Irish Apple Cake Vanilla

The first time I encountered Irish apple cake was in a tiny bakery in Dingle, where the owner's grandmother had been making it the same way for seventy years. She told me the secret was in how you handle the butter and leaving the apples slightly tart to cut through the sweetness. That afternoon, eating a slice while rain drummed against the window, I understood why this cake has been comforting Irish families through long winters for generations.

Last winter, my sister came over after a particularly rough week at work. I pulled this cake from the oven, still warm, and we sat at the kitchen table not saying much, just eating and watching the snow fall. Sometimes the best conversations happen over spiced cake and warm custard when there arent any expectations to perform.

Ingredients

• 2 cups all-purpose flour: The foundation that holds everything together, but dont pack it down or measure directly over the bowl
• 1½ tsp baking powder: Gives the cake just enough lift without becoming too light and airy
• ½ tsp ground cinnamon and ¼ tsp ground nutmeg: Warm spices that make the kitchen smell like autumn arrived
• ½ cup cold butter, cubed: Keeping it cold is crucial for that tender, crumbly texture that makes this cake special
• ½ cup granulated sugar: Just enough sweetness to let the apples shine without overwhelming their natural flavor
• 2 large eggs: Room temperature eggs incorporate better and create a more uniform crumb
• ½ cup whole milk: Whole milk makes a noticeably tender cake compared to lower fat versions
• 3 medium tart apples: Granny Smiths or Braeburns hold their shape beautifully and provide necessary acid
• 1 tsp vanilla extract: Use the good stuff here since it carries through to both cake and custard
• 2 tbsp demerara sugar: Creates this incredible crunch on top that contrasts perfectly with the soft cake beneath

Instructions

Get everything ready:

Preheat your oven to 350°F and grease an 8-inch round pan, lining the bottom with parchment paper so nothing sticks.

Whisk the dry ingredients:

In a large bowl, combine flour, baking powder, cinnamon, nutmeg, and salt until everything is evenly distributed.

Rub in the butter:

Work the cold butter into the flour with your fingertips until it looks like coarse crumbs with some pea-sized pieces remaining.

Add sugar and wet ingredients:

Stir in the sugar, then whisk together eggs, milk, and vanilla before adding them to the bowl and mixing just until combined.

Fold in the apples:

Gently incorporate the sliced apples so theyre evenly distributed but not broken down.

Bake until golden:

Pour the batter into your prepared pan, smooth the top, sprinkle with demerara sugar, and bake for 45 to 50 minutes until a skewer comes out clean.

Make the custard while the cake bakes:

Heat milk until just simmering, whisk together yolks, sugar, cornstarch, vanilla, and salt, then slowly incorporate the hot milk before returning everything to the stove and cooking over low heat until thickened.

Save Pin

When my daughter was small, she would stand on a chair beside me, her little hands helping me slice apples while the cinnamon scent filled the whole house. Now shes away at college, but every time I make this cake, I think of those afternoons and how the kitchen felt like the center of the universe.

Making It Your Own

Ive learned that swapping in pears creates a lovely, more delicate sweetness, while adding a handful of sliced almonds to the topping gives you this wonderful crunch. Sometimes I throw in a handful of oats into the crumble topping for extra texture, especially when Im serving it for breakfast and want it to feel more substantial.

Serving Suggestions

This cake deserves to be the star of the show, so I like to serve it on pretty plates with the custard poured in a graceful wave right at the table. A pot of strong Irish breakfast tea alongside makes everything feel complete, though Ive also been known to serve it with a glass of dessert wine when Im feeling fancy.

Storage And Reheating

The cake keeps beautifully at room temperature for up to two days, covered with a clean kitchen towel that lets it breathe without drying out. If you have leftovers, wrap individual slices in plastic and freeze them for those moments when you need comfort food but dont want to bake. The custard is best made fresh, though you can gently reheat it over very low heat, stirring constantly, if you need to save some for later.

• Warm a slice in the microwave for about 15 seconds if you want that just-baked experience
• The custard thickens as it cools, so thin it with a splash of warm milk if needed
• This cake actually develops more flavor on the second day as the apples settle into the crumb

Save Pin

Theres something profoundly grounding about making a recipe that has fed generations of families through cold winters and quiet afternoons. I hope this cake finds its way into your familys story too.

Recipe FAQs

→ What type of apples work best for this cake?

Tart apples like Granny Smith are ideal as they provide a nice balance of acidity and sweetness that complements the spices and custard.

→ How is the warm vanilla custard thickened?

The custard thickens by heating milk with a mixture of egg yolks, sugar, cornstarch, and vanilla over low heat until it coats the back of a spoon.

→ Can this be made ahead of time?

Yes, the cake and custard can be prepared in advance. Reheat the custard gently before serving for best texture.

→ What variations can be made to the topping?

Adding sliced almonds before baking adds a crunchy texture, providing a delightful contrast to the soft cake and custard.

→ What drinks pair well with this dessert?

Irish breakfast tea or a sweet dessert wine like Sauternes pair wonderfully, enhancing the dessert’s warm and spiced flavors.