Irish Apple Cake with Custard Sauce
Last Fall I went a bit overboard with my apple picking and found myself looking for a different recipe to try out using the apples that I had left in my pantry. Many websites mentioned an Irish Apple Cake. I found this recipe at cookingclassy.com. It is a bit complicated, but turned out to be well worth the effort for a special occasion. The cake is equally delicious sans the custard sauce, but why?!
3 cups flour
2 tsp. baking powder
1/8 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground ginger
6 oz. of cold butter cut into 1/4" pieces
4 apples - cut into 1/4" slices and then cut each slice into three
3/4 cup milk
2 Tbsp. of sugar to sprinkle on top
Grease and flour a 9" spring form pan and preheat oven to 375F
Sift flour, baking powder, salt, cloves and nutmeg into a large mixing bowl.
Cut butter into flour mixture with two knives, your fingers or a pastry cutter until crumbly.
Add the sugar, mix and toss in the apples.
In a separate bowl, beat eggs and milk.
Add liquid to dry mixture and mix until just incorporated.
Pour cake into the prepared cake pan and spread evenly.
Sprinkle with sugar.
Bake for 45 minutes or until cake is golden brown or a toothpick when inserted in the center comes out clean.
Serve plain or with the custard sauce.
Custard Sauce Ingredients
6 egg yolks ( I freeze my egg whites in the freezer for use in other recipes)
6 Tbsp. sugar
1 1/2 cups whole milk
1 1/2 tsp. vanilla
Whisk egg yolks and sugar until they are pale yellow - about 2-3 minutes.
Add milk to a medium sauce pan and bring to just boiling and remove from heat.
Slowly whisk the hot milk into the egg mixture.
Pour mixture back into the sauce pan and stir over medium heat until custard thickens.
Mix in vanilla.
Drizzle over cake slices before serving