Irish apple custard dessert

The first time I had Irish apple cake was in a tiny bed and breakfast in County Cork, where the rain was hammering against the windows and the kitchen smelled like butter and cinnamon. The owner, Mary, served it warm with a pitcher of custard she had made that morning, and I remember thinking how something so simple could taste so extraordinary. It was not fancy or complicated, just honest comfort food that felt like a hug on a gray afternoon. That afternoon, I scribbled down her recipe on the back of a breakfast napkin.

Last autumn, I made this cake when my friends came over for a rainy Sunday dinner. They arrived just as I was pulling it from the oven, the demerara sugar on top sparkling and golden, and the whole apartment filled with that incredible baked apple smell. We ended up sitting around the table much longer than planned, all of us going back for seconds, the custard warming our bellies while the storm raged outside. It became the thing they started asking for every time they visited.

Ingredients

• 2 cups all-purpose flour: This forms the foundation of the cake, providing structure for all those tender apple slices
• 1½ tsp baking powder: Gives the cake just enough lift without making it too airy or delicate
• ½ tsp ground cinnamon: The classic warmth that pairs so beautifully with apples
• ¼ tsp ground nutmeg: Adds a subtle, aromatic depth that you will notice but not be able to quite place
• ¼ tsp salt: Balances the sweetness and wakes up all the other flavors
• ½ cup cold butter, cubed: Cold butter is essential here for creating that tender, biscuit-like texture
• ½ cup granulated sugar: Sweetens the cake just enough without overshadowing the fruit
• 3 large apples: Tart, firm apples like Granny Smith hold their shape beautifully while baking
• 2 large eggs: Bind everything together and add richness to the crumb
• ½ cup whole milk: Keeps the cake moist and tender
• 1 tsp vanilla extract: Pure vanilla makes everything taste more finished
• 2 tbsp demerara sugar: Creates that irresistible crunchy, caramelized top
• 2 cups whole milk: Whole milk makes the custard luscious and creamy
• 3 large egg yolks: These create the silky, velvety texture that makes homemade custard so special
• ¼ cup granulated sugar: Sweetens the custard just enough to complement the cake
• 1 tbsp cornstarch: Thickens the custard to the perfect pouring consistency
• 1 tsp vanilla extract: A classic finish that rounds out the custard flavor

Instructions

Get your oven ready:

Preheat to 350°F and grease your 9-inch pan, lining the bottom with parchment so nothing sticks

Mix the dry ingredients:

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

Rub in the butter:

Work those cold butter cubes into the flour with your fingertips until the mixture looks like coarse breadcrumbs

Add the sugar and apples:

Stir in the granulated sugar, then add the sliced apples and toss until every piece is lightly coated in flour

Whisk the wet ingredients:

In another bowl, beat the eggs with the milk and vanilla until smooth

Combine everything:

Pour the wet mixture into the flour and apple mixture and stir gently just until combined

Bake the cake:

Spread the batter in your prepared pan, sprinkle with demerara sugar, and bake for 45 minutes until golden

Start the custard base:

Heat the milk in a saucepan until it is just steaming, watching carefully so it does not boil over

Prepare the yolks:

Whisk the egg yolks with sugar and cornstarch until they are pale, thick, and smooth

Temper the eggs:

Slowly pour the hot milk into the yolks while whisking constantly to keep the eggs from scrambling

Thicken the custard:

Pour everything back into the saucepan and cook over low heat, stirring constantly until it thickens

Finish and serve:

Stir in the vanilla, then serve the warm cake with generous amounts of custard poured over each slice

Save to Pinterest

My grandmother used to say that a recipe like this is not really about the ingredients at all, but about the time you take to stand at the counter and rub cold butter into flour with your hands. There is something meditative about the process, about feeling the texture change from floury to pebbly to almost dough-like. I have found that the cakes I make when I am really present, not rushing or thinking about something else, always taste better.

Making It Your Own

Over the years I have learned that recipes like this are more like guidelines than strict rules. Sometimes I add a handful of rolled oats to the topping for extra crunch, or I throw in some chopped walnuts if I am feeling nutty. The apples can change with the seasons, whatever looks best at the market, and the spices can be adjusted to your taste.

The Custard Secret

Homemade custard seems intimidating but it is actually quite forgiving once you understand the technique. The key is tempering the eggs, which is just a fancy way of saying warm them up slowly so they do not cook when they hit the hot milk. I have made this mistake exactly once, ending up with sweet scrambled eggs, and learned that patience matters more than perfection.

Serving And Storage

This cake is wonderful warm from the oven, but I actually think it is even better the next day, when the apples have softened even more and the flavors have had time to meld together. Leftovers keep well at room temperature for a day or two, or you can refrigerate it if you prefer, though the custard will need to be gently reheated.

• The custard can be made a day ahead and kept cold, then warmed slowly in a saucepan
• A dusting of powdered sugar right before serving makes it look extra special
• This cake freezes beautifully if you want to bake ahead for a gathering

Save to Pinterest

There is something so satisfying about a dessert that comes from humble ingredients and simple techniques, yet ends up tasting this good. I hope this cake finds its way into your kitchen and becomes one of those recipes you turn to again and again.

Recipe FAQs

→ What type of apples work best?

Firm, tart apples like Granny Smith or Bramley hold their shape and provide a balanced sweetness.

→ Can I prepare the custard in advance?

Yes, the custard can be made ahead and gently reheated just before serving for convenience.

→ How is the crumb texture achieved?

Using cold butter rubbed into the flour creates a delicate, tender crumb in the cake.

→ What spice flavors are included?

Cinnamon and a hint of nutmeg bring warm, complementary spice to the apple mixture.

→ Any tips for a crunchy topping?

Sprinkling demerara sugar on top before baking adds a pleasant crunch; sliced almonds can also be added.