It is apple picking season in the
Brandywine valley and surrounding areas. So it is a perfect time to share this
recipe for an Irish Apple Cake. This apple cake is wonderful for Tea time or for dessert.
It has been the showcase of many a dinner party.
In the old days, this traditional recipe would have been baked in an iron
bastible or pot oven beside an open fire. Today, we use cast iron skillets or
spring form pans in hot ovens.
FOR THE CAKE:
3 cup Flour
2 t. Baking Powder
1/8 Tsp Salt
1/4 Tsp Cloves, ground
1/4 Tsp Nutmeg, ground
6 oz. Butter, (cold is fine)
3/4 cup Sugar
4 large Granny Smith apples(I used golden delicious to great effect)
2 Eggs
3/4 Cup Milk
2 Tbsp Sugar (for sprinkling on top of cake)
3 cup Flour
2 t. Baking Powder
1/8 Tsp Salt
1/4 Tsp Cloves, ground
1/4 Tsp Nutmeg, ground
6 oz. Butter, (cold is fine)
3/4 cup Sugar
4 large Granny Smith apples(I used golden delicious to great effect)
2 Eggs
3/4 Cup Milk
2 Tbsp Sugar (for sprinkling on top of cake)
FOR THE CUSTARD:6 large Egg Yolks
6 Tbsp. Sugar
1 1/2 cup Whole Milk
1 1/2 Tsp Vanilla
Instructions
THE CAKE:
1. Grease and flour an 8" or 9" round spring form pan. Using an 8" pan will give you a taller cake. Or if your adventurous, try a grease and flour a cast iron Dutch oven.
2. Preheat the oven to 375 degrees.
3. 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.
4. Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs. Add the 3/4 cup of sugar to the flour mixture and mix in.
5. Peel the apples and slice them into uniform pieces. This cake works best and gets that 'chunky apple look' if the slices are about 1/4" wide and then cut into 3 pieces. Toss the apples into the flour mixture and combine them thoroughly.
6. 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.
7. 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.
8. Bake for 45-50 minutes. Test the center for doneness. The top of the cake should be golden brown. Serve slices with custard sauce.
1. Grease and flour an 8" or 9" round spring form pan. Using an 8" pan will give you a taller cake. Or if your adventurous, try a grease and flour a cast iron Dutch oven.
2. Preheat the oven to 375 degrees.
3. 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.
4. Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs. Add the 3/4 cup of sugar to the flour mixture and mix in.
5. Peel the apples and slice them into uniform pieces. This cake works best and gets that 'chunky apple look' if the slices are about 1/4" wide and then cut into 3 pieces. Toss the apples into the flour mixture and combine them thoroughly.
6. 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.
7. 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.
8. Bake for 45-50 minutes. Test the center for doneness. The top of the cake should be golden brown. Serve slices with custard sauce.
THE CUSTARD SAUCE:
1. 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.
2. Serve warm or cold over apple cake.
1. 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.
2. Serve warm or cold over apple cake.
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