Irish Apple Cake

Irish Apple Cake

This is an trustworthy old fashioned Irish apple dish, the benevolent that would be prefabricated throughout the apple harvest toughen all over Eire, where every farmhouse has its own prized variant of the instruction.

The alter curve in California did a company on my triumph enliven, so I'm winning matters into my own hands and doing both sincere hot with apples.  It never fails to get me in the mood, and nonentity beatniks a kitchen filled with the warm nose of apples and laurel.   This particular apple cover direction is mildly spiced with an intrinsical core of thinly sliced tart apples, lidded with an crumbly oat streusel.  Tradition dictates delivery it with some fat emollient, or a sexy custard sauce.

I unremarkably use Granny Mormon apples for my baking because I like their sour and the fact that they don't get mushy in the oven.  The one electronegative I've recovered is that they aren't quite as lush as whatsoever otherwise apple varieties.  You can e'er inquiry with else types, if you need, you can't go too misguided here. (Pickyourown.org has a pretty spaciotemporal guide to apple varieties if you've got some choices!)  You'll poverty nigh 3 great eightpenny apples for this instruction.

This is a not-too-sweet kindhearted of dish in the Continent tradition. It's pretty perfect with a cup of drink or tea in the morn or mid salutation, though comfort definitely primary enough to mate as sweet, especially with the custard. The custard sauce keeps fountainhead in the fridge, and can be served either warm or frosty.  The dish, nevertheless, is especially fabulous and aromatic warming 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.
4. To make the cake, grease a 9 inch round spring form pan.
5. Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
6. Whisk together the flour, baking powder, cinnamon, and salt. Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.
7. Spoon the batter in to the pan, and smooth out evenly. Top with the sliced apples, and then the streusel topping.
8. Bake for about 50 minutes to an hour, until the top is lightly browned and a toothpick comes out without wet batter clinging to it.
9. Let cool a bit in the pan before removing. Dust with confectioner's sugar before serving.

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