photo of Irish apple Cake on a white milk glass cake plate with text that says Irish apple cake | rosevinecottagegirls.comIrish Apple Cake, Traditional Irish Apple Cake, Irish cake, by Rosevine Cottage Girls

Irish Apple Cake

Irish Apple Cake

 
Hello friends! Here we are and it is apple season at the cottage and we decided to share great-grandma Lula’s beautiful Irish Apple Cake recipe.  This cake is really good! Not super sweet, but the apple pieces, nutmeg, and cloves are a wonderful mix of sweet and spice. Traditionally made in Ireland with crab apples but we used a regular apple for our Irish Apple Cake recipe because we don’t grow crab apples but we do grow apples and lots of them. This is wonderful with your hot tea or cup of coffee, it just sings of fall. I can just see sweet grandma in her kitchen making this cake for her beloved daughters. 
 
St. Patricks Day Recipes , irish apple cake, irish cake recipe, fall Irish Cake Recipe, by Rosevine Cottage Girls dot com

Irish Apple Cake Recipe

Irish Apple Cake

photo of Irish apple Cake on a white milk glass cake plate with text that says Irish apple cake | rosevinecottagegirls.comIrish Apple Cake, Traditional Irish Apple Cake, Irish cake, by Rosevine Cottage Girls

Ingredients

  • Ingredients:
  • 4 large Organic Granny Smith Apples
  • 3 Cups Organic All-Purpose Flour
  • ¾ + 2 Tablespoons Cup Raw Sugar
  • 2 Teaspoon Aluminum-Free Baking Powder
  • ¾ Cup Whole Organic Milk
  • 6 oz. (1 stick plus 4 Tablespoons) Grass-fed Butter
  • 2 Free Range Eggs
  • ⅛ Teaspoon Himalayan Pink Salt
  • ¼ Teaspoon Ground Cloves
  • ¼ Teaspoon Ground Nutmeg
  • Ingredients for Custard Sauce:
  • 1 1/2 cups Whole Organic Milk
  • 6 egg yolks
  • 1/2 Cup Organic Sugar
  • Pinch of Pink Salt
  •   Vanilla 1 1/2 tsp
  • Directions:
  • Grease and flour a 9" round springform pan. Preheat oven to 375 degrees. In a large mixing bowl sift together flour, baking powder, salt, cloves, and nutmeg. Using a pastry knife cut in butter until it resembles fine crumbs. Add sugar. Peel and slice apples into 1/4 inch wedges, then cut each wedge into 3 pieces. Mix apples into flour mixture until well combined. In a small separate bowl beat eggs and milk, add to the flour mixture. Using a spatula fold until just combined, the batter should be thick and dough-like with no loose flour still at the bottom of the bowl. Transfer batter into a pan, flatten the top using the spatula. Sprinkle 2 tablespoons sugar over the top of the cake. Bake for 45-50 minutes, use a toothpick to test the center of the cake.
  • For Sauce
  • In a small saucepan heat up your milk with a pinch of salt at medium-low heat until it lightly simmers. Keep an eye on it you don't want it to boil.
  • Add egg yolks and sugar to your mixing bowl and beat it is until pale and fluffy. Turn down your pan on the stove. While mixing egg yolks and sugar mixture, pour slowly in 1/2 cup increments the hot milk mixture. Then, while whisking milk in saucepan slowly pour egg yolk mixture into saucepan. Cook mixture, whisking constantly until thickened. You know it is done when it sticks to your spoon.  You have to whisk well so it isn't lumpy or doesn't stick to the pan. Low and slow with whisk, whisk whisk! The whole process should take just 4 minutes. Quickly pour the sauce into a glass bowl and stir in vanilla with your whisk. This will help your sauce cool a bit. Take a small piece or plastic wrap and put it over the top to keep a thick skin from forming.
  • Serve

Instructions

Directions:

Grease and flour a 9" round springform pan. Preheat oven to 375 degrees. In a large mixing bowl sift together flour, baking powder, salt, cloves, and nutmeg. Using a pastry knife cut in butter until it resembles fine crumbs. Add sugar. Peel and slice apples into 1/4 inch wedges, then cut each wedge into 3 pieces. Mix apples into flour mixture until well combined. In a small separate bowl beat eggs and milk, add to the flour mixture. Using a spatula fold until just combined, the batter should be thick and dough-like with no loose flour still at the bottom of the bowl. Transfer batter into a pan, flatten the top using the spatula. Sprinkle 2 tablespoons sugar over the top of the cake. Bake for 45-50 minutes, use a toothpick to test the center of the cake.


For Sauce
In a small saucepan heat up your milk with a pinch of salt at medium-low heat until it lightly simmers. Keep an eye on it you don't want it to boil.
Add egg yolks and sugar to your mixing bowl and beat it is until pale and fluffy. Turn down your pan on the stove. While mixing egg yolks and sugar mixture, pour slowly in 1/2 cup increments the hot milk mixture. Then, while whisking milk in saucepan slowly pour egg yolk mixture into saucepan. Cook mixture, whisking constantly until thickened. You know it is done when it sticks to your spoon.  You have to whisk well so it isn't lumpy or doesn't stick to the pan. Low and slow with whisk, whisk whisk! The whole process should take just 4 minutes. Quickly pour the sauce into a glass bowl and stir in vanilla with your whisk. This will help your sauce cool a bit. Take a small piece of plastic wrap and put it over the top to keep a thick skin from forming.
Serve

St. Patricks Day Recipes

Print Recipe

I

How To Make Grandma’s Irish Apple Cake

Cake Ingredients:

  • 4 large Organic Granny Smith Apples
  • 3 Cups Organic All-Purpose Flour
  • ¾ + 2 Tablespoons Cup Raw Sugar
  • 2 Teaspoon Aluminum-Free Baking Powder
  • ¾ Cup Whole Organic Milk
  • 6 oz. (1 stick plus 4 TablespoonGrass-fed Butter
  • 2 Free Range Eggs
  • ⅛ Teaspoon Himalayan Pink Salt
  • ¼ Teaspoon  Ground Cloves
  • ¼ Teaspoon Ground Nutmeg
  • Ingredients for Custard Sauce:
  • 1 1/2  cups Whole Organic Milk
  • 6 Egg Yolks
  • 1/2 Cup Organic Sugar
  • Pinch of Pink Salt
  • 1- 1/2  tsp Vanilla Extract
  • Grease and flour a 9″ round springform pan.
  • Preheat oven to 375 degrees.
  • In a large mixing bowl sift together flour, baking powder, salt, cloves, and nutmeg.
  • Using a pastry knife cut in butter until it resembles fine crumbs.
  • Add sugar.
  • Peel and slice apples into 1/4 inch wedges, then cut each wedge into 3 pieces.
  • Mix apples into flour mixture until well combined.
  • In a small separate bowl beat eggs and milk, add to the flour mixture.
  • Using a spatula fold until just combined, the batter should be thick and dough-like with no loose flour still at the bottom of the bowl.
  • Transfer batter into a pan, flatten the top using the spatula.
  • Sprinkle 2 tablespoons sugar over the top of the cake.
  • Bake for 45-50 minutes, use a toothpick to test the center of the cake.
  • For Sauce
  • In a small saucepan heat up your milk with a pinch of salt at medium-low heat until it lightly simmers.
  • Keep an eye on it you don’t want it to boil.
  • Add egg yolks and sugar to your mixing bowl and beat it is until pale and fluffy.
  • Turn down your pan on the stove.
  • While mixing egg yolks and sugar mixture, pour slowly in 1/2 cup increments the hot milk mixture.
  • Then, while whisking milk in saucepan slowly pour egg yolk mixture into saucepan.
  • Cook mixture, whisking constantly until thickened.
  • You know it is done when it sticks to your spoon.
  • You have to whisk well so it isn’t lumpy or doesn’t stick to the pan.
  • Low and slow with whisk, whisk whisk!
  • The whole process should take just 4 minutes.
  • Quickly pour the sauce into a glass bowl and stir in vanilla with your whisk.
  • This will help your sauce cool a bit.
  • Take a small piece of plastic wrap and put it over the top to keep a thick skin from forming.                         Serve warm custard over warm cake.  Keep unused custard covered in the refrigerator

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