Irish Apple Cake
Description
Celebrate St. Patrick's Day with a classic Irish dessert. It is delicious whether it is served with or without the custard sauce.
Ingredients
Custard Sauce:
6 large egg yolks
6 T. sugar
1 1/2 c. whole milk or half and half or cream
1 1/2 t. vanilla
Streusel Topping:
3/4 c. flour
1/4 c. old fashioned rolled oats
6 T. unsalted cold butter, cut into small pieces
1/2 c. sugar
Cake:
1/2 c. unsalted butter, at room temperature
1/2 c. sugar
2 large eggs
3 T. milk or cream
1 1/4 c. all-purpose flour
1 t. baking powder
1 t. cinnamon
1/8 t. salt
3-4 Granny Smith apples, peeled and thinly sliced (1 lb. after slicing)
powdered sugar, for dusting
Directions
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Preheat oven to 350 degrees.
Custard Sauce:
Bring milk to a simmer over medium heat.
Meanwhile, whisk egg yolks and sugar until well combined. Drizzle a little hot milk into the egg mixture, whisking constantly. Drizzle a little more; transfer that back into the pan of hot milk; continue cooking, stirring constantly, until mixture coats the back of a spoon. Do this slowly, over medium heat, using a silicone spoon or spatula to scrape the bottom and sides of the pan as it heats. The mixture will become velvety and thickened, but will not be as thick as pudding. It will continue to thicken as it cools, so don't overcook or it might curdle. Stir in vanilla.
Pour custard through a sieve into a heat-proof bowl to catch lumps; place a piece of plastic wrap onto the surface to prevent a skin forming as it is cooling. Place in the refrigerator until completely chilled.
Streusel Topping:
Blend butter pieces into the flour, sugar and oats until butter is incorporated and mixture has a coarse crumbly texture. Place in the refrigerator.
Cake:
Grease a 9 inch round spring form pan.
Cream together butter and sugar until light and fluffy; beat in eggs, one at a time.
Whisk together flour, baking powder, cinnamon and salt. Fold dry ingredients into the butter and sugar mixture, along with the milk/cream.
Spoon batter into the pan, smoothing out evenly. Top with the sliced apples and the streusel topping.
Bake for 50 minutes - 60 minutes, until the top is lightly browned and a wooden toothpick comes out clean.
Let cool a little while in the pan before removing it. Dust with powdered sugar.
Serve.
10 servings.