Irish Apple Cake Vanilla

Rainy Sunday afternoons in my grandmother's kitchen always meant the house would soon fill with the scent of cinnamon and baking apples. She'd stand by the oven window, watching through the glass as the cake rose and the apples softened beneath that golden crust. Those hours felt endless when I was young, but now I understand exactly why she took such care with something so simple.

Last winter, I made this cake for a friend who'd just moved into a new apartment and had nothing but a few boxes and a borrowed cake pan. We ate it on the floor with paper plates, and she told me it tasted like home. Sometimes food creates the memories before we even realize they're happening.

Ingredients

• All-purpose flour: The backbone that holds everything together, providing structure for all those juicy apple slices
• Baking powder: Essential lift that keeps the cake tender rather than dense
• Ground cinnamon and nutmeg: Warm spices that make every bite taste like comfort
• Salt: Just enough to balance the sweetness and deepen the flavors
• Unsalted butter: Room temperature butter creates the proper foundation for creaming
• Granulated sugar: Sweetens and helps create that lovely tender crumb
• Large eggs: Bind the ingredients while adding richness
• Whole milk: Adds moisture and a subtle creaminess
• Vanilla extract: Pure vanilla makes all the difference here
• Tart apples: Granny Smith or similar varieties hold their shape and provide beautiful contrast
• Extra sugar and cinnamon: For that signature spiced topping that becomes slightly caramelized
• Whole milk for custard: Full fat milk creates the silkiest results
• Egg yolks: The source of richness and thickening power
• Granulated sugar for custard: Sweetens while helping the yolks set properly
• Cornstarch: The insurance policy that guarantees your custard thickens beautifully
• Vanilla extract: Finishes the custard with aromatic warmth

Instructions

Prep your oven and pan:

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, paying special attention to the sides where the apples might want to stick.

Whisk the dry ingredients:

In a medium bowl, combine flour, baking powder, cinnamon, nutmeg, and salt until well blended.

Cream butter and sugar:

Beat the butter and sugar until light and fluffy, about 3 minutes. This tiny bit of patience pays off in texture.

Add eggs and vanilla:

Beat in eggs one at a time, then mix in the vanilla until everything is glossy and smooth.

Combine wet and dry:

Alternately add the flour mixture and milk, starting and ending with flour. Mix only until just combined to avoid tough cake.

Fold in the apples:

Gently fold those apple slices into the batter. Spread everything into your prepared pan, trying to distribute the apples evenly.

Add spiced topping:

Mix 2 tablespoons sugar with ½ teaspoon cinnamon and sprinkle generously over the batter.

Bake until golden:

Bake for 50 to 55 minutes until a toothpick comes out clean. The top should be golden and fragrant.

Cool briefly:

Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack.

Warm the milk:

While the cake cools, heat 2 cups milk in a saucepan until it just begins to simmer.

Prepare yolk mixture:

Whisk egg yolks, sugar, and cornstarch until completely smooth and pale.

Temper and combine:

Slowly whisk hot milk into yolks, then return everything to the saucepan.

Thicken the custard:

Cook over medium-low heat, stirring constantly, until thickened about 5 minutes. Never let it boil.

Finish with vanilla:

Remove from heat and stir in vanilla extract.

Serve warm:

Serve cake warm or at room temperature with that lovely custard poured over each slice.

Save Pin

There's something almost meditative about standing at the stove, slowly stirring custard until it thickens. My sister called me mid-stir once, and I ended up explaining the whole process while she listened on speakerphone. She made it the next weekend and called to say she finally understood why I love baking so much.

Choosing the Right Apples

Granny Smith apples are my go-to because their tartness balances the sweet cake, but any firm apple will work beautifully. I've used Braeburn and Honeycrisp with excellent results. Soft apples like Red Delicious will turn to mush, so save those for eating out of hand.

Making It Your Own

A handful of raisins or currants folded into the batter adds lovely bursts of sweetness. Sometimes I add a pinch of cardamom to the spice mix when I'm feeling fancy. The recipe is forgiving and welcomes your personal touch.

Serving Suggestions

This cake is best served slightly warm, when the custard can melt into those tender apple pockets. A cup of strong black tea or an Irish coffee makes it feel like a proper celebration. The flavors actually improve after sitting for a day, if you can manage to save any leftovers.

• Dust with powdered sugar right before serving for a snow-kissed finish
• Leftover custard is delicious over fresh berries or plain cake the next day
• The cake freezes beautifully for up to three months if wrapped well

Save Pin

There's never been a time when this cake hasn't disappeared quickly, whether at a proper dinner party or a quiet Tuesday evening. Something about warm apples and vanilla custard just feels right.

Recipe FAQs

→ What type of apples work best for this cake?

Tart and firm apples like Granny Smith hold their shape well during baking and provide a balanced sweet-tart flavor.

→ How is the warm vanilla custard prepared?

The custard is made by heating milk, then slowly whisking it into egg yolks, sugar, and cornstarch before cooking gently until thickened and flavored with vanilla extract.

→ Can the cinnamon and nutmeg be adjusted?

Yes, spices can be tailored to taste; increasing or reducing cinnamon and nutmeg will affect the warmth and aromatic profile.

→ Is it possible to store leftovers?

Leftover cake and custard should be refrigerated and consumed within 2-3 days for optimal freshness.

→ What is the best way to serve this dessert?

Serve slices of the cake warm or room temperature, generously topped with the warm vanilla custard sauce for a rich, comforting experience.