How do I store Irish Apple Cake?

Store the cake at room temperature for up to 2 days, covered in an airtight container. For longer storage, refrigerate for up to 5 days. The custard sauce should always be kept in the refrigerator and can be served chilled or gently reheated.

Can I freeze Irish Apple Cake?

Yes, Irish Apple Cake freezes beautifully without the custard sauce. Wrap individual slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving for the best flavor and texture.

What apples are best for Irish Apple Cake?

Granny Smith apples are ideal for their tart flavor and ability to hold shape during baking. Honeycrisp, Braeburn, or Pink Lady apples also work well. Avoid overly soft varieties like Red Delicious, which may turn mushy.

Do I have to serve it with custard sauce?

Not at all. While the traditional custard adds an authentic and luxurious touch, Irish Apple Cake is delicious on its own or served with whipped cream, ice cream, or a dusting of powdered sugar.

Irish Apple Cake – Best Traditional Recipe

Name: Irish Apple Cake
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Cuisine: Irish
Ingredients: 1/2 cup unsalted butter, at room temperature; 1/2 cup granulated sugar; 2 large eggs; 3 tablespoons whole milk or cream; 1 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/8 teaspoon salt; 3 Granny Smith apples, peeled and thinly sliced (about 1 lb after slicing); Confectioner’s sugar, for dusting; For the streusel topping:1/2 cup all-purpose flour1/4 cup rolled oats1/4 cup brown sugar1/4 cup cold unsalted butter, cubed; 1/2 cup all-purpose flour; 1/4 cup rolled oats; 1/4 cup brown sugar; 1/4 cup cold unsalted butter, cubed; For the custard sauce:6 large egg yolks6 tablespoons granulated sugar1 1/2 cups whole milk (or half and half or cream)1 1/2 teaspoons vanilla extract; 6 large egg yolks; 6 tablespoons granulated sugar; 1 1/2 cups whole milk (or half and half or cream); 1 1/2 teaspoons vanilla extract

Description

This traditional Irish Apple Cake is a moist, spiced cake packed with tart apples and topped with a crumbly oat streusel. Served warm with a velvety custard sauce, it’s a comforting dessert perfect for fall gatherings or St. Patrick’s Day celebrations.

Ingredients

Scale

1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
2 large eggs
3 tablespoons whole milk or cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
3 Granny Smith apples, peeled and thinly sliced (about 1 lb after slicing)
Confectioner’s sugar, for dusting
For the streusel topping:1/2 cup all-purpose flour1/4 cup rolled oats1/4 cup brown sugar1/4 cup cold unsalted butter, cubed
1/2 cup all-purpose flour
1/4 cup rolled oats
1/4 cup brown sugar
1/4 cup cold unsalted butter, cubed
For the custard sauce:6 large egg yolks6 tablespoons granulated sugar1 1/2 cups whole milk (or half and half or cream)1 1/2 teaspoons vanilla extract
6 large egg yolks
6 tablespoons granulated sugar
1 1/2 cups whole milk (or half and half or cream)
1 1/2 teaspoons vanilla extract

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
Prepare the custard sauce: Heat milk in a saucepan until simmering. In a bowl, whisk egg yolks and sugar. Temper with warm milk, then return to the pan and cook over medium heat until it coats the back of a spoon. Stir in vanilla and strain. Chill with plastic wrap directly on the surface.
Make the streusel topping: Combine flour, oats, brown sugar, and butter. Blend until crumbly. Refrigerate until needed.
Cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each.
In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with milk or cream. Mix until combined.
Spoon batter into the prepared pan and smooth evenly.
Top with sliced apples in an even layer, followed by the streusel topping.
Bake for 50–60 minutes, or until golden and a toothpick inserted into the center comes out clean.
Cool slightly before removing from the pan. Dust with confectioner’s sugar and serve with custard sauce.

Notes

Toss apple slices with lemon juice if slicing in advance to prevent browning.
Do not overcook the custard or it may curdle—remove once it coats a spoon.
The cake is best served warm but can be stored and reheated later.
Custard sauce can be made ahead and stored in the fridge for up to 3 days.

Prep Time: 35 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: Irish

Nutrition

Serving Size: 1 slice
Calories: 372.87 kcal
Sugar: 26.94 g
Sodium: 85.04 mg
Fat: 17.7 g
Saturated Fat: 10.67 g
Unsaturated Fat: 6.2 g
Trans Fat: 0 g
Carbohydrates: 49.8 g
Fiber: 2.47 g
Protein: 4.66 g
Cholesterol: 151 mg