Irish Apple Cake Vanilla

The first time I encountered Irish apple cake was in a tiny cottage kitchen in County Cork, where rain pattered against the windows and something wonderful was baking. I watched the grandmother of the house work flour into cold butter with weathered hands, explaining that the secret was in not overworking the dough. When she pulled that golden cake from the oven, the house filled with cinnamon and the sweet scent of apples, and I understood why this simple dessert has been cherished for generations.

Last autumn, I made this cake for a dinner party when the conversation had stalled and energy was flagging. Within minutes of serving, the table came alive with stories about grandmothers and childhood kitchens, proving that the right dessert does more than satisfy sweet cravings. The warm custard particularly won everyone over, with three friends asking for the recipe before they even finished their first slice.

Ingredients

• All-purpose flour (2 cups): Provides the structure for the cake while keeping it tender
• Baking powder (1½ tsp): Gives the cake its gentle rise without making it too dense
• Ground cinnamon (½ tsp): Adds warmth that pairs beautifully with the tart apples
• Ground nutmeg (¼ tsp): Contributes a subtle, aromatic depth that complements the cinnamon
• Salt (¼ tsp): Balances sweetness and enhances all the other flavors
• Unsalted butter (½ cup, cold and cubed): Creates a tender, crumbly texture when rubbed into the flour
• Granulated sugar (½ cup): Sweetens the cake without overwhelming the apple flavor
• Large eggs (2): Bind the ingredients and add richness
• Whole milk (½ cup): Adds moisture and helps create a tender crumb
• Tart apples (3 medium): Granny Smith or similar varieties hold their shape and provide lovely contrast
• Vanilla extract (1 tsp): Enhances the overall sweetness and adds aromatic depth
• Demerara or granulated sugar (2 tbsp): Creates a crunchy, golden topping that looks beautiful
• Whole milk (2 cups): Forms the base of a rich, creamy custard
• Large egg yolks (3): Thicken the custard and create a silky texture
• Granulated sugar (¼ cup): Sweetens the custard just enough to complement the cake
• Cornstarch (1 tbsp): Ensures the custard thickens properly without curdling
• Vanilla extract (1 tsp): Infuses the custard with classic flavor
• Pinch of salt: Balances the sweetness in the custard

Instructions

Preheat and prepare your pan:

Heat your oven to 350°F (175°C) and grease an 8-inch round cake pan, lining the bottom with parchment paper for easy removal

Mix the dry ingredients:

Whisk together the flour, baking powder, cinnamon, nutmeg, and salt in a large bowl until well combined

Work in the butter:

Rub the cold cubed butter into the flour mixture with your fingertips until it looks like coarse crumbs with some pea-sized pieces remaining

Add the sugar:

Stir the sugar into the buttery flour mixture until evenly distributed

Prepare the wet ingredients:

Whisk the eggs, milk, and vanilla extract in a separate bowl until smooth

Combine the mixtures:

Pour the wet ingredients into the dry mixture and stir gently until just combined, being careful not to overmix

Fold in the apples:

Gently fold the sliced apples into the batter, distributing them evenly throughout

Bake the cake:

Pour the batter into your prepared pan, smooth the top, sprinkle with demerara sugar, and bake for 45 to 50 minutes until golden and a skewer comes out clean

Cool briefly:

Let the cake cool in the pan for 10 minutes before transferring to a wire rack

Heat the milk:

While the cake bakes, warm the milk in a saucepan over medium heat until it just begins to simmer

Prepare the egg mixture:

Whisk together the egg yolks, sugar, cornstarch, vanilla, and salt until completely smooth

Temper the eggs:

Slowly pour the hot milk into the egg mixture while whisking constantly to prevent curdling

Thicken the custard:

Return everything to the saucepan and cook over low heat, stirring constantly, until the custard coats the back of a spoon (about 5 to 7 minutes)

Serve warm:

Remove from heat immediately and serve the custard warm alongside slices of the apple cake

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This recipe has become my go-to when friends need comfort, which happened recently when my neighbor was recovering from surgery. She told me later that the smell of baking apples and vanilla reminded her of childhood visits to her grandmother, making her healing feel a little less lonely.

Making It Ahead

The cake actually improves after a day, as the apples release moisture and the spices meld more fully into the crumb. I often bake it the night before and store it wrapped in a clean kitchen towel, which keeps it moist without making it soggy the way plastic can sometimes do.

Choosing Your Apples

Tart, firm apples like Granny Smith, Braeburn, or Jonagold hold their shape beautifully during baking and provide a lovely contrast to the sweet cake. I once made the mistake of using Red Delicious and ended up with apples that turned to mush, so save those for eating out of hand.

Serving Suggestions

While the warm custard is traditional, a dollop of softly whipped cream or a scoop of vanilla ice cream makes this dessert feel even more special. In winter, I sometimes serve it with a steaming cup of Irish breakfast tea, letting the cake cool just enough so the ice cream melts into every crevice.

• A light dusting of powdered sugar right before serving adds a festive touch
• Try serving the cake slightly warmed if you did not make fresh custard
• The custard can be made up to two days ahead and gently reheated

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There is something deeply satisfying about a dessert that relies on simple ingredients and time-honored techniques to create something so comforting. I hope this recipe finds its way into your own collection of favorites.

Recipe Questions & Answers

→ What apples work best in this dessert?

Tart varieties like Granny Smith provide balance to the sweetness, offering a crisp texture that holds well during baking.

→ How is the vanilla custard thickened?

Cornstarch is whisked with egg yolks and sugar, then gently heated with milk until it thickens smoothly without boiling.

→ Can the cake topping be altered for extra texture?

Adding sliced almonds before baking creates a crunchier topping that complements the soft cake layers.

→ What temperature is ideal for baking this cake?

350°F (175°C) ensures the cake bakes evenly, developing a golden crust and tender crumb inside.

→ How should the custard be served?

The warm custard is poured over cooled cake slices or served alongside, enhancing the dessert’s comforting qualities.