Harking back to your favourite crumb muffin, this Irish Apple Cake options thinly sliced tart apples and golden buttery crumble on high. Deal with this subtly candy apple dessert like a espresso cake—it’s the proper companion to cup of sizzling tea or a tall glass of iced espresso!
Learn how to make Irish Apple Cake
Components:
For the streusel topping:
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup old school oats
1 pinch of kosher salt
1/2 cup unsalted butter, cubed
For the cake:
Baking spray with flour
1 1/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. floor cinnamon
1/4 tsp. kosher salt
1/2 cup unsalted butter, melted
2/3 cup granulated sugar
2 tsp. vanilla extract
2 giant eggs, room temperature
3 Tbsp. milk
3 small Granny Smith apples, peeled, cored, and thinly sliced
For the vanilla custard sauce:
5 giant egg yolks
1/2 cup granulated sugar, divided
1 3/4 cups half-and-half
1/4 tsp. kosher salt
2 tsp. vanilla bean paste
Instructions:
For the streusel topping: In a medium bowl, whisk collectively the flour, sugar, oats, and salt. Utilizing your fingers, rub the chilly butter into the elements till the combination is effectively mixed and straightforward to pinch collectively. If the dough seems sandy, proceed working the butter in till you may kind it right into a dough ball. Cowl and refrigerate the streusel for a minimum of quarter-hour earlier than utilizing, or as much as 1 day.
For the cake: Preheat the oven to 350°F. Spray a 9-inch spherical baking pan with baking spray with flour and line the underside of the pan with parchment paper.
In a medium bowl, whisk collectively the flour, baking powder, cinnamon, and salt.
In a big bowl, whisk collectively the melted butter, sugar, and vanilla. Add the eggs, separately, whisking effectively after every addition.
Add the flour combination to the butter combination in 2 elements, alternating with the milk, folding till simply mixed after every addition.
Spoon the batter into the ready baking pan. High with the sliced apples, arranging them so that they lie in a good layer. Take away the chilly streusel from the fridge and break it into dime-sized items. Cowl the apples with the chilly crumbled streusel.
Bake till golden brown, 1 hour to 1 hour and 10 minutes.
Permit the cake to chill on a wire rack for 10 minutes. Flip the cake out onto a plate, take away the parchment paper, and switch it over once more onto a wire rack, permitting it to chill utterly, streusel-side up.
For the vanilla custard sauce: In a medium bowl, whisk collectively the egg yolks and ¼ cup of sugar till the sugar is dissolved and the combination is lightened in shade, about 1 minute. Place a fine-mesh sieve over one other empty medium bowl.
In a medium saucepan over medium-low warmth, warmth the half-and-half, salt, and remaining ¼ cup of sugar. Warmth, stirring steadily, till steaming (don’t boil).
Whisking continuously, slowly pour about 1 cup of the nice and cozy half-and-half combination into the egg combination. Add the nice and cozy egg combination again to the remaining half-and-half combination, whisking to mix. Cook dinner till the combination begins to thicken, coat the again of a spoon, and an on the spot learn thermometer registers 175°F to 180°F, 2 to three minutes.
Instantly pour the combination by way of the ready fine-mesh sieve. Stir within the vanilla bean paste. Set the bowl over a bowl of ice water and stir to chill the combination to room temperature.
Place a bit of plastic wrap straight over the vanilla custard sauce and refrigerate till totally chilled, a minimum of 1 hour.
Serve the cake in slices, drizzled with vanilla custard sauce, for those who like.
