Irish Apple Cake with Custard Sauce

• Vegetarian

• Produce

  • 4 Granny smith apples, large

• Refrigerated

  • 6 Egg yolks, large
  • 2 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 1/4 tsp Cloves, ground
  • 3 cup Flour
  • 1/4 tsp Nutmeg, ground
  • 1/8 tsp Salt
  • 1 1/4 cup Sugar
  • 1 1/2 tsp Vanilla

• Dairy

  • 6 oz Butter
  • 3/4 cup Milk
  • 1 1/2 cup Whole milk

Found on thekitchenmccabe.com

Description

Ingredients

• FOR THE CAKE:
• 3 C. Flour
• 2 t. Baking Powder
• ⅛ t. Salt
• ¼ t. Cloves, ground
• ¼ t. Nutmeg, ground
• 6 oz. Butter, (cold is fine)
• ¾ C. Sugar
• 4 large Granny Smith apples(I used golden delicious to great effect)
• 2 Eggs
• ¾ C. Milk
• 2 T. Sugar(for sprinkling on top of cake)
• FOR THE CUSTARD:
• 6 large Egg Yolks
• 6 T. Sugar
• 1½ C. Whole Milk
• 1½ t. Vanilla

Directions

• FOR THE CAKE:
• Grease and flour an 8 or 9 round springform pan. Using an 8 pan will give you a taller cake.
• Preheat the oven to 375 degrees.
• Sift the flour, baking powder, salt, cloves and nutmeg into a large mixing bowl. Make sure the bowl is very large to allow room for the apples to be folded in.
• Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.
• Add the ¾ C. sugar to the flour mixture and mix in.
• Peel the apples and slice them into uniform pieces. This cake works best and gets that chunky apple look if the slices are about ¼ wide and then cut into 3 pieces.
• Toss the apples into the flour mixture and combine them thoroughly.
• In a separate bowl, beat the eggs and milk together. Add to the apples and flour and mix in with a large spatula until just combined. Batter will be thick and dough-like.
• Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula.
• Sprinkle the sugar over the top of the cake.
• Bake for 45-50 minutes. Test the center for doneness. The top of the cake should be golden brown. Serve slices with custard sauce.
• FOR THE CUSTARD SAUCE:
• *note that this sauce is not a thick, pudding like sauce. It should have a pour-able, just thickened consistency when done.
• Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 minutes. Place the milk in a medium saucepan and bring just to a boil. Slowly whisk the hot milk into the egg/sugar mixture. Transfer the mixture back to the saucepan and stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Mix in the vanilla. Transfer to bowl or serving saucer.
• Serve warm or cold over apple cake.