why make this recipe
Irish Apple Cake with Custard and Oat Streusel is a delightful dessert that combines the natural sweetness of apples with a creamy custard and a crunchy streusel topping. This cake captures the essence of traditional Irish flavors while remaining easy to make. It’s perfect for family gatherings, holidays, or even just a cozy weekend treat. The balance of flavors and textures makes it a favorite for everyone!
how to make Irish Apple Cake with Custard and Oat Streusel
Ingredients:
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 3 Tbsp whole milk or cream
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp salt
- About 3 Granny Smith apples, peeled and thinly sliced (a little over a pound after slicing)
- 3/4 cup all-purpose flour
- 1/4 cup old-fashioned rolled oats
- 6 Tbsp unsalted cold butter, cut into small pieces
- 1/2 cup granulated sugar
- 6 large egg yolks
- 6 Tbsp granulated sugar
- 1 1/2 cups whole milk (or half and half or cream)
- 1 1/2 tsp vanilla extract
- Confectioner’s sugar, for dusting
Directions:
- Preheat the oven to 350°F and grease a 9-inch springform pan to prevent sticking and ensure easy removal of the cake.
- Heat the milk over medium heat until just simmering.
- In a separate bowl, whisk together the egg yolks and sugar until combined. Gradually drizzle hot milk into the egg mixture while whisking constantly to temper the eggs.
- Return the mixture to the pan with the remaining hot milk and cook over medium heat, stirring continuously with a silicone spatula until it coats the back of a spoon.
- Remove from heat and stir in vanilla extract. Strain through a sieve into a heatproof container, cover with plastic wrap touching the surface to prevent skin, and refrigerate until completely chilled.
- Combine flour, oats, and sugar in a bowl. Cut cold butter into the mixture using fingers or a pastry cutter until coarse crumbs form. Refrigerate this topping until ready to use.
- In a mixing bowl, beat the softened butter and sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time to the creamed mixture. In a separate bowl, whisk flour, baking powder, cinnamon, and salt. Fold these dry ingredients into the wet mixture along with the milk or cream until just combined.
- Spoon the batter into the prepared pan and smooth evenly. Arrange the sliced apples evenly over the batter.
- Sprinkle the chilled streusel topping evenly over the apples.
- Bake in the preheated oven for 50 minutes to 1 hour until the top is lightly browned and a toothpick inserted comes out clean or with a few moist crumbs.
- Let the cake cool slightly in the pan before removing the sides of the springform. Dust the top with confectioner’s sugar. Serve with the chilled vanilla custard sauce alongside.
how to serve Irish Apple Cake with Custard and Oat Streusel
Serve the Irish Apple Cake warm or at room temperature, accompanied by a generous drizzle of chilled vanilla custard. The warm cake combined with the smooth, cool custard creates a lovely contrast. You can also add a sprinkle of more cinnamon or some chopped nuts for added flavor and crunch.
how to store Irish Apple Cake with Custard and Oat Streusel
Store any leftover cake in an airtight container at room temperature for up to two days. If you want to keep it longer, wrap it tightly and refrigerate for up to a week. The custard can be stored in the refrigerator for about three days, but it’s best enjoyed fresh.
tips to make Irish Apple Cake with Custard and Oat Streusel
- Use fresh Granny Smith apples for the best flavor and texture.
- Make sure your butter is softened but not melted to achieve a light and fluffy cake.
- For an extra touch, add a little lemon zest to the apple layer for brightness.
variation
You can try using different types of apples, such as Honeycrisp or Fuji, for a sweeter taste. Another variation is to add a handful of raisins or chopped nuts into the apple layer for added texture.
FAQs
Q: Can I make this cake ahead of time?
A: Yes, the cake can be made a day in advance and stored. Just wait to add the streusel topping until right before baking for the best texture.
Q: What can I substitute for whole milk?
A: You can use half-and-half or cream. For a lighter version, skim milk or almond milk can be used, but it may slightly alter the flavor and texture.
Q: Can I freeze this cake?
A: Yes, you can freeze the cake without the custard for up to three months. Thaw it overnight in the refrigerator before serving.
Irish Apple Cake with Custard and Oat Streusel
Ingredients
Method
- Preheat the oven to 350°F and grease a 9-inch springform pan.
- Heat the milk over medium heat until just simmering.
- In a separate bowl, whisk together the egg yolks and sugar until combined. Gradually drizzle hot milk into the egg mixture while whisking constantly to temper the eggs.
- Return the mixture to the pan with the remaining hot milk and cook over medium heat, stirring continuously until it coats the back of a spoon.
- Remove from heat and stir in vanilla extract. Strain through a sieve into a heatproof container, cover with plastic wrap touching the surface to prevent skin, and refrigerate until chilled.
- Combine flour, oats, and sugar in a bowl. Cut cold butter into the mixture until coarse crumbs form. Refrigerate this topping until ready to use.
- In a mixing bowl, beat the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time. In a separate bowl, whisk flour, baking powder, cinnamon, and salt. Fold these dry ingredients into the wet mixture along with the milk until just combined.
- Spoon the batter into the prepared pan and smooth evenly.
- Arrange the sliced apples evenly over the batter and sprinkle the chilled streusel topping on top.
- Bake for 50 minutes to 1 hour until the top is lightly browned and a toothpick comes out clean.
- Let the cake cool slightly in the pan before removing the sides of the springform. Dust the top with confectioners sugar.
- Serve with the chilled vanilla custard sauce.