Irish classic apple cake (Printable Version)
Tender apples, cinnamon streusel, and smooth custard come together for a classic Irish treat.
# Ingredients Required:
→ Cake batter
01 -
115 g unsalted butter, room temperature
02 -
100 g granulated sugar
03 -
2 large eggs
04 -
45 ml whole milk or cream
05 -
160 g all-purpose flour
06 -
5 g baking powder
07 -
2 g ground cinnamon
08 -
1 g salt
→ Fruit
09 -
3 medium Granny Smith apples, peeled and thinly sliced (approximately 450 g)
→ Streusel topping
10 -
95 g all-purpose flour
11 -
30 g old-fashioned rolled oats
12 -
85 g unsalted cold butter, cut into small pieces
13 -
100 g granulated sugar
→ Custard
14 -
6 large egg yolks
15 -
75 g granulated sugar
16 -
360 ml whole milk, half and half, or cream
17 -
7.5 ml vanilla extract
→ Finishing
18 -
Confectioner’s sugar for dusting
# Guide to Cooking:
01 -
Preheat oven to 175°C and grease a 23 cm springform pan.
02 -
Heat milk until just below boiling. Whisk egg yolks and sugar until pale, then gradually combine with warm milk. Return mixture to low heat and cook, stirring constantly until thickened. Strain and chill custard.
03 -
Mix cold butter, flour, sugar, and oats until crumbly. Chill streusel until firm.
04 -
Beat butter and sugar until light and fluffy, then incorporate eggs one at a time.
05 -
Sift flour, baking powder, cinnamon, and salt. Fold into creamed mixture alternating with milk or cream until fully integrated.
06 -
Spread batter evenly in the prepared pan, arrange apple slices on top, then scatter streusel over the apples. Bake for 50 to 60 minutes, until golden and a skewer inserted comes out clean.
07 -
Allow cake to cool slightly, remove from pan, dust with confectioner’s sugar, and serve.
# Extra Suggestions:
01 -
For best texture, use cold butter in streusel and chill before baking.