Irish Apple Cake With Custard Sauce Recipes

IRISH APPLE CAKE

Steps:

• Set the oven to 350F Grease a 9 inch springform pan.
• Make the custard sauce ahead of time. Bring the milk to a simmer over medium heat. Meanwhile whisk the yolks and sugar until well combined. Drizzle a little of the hot milk into the egg mixture, whisking all the time. Drizzle a little more, then transfer that back into the pan of hot milk and continue cooking, stirring constantly, until the mixture coats the back of a spoon. Do this slowly, over medium heat, and I like to use a silicone spoon or spatula to scrape the bottom and sides of the pan as it heats. The mixture will become velvety and thickend, but it will not be as thick as pudding. It will continue to thicken as it cools, so don't overcook or it can curdle. Stir in the vanilla.
• Pour the custard through a sieve (to catch any stray lumps) into a heat proof jar or bowl and place a piece of plastic wrap onto the surface so it won't form a skin as it cools. Put in the refrigerator until completely chilled.
• To make the streusel topping, blend the bits of butter into the flour, sugar, and oats until the butter is incorporated and the mixture has a coarse crumbly texture. Put in the refrigerator.
• Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
• Whisk together the flour, baking powder, cinnamon, and salt. Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.
• Spoon the batter into your prepared pan, and smooth out evenly. Top with the sliced apples, and then the streusel topping. Note: no need to arrange the apples perfectly, but try to get them in an even layer.
• Bake for about 50 minutes to an hour, until the top is lightly browned and a toothpick comes out without wet batter clinging to it.
• Let cool a bit in the pan before removing. Dust with confectioner's sugar before serving.

THE PERFECT IRISH APPLE CAKE WITH VANILLA CUSTARD SAUCE

Steps:

• For the cakeIn a large bowl, add the flour, cinnamon powder, nutmeg powder and baking powder, mix well Add the cold butter to the flour mixture and using a beater mix well. The mixture should be crumbly like breadcrumbs texture. Add the castor sugar and mix Peel the apples and cut them into cubes (medium sized), add the apples to the flour & butter mixture and toss well. Add the almonds to the mixture and toss. In another bowl, add the milk & eggs, beat well. Pour this mixture into the apples & flour mixture. Mix well, do not over mix. Mix only until all the ingredients are well combined In an 8-inch baking tray, pour the cake batter and using a spatula, flatten the top of the cake. Sprinkle with some castor sugar onto the top of the cake and let bake in a preheated oven at 180 degrees C for 50 to 60 mins or until an inserted skewer comes out dry For the Custard SauceIn a pan, heat the milk & sugar and bring to a boil, remove from heat In a bowl, vanilla essence & egg yolks. Beat well While beating add the boiled milk, stirring constantly making the mixture has no lumps Pour the mixture back into a frying pan and cook on medium flame stirring constantly. You will notice that within 5 minutes or less the mixture will thicken. This custard mixture is not very thick so do not overcook it as we want it to be more like OIL consistency. Once you've achieved the right consistency switch off the gas. You can serve it warm or cold with the apple cake, whatever you prefer.

IRISH APPLE CAKE WITH CUSTARD SAUCE

Steps:

• 1. Preheat oven to 375°F. Butter and flour an 8- inch or 9-inch cake pan; set aside.
• 2. FOR THE IRISH APPLE CAKE: In a very large mixing bowl whisk together flour, baking powder, salt, ginger and nutmeg for 20 seconds. Rub the butter pieces into the flour mixture until it resembles fine crumbs. Stir in 1 cup sugar.
• 3. Cut each apple into wedges about 1/4-inch thick, then cut each apple wedge into 3 pieces. Add apple pieces to the flour mixture and toss well, and separate apple pieces that stick together.
• 4. In a separate mixing bowl, whisk together milk, eggs and vanilla until blended. Pour milk mixture over apple/flour mixture, and toss just until blended (the batter should be thick and it's OK if it's slightly lumpy, but avoid over-mixing).
• 5. Pour batter into prepared baking pan, using a spatula to spread it in an even layer. In a small bowl stir together cinnamon with remaining 2 Tbsp sugar, and sprinkle evenly over batter. Bake in preheated oven 45 to 50 minutes until toothpick inserted into center comes out clean. Let cool 5 minutes in the pan, then invert onto serving platter. Serve (warm or cooled) with sweet cream or custard sauce poured over each slice.
• 6. FOR THE CUSTARD SAUCE: Heat milk in a saucepan over medium heat, and bring just to a light boil (watch it carefully, remove it from the heat if it starts to boil rapidly).
• 7. Meanwhile, add egg yolks and sugar to a medium mixing bowl and beat with electric mixer for about 30 seconds or until pale and fluffy. Reduce heat to medium-low. Slowly pour the egg yolk mixture, whisking it frequently, into 1/2 cup of the hot milk mixture. Then, while whisking milk in saucepan slowly pour egg yolk mixture into saucepan. Cook the custard mixture, whisking constantly, until thickened but still thin enough to pour, about 3 to 4 minutes (over-heating can cause the eggs to curdle). Immediately pour into a glass measuring cup, stir in vanilla, and whisk about 20 seconds to cool slightly, then cover with plastic wrap pressing against surface to prevent a skin from forming. Serve warm or cooled, drizzled over the cooled Irish Apple Cake. Store in refrigerator in an airtight container.

IRISH APPLE CAKE WITH CUSTARD SAUCE

Steps:

• IRISH APPLE CAKE: In a very large bowl, combine flour, baking powder, salt, cloves, nutmeg and lemon zest.
• Add butter and cut it into the flour with two knives. (You can also use food processor for this step.)
• Add 3/4 cup sugar and mix in.
• Add apples and quickly cover in flour mixture to prevent them from browning.
• In a smaller bowl, mix eggs with milk. Add to apple mixture and stir to combine.
• Transfer the mixture into a buttered and floured 8" baking pan.
• Bake in 375 F (190 C) oven for about 50 minutes or until toothpick inserted in the center of the cake comes out clean. If the top of the cake starts browning too quickly, cover it with aluminum foil.
• Take the cake out of the oven, let cool to room temperature and serve with CUSTARD SAUCE.

IRISH APPLE CAKE

Steps:

• Preheat oven to 350°F.
• Make the custard sauce ahead of time. Bring the milk to a simmer over medium heat. Meanwhile whisk the yolks and sugar until pale. Drizzle a little of the hot milk into the egg mixture, whisking all the time. Drizzle a little more, then transfer that back into the pan of hot milk and continue cooking, stirring constantly, until the mixture coats the back of a spoon. Don't overcook or it can curdle. Stir in the vanilla. Refrigerate the custard sauce until needed.
• To make the streusel topping, blend the bits of butter into the flour, sugar, and oats until the butter is incorporated and the mixture has a coarse crumbly texture. Put in the refrigerator.
• To make the cake, grease a 9 inch round spring form pan.
• Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
• Whisk together the flour, baking powder, cinnamon, and salt. Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.
• Spoon the batter in to the pan, and smooth out evenly. Top with the sliced apples, and then the streusel topping.
• Bake for about 50 minutes to an hour, until the top is lightly browned and a toothpick comes out without wet batter clinging to it.
• Let cool a bit in the pan before removing. Dust with confectioner's sugar before serving.

IRISH APPLE CAKE WITH CUSTARD SAUCE

Steps:

• 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.

IRISH APPLE CAKE WITH CUSTARD SAUCE RECIPE

Steps:

• Cake:
• Preheat oven to 375 degrees F. Butter and flour a 9-inch springform pan, set aside.
• In a very large mixing bowl whisk together flour, baking powder, salt, ginger, nutmeg and allspice for 20 seconds.
• Add butter pieces and rub into mixture using fingertips until it resembles fine crumbs. Stir in 1 cup sugar.
• Peel apples, slice in half, core and stem, then laying apples on flat side, slice downward into pieces slightly less than ¼-inch thick, then dice those pieces into smaller chunks (about 2 or 3 chunks depending on size of apples).
• Add apples to flour mixture and toss well to evenly coat, while working to separate any apples that may be stuck together.
• In a separate mixing bowl, whisk together milk, eggs and vanilla until well combined.
• Pour milk mixture over apple/flour mixture and using clean hands, toss just until combined (batter will be slightly lumpy but that's fine, just don't over-mix).
• Pour batter into prepared baking dish and spread into an even layer.
• In a small bowl stir together remaining 2 tablespoons of sugar plus ½ teaspoon of cinnamon, sprinkle evenly over cake.
• Bake in preheated oven 45 to 50 minutes until toothpick inserted into center comes out clean.
• Cool about 5 minutes on a wire rack then remove ring from springform pan and allow cake to cool to desired temperature.
• Serve warm drizzled with warm custard sauce (or cool with cold custard sauce, however you prefer).
• Custard Sauce:
• Heat milk with a pinch of salt over medium heat, and bring just to a light boil (keep an eye on it and remove from burner if needed before letting it rapidly boil).
• Meanwhile, add egg yolks and sugar to a medium mixing bowl and whisk vigorously until pale and fluffy, about 2 to 3 minutes (alternately you can do this with an electric hand mixer on high speed for about 30 seconds if you don't want to mix that long by hand). Reduce burner to medium-low heat, then while whisking egg yolk mixture, slowly pour in ½ cup of the hot milk mixture.
• Then, while whisking milk in saucepan slowly pour egg yolk mixture into saucepan.
• Cook mixture, whisking constantly, until thickened and mixture coats the back of a wooden spoon, about 3 to 4 minutes (be careful not to over-heat it, if you cook it too long or don't whisk well the eggs will curdle).
• Immediately pour into a glass container, stir in vanilla and whisk about 20 seconds to cool slightly, then cover with plastic wrap pressing against surface to prevent a skin from forming.
• Serve warm over cake (or cold). Store in refrigerator in an airtight container.