Cake with Custard cream sauce. HELP…I must have a piece of this beauty šŸ™‚ Thank you!!!

    Reply
    • Kayley says

      April 21, 2014 at 2:46 PM

      Hi Patti! Try checking one more time, the recipes were down for about an hour this morning, but should be working now! =) So sorry about that!

      Reply
  41. Katie says

    April 27, 2014 at 2:12 AM

    So excited to make this cake! Any suggestions for adjusting it if I live at a high altitude?

    Reply
    • Kayley says

      April 28, 2014 at 8:30 PM

      Hi Katie! Here is an article that might help you out! =)
      http://www.exploratorium.edu/cooking/icooks/article-3-03.html

      Reply
  42. Laura says

    May 6, 2014 at 3:20 PM

    I would like to make this a day in advance – will this be okay?

    Reply
    • Kayley says

      May 6, 2014 at 3:43 PM

      Hi Laura! Because it has fresh apples inside, they may start to make the cake a bit soggy if it sits too long. I’m not too sure how great it will be the next day, but if you try, let me know how it works out! Keeping it refrigerated may help a bit.

      Reply
  43. Shirley says

    May 10, 2014 at 6:45 AM

    Hi Kayley

    So glad I found your website. This cake is delicious! Can’t wait to make your poppy seed dressing for a bridal shower this coming week. I love the design on your fork that is displayed with the Irish apple cake. Please let me know where i can purchase. Thanks!

    Reply
    • Kayley says

      May 10, 2014 at 2:17 PM

      Thank you Shirley! I’m so glad you liked the cake and hope you like the dressing…its my favorite! The fork in the picture is actually part of an antique set that was purchased at an estate sale, so its one of a kind. They are my parents forks, so I wish they were available to purchase somewhere. I will miss using them when we leave!

      Reply
      • Jill Owens says

        October 13, 2016 at 5:28 PM

        Try sending a picture of the silverware to http://www.replacements.com/ . They have all kinds of rare and discontinued tableware, and might very well be able to identify your pattern and offer pieces for you to buy.

        Reply
  44. Natalie Salt says

    May 20, 2014 at 9:28 PM

    This looks amazing and I can’t wait to make it! Where did you buy your serving pitcher? It is beautiful!

    Reply
    • Kayley says

      May 21, 2014 at 2:52 PM

      Thank you Natalie! I got the pitcher awhile ago at T.J.Maxx. It’s one of my favorites!

      Reply
  45. Harriette Gabriella Davies says

    May 21, 2014 at 11:53 PM

    YES! I just made this wonderful cake for my lil girls . Let me tell you, this is the most delicious cake I ever made! It came out and taste just as I imagined it would. You cant go wrong with this one ladies. My picky daughter had like 3 big slices of this already. Thank you!

    Reply
    • Kayley says

      May 23, 2014 at 2:10 PM

      I’m so glad you liked it, Harriette! My kids are big fans too, which is great since the cake is half fruit, haha!

      Reply
  46. Sabrina says

    May 22, 2014 at 11:55 PM

    Help! Ive tried to make this twice now and I just cant get the center to come out cooked!? 9inch cake pan, followed directions, gas oven for now, for 80 minutes, and still raw only on the middle…im baffled….

    Reply
    • Kayley says

      May 23, 2014 at 2:15 PM

      Hi Sabrina!
      I’m sorry the cake middle is giving you trouble! The most likely culprit for cakes not cooking all the way through is oven temperature. Your’s may possibly run a bit hot? Try lowering the temperature by 25 degrees and cooking longer than the recipe states. If worse comes to worse, you could try baking it in a bundt pan…no middle to worry about there! =)

      Reply
      • Sabrina says

        June 27, 2014 at 9:47 PM

        Thank you! The third time (‘s the charm?) I think I did lower the temp and cook longer, it came out PERFECT!!! But im absolutely going to try the bundt pan…and muffins šŸ˜‰

        Thanks again, for both the recipe and response šŸ™‚

        Reply
        • Kayley says

          June 28, 2014 at 4:38 AM

          You’re welcome, Sabrina! I’m so glad it finally worked out! =)

          Reply
        • Eilise says

          January 12, 2017 at 10:22 AM

          Your photographs are stunning! I am literally going to try this recipe right now. Screw the January diet!
          Im born and bred Irish (still here (un)fortunately!) and I do agree – there aren’t that many traditional Irish recipies. Corned beef and cabbage isn’t traditional but boiled salted ham with parsley sauce, mash and boiled curly kale is. From a fellow foodie – if you want some traditional recipe advice feel free to hit me up.
          My fave Paddys Day cake recipe (not traditional but there are no set traditional Paddys day recipies but still fun and delicious!):
          https://m.facebook.com/notes/eilises-best-recipies/chocolate-guinness-cake/315288108532992/

          Reply
      • Elizabeth says

        August 10, 2014 at 8:46 PM

        I have a dark 8″ springform, so I lowered the temperature by 25 degrees but I still had the same problem. It was still raw in the middle after 12 extra minutes so I increased the temperature to 375. After another five minutes it was finally done. With your 375 degrees, are you using a dark pan or a regular pan?

        Reply
        • Kayley says

          August 21, 2014 at 10:44 PM

          Hi Elizabeth!
          My springforms are light, but how long it takes to cook can so often just depend on individual ovens. For some, the cook time is right on, and for some, it has to be extended =)

          Reply
  47. Chloe Crabtree says

    August 14, 2014 at 1:31 AM

    This sounds and looks so delicious! I look forward to baking this wonderful cake! I have added it to my recipe files. I would like to share this on Celebrate and Decorate next week. Visitors will have to click a link to come over to your blog. I hope that helps some folks discover your wonderful blog and recipes!

    Reply
    • Kayley says

      August 19, 2014 at 6:10 PM

      Thank you Chloe! It is one of my all time favorites! Thank you for sharing, I so appreciate it! =)

      Reply
  48. Darla says

    August 30, 2014 at 8:41 PM

    I have just now found this recipe, and it looks wonderful! And with apple season just beginning, I think the timing is perfect. One question though…do you cool the cake in the pan, and for how long before removing the sides? Thank you.

    Reply
    • Kayley says

      August 30, 2014 at 11:40 PM

      Thank you Darla! I usually let the cake cool in the pan for about 15 minutes, then loosen the edges with a knife and remove the sides =)

      Reply
  49. Michelle M. says

    September 5, 2014 at 6:53 PM

    What lovely pictures! You must be a professional. Adding this recipe to my to-bake list. Thanks for sharing the recipe and for your lovely photos!

    Reply
    • Kayley says

      September 11, 2014 at 4:20 PM

      Thank you so much for the compliment, Michelle!

      Reply
  50. Chichi says

    September 11, 2014 at 11:44 AM

    This looks so delicious, going to try it soon

    Reply
    • Kayley says

      September 11, 2014 at 4:14 PM

      Thank you Chichi! I hope you do! =)

      Reply
  51. Judith says

    September 23, 2014 at 8:42 PM

    The custard I made curdled also. Perhaps it would be good to mention in the recipe instructions that it will not get very thick at all and to keep the heat quite low also. I was expecting it to get much thicker so waited and then it split. A real waste of 6 yolks šŸ™ Cake is delicious though. X

    Reply
    • Kayley says

      September 24, 2014 at 3:05 PM

      Glad you liked the cake, Judith. The custard sauce is not intended to be a thick sauce, as you’ll notice in the pictures. It’s very pour-able. Custard is a tricky sauce to make and is very sensitive. The recipe states that it must be taken off the heat as soon as it is thick enough to coat the back of a spoon. Cooking any longer will result in curdled sauce. =( I will edit the recipe to state the custard is not intended to be thick. Thanks for your feedback!

      Reply
      • Judith says

        September 27, 2014 at 9:51 PM

        Thanks so much. The cake, by the way, was delicious! And I’m irish (from Belfast, Northern Ireland) so I can vouch for its authenticity šŸ™‚

        Reply
  52. Rebecca Blackwell says

    October 14, 2014 at 1:52 AM

    I made this cake tonight and oh my – it is so good! Thanks so much for sharing the recipe. I think I might try it with pears next time… which also sounds delicious. šŸ™‚

    Reply
  53. Susie says

    October 24, 2014 at 11:52 PM

    Your apple cake looks wonderful. Do you have the nutritional info on it? Thanks!

    Reply
    • Kayley says

      October 25, 2014 at 4:21 PM

      Thanks Susie! I don’t run the nutritional information on my recipes, but here is a good website where you can enter the data in yourself: http://www.myfitnesspal.com/recipe/calculator

      Reply
  54. diane says

    November 2, 2014 at 6:07 PM

    could this cake be made using a bundt pan??

    Reply
    • Kayley says

      November 2, 2014 at 8:30 PM

      Yes! I know several people have used a bundt pan with this recipe and it’s turned out great =)

      Reply
  55. liz says

    November 7, 2014 at 2:01 PM

    The cake looked beautiful but it needed more salt. The1/8 teaspoon didn’t give it enough flavor.

    Reply
  56. Angela says

    January 27, 2015 at 11:15 PM

    I love everything custard. I just made a clients birthday cake with a custard buttercream. I love using fresh eggs from our chickens. http://www.bygracecakes.com

    Reply
  57. jola8000 says

    February 2, 2015 at 11:32 AM

    That is one absolutely gorgeous cake. Perfect!
    http://www.ciastko-joli.blogspot.com

    Reply
  58. Colleen Courtney says

    March 10, 2015 at 2:40 AM

    To the MaCabes, Thank You for sharing ALL your wonderful recipes. God Bless

    Reply
    • Kayley says

      March 18, 2015 at 9:56 PM

      Thank you Colleen!

      Reply
  59. Michelle says

    March 13, 2015 at 10:13 PM

    Made this cake today to serve tomorrow. It looks lovely. The only problem was the custard. Went beautifully until I turned around to get a serving piece and it curdled. I cooked it in a Le Creuset pot, and I am afraid it held the heat too long. Do you think that that’s what happened? I am hoping a whizz in the blender will cure the problem.
    Thanks

    Reply
    • Kayley says

      March 14, 2015 at 8:16 PM

      Hi Michelle! The custard is definitely the tricky part. If it is heated too long it will curdle, so you are on the right track =) Hopefully the blender will help! =)

      Reply
      • Michelle says

        March 15, 2015 at 1:54 PM

        Just to let you know, the blender did the trick beautifully. Thanks for the prompt reply!

        Reply
  60. Michelle says

    March 15, 2015 at 1:53 PM

    Well, sad to say, I made this cake for a dinner party last night, followed the directions to a tee and it looked lovely. Unfortuneately, it was dry as a bone. Just re-checked the recipe. Did I omit something? Not a thing. It was just plain dry and tasteless. Maybe my Granny Smith’s weren’t good, but they were fresh. I even added vanilla and cinnamon to the batter. Sorry!

    Reply
  61. Phoebe Hopps says

    March 17, 2015 at 3:12 PM

    I used a bundt pan – and lowered the temp 25 degrees (350) and added 10 minutes cooking time— and it came out PERFECTLY! I used PAM Baking Spray (the one with a little flour added in!) and sugared the pan before pouring the batter in. Now.. the CUSTARD sauce … I’m still learning how to make a custard without turning it into scrambled eggs! 1 dozen eggs later I settled for a few teaspoons of it over my husband’s portion.. I’ll try again next time!

    Reply
  62. Anona Davis says

    March 17, 2015 at 5:12 PM

    I have a question. I have two smaller cake pans. Im wondering if I could split this and layer with with a cream cheese icing in the middle. Serve it with the custard anyways?

    Reply
    • Kayley says

      March 17, 2015 at 8:17 PM

      Hi Anona! You could definitely split the batter between two cake pans…it may not turn out quite as dense but should still be fine. Just remember to cook it for a shorter amount of time =)

      Reply
  63. Hannah says

    March 18, 2015 at 8:53 PM

    Made this for St. Patrick’s. What a hit! My boyfriend has already requested it for his birthday next year! I loved that it wasn’t super sugary: It made me think of sweet soda bread, but surprisingly spongy and moist. I made it in an 8inch cake pan and it came out just fine. It’s actually pretty easy to make, too. Definitely adding to the list of regular desserts!

    …added a couple teaspoons of whiskey to the custard sauce along with the vanilla. šŸ˜‰

    Reply
    • Eilise says

      January 12, 2017 at 10:24 AM

      Your photographs are stunning! I am literally going to try this recipe right now. Screw the January diet!
      Im born and bred Irish (still here (un)fortunately!) and I do agree – there aren’t that many traditional Irish recipies. Corned beef and cabbage isn’t traditional but boiled salted ham with parsley sauce, mash and boiled curly kale is. From a fellow foodie – if you want some traditional recipe advice feel free to hit me up.
      My fave Paddys Day cake recipe (not traditional but there are no set traditional Paddys day recipies but still fun and delicious!):
      https://m.facebook.com/notes/eilises-best-recipies/chocolate-guinness-cake/315288108532992/

      Reply
  64. Rachel Reed says

    March 20, 2015 at 2:29 PM

    Do you need to line the springform pan with parchment paper? If not, do you just grease the pan or grease and flour? I’m going to guinea pig myself and make this for my birthday. Do I need to adjust flour or liquid for higher elevation? I live in Iowa

    Reply
  65. Rich says

    March 30, 2015 at 10:40 PM

    Excellent recipe!

    Reply
  66. Kristy says

    April 5, 2015 at 11:45 PM

    I made this for Easter and it was a nice change from sugary cakes. My husband pointed out that it had a bread pudding consistency. I didn’t have enough whole milk to make the sauce but we paired it with vanilla ice cream and it was very good. I made it the night before and it kept very well in a cake carrier. Easy to make. I might add some cinnamon if it make it again.

    Reply
  67. Jamie says

    September 2, 2015 at 12:22 AM

    This cake sounds amazing. I’d like to know though….the recipe calls for milk and whole milk. What’s the difference? Can while milk be used for both? What did you do?

    Reply
  68. Beka says

    September 6, 2015 at 3:13 AM

    Love the cake!! Question: I tried the custard twice and up until
    The very end, it is great but it curdled both times. Taste amazing but it wasn’t smooth. I made sure the second time
    Around I added the milk slowly. I think I may have cooked it too long?

    Reply
    • Kayley says

      September 6, 2015 at 6:14 AM

      Glad you liked it Beka! It sounds like you definitely cooked it too long. You want to cook it only until it just thickens and take it off the heat immediately =)

      Reply
  69. Jesseca says

    September 8, 2015 at 3:09 PM

    We had some leftover apples and decided to make this cake. Kayley, it’s amazing! We are putting our second one in the oven to give to my mom for her birthday!

    Reply
    • Kayley says

      September 9, 2015 at 3:38 AM

      So glad you liked it, Jesseca! =)

      Reply
  70. Aurora says

    September 13, 2015 at 8:07 AM

    What a lovely cake. Decided to get baking at midnight and now 2am and am enjoying a delicious serving! Well done, thank you for sharing.

    Reply
  71. Jaimie says

    September 26, 2015 at 3:32 PM

    Cake turned out looking just like the picture and was delicious. I had three different types of apples and was worried about different cooking times, but they all turned out perfectly. I increased cooking time by about 15 minutes. I know it sounds silly, but this apple cake is so “apple-y” smelling and tasting, it really stands out.

    Reply
  72. Ana says

    October 21, 2015 at 1:34 PM

    This is a wonderful recipe. I have been looking at it on my Pinterest board for months now, and I finally want to make it for my office bake sale.
    I just have one question. I plan to make it on Sunday and then bring it to work on a Monday. Is the cake good on a second day too? Also, do you store it in an airtight ocntainer outside or just in the fridge?

    Thank you,

    Ana

    Reply
    • Kayley says

      October 22, 2015 at 2:59 AM

      Hi Ana,
      If possible, I would make the cake as late as possible on Sunday(the closer to when you’ll eat it its made, the less time the apples will have to make the cake soggy). Store it in an airtight container in the fridge =)
      Hope you like it!

      Reply
  73. iiana says

    November 19, 2015 at 5:17 PM

    hi! I was just wondering if you have ever used raw sugar for sprinkling on top or do you use white sugar? my father in laws 65th birthday is on sunday and he asked for me to make the best apple pie i could find. looking at your photo i believe its yours!!!!
    second question… do the clove and nutmeg have a strong presence? he was hope for a more vanilla flavoured dough. little hints of flavour is ok i guess but when i asked if he wanted the dough to taste like cinnamon, he said no, plain like vanilla.
    thanks!!!

    Reply
    • iiana says

      November 19, 2015 at 5:17 PM

      i meant apple cake, not pie!

      Reply
  74. Melissa says

    December 27, 2015 at 2:43 AM

    This cake is divine. I subbed Gluten free flour (equal parts rice flour, tapioca flour, and cornstarch) and it came out perfectly. So delicious! I will admit my custard came out a bit clumpy at first (but tasting amazing!) so we just ran our immersion blender through it and it came out beautifully! Thanks for such a great recipe!

    Reply
  75. Arlene says

    February 17, 2016 at 9:44 AM

    Do you use the same flour proportion using gluten free flour ?

    Reply
    • Kayley says

      February 17, 2016 at 12:19 PM

      Yes, I believe you can keep the proportions the same. šŸ™‚

      Reply
  76. Mary Pack says

    February 25, 2016 at 1:17 PM

    The custard needs no cornstarch? I am going to print this. It looks divine. Thanks!!

    Reply
    • Alice says

      March 14, 2016 at 11:40 AM

      I didn’t use any cornstarch. Used whole milk. Constant stirring and no turning my back on a custard that’s cooking, it will thicken. šŸ™‚

      Reply
  77. Alison says

    February 28, 2016 at 5:55 PM

    My goodness, that was so good! Wonderful recipe; everything turned out wonderfully.

    I will definitely make this again!

    Reply
  78. Rae in Reno says

    March 1, 2016 at 3:47 PM

    I can’t wait to try this! My great grandmother used to make an apple cake with what she called “sour gravy”. Yummy.

    Reply
  79. Terry Harrison says

    March 10, 2016 at 11:05 AM

    Looks wonderful. Im making it for St. Patrick’s dinner with one shortcut…very soft Hagen Dazs vanilla ice cream for sauce.

    Reply
    • Kayley says

      March 10, 2016 at 11:22 AM

      Thanks Terry! Hope you like it. Vanilla ice cream sounds perfect!

      Reply
  80. Alice says

    March 14, 2016 at 11:36 AM

    Made this for a St. Patrick’s Day celebration dinner and it was perfection! I pretty much followed the recipe with very minor modifications:
    1. Baked it at 350 degrees F for 55-60 minutes.
    2. Used turbinado sugar for sprinkling on top of cake for a nice golden sugar crust effect.
    3. I like a thicker custard so I cooked the custard with constant stirring on medium heat for longer than 4 minutes.

    Reply
  81. Patsy Free says

    March 14, 2016 at 11:55 AM

    For the custard sauce, should the eggs be at room temp. Or straight from the fridge?

    Reply
    • Kayley says

      March 14, 2016 at 1:22 PM

      Either or. The custard will cook faster with room temp eggs but it is not necessary.

      Reply
  82. Kay Watson says

    March 14, 2016 at 7:33 PM

    Made this tonight and it was incredible. Like another commenter said, the order of the instructions seemed off, so I adjusted and went in the order I would use for any other cake. I sifted dry ingredients together. In a separate bowl, cream butter and sugar. Add eggs to butter/sugar mixture and beat until combined. Then add milk until combined. add dry ingredients to wet and stir just until combined. Fold in apples.

    The cake was a bit dense and dry for my personal preference. It wouldn’t stand alone without the custard sauce. So I’ll be tweaking the recipe and maybe trying to add a little more fat to the recipe. There’s nothing wrong with a dense cake, it’s just not my preference.

    The custard sauce is Incredible. Overall I give this recipe a 9. Thank you SO much for sharing this authentic recipe – it’s terribly difficult to find traditional Irish desserts. This one is easy to make and very rewarding!!

    Reply
  83. Donba says

    March 17, 2016 at 10:07 PM

    I don’t know what I did wrong but I made the custard sauce twice because the first time it got all grainy. It appeared the hot milk cooked the eggs. I threw it out and tried it a second time, this time not adding the milk while it was hot but cold and it was grainy again. What am I doing wrong?

    Reply
    • Kayley says

      March 17, 2016 at 11:06 PM

      I’m sorry the custard is giving you trouble! It sounds like the issue is that you’re cooking it too long and the eggs are curdling. Try taking the pan off the heat when the sauce thickens slightly but hasn’t reached a boil. šŸ™‚

      Reply
  84. Carol Thomas says

    March 23, 2016 at 9:59 PM

    I made this for our St. Patrick’s day dessert and it was wonderful! Everyone loved it! I had to bake it a bit longer, but that could just be my oven. Definitely making this again. Thanks so much for this recipe!

    Reply
  85. Samantha says

    March 29, 2016 at 7:08 AM

    Well, I’ve learned a lot whilst baking this cake… I learned that the batter is pretty heavy, and if you don’t have a tight fitting springform pan, it falls through the bottom of the pan. Luckily, the batter is also really thick, so although I lost a bit to the oven bottom, it was still 90% salvageable. I also learned that if you leave batter at the bottom of the oven, black smoke billows out of the oven, and if you have a monitored alarm system, you need to open windows quickly before the fire department folks show up. When all was said and done, the cake and sauce still came out awesome, and my family loved it!

    Reply
  86. Kennedy says

    May 11, 2016 at 9:17 AM

    This looks very good! I am doing a project for a creative foods class I am taking currently in high school. This project we have to do a tri-fold with information on a country that you had to choose. I chose Ireland and for extra credit we can make a dish that has to come from the country. So is this dish actually traditional in Ireland? Also for the apples which would you recommend: granny smith or golden delicious?

    Reply
    • Kennedy says

      May 11, 2016 at 11:16 AM

      Sorry for repeating the message.

      Reply
    • Kayley says

      May 12, 2016 at 7:52 PM

      Thank you Kennedy! Yes, this is an actual Irish Cake! Both apples work, but use granny smith for a more tart cake, and golden delicious for a sweeter one. Good luck with your project!

      Reply
  87. Kennedy says

    May 11, 2016 at 11:15 AM

    For a high school project I am doing, I had to choose a country to talk about plus make a food that is from the country. I chose Ireland of course and I want to make this Irish Apple Cake because it looks soooo good! I was wondering if this is actually a dish from Ireland or if it isn’t. Also what apples are best in it: Granny Smith or Golden Delicious?

    Reply
    • trenitee says

      May 16, 2016 at 3:06 PM

      I’m doing the exact same thing!! Ireland rocks.

      Reply
  88. Ulrike says

    June 4, 2016 at 5:42 AM

    Hallo Kayley,
    ich habe diesen Kuchen heute gebacken und bin begeistert.
    Da ich nicht sehr vertraut bin mit den Massangaben in cups (ich bin aus Deutschland), war es doch eine Herausforderung und ich hatte Angst, daß die Teigmenge nicht in eine 8″ Kuchenform passt. Aber: Ende gut – alles gut!
    Vielen, vielen Dank für das Rezept. Ich werde den Kuchen ganz sicher nun oefter backen
    Liebe Gruesse
    Ulrike

    Reply
  89. brinan says

    July 18, 2016 at 3:37 PM

    lovely recipe…am gonna try it. thanks from the emerald isle! {and were not part of the british isles!}

    Reply
  90. Deborah West says

    September 1, 2016 at 7:46 AM

    My mom made a Irish Apple Cake but it was nothing like yours, which looks delish and I want to try it. I actually found the recipe my mom used on a Irish culture site. I don’t know where she got the recipe but she had been making it since the 1950’s. I would be happy to share with you.

    Reply
  91. Sharon says

    September 13, 2016 at 1:28 PM

    This recipe popped up on Facebook recently. It’s on my menu for Thanksgiving week. My Dad is going to love this cake! Thanks for the recipe!!!

    Reply
  92. Karlyne says

    October 3, 2016 at 2:48 PM

    You caught me on the 6 ounces of butter, and I’ve been baking longer than you’ve been alive! Anyhow, for those of us working from a not-so-easy to read laptop, maybe you could put the Tablespoon equivalent in parenthesis? It’s in the oven as we speak and the custard sauce is ready to pour, by the way! Thanks from the grandkidlets and Gramma herself!

    Reply
    • Karlyne says

      October 5, 2016 at 3:10 PM

      And, by the way, the cake (and custard sauce) turned out beautifully even with the reduced amount of butter (yes, we used 6 Tablespoons instead of 6 oz, which would be 12 T). Next time we make it, which will probably be tomorrow, we’ll try it with the proper amount of butter and see if it’s even better! It was a hit with everyone, so thanks again.

      Reply
  93. C. says

    October 4, 2016 at 9:07 PM

    Girl! Forget St. Patrick’s Day! I’m making this for dessert for Thanksgiving this year! Thanks for the great idea. Cheers! C.

    Reply
  94. Kelley says

    October 11, 2016 at 4:33 PM

    I made this, it turned out great. I made it gluten-free though. The sause I kept breaking it so I just used the one that was less of cooked custard.

    Reply
  95. Elisa says

    October 16, 2016 at 12:09 PM

    I made this for my family last night and it was amazing. The sauce turned out perfect. I had to use a bundt pan because I don’t have a tall cake pan, but it worked perfectly. šŸ™‚ Thank you for this!

    Reply
  96. Tuppney says

    January 3, 2017 at 10:30 AM

    I am not impressed with this cake ( if you can call it a cake) made today smelt nice but tasted awful
    Very stodgy

    Reply
  97. ŲÆ says

    January 28, 2017 at 8:05 AM

    Ų¬Ł…ŁŠŁ„ Ų¬ŲÆŲ§Ł‹

    Reply
  98. Rebecca says

    February 20, 2017 at 10:42 PM

    There is a lot of Irish in my family and I’ve made this twice now and it’s turned out great both times. I love that the cake itself is not too sweet but then there’s the nice sugary crust and sweet custard sauce to give you just a bit of extra sugary goodness. I’ll likely make it again around St. Patrick’s day. It’ll be nice to have something more traditional that’s not neon green. šŸ˜‰ Thanks for the great recipe!

    Reply
  99. Dorothy McFeeters says

    March 2, 2017 at 8:14 AM

    Can the cake be frozen?

    Reply
    • Kayley says

      April 29, 2017 at 4:04 PM

      Possibly. I haven’t tried it so I’m not sure how it would be, texture-wise, after thawing.

      Reply
  100. Jane says

    March 8, 2017 at 12:08 PM

    Just made this. I changed one thing. I added 1/4 teaspoon of cinnamon to the cake. Absolutely scrumptious! Definitely need to make this more often!

    Reply
  101. Christi says

    March 10, 2017 at 11:02 AM

    How do you think the dough will hold up if made the night before? I saw you weren’t sure how the cake would do for a night/day in the fridge.

    Reply
  102. Irene says

    March 10, 2017 at 1:36 PM

    Just made this cake and it is absolutely delicious! Turned out fantastic for my third time baking at high altitude. No adjustments needed other than the oven temperature as we have a convection oven.
    Thank you šŸ™‚

    Reply
  103. Tom W says

    March 12, 2017 at 7:04 PM

    I was pleasantly surprised at how moist and delicious this cake was! A big hit, came out perfectly.

    My custard also curdled, which I don’t understand, but it was still very yummy. I’ll probably make this again!

    Reply
    • Joy Branham says

      March 29, 2017 at 9:02 AM

      Make your custard in a double boiler. The custard itself never boils, just the water in the bottom pot. It takes a while, but your custard will be perfect.

      Reply
  104. Michelle McNamee (because that's not Irish lol) says

    March 15, 2017 at 12:33 PM

    Thanks so much for this recipe! I can’t wait to make it! How long do you think the cake will hold up? I plan to make the custard fresh, but would it be OK to make the cake 1-2 days in advance? I can imagine 1 day would be fine, but would 2 be pushing it?

    Reply
    • Kayley says

      March 15, 2017 at 3:39 PM

      Hi Michelle!

      I think you could do at least a day…my concern is that since the cake has apples in it, it will eventually get soggy. One thing you can do to lessen the soggyness is chop your apples small so that more liquid will be released/soaked up during baking.

      Reply
      • Michelle McNamee (because that's not Irish lol) says

        March 17, 2017 at 10:19 AM

        Thanks! My work messed me up so I’m actually making it last min for tonight’s dinner lol! I’m excited to see how it turns out šŸ™‚

        Reply
  105. Rachel says

    March 16, 2017 at 7:37 PM

    This looks delicious, and I was looking for a traditional dessert to make with dinner over the weekend! But I don’t have a springform pan or a Bundt pan, but I noticed that you suggested to someone else that they split it into two more shallow pans and reduce the baking time – my pans are more like 2 inches deep. What would you suggest for baking time?

    Reply
    • Kayley says

      March 17, 2017 at 10:53 AM

      If you have a deep round pan, you could cook it in that, just make sure to line the bottom with parchment paper. Or you could still bake it in 2 pans, I would reduce the baking time by 10 to 15 minutes. Since it really depends on your oven, though, I would just Give it a check after about 30 minutes. Hope you like it! Happy St. Patrick’s Day!

      Reply
  106. Bart says

    March 17, 2017 at 2:21 PM

    Was looking for an Irish dessert for tonight. Have to have something to bribe the kids on the corn beef and cabbage! Can’t wait to give this a try!

    Reply
  107. Andrea says

    March 17, 2017 at 3:34 PM

    I guess I should have asked. I baked this cake yesterday evening for a gathering yonight. I’ve always been told that cakes with fresh fruit should be refrigerated. Well, it sunk and looks soggy. Would it have been okay on the counter for a day?

    Reply
    • Kayley says

      April 29, 2017 at 4:03 PM

      Hi Andrea, if it sunk, it was undercooked. But refrigerating it would have been a good idea since it has apples in it =)

      Reply
  108. Gian says

    March 17, 2017 at 8:57 PM

    I had my doubts as I was scraping the thick batter into the pan but this turned out great. I halved the recipe for the custard and added a solid shot of Salted Caramel-flavored Bailey’s….great match. Thanks for the recipe, it’s a keeper.

    Reply
  109. Elizabeth says

    March 18, 2017 at 10:05 AM

    I made mine in a bundt pan, with gluten free flour (I have a friend that is allergic) and it turned out kind of dense. Is it supposed to be dense? Or just because I used a different flour?

    Reply
    • Kayley says

      April 29, 2017 at 4:01 PM

      The gluten free flour may have contributed to a more dense cake, but yes, it is dense anyway.

      Reply
  110. Tricia says

    March 18, 2017 at 9:14 PM

    Im a having a post-celebration dinner tomorrow for St. Patricks Day…a full blown Irish feast and just made this…my house smells wonderful!! I was wondering if anyone has weighed this cake…it makes a pound cake look wimpy!

    Reply
  111. Annemarie Egnoto says

    March 19, 2017 at 8:01 AM

    Gorgeous and impressive looking! I baked it late last night for a dinner today but now my friend is stuck out of town until tomorrow;-( I left it cooling on a rack draped w/ cotton dish towel. I know I can refrigerate this Beto keep for tomorrow night but how/ what do I wrap it with to keep fresh in fridge? Foil? Seran wrap? I’m so afraid it won’t taste as good as it looks now!

    Reply
    • Kayley says

      April 29, 2017 at 3:58 PM

      Glad you liked! I just would wrap it in plastic wrap and refrigerate =)

      Reply
  112. Naye says

    March 20, 2017 at 6:43 PM

    I followed the recipe but my flour didnt get doughy šŸ™ I baked it hoping for the best to no avail… ot came out like bajed flour N my apples ddnt cook šŸ™ i dnt knw how two eggs and a little water was sullosed to turn it to doug… how could i have salvaged this??

    Reply
  113. Coreen Hart says

    April 29, 2017 at 5:10 PM

    I married a man of Irish descent, and it pleases him every time I come up with an Irish recipe. I can see this will be a favorite. It doesn’t seem overly sweet, but just enough to please my palate. The sugared crust is a favorite of mine. The custard sauce is something my grandmother used to make that you don’t see much anymore. Thank you for posting this gem of a dessert!

    Reply
    • Kayley says

      April 30, 2017 at 9:41 PM

      You’re welcome, Coreen!! Hope you like it =)

      Reply
  114. Lauren says

    March 10, 2018 at 7:49 PM

    Anyone have any ideas how to make the custard vegan?

    Reply
  115. Lauren says

    April 28, 2019 at 7:00 PM

    Anyone have any ideas how to make the custard vegan?

    Reply
  116. June says

    March 10, 2018 at 8:58 PM

    Just ran across this on Pinterest. I am 43% Irish so it stood out for me. Can’t wait to make it. I am going to try it soon as a trial and then will make this for Easter at our family get together. Thanks much.

    Reply
  117. June says

    April 28, 2019 at 7:00 PM

    Just ran across this on Pinterest. I am 43% Irish so it stood out for me. Can’t wait to make it. I am going to try it soon as a trial and then will make this for Easter at our family get together. Thanks much.

    Reply
  118. Tina says

    March 16, 2018 at 3:12 PM

    Omg I literally just got done making and trying this cake and my whole family is freaking out about it! Amaaaaaaaze balls!!!!!

    Reply
  119. Danielle says

    March 16, 2018 at 9:49 PM

    Just made this lovely cake! It is actually in the oven. The smell of the cloves…wow! We are having our annual St. Patrick’s Day celebration tomorrow with friends and I cannot wait to try it! I am going to refrigerate the custard overnight and we will serve it in a creamer tomorrow. Thanks for sharing!

    Reply
  120. Stephanie says

    April 28, 2019 at 6:58 PM

    I just made this and it looks really good, but it’s not as high as yours. The custard came out perfect. I’ll find out once dessert is served if it’s right lol

    Reply
  121. Channa Boucher says

    April 28, 2019 at 6:58 PM

    So I think I did something wrong…. my custard came out curdy….. what do you think I did wrong?

    Reply
  122. Nelson Norbury says

    April 28, 2019 at 6:58 PM

    Not sweet enough . I may add some apple sauce next time. The custard was great as sauce

    Reply
  123. Rose says

    April 28, 2019 at 6:58 PM

    Looks and sounds delicious! what size pan did you use?

    Reply
  124. Meghan Donahue says

    April 28, 2019 at 6:58 PM

    I have either cortland or honey crisp apples sliced in the freezer and skim milk. Can I make this without going to the grocery?

    Reply
  125. Meghan Sutton says

    April 28, 2019 at 6:58 PM

    I plan on taking this to a friend’s house for dinner. If I makes the custard ahead of time, will it keep? Ideas?

    Reply
  126. Crystal Smith says

    April 6, 2020 at 10:28 AM

    Could I too this with a Carmel sauce instead of the custard sauce?

    Reply
    • Kayley says

      April 22, 2020 at 6:55 PM

      Absolutely!

      Reply
  127. dolores a urato says

    April 16, 2020 at 1:06 PM

    Just found your blog…….love it….please send me updates thank you…………..dee

    Reply
  128. Phoebe Hopps says

    March 17, 2015 at 3:13 PM

    I just made mine (in a bundt pan!) … OMG it’s a MUST for St. Patty’s Day! What a wonderful dessert!

    Reply

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My name is Kayley! Welcome To The Kitchen McCabe, a blog based on wholesome recipes, beautiful food and photography. More >>

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