Irish Apple Cake #SpringSweetsWeek

I served this Irish Apple Cake as dessert on St. Patrick's Day but it is a delicious dessert that is perfect for anytime.  Dense, yet moist, stuffed with apple slices and served with a creamy, custard sauce it is a little taste of heaven.

Welcome to Spring Sweets Week......

Every year I am excited to join in the celebration of Spring, by sharing Sweets with others in our blogging community.  This Event is hosted by Heather of Hezzi-D's Recipe Box.  It is a 3-day event that starts today and returns on Wednesday and Thursday.

Each year our first Spring Celebration is St. Patrick's Day.  This also happens to be my brother's birthday and normally we combine the two celebrations.  Unfortunately, this year I was under the weather on the day we had set aside to celebrate.  This was supposed to be his birthday cake.

My birthday is in August, right at the peak of apple season here in Michigan and my folks had a small apple orchard in our backyard.  My mother made me apple cakes every year for my birthday, without frosting, as I am not a frosting fan.  This cake brought back many fond food memories.  

Let's see what Sweet treats the others are sharing today......

• Basil Strawberries and Cream Cookies from The Spiffy Cookie
• Butter Toffee from Art of Natural Living
• Carrot Cake Shortbread from Jolene's Recipe Journal
• Flower Pretzel Bites from For the Love of Food
• Funfetti Easter Cupcakes from Hezzi-D's Recipe Box
• Irish Apple Cake from A Day in the Life on the Farm
• Lemon Matcha Muffins from Cindy's Recipes and Writings
• No Bake Salted Caramel Cheesecake from A Kitchen Hoor's Adventures
• Small Batch Carrot Cake from Cheese Curd In Paradise
• Twix Cookie Cups from Crazy For Couponing

The batter for this cake is more like cookie dough than cake dough.  It was so stiff that I added 1/4 cup more liquid than was listed in the original recipe, and it was still thick and sticky.  I pressed half of the batter into a spring-form pan, added a layer of apples, and then pressed the remaining batter on top.  I wasn't sure how it would turn out but I knew there was no way you could stir apple slices into this thick batter.  Should you desire to mix in the apples, cut them into dice, rather than thin slices.  I substituted almond extract for vanilla extract because, I think, almond and apples is a great flavor combination.

I also decided to use green sprinkling sugar instead of Demera sugar, simply because I was serving this for St. Pat's Day and I liked the idea of the Green cake meeting the Gold custard.  Any type of sugar topping will work.

Desserts, Cake, Apples, Custard

Desserts

Irish

Yield: 12 servings

Author: Wendy Klik

Irish Apple Cake

Deliciously spiced cake surrounds a layer of apples and is served with an almond-kissed custard sauce.

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

Ingredients

Cake

• 3 c. flour
• 1 T. baking powder
• 1/2 t. salt
• 1/2 t. ginger
• 1 t. cinnamon
• 1/4 t. allspice
• 1/4 t. nutmeg
• 1 stick cold butter, cut into 8 pieces
• 3 eggs
• 1 c. heavy cream
• 1/4 c. light cream
• 2 t. almond extract
• 1 tart apple, peeled, cored and cut into 1/4" slices
• coarse sugar for topping

Custard

• 1/3 c. sugar
• 4 egg yolks
• 1 1/4 c. heavy cream
• 2 t. almond extract

Instructions

Cake

1. Place the flour, baking powder, salt, ginger, cinnamon, allspice, nutmeg and sugar into a food processor.
2. Add the butter and pulse until the mixture has the texture of sand. Set aside.
3. Whisk together the eggs, cream, and almond extract in a large bowl. Add the dry mixture from the food processor and mix to combine. It will be very thick and stiff.
4. Toss the apple slices with a bit of flour and set aside (or alternately dice the apple, toss with flour, and mix into the batter).
5. Press half the batter into a springform pan treated with baking spray. Layer the apple slices onto the batter and then press the remaining batter on top of the apples. (just press the entire bowl of batter into the pan if using diced apples).
6. Sprinkle with coarse sugar of choice and bake in a preheated 350* oven for an hour until a skewer inserted removes cleanly. Let cool in the pan completely before removing to a cake platter.

Custard Sauce

1. In the large bowl of a stand mixer, fitted with the whisk attachment, mix the sugar and egg yolks for about 5 minutes, until lightened to a pale yellow.
2. Heat the cream in a saucepan over medium-low heat just until it starts to boil, stirring constantly. Remove from heat and stir in the almond extract.
3. Gradually whisk about 1/4 c. of the hot liquid into the egg yolks to temper. Then whisk continually as you gradually add the remaining egg yolk mixture to the saucepan of cream.
4. Return the pan to the heat source and cook, stirring constantly until thickened but not boiling. Remove from heat and strain through a fine mesh sieve into a glass measuring cup. Set aside to cool until ready to serve the cake.
5. Place some custard sauce onto a plate, add a slice of cake, drizzle a little more sauce over the top, and serve.

Notes

Recipe adapted from one found in Delish.

Nutrition Facts

Calories

417

Fat (grams)

28 g

Sat. Fat (grams)

17 g

Carbs (grams)

34 g

Fiber (grams)

1 g

Net carbs

33 g

Sugar (grams)

9 g

Protein (grams)

7 g

Sodium (milligrams)

313 mg

Cholesterol (grams)

182 mg

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