Irish Apple Cake Recipe: Easy Homemade Dessert with Custard Sauce

The scent of apples, cinnamon, and buttery cake baking in the oven—it’s enough to make anyone’s mouth water. Every time I pull this Irish apple cake out, I’m hit with a wave of nostalgia (and a touch of impatience to dig in!). I first tasted Irish apple cake at a little countryside pub outside Galway, sitting by a crackling fireplace while rain tapped at the windows. Let me tell you, nothing beats the combo of tender apples tucked into a rustic crumb cake, especially when it’s crowned with a silky custard sauce. This Irish apple cake recipe isn’t just a dessert—it’s comfort, heritage, and downright coziness all in one slice.

Over the years, I’ve tested every apple cake under the sun, but this one steals the show every time. It’s simple enough for a weeknight treat but fancy enough to impress at family gatherings. I’ve tweaked the method for home bakers (no fancy equipment needed!) and made sure each step brings out the best flavor. Whether you’re a beginner or a seasoned baker, you’re about to discover why this Irish apple cake recipe with custard sauce is a must-have in your dessert arsenal.

This cake has earned a permanent spot in my kitchen—especially in fall, when apples are at their peak. But honestly, I make it year-round because it’s just that good. If you’ve got apples and a hankering for something sweet, this is the recipe for you. Let’s get to it and bake a slice of Irish tradition!

Why You’ll Love This Recipe

• Quick & Easy: The Irish apple cake comes together in under 20 minutes of prep, making it perfect for busy evenings or “need dessert now” moments.
• Simple Ingredients: No unusual items here—just apples, flour, butter, sugar, and spices you probably have on hand. Even the custard sauce is made from pantry staples.
• Perfect for Any Occasion: Whether it’s Sunday dinner, a holiday party, or a cozy night in, this apple cake fits right in. It’s a classic for St. Patrick’s Day or a comforting treat on a chilly evening.
• Crowd-Pleaser: Kids love it for the sweet apples, adults swoon over the custard sauce. I’ve served this to picky eaters, and not a crumb was left behind!
• Unbelievably Delicious: The combination of tart apples, tender crumb, and creamy custard sauce is pure magic. Each bite is a warm hug (and honestly, a little addictive).

What sets this Irish apple cake recipe apart? The apples are layered generously, so every slice is packed with flavor. I use a baking technique borrowed from my grandmother—tossing the apples in cinnamon sugar before folding them into the batter for a richer taste. The custard sauce is simple but elevates the whole dessert to something special. Trust me, once you’ve tried cake and warm custard together, you’ll want it every time!

There’s something about baking this cake that feels like sharing a piece of Irish hospitality. It’s hearty yet light, sweet but not cloying, and the custard sauce ties it all together. I’ve made this cake for birthdays, potlucks, and even as a breakfast treat (yes, cake for breakfast—no judgment here!). If you’re looking for a dessert that’s both comforting and impressive, this Irish apple cake recipe with custard sauce is your answer.

Ingredients Needed

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and a few fresh apples bring everything to life. Here’s what you’ll need:

• For the Apple Cake:
• 2 cups (250g) all-purpose flour (regular or gluten-free blend works)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon (adds warmth—use a little extra if you love spice)
• 1/2 teaspoon ground nutmeg (optional, but gives an authentic touch)
• 1/2 cup (115g) unsalted butter, softened (Kerrygold is my go-to for a richer flavor)
• 2/3 cup (135g) granulated sugar (you can swap for coconut sugar for a caramel note)
• 2 large eggs, room temperature
• 1/4 cup (60ml) milk (dairy or almond milk both work)
• 1 teaspoon vanilla extract (I always use real vanilla for best aroma)
• 3 cups (about 350g) peeled, cored, and chopped apples (Granny Smith or Honeycrisp for a tart bite)
• 2 tablespoons granulated sugar (for tossing with apples)
• 1/2 teaspoon ground cinnamon (for tossing with apples)
• For the Custard Sauce:
• 2 cups (480ml) whole milk (for creamier sauce, use half-and-half)
• 4 large egg yolks
• 1/3 cup (65g) granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch (helps thicken—skip for thinner sauce)

Ingredient Tips:

• For the apples, choose firm varieties that hold their shape. Granny Smiths are classic, but Honeycrisp adds natural sweetness.
• If you need gluten-free, swap the flour for a 1:1 blend. Almond flour tastes great but makes the cake denser.
• Milk substitutes work fine in both cake and custard—oat milk is especially creamy.
• For a lower sugar option, use monk fruit or stevia blends (but adjust to taste).

I’ve tried this with pears when apples were scarce—still delicious! So don’t fret if you’re missing an ingredient. This cake is forgiving (and that’s probably why I love it so much).

Equipment Needed

• Mixing Bowls: At least two—one for wet ingredients, one for dry.
• Electric Mixer or Whisk: I use a hand mixer for fluffier results, but a sturdy whisk works if you’re old-school.
• Spatula: For folding apples into the batter without overmixing.
• 9-inch (23cm) round cake pan: Nonstick or lined with parchment paper (springform pans make serving easier).
• Peeler and corer: For prepping apples. If you don’t have a corer, just cut around the core with a knife.
• Saucepan: Needed for the custard sauce. Heavy-bottomed pans prevent scorching.
• Wire Rack: For cooling the cake evenly.

Don’t sweat it if you’re missing a cake pan—a loaf pan or square pan works in a pinch (just adjust baking time). I’ve even baked this in a cast iron skillet for a rustic touch. If you’re low on tools, focus on mixing well and keeping an eye on the oven. For specialty pans, a quick swipe with butter keeps sticking at bay. I usually hand-wash my pans to keep them in good shape, but the dishwasher is fine for sturdy items. Budget tip: Most of these tools can be found at thrift stores or discount shops if you’re just starting out!

Preparation Method

1. Prep the apples: Peel, core, and chop 3 cups (about 350g) of apples into 1/2-inch pieces. Toss with 2 tablespoons sugar and 1/2 teaspoon cinnamon in a bowl. Set aside. This gives the apples a gentle sweetness and a little spice.
2. Mix the dry ingredients: In a large bowl, whisk together 2 cups (250g) flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg. Make sure everything is evenly distributed—no lumps of baking powder hiding in there!
3. Cream the butter and sugar: In another bowl, beat 1/2 cup (115g) softened butter with 2/3 cup (135g) sugar until light and fluffy (about 2-3 minutes with an electric mixer). Don’t rush this step—the fluffier, the better for a tender cake.
4. Add eggs and wet ingredients: Beat in 2 large eggs, one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract and 1/4 cup (60ml) milk until just combined. The mixture might look a bit curdled—don’t worry, it’ll smooth out once you add the dry ingredients.
5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low or by hand. Scrape down the sides with a spatula, making sure everything is incorporated but don’t overmix—just until you see no dry flour.
6. Fold in apples: Gently fold the cinnamon-sugar apples into the batter. The batter will be thick and chunky—that’s exactly what you want. If it feels too dry, add a splash of milk.
7. Transfer to pan: Spoon the batter into your prepared 9-inch (23cm) round cake pan. Smooth the top with a spatula. If you want a rustic look, don’t worry about perfection (a few bumps are fine!).
8. Bake: Bake in a preheated oven at 350°F (175°C) for 45-55 minutes. The cake is done when a toothpick poked in the center comes out clean (a few moist crumbs are okay). The edges should be golden and the center firm.
9. Cool: Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling. If the cake sticks, gently run a knife around the edge.
10. Make the custard sauce: In a saucepan, whisk together 2 cups (480ml) milk, 4 egg yolks, 1/3 cup (65g) sugar, 1 teaspoon vanilla, and 1 tablespoon cornstarch. Cook over medium heat, stirring constantly, until the sauce thickens and coats the back of a spoon (about 7-10 minutes). Don’t boil or the eggs might scramble! If you get lumps, strain the sauce before serving.
11. Serve: Slice the cake and serve warm, drizzled generously with custard sauce. If you want a picture-perfect look, dust with powdered sugar.

Preparation Notes: Apples release moisture, so don’t worry if the batter seems thick. If you notice the cake browning too fast, loosely cover with foil for the last 10 minutes. For extra apple flavor, layer a few thin slices on top before baking. I’ve had cakes sink in the middle when the apples were too juicy—just adjust bake time and check with a toothpick.

Cooking Tips & Techniques

After dozens of Irish apple cakes (and a few kitchen disasters), here’s what I’ve learned:

• Apple prep matters: Chop apples evenly so they cook at the same rate. Uneven chunks can lead to mushy spots.
• Don’t overmix the batter: Mixing too much develops gluten, making the cake tough. Stir just until combined—some lumps are okay.
• Room temperature ingredients: Butter and eggs blend better when not cold. This helps create a smoother batter and even crumb.
• Custard consistency: Stir custard constantly over medium heat. If it starts to curdle, remove from heat and whisk vigorously. I’ve scrambled a batch or two by turning up the heat—patience is key!
• Multitasking: Start the custard sauce while the cake is baking to save time. Just keep an eye on both!
• Testing for doneness: The toothpick test is classic, but I also gently press the cake center—if it springs back, it’s ready.
• For extra crunch: Sprinkle coarse sugar or sliced almonds on top before baking. It adds texture and a bakery-style finish.

Don’t worry if your cake isn’t perfectly round or cracks a little on top. Rustic cakes have charm! If you’re new to custard, remember low and slow is the secret. I’ve burned it by walking away “just for a minute”—lesson learned. And if the cake sinks a little, it still tastes fantastic (especially with plenty of custard sauce).

Variations & Adaptations

• Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose. Almond flour works for a denser, nuttier cake (I’ve made both!).
• Dairy-Free: Swap butter for vegan margarine and milk for oat or almond milk. The custard sauce comes out just as creamy with coconut milk.
• Seasonal Fruit: Try pears, peaches, or even berries instead of apples for a twist. In summer, I add fresh raspberries for a burst of color.
• Spice it up: Add ground ginger or cardamom to the batter for a different flavor profile. If you like things zesty, try a little lemon zest.
• Nutty topping: Sprinkle chopped walnuts, pecans, or almonds over the batter before baking. It adds crunch and makes the cake even heartier.
• Eggless adaptation: Use flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) for a vegan version. The texture is a bit different but still yummy.

My favorite personal twist? Adding a handful of golden raisins to the apples (soaked in Irish whiskey if you’re feeling fancy!). It gives a subtle sweetness and a little grown-up flair. Don’t be afraid to play around—this cake is as flexible as it is comforting.

Serving & Storage Suggestions

The best way to serve Irish apple cake is warm, straight from the oven, with a generous drizzle of custard sauce. If you want to get fancy, dust the top with powdered sugar and add a scoop of vanilla ice cream or whipped cream. This cake pairs beautifully with strong black tea or coffee (or a splash of Irish cream if you’re celebrating).

Leftovers keep well—store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge and warm in the microwave or low oven. The custard sauce keeps in the fridge for 3 days; just reheat gently before serving. Honestly, the flavor deepens after a day or two, so don’t be surprised if the last slice tastes even better!

If you’re hosting brunch, serve the cake alongside fresh fruit and yogurt. It also makes a lovely finish to a hearty stew or roast dinner. And if you have a few slices left (rare in my house!), try toasting them lightly and topping with a bit of salted butter—trust me, it’s a game-changer.

Nutritional Information & Benefits

Each slice of Irish apple cake with custard sauce (about 1/8 of the cake) contains roughly:

• Calories: 260
• Protein: 5g
• Fat: 10g
• Carbohydrates: 38g
• Fiber: 2g
• Sugar: 22g

The apples bring natural fiber and vitamin C, while the eggs in both cake and custard add protein and richness. If you use whole grain flour or swap in almond flour, you boost fiber and healthy fats. This recipe is vegetarian and can be made gluten-free or dairy-free with simple swaps. Allergens include eggs, dairy, and wheat (unless you use substitutions). I love how this dessert feels indulgent but still packs some wholesome ingredients—perfect for treating yourself without going overboard.

Conclusion

There’s something magical about baking Irish apple cake—it’s simple, comforting, and absolutely delicious. Whether you’re new to baking or a seasoned pro, this recipe delivers every time. The tender apples, fragrant spice, and creamy custard sauce make it a dessert you’ll crave year-round. I love sharing this cake with friends and family (and sneaking a slice for breakfast when no one’s looking!).

Give this Irish apple cake recipe a try, and don’t be afraid to make it your own. Add your favorite spices, swap in pears, or make it gluten-free—whatever feels right for you. If you bake it, please let me know how it turns out in the comments below! I’d love to hear your stories, tweaks, and serving ideas. Here’s to cozy kitchens and sweet memories—happy baking!

Frequently Asked Questions

What are the best apples to use for Irish apple cake?

Granny Smiths are classic for their tart flavor, but Honeycrisp or Braeburn work well too. Use any firm apple that holds its shape when baked.

Can I make Irish apple cake gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free blend or almond flour. The texture will be a bit different but still delicious.

Is the custard sauce necessary?

While the cake is tasty on its own, the custard sauce adds a rich, creamy finish that’s traditional and highly recommended. But you can serve with whipped cream or ice cream instead if you prefer.

How do I prevent my apple cake from getting soggy?

Make sure to chop apples evenly and toss them with sugar and cinnamon before adding to the batter. Bake until a toothpick comes out clean and let the cake cool before slicing.

Can I prepare Irish apple cake ahead of time?

Absolutely! The cake can be baked a day in advance and stored covered. The custard sauce keeps in the fridge and just needs gentle reheating before serving.

Irish Apple Cake Recipe: Easy Homemade Dessert with Custard Sauce

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• Author: Ananya Patel
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x

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Description

This comforting Irish apple cake features tender apples layered in a rustic, buttery crumb cake, finished with a silky homemade custard sauce. It’s a cozy dessert perfect for family gatherings, holidays, or a sweet treat any time of year.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour (or gluten-free blend)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg (optional)
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 1/4 cup milk (dairy or almond milk)
• 1 teaspoon vanilla extract
• 3 cups peeled, cored, and chopped apples (Granny Smith or Honeycrisp)
• 2 tablespoons granulated sugar (for tossing with apples)
• 1/2 teaspoon ground cinnamon (for tossing with apples)
• 2 cups whole milk (for custard sauce, or half-and-half)
• 4 large egg yolks
• 1/3 cup granulated sugar (for custard sauce)
• 1 teaspoon vanilla extract (for custard sauce)
• 1 tablespoon cornstarch (for custard sauce, optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease or line a 9-inch round cake pan.
2. Peel, core, and chop apples into 1/2-inch pieces. Toss with 2 tablespoons sugar and 1/2 teaspoon cinnamon. Set aside.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In another bowl, beat softened butter and 2/3 cup sugar until light and fluffy (2-3 minutes).
5. Beat in eggs one at a time, then stir in vanilla extract and milk until just combined.
6. Gradually add dry ingredients to wet mixture, mixing on low or by hand until just combined.
7. Gently fold in cinnamon-sugar apples. If batter is too thick, add a splash of milk.
8. Spoon batter into prepared cake pan and smooth the top.
9. Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean.
10. Cool cake in pan for 10 minutes, then turn out onto a wire rack to cool completely.
11. For custard sauce: In a saucepan, whisk together milk, egg yolks, sugar, vanilla, and cornstarch. Cook over medium heat, stirring constantly, until thickened (7-10 minutes). Do not boil. Strain if lumpy.
12. Slice cake and serve warm, drizzled with custard sauce. Optionally, dust with powdered sugar.

Notes

For best results, use firm apples like Granny Smith or Honeycrisp. If the cake browns too quickly, cover loosely with foil. The recipe is forgiving—substitute pears or other fruit if needed. For gluten-free or dairy-free adaptations, use appropriate flour and milk substitutes. Custard sauce can be made ahead and gently reheated. Sprinkle coarse sugar or nuts on top for extra crunch.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Cuisine: Irish

Nutrition

• Serving Size: 1 slice (1/8 of cake with custard sauce)
• Calories: 260
• Sugar: 22
• Sodium: 180
• Fat: 10
• Saturated Fat: 6
• Carbohydrates: 38
• Fiber: 2
• Protein: 5

Keywords: Irish apple cake, apple dessert, custard sauce, traditional Irish recipe, easy apple cake, St. Patrick's Day dessert, fall baking, comfort food