Irish Apple Crumble Cake

Hello friends!

You’re in luck this St. Patrick’s Day to be able to enjoy my Irish Apple Crumble Cake! Also known as Kerry Apple Cake in parts of Ireland, this traditional Irish cake is a mixture of tangy, crisp, juicy apples, warm cinnamon, spicy nutmeg, and a wee bit of cloves.  The crumb topping has a hint of cinnamon making this a perfect combination alongside the apples.  The crumb topping is not always included on this rustic apple cake, but more popular in recent years. A warm, sweet, cinnamon crumb blankets this tender rustic Irish cake.  A  leprechaun whispered in my ear saying, “This cake is excellent alone but, try a delightful drizzle of whiskey or brandy custard sauce on top! It’s your lucky charm.”

Feeling Lucky!

For the Crumb:

6 tablespoons butter softened

1/3 cup granulated sugar

1 cup flour

1/2 teaspoon salt

1/4 teaspoon cinnamon

Pinch of nutmeg

 

For the Cake:                                                            

2 3/4 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Pinch of cloves

3/4 cup sugar

12 tablespoons butter, frozen grated on a box grater or by a food processor

3/4 cup milk

2 eggs

2 teaspoons vanilla extract

3-4 apples, peeled, cored, quartered, and sliced thinly

The apples I used are the lovely tangy flavor of Granny Smiths.  They are a good substitute for the Bramley cooking apple which is traditionally used in Ireland.

Getting Ready:

Preheat the oven to 375 degrees.  Prepare a 9-inch springform pan with cooking spray or butter.  Set aside.

For the Crumble Topping:

Melt the butter in a small bowl.  Add the flour, sugar, salt, cinnamon, and nutmeg.  Mix with a fork to combine. Set aside.

For the Cake:

Sift together the flour, baking powder, salt, and spices in a large mixing bowl.  Using a cheese grater, grate frozen butter into the flour mixture.  Work the butter using your fingers, toss to coat the pieces of butter with the flour.  Blend the butter just until the mixture is evenly crumbly.  Add the sugar to the flour and mix in.

Peel the apples and slice them into thinly uniform slices.  The cake has a chunky look if the slices are about 1/4″ wide and then cut into 3 pieces.

Toss the sliced apples into the flour mixture and combine thoroughly.

In a separate mixing bowl, whisk together the milk, eggs, and vanilla.  Pour the liquid ingredients over the dry ingredients and stir until mixture is evenly blended and just combined.

Transfer the batter to the prepared cake pan and flatten the top surface using your spatula.

Sprinkle the crumbs over the top of the cake.  Bake for 50-60 minutes.  Test the center for doneness.  Serve cake whipped cream or custard sauce.

Irish Whiskey Custard Sauce:

1 cup whole milk

4 large egg yolks

1/3 cup granulated sugar

1/8 teaspoon salt

1 teaspoon vanilla extract

3 tablespoons Irish whiskey or apple brandy

Instructions:

In a medium saucepan, heat the milk over medium-low flame just until warm. In a small mixing bowl, whisk together the egg yolks, sugar, and salt until slightly thickened and lighter in color.  Slowly pour half the warm milk into the yolk mixture while whisking. Pour the now warm yolk mixture back into the saucepan, whisking to combine.  Cook over medium heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon.

Remove from heat immediately to stop cooking and strain into a bowl. Stir in the vanilla and whiskey.  Cool uncovered, stirring occasionally. Cover and refrigerate.

 

Beannachtaí na Féile Padraig Ort

 

 

Goodbye and blessings

Thanks for stopping by…

Eileen~

 

 

 

 

3 Comments Add yours

  1. mistimaan says:

    So yummy

    Liked by 1 person

  2. Yum! I wanna drink that custard sauce!

    Liked by 1 person

  3. Love love love it!! I have a version, too, but I already know I’m in love with yours, which is quite a bit different!

    Liked by 1 person

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