Ingredients
Cake Batter
- 1/2 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 3 Tbsp whole 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 (a little over 1 pound after slicing)
Streusel Topping
- 3/4 cup all-purpose flour
- 1/4 cup old fashioned rolled oats
- 6 Tbsp unsalted cold butter, cut into small pieces
- 1/2 cup granulated sugar
Vanilla Custard Sauce
- 6 large egg yolks
- 6 Tbsp granulated sugar
- 1 1/2 cups whole milk (or half and half or cream)
- 1 1/2 tsp vanilla extract
For Serving
- Confectioner’s sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to ensure the cake doesn’t stick during baking.
- Make the Custard Sauce: In a saucepan over medium heat, bring the whole milk just to a simmer. In a separate bowl, whisk together the egg yolks and sugar until smooth. Slowly drizzle some of the hot milk into the egg mixture while whisking constantly to temper the eggs. Add a bit more milk gradually, then transfer the mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring continuously with a silicone spatula to prevent curdling, until the custard thickly coats the back of a spoon but still remains velvety. Remove from heat and stir in the vanilla extract.
- Strain and Chill Custard: Pour the custard through a fine sieve into a heatproof bowl or jar to remove any lumps. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate until fully chilled.
- Prepare Streusel Topping: Using a pastry cutter or your fingers, blend the cold butter into the flour, sugar, and oats until the mixture resembles coarse crumbs. Place this streusel topping in the refrigerator to keep it cold until ready to use.
- Cream Butter and Sugar: In a mixing bowl, cream together the room temperature butter and granulated sugar until light and fluffy, which will help incorporate air for a tender crumb.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next for a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Gently fold these dry ingredients into the butter and sugar mixture along with the milk or cream, mixing until just combined without overworking.
- Assemble the Cake: Spoon the batter evenly into the prepared springform pan and smooth the top. Arrange the thinly sliced Granny Smith apples evenly over the batter, then sprinkle the chilled streusel topping generously over the apples.
- Bake the Cake: Place the cake in the preheated oven and bake for about 50 to 60 minutes, until the streusel topping is lightly browned and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Allow the cake to cool slightly in the pan before removing the springform ring. Dust the top lightly with confectioner’s sugar and serve warm or at room temperature alongside the chilled vanilla custard sauce.
Notes
- The custard sauce can be made ahead and refrigerated; just reheat gently or serve cold as preferred.
- Maintain the butter cold for the streusel topping to achieve a crumbly, crisp texture.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- If Granny Smith apples are unavailable, use other tart, firm baking apples for best results.
- Using a springform pan makes it easier to remove the delicate cake without damage.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Irish
