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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:
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.
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.
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.
Check out these other fabulous cake recipes:
Strawberries & Cream Cake (Made from scratch!)
MiniĀ Double Chocolate Berry Cakes
- 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
- FOR THE CAKE:
- Grease and flour an 8" or 9" round springform pan. Using an 8" pan will give you a taller cake.
- Preheat the oven to 375 degrees.
- 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.
- Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.
- Add the ¾ C. sugar to the flour mixture and mix in.
- 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.
- Toss the apples into the flour mixture and combine them thoroughly.
- 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.
- Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula.
- Sprinkle the sugar over the top of the cake.
- Bake for 45-50 minutes. Test the center for doneness. The top of the cake should be golden brown. Serve slices with custard sauce.
- FOR THE CUSTARD SAUCE:
- *note that this sauce is not a thick, pudding like sauce. It should have a pour-able, just thickened consistency when done.
- 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.
- Serve warm or cold over apple cake.
Ā Apple Cake recipe Ā adapted from Irish American Mom
Lisa Ehrman says
WOW…looks Amazing š
Kayley says
Thank you Lisa!
Cathy Johns says
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!
Aine says
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
June says
Can you elaborate on why not a Bundt pan? What went wrong?
I’m thinking maybe angel food pan.
Thanks.
Crystal | Apples & Sparkle says
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. : )
Kayley says
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!
Beverly Elaine says
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!
Kayley says
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 š
Doris Lechler says
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
Lisa says
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!
Kayley says
Thank you so much Lisa! I hope you get to try it, the custard really does make it! š
Emma says
Hi
This looks lovely and I really want to make it but what measure is T? teaspoon, tablespoon?
Thanks
Em x
Kayley says
Thank you Emma! T stands for tablespoon. I hope you get to try it soon! š
Jenny says
Since both are in the recipe, just to be clear, “T” is for tablespoon and the ingredients measuring with “t.” are teaspoon measurements.
Kayley says
Jenny, You got it! =)
Timea says
Lovely apple cake!
Kayley says
Thank you Timea!
Kathy says
Made this today and the cake is superb. Thanks!
Kayley says
I’m so glad you liked it! Thank you for sharing how it turned out! =)
Kristen P. says
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.
Kayley says
Kristen, you are welcome! Now I want to make another apple cake just so my home will smell good too =)
amyleepete@ says
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
Rosie says
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.
Kayley says
I love that Rosie! And am envious that you’ve been to Ireland! I can’t wait to go there someday!
Dina says
oh my! that looks gorgeous! i love the sauce.
Kayley says
Thank you Dina! The sauce is the best part =) well….and the cake.
Melissa says
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!!
Kayley says
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.
Kathy says
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.
Suzanne says
Plain or self raising flour
Kayley says
All purpose flour works great =)
Amy W says
Hi Kayley- Will this cake be a disaster without a springform? I’ve just got regular 9″ round cake pans.
Kayley says
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. =)
Elsa Dheming says
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 š
Kayley says
I’m so glad you liked it, Elsa! It has become one of my favorites and now I’m itching to make another =)
Elsa Dheming says
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!!!
Kayley says
Thank so much for pointing that out! I have fixed it in the recipe, so sorry about that! =)
Elsa Dheming says
Great!!!
I am making another one tonight (whole recipe this time)
Kayley says
haha, I’m glad you’ll have all the ingredients this time! So sorry about that! š
Lys says
The cake was fabulous! I will be making this again.
Kayley says
Thank you Lys, I’m so glad you liked it!
Laura says
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?
Kayley says
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 =)
Mika says
OMG I’m so making this today. Yum!
Kayley says
Awesome, I hope you like it! =)
Emily says
We always do traditional Irish food for St. Patty’s Day, and this cake may just have to be for dessert!
Kayley says
You won’t regret it! It’s sooo good =) I’m definitely making it a St. Patty’s tradition =)
Melinda Stephens says
When do you add the vanilla to the custard? I ended up adding it to the milk, but I was just guessing.
Kayley says
Right after the custard has thickened. Thank for catching that =)
MJ Ariad says
I’m dying to try this over the weekend sounds delicious!!
Kayley says
Thank you! I hope you get to make it =)
Ginger says
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
Kayley says
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.
mika says
I made it! It was sooooo, good. Especially the custard. Thank you! I loved it;)
Kayley says
Awesome, I’m so glad you liked it! =)
Amanda says
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 š
Kayley says
Hi Amanda!
You are absolutely right! T= tablespoon and t.= teaspoon =) Happy baking!
Kelly says
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!
Kayley says
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!
Maureen says
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.
Kayley says
Thanks Maureen! A sifter is not absolutely necessary, just mix those dry ingredients together well =)
Emily says
Making this tomorrow for a family dinner. Can’t wait! Looks divine!
Kayley says
Thanks Emily! I hope it turns out great! =)
Lisa says
Could I use a Bundt pan instead and how would that effect the cooking time?
Kayley says
A bundt pan will work just fine, cooking time should still be close to the same…maybe check it a little earlier for doneness =)
Maureen says
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!
Kayley says
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! =)
Maureen says
Happy St. Patrick’s Day! š
Melissa says
The custard curdled when I made it too. It tasted wonderful though! If you make a thicker custard, will you email us?
T says
Oh Oh how much is 6oz butter? Soften? Can I use margarine~I am prepared to make it now~ Thanks
Kayley says
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! =)
Augustina Daniluc says
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.
Kayley says
Thank you so much! I hope you gat a chance to make the cake š
Tania says
Made this today for dessert. It came out perfect. Planning on making this a yearly St. Patrick’s Day tradition. Thank you!
Kayley says
So glad you liked it. Tania!
Danielle Galey says
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!
Kayley says
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!
Samantha says
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 š
Kayley says
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 š
Gina says
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!!
Kayley says
Thank you Gina! I’m glad you liked it and that it worked well with the gluten-free changes!
Erika says
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!!
Kayley says
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!
Rashida says
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!!
Kayley says
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! =)
Emme Daley says
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”!
Milly says
This looks yum diddly umptious! Popping this on my Pinterest page š
Kayley says
Haha, Thanks Milly!
Rosa Maria says
I love it.it is spectacular. Thanks
Kayley says
I’m glad you liked it, Rosa!
Christin says
Wow this reipe is literally amazing! And it looks so beautiful ! I definately going to give it a try š
Best wishes Chrissi
from http://chrissitallys.blogspot.de/
Kayley says
Thank you Christin! I hope you do give it a try =)
Lisa says
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
Kayley says
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 =)
Patti says
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 š Thank you!!!
Kayley says
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!
Katie says
So excited to make this cake! Any suggestions for adjusting it if I live at a high altitude?
Kayley says
Hi Katie! Here is an article that might help you out! =)
http://www.exploratorium.edu/cooking/icooks/article-3-03.html
Laura says
I would like to make this a day in advance – will this be okay?
Kayley says
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.
Shirley says
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!
Kayley says
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!
Jill Owens says
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.
Natalie Salt says
This looks amazing and I can’t wait to make it! Where did you buy your serving pitcher? It is beautiful!
Kayley says
Thank you Natalie! I got the pitcher awhile ago at T.J.Maxx. It’s one of my favorites!
Harriette Gabriella Davies says
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!
Kayley says
I’m so glad you liked it, Harriette! My kids are big fans too, which is great since the cake is half fruit, haha!
Sabrina says
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….
Kayley says
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! =)
Sabrina says
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 š
Thanks again, for both the recipe and response š
Kayley says
You’re welcome, Sabrina! I’m so glad it finally worked out! =)
Eilise says
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/
Elizabeth says
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?
Kayley says
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 =)
Chloe Crabtree says
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!
Kayley says
Thank you Chloe! It is one of my all time favorites! Thank you for sharing, I so appreciate it! =)
Darla says
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.
Kayley says
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 =)
Michelle M. says
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!
Kayley says
Thank you so much for the compliment, Michelle!
Chichi says
This looks so delicious, going to try it soon
Kayley says
Thank you Chichi! I hope you do! =)
Judith says
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 š Cake is delicious though. X
Kayley says
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!
Judith says
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 š
Rebecca Blackwell says
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. š
Susie says
Your apple cake looks wonderful. Do you have the nutritional info on it? Thanks!
Kayley says
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
diane says
could this cake be made using a bundt pan??
Kayley says
Yes! I know several people have used a bundt pan with this recipe and it’s turned out great =)
liz says
The cake looked beautiful but it needed more salt. The1/8 teaspoon didn’t give it enough flavor.
Angela says
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
jola8000 says
That is one absolutely gorgeous cake. Perfect!
http://www.ciastko-joli.blogspot.com
Colleen Courtney says
To the MaCabes, Thank You for sharing ALL your wonderful recipes. God Bless
Kayley says
Thank you Colleen!
Michelle says
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
Kayley says
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! =)
Michelle says
Just to let you know, the blender did the trick beautifully. Thanks for the prompt reply!
Michelle says
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!
Phoebe Hopps says
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!
Anona Davis says
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?
Kayley says
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 =)
Hannah says
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. š
Eilise says
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/
Rachel Reed says
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
Rich says
Excellent recipe!
Kristy says
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.
Jamie says
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?
Beka says
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?
Kayley says
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 =)
Jesseca says
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!
Kayley says
So glad you liked it, Jesseca! =)
Aurora says
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.
Jaimie says
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.
Ana says
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
Kayley says
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!
iiana says
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!!!
iiana says
i meant apple cake, not pie!
Melissa says
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!
Arlene says
Do you use the same flour proportion using gluten free flour ?
Kayley says
Yes, I believe you can keep the proportions the same. š
Mary Pack says
The custard needs no cornstarch? I am going to print this. It looks divine. Thanks!!
Alice says
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. š
Alison says
My goodness, that was so good! Wonderful recipe; everything turned out wonderfully.
I will definitely make this again!
Rae in Reno says
I can’t wait to try this! My great grandmother used to make an apple cake with what she called “sour gravy”. Yummy.
Terry Harrison says
Looks wonderful. Im making it for St. Patrick’s dinner with one shortcut…very soft Hagen Dazs vanilla ice cream for sauce.
Kayley says
Thanks Terry! Hope you like it. Vanilla ice cream sounds perfect!
Alice says
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.
Patsy Free says
For the custard sauce, should the eggs be at room temp. Or straight from the fridge?
Kayley says
Either or. The custard will cook faster with room temp eggs but it is not necessary.
Kay Watson says
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!!
Donba says
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?
Kayley says
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. š
Carol Thomas says
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!
Samantha says
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!
Kennedy says
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?
Kennedy says
Sorry for repeating the message.
Kayley says
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!
Kennedy says
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?
trenitee says
I’m doing the exact same thing!! Ireland rocks.
Ulrike says
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, daĆ die Teigmenge nicht in eine 8″ Kuchenform passt. Aber: Ende gut – alles gut!
Vielen, vielen Dank fĆ¼r das Rezept. Ich werde den Kuchen ganz sicher nun oefter backen
Liebe Gruesse
Ulrike
brinan says
lovely recipe…am gonna try it. thanks from the emerald isle! {and were not part of the british isles!}
Deborah West says
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.
Sharon says
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!!!
Karlyne says
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!
Karlyne says
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.
C. says
Girl! Forget St. Patrick’s Day! I’m making this for dessert for Thanksgiving this year! Thanks for the great idea. Cheers! C.
Kelley says
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.
Elisa says
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. š Thank you for this!
Tuppney says
I am not impressed with this cake ( if you can call it a cake) made today smelt nice but tasted awful
Very stodgy
ŲÆ says
Ų¬Ł ŁŁ Ų¬ŲÆŲ§Ł
Rebecca says
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. š Thanks for the great recipe!
Dorothy McFeeters says
Can the cake be frozen?
Kayley says
Possibly. I haven’t tried it so I’m not sure how it would be, texture-wise, after thawing.
Jane says
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!
Christi says
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.
Irene says
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 š
Tom W says
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!
Joy Branham says
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.
Michelle McNamee (because that's not Irish lol) says
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?
Kayley says
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.
Michelle McNamee (because that's not Irish lol) says
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 š
Rachel says
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?
Kayley says
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!
Bart says
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!
Andrea says
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?
Kayley says
Hi Andrea, if it sunk, it was undercooked. But refrigerating it would have been a good idea since it has apples in it =)
Gian says
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.
Elizabeth says
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?
Kayley says
The gluten free flour may have contributed to a more dense cake, but yes, it is dense anyway.
Tricia says
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!
Annemarie Egnoto says
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!
Kayley says
Glad you liked! I just would wrap it in plastic wrap and refrigerate =)
Naye says
I followed the recipe but my flour didnt get doughy š I baked it hoping for the best to no avail… ot came out like bajed flour N my apples ddnt cook š i dnt knw how two eggs and a little water was sullosed to turn it to doug… how could i have salvaged this??
Coreen Hart says
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!
Kayley says
You’re welcome, Coreen!! Hope you like it =)
Lauren says
Anyone have any ideas how to make the custard vegan?
Lauren says
Anyone have any ideas how to make the custard vegan?
June says
Just ran across this on Pinterest. I am 43% Irish so it stood out for me. Canāt 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.
June says
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.
Tina says
Omg I literally just got done making and trying this cake and my whole family is freaking out about it! Amaaaaaaaze balls!!!!!
Danielle says
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!
Stephanie says
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
Channa Boucher says
So I think I did something wrong…. my custard came out curdy….. what do you think I did wrong?
Nelson Norbury says
Not sweet enough . I may add some apple sauce next time. The custard was great as sauce
Rose says
Looks and sounds delicious! what size pan did you use?
Meghan Donahue says
I have either cortland or honey crisp apples sliced in the freezer and skim milk. Can I make this without going to the grocery?
Meghan Sutton says
I plan on taking this to a friend’s house for dinner. If I makes the custard ahead of time, will it keep? Ideas?
Crystal Smith says
Could I too this with a Carmel sauce instead of the custard sauce?
Kayley says
Absolutely!
dolores a urato says
Just found your blog…….love it….please send me updates thank you…………..dee
Phoebe Hopps says
I just made mine (in a bundt pan!) … OMG it’s a MUST for St. Patty’s Day! What a wonderful dessert!