Irish Apple Cake
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This Irish Apple Cake is cozy in the most honest way. Tender, cinnamon-kissed cake packed with soft apples, a buttery oat streusel on top, and a warm vanilla custard poured over the slice. It’s not flashy. It’s comforting. The kind of dessert that feels rooted, familiar, and meant to be eaten slowly… preferably with a spoon and zero distractions!
Table of Contents
WHY YOU’LL LOVE THIS RECIPE FOR IRISH APPLE CAKE
- Apple-forward, just like it should be
- Soft cake with a crisp, buttery topping
- Warm custard takes it over the top
- Not overly sweet… balanced and comforting
- Works for dessert or a special breakfast
Irish Apple Cake
This is an old-soul kind of cake. The kind that doesn’t rush or show off.
It’s apples first. Always. They soften into the cake, sink just enough, and give it that dense, tender crumb that feels intentional. The streusel bakes up golden and a little craggy, which I love. Nothing too perfect.
And then there’s the custard. Warm. Vanilla-heavy. Spoonable. You don’t drown the cake… you let it pool around the slice and do its thing.
This is the dessert you make when you want something grounding. Comforting. Quietly special.
Irish apple cake with custard sauce doesn’t ask for attention. It earns it.
INGREDIENT NOTES
- Granny Smith Apples: Tart, sturdy, and perfect for baking. Honeycrisp is a good alternative. This cake is meant to be apple-heavy.
- Cinnamon: Just enough to warm things up without taking over.
- Rolled Oats: Gives the streusel some texture and that rustic feel.
- Whole Milk: Used in both the Irish apple cake and the custard for richness and consistency.
- Egg Yolks: The backbone of the custard. This is where the silkiness comes from.
VARIATIONS
No Custard: Dust with powdered sugar and serve as a breakfast-style cake.
Extra Spice: Add a pinch of nutmeg or cloves to the batter.
Pear Swap: Replace half of the apples with diced pears.
Nutty: Add chopped walnuts or pecans to the streusel.
Dairy Free: Swap whole milk for oat or soy milk, use plant-based butter for the streusel, and skip the custard.
SERVING SUGGESTIONS
- Plate warm Irish apple cake with custard sauce spooned over the top.
- Great after a simple, hearty meal like chicken vegetable soup or cottage pie.
- Tastes lovely with hot tea or coffee. Maybe even an Irish coffee 😉
- Swap the custard for a generous drizzle of salted caramel sauce.
IRISH APPLE CAKE RECIPE FAQ
You can, but it adds loads of texture and contrast that really make the cake!
Not at all. It’s balanced and apple-forward, with the sweetness coming mostly from the streusel topping and custard. A bit like if coffee cake and apple crisp had a baby.
Because it’s originally from Ireland! Also known as Kerry apple cake (for Kerry County), a true Irish apple cake recipe is typically made with Bramley apples. We’re using Granny Smith since they’re more common in the US.
Yes! The cake keeps well for up to 4 days at room temperature, with the custard sauce stored separately in the fridge. Before serving, warm the custard gently in the microwave before spooning over each slice.
This recipe for Irish apple cake works because it’s built for fruit.
The batter has enough structure from the creamed butter and eggs to support a heavy load of apples without collapsing, but it’s not so tight that it turns dry.
Granny Smith apples are key here: their acidity and firmness let them soften during baking while still holding their shape, which gives the cake its signature dense, tender texture instead of turning it mushy.
The streusel does more than add crunch. The cold butter melts slowly in the oven, creating pockets of steam that keep the top light while the sugar caramelizes for flavor.
And the custard? That’s controlled protein thickening. Gentle heat allows the egg yolks to coagulate gradually, creating a smooth, stable sauce instead of scrambled eggs.
When warm custard meets a cooled slice of cake, you get contrast (temperature, texture, and richness) that makes the dessert feel complete rather than heavy.
DONNA’S PRO TIPS
- Dice the apples evenly so they bake at the same rate.
- Bring butter and eggs to room temp before making the cake batter.
- Avoid overmixing once the flour goes in. Just combined to keep the crumb tender.
- Make the custard slowly and stir constantly to prevent scalding.
- Use very cold butter for the streusel. It should look like crumbs, not paste.
- Strain the custard for the smoothest finish.
- Irish apple cake slices best once fully cooled. Rewarm slices if needed.
TOOLS NEEDED
- 8-inch Round Cake Pan: Keeps the cake thick and tender.
- Electric Mixer: For creaming the butter properly.
- Saucepan: Dedicated to the custard. Don’t rush it!
- Whisk: Essential for smooth custard.
- Fine-Mesh Strainer: Optional but helpful for ultra-smooth sauce.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Traditional-style Irish apple cake
- Loaded with apples
- Buttery oat streusel on top
- Warm vanilla custard for serving
- Not overly sweet
- Great make-ahead dessert
- Cozy, classic, and comforting
Irish Apple Cake
Ingredients
Apple Cake
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs, room temperature
- 1/4 cup whole milk
- 3 Granny Smith apples, peeled, cored, and diced (about 3 cups)
Streusel Topping
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup rolled oats
- 6 tablespoons unsalted butter, cold and cubed
Custard Sauce
- 2 cups whole milk, divided
- 5 large egg yolks
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 2 teaspoons pure vanilla extract
Instructions
- PREPARE OVEN: Preheat the oven to 375°F. Spray an 8-inch round cake pan with nonstick spray.
- MIX DRY INGREDIENTS: In a medium bowl, whisk together 1 ¼ cups flour, baking powder, cinnamon, and kosher salt. Set aside.
- CREAM BUTTER: In a large mixing bowl, beat ½ cup unsalted butter and ½ cup granulated sugar on medium-high speed until light and fluffy.
- ADD WET INGREDIENTS: Add 2 teaspoons vanilla extract, then beat in the eggs one at a time. Mix in ¼ cup whole milk until combined.
- FINISH BATTER: Reduce mixer speed to low and mix in the flour mixture just until combined. Fold in the diced apples.
- TRANSFER BATTER: Pour the batter into the prepared pan and spread evenly.
- MAKE STREUSEL: In a medium bowl, whisk together ¾ cup flour, ½ cup sugar, and rolled oats. Cut in 6 tablespoons cold butter until pea-sized crumbs form.
- TOP AND BAKE: Sprinkle the streusel evenly over the batter. Bake for 50 to 55 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- COOL CAKE: Remove from the oven and cool completely in the pan.
- HEAT MILK: For the custard sauce, add 1 ½ cups milk to a large saucepan. Heat over medium-high until just simmering, then remove from heat.
- WHISK EGGS: In a mixing bowl, whisk together the egg yolks and ⅓ cup sugar until pale.
- TEMPER: Slowly whisk the hot milk into the egg mixture. Return everything to the saucepan.
- THICKEN: In a small bowl, whisk the remaining ½ cup milk with the cornstarch. Stir into the saucepan. Cook over medium-low heat, stirring constantly, until thickened enough to coat the back of a spoon.
- FINISH SAUCE: Remove from heat, whisk in vanilla extract, then strain to remove any lumps.
- SERVE: Slice the cake and serve warm or at room temperature with custard sauce.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2026
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