Irish Apple Cake with crumb topping

Irish Apple Cake, as most fruit desserts, are about the fruit. Crisp cooking apples that are on the tart side. If the fruit isn’t right, make something else.

It is a simple toss together cake but can be fancied up with a streusel-like topping and a rich custard sauce poured over individual slices.

I can’t say for sure if I have had an authentic Irish Apple Cake and I will never pretend to be Irish.

What I can say about it, is that it’s simple and pure, and yes, highlighting the apples with what goes best with apples.  Butter, sugar, oats and a bit of warm spice, but not too much.

This is what I would consider a clean fresh cake.  It is not laden heavily with warm spices like most apple desserts, no molasses or even brown sugar, although you could use it.  

This is a moist cake and for easy gatherings can easily skip the custard sauce.

I read a comment about Gordon Ramsay’s Thai Spring rolls, saying something about them not being authentic.

Then someone backed him up and said that these are Gordon Ramsay’s version of Thai Spring Rolls. 

That is how it is with most recipes.  Both your wonderful aunt and your grandmother may both be wonderful cooks, but have their own version of your uncle’s favourite Apple cake. (Your aunt by marriage’s husband, your uncle, and son of your grandmother who is mother to your father).

There are certain elements that make something authentic.

In this case it would probably be the apples.  Bramley is the authentic apple for this cake.  They are firm tart apples too sour for enjoying as is, but perfect for cooking.

I use Granny Smith or Northern Spy apples, both known for their tartness and often used for cooking.

Granny Smith Apples

How to Make my Irish Apple Cake with Crumb Topping

Ingredients for the Irish Apple Cake

Ingredients for the Crumb Topping

Ingredients for the custard sauce

Start with the Crumble Topping

This way it is ready to spread over the top of the Apple cake when ready.  Unless you are not using it.

1. Combine the flour, oats, sugar and salt.

2. Cut in the butter until crumbly.

If using a food processor, combine the flour, sugar and salt, pulse in the cold butter a few times, then add the oats and pulse until crumbly.

The mixture should clump together a bit.

Set aside.

For the Apple Cake

Grease and line a 9” (23cm) baking pan.  I used a springform pan to make it easier to remove if you are not cutting it from the pan.

Preheat the oven to 350°F (180°C).

1. Sift together the flour, baking powder, cinnamon, nutmeg and salt.  Set aside.

2. Cream the butter, oil and sugar together until fluffy, about 2 minutes.

3. Add the eggs, one at a time so each is fully incorporated. 

4. Beat in the vanilla.

4. Add the flour mixture and milk, alternating, starting and ending with the flour mixture, except, with the last flour addition.

5. Toss in the apples so they get a bit of flour on them so they may be suspended in the batter, and fold it all in just until combined. Don’t overmix the last addition.

6. Pour into the prepared pan and smooth it a bit. 

7. Top with crumble topping if using.

Bake for 45 -50 minutes.

For the Custard

1. Beat the egg yolks with the sugar until light and pale, about 5 minutes.  

2. In a small saucepan, heat the milk with the cream.

3. Add the rest of the sugar. Remove from heat just as it starts to bubble.

4. While whisking the yolks, slowly pour the hot milk mixture in to temper the eggs.  Slowly bringing them up to temperature.

5. Pour everything back into the pot and cook on low, stirring constantly for about 5 minutes on medium low heat until the custard is thick enough to coat a spoon.  It is a thin custard sauce, but should still hold a line drawn down a spoon with your finger.

You will see wisps of steam rise.  Do not let this boil or it will separate and curdle.

6. Pour through a fine sieve into a clean bowl and stir in the vanilla.  If you prefer to use vanilla bean or vanilla paste, add this to the milk mixture while it cooks.

Pour the sauce over individual pieces of the cake.