AUTHENTIC IRISH APPLE CAKE

I usually use Granny Smith apples for my baking because I like their tartness and the fact that they don’t get mushy in the oven. The one negative I’ve found is that they aren’t quite as juicy as some other apple varieties. You can always experiment with other types, if you want, you can’t go too wrong here. 

This is a not-too-sweet kind of cake in the European tradition. It’s pretty perfect with a cup of coffee or tea in the morning or mid afternoon, though still definitely special enough to serve as dessert, especially with the custard. The custard sauce keeps well in the fridge, and can be served either warm or cold. The cake, however, is especially fabulous and fragrant warm from the oven.

Ingredients :

Cake

• 1/2 cup (1 stick) unsalted butter at room temperature
• 1/2 cup sugar
• 2 large eggs
• 3 Tbsp milk or cream
• 1 1/4 cups all purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/8 tsp salt
• about 3 Granny Smith apples, peeled and thinly sliced
• confectioner's sugar for dusting

Streusel topping

• 3/4 cup flour
• 1/4 cup old fashioned rolled oats
• 6 Tbsp unsalted cold butter, cut in small pieces
• 1/2 cup sugar

Custard sauce

• 6 large egg yolks
• 6 Tbsp sugar
• 1 1/2 C. whole milk
• 1 1/2 tsp vanilla

Instructions :

1. Set the oven to 350F
2. Make the custard sauce ahead of time. Bring the milk to a simmer over medium heat. Meanwhile whisk the yolks and sugar until pale. Drizzle a little of the hot milk into the egg mixture, whisking all the time. Drizzle a little more, then transfer that back into the pan of hot milk and continue cooking, stirring constantly, until the mixture coats the back of a spoon. Don't overcook or it can curdle. Stir in the vanilla. Refrigerate the custard sauce until needed.
3. To make the streusel topping, blend the bits of butter into the flour, sugar, and oats until the butter is incorporated and the mixture has a coarse crumbly texture. Put in the refrigerator.
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full recipes : theviewfromgreatisland.com

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