Reminds of your favorite crumb fuffin, this Irish apple cake has thin cut sharp apples and golden buttery crumble on it. Treat this subtly sweet appeldessert as a coffee cake – it is the perfect companion for a cup of hot tea or a large glass of ice coffee!
How to make the Irish apple cake
Ingredients:
For the Stresel -Topping:
- 3/4 cup of All-Purphone Flower
- 1/2 cup of cranulated sugar
- 1/4 cup of old -fashioned oats
- 1 pinch kosher salt
- 1/2 cup of unsalted butter, in cubes
For the cake:
- Baking spray with flour
- 1 1/4 cups of flour for all purposes
- 1 teaspoon. baking powder
- 1 teaspoon. cinnamon
- 1/4 teaspoon. kosher
- 1/2 cup of unsalted butter, melted
- 2/3 cup cranulated sugar
- 2 teaspoon. vanilla -extract
- 2 large eggs, room temperature
- 3 tbsp. milk
- 3 small grandma -Smith -apples, peeled, grown and thinly cut
For the vanilla -custard sauce:
- 5 large egg yolks
- 1/2 cup of crystal sugar, divided
- 1 3/4 cups half and half
- 1/4 teaspoon. kosher
- 2 teaspoon. vanilla bean paste
Route description:
- For the Streusel topping: beat the flour, sugar, oats and salt together in a medium bowl. Use your fingers and rub the cold butter in the ingredients until the mixture is well combined and easy to squeeze together. If the dough appears sandy, keep working in the butter until you can form it in a dough ball. Cover and cool the Streusel for at least 15 minutes before using, or up to 1 day.
- For the cake: Preheat the oven to 350 ° F. Spray a 9-inch round baking tin with baking spray with flour and cover the bottom of the pan with parchment paper.
- Beat the flour, baking powder, cinnamon and salt in a medium bowl.
- In a large bowl, beat the melted butter, sugar and vanilla together. Add the eggs one by one and beat well after each addition.
- Add the flour mixture to the butter mixture in 2 parts, alternately with the milk, fold into just combined after each addition.
- Spoon the batter into the prepared baking tin. Top with the sliced apples and rank them so that they are in an even layer. Remove the cold Streusel from the fridge and break it into pieces the size of a dime. Cover the apples with the cold -crumbled Streusel.
- Bake until golden brown, 1 hour to 1 hour and 10 minutes.
- Let the cake cool on a rack for 10 minutes. Turn the cake on a plate, remove the parchment paper and turn it on a grid again, so that it can cool completely, Streusel side up.
- For the vanilla -custard sauce: beat the egg yolks and ¼ cup of sugar in a medium bowl until the sugar is dissolved and the mixture of approximately 1 minute is illuminated. Place a fine sieve over another empty medium -sized bowl.
- Heat the half and half, salt and remaining ¼ cup of sugar in a medium -sized saucepan over medium heat. Heat, stir regularly until it is steaming (don’t cook).
- Constantly pour about 1 cup the warm half-and-half mixture into the egg mixture. Add the warm egg mixture to the remaining half-and-half mixture and beat to combine. Cook until the mixture starts to get too thicker, covers the back of a spoon and an immediate read thermometer registers 175 ° F to 180 ° F, 2 to 3 minutes.
- Pour the mixture immediately through the prepared fine sieve. Stir in the vanilla bean paste. Place the bowl over a bowl with ice water and stir to cool the mixture to room temperature.
- Place a piece of plastic film directly over the vanilla -custard sauce and cool to fully cooled, at least 1 hour.
- Serve the cake in slices, sprinkled with vanilla -custard sauce, if you want.