I had my genetic ancestry done recently, and I found that my genes pulled most strongly from my mother’s side—she was Irish and English. I don’t know where I got the notion that I was a quarter English, Irish, French, and Swedish, but I quickly learned that it just doesn’t work like that. I am far more Irish than I ever knew. I got a few other surprises in having it done. As it turns out, I’m not the least bit Swedish. My grandfather’s ancestors were apparently from Finland, so I have a lifetime of personal disinformation to change. Who knew?
My French ancestors apparently ran from the French Revolution—who can blame them? To make a very long story short, they escaped to Canada and eventually made it down to Louisiana. Cajun Country is a whole other world from France. Regardless, it’s a fascinating history.
Anyway, it’s St. Patrick’s Day, and instead of writing about my great-grandmother’s soda bread, I’m celebrating with an Irish Apple Cake. I’m beginning to think that almost every Western culture has a version of an apple cake—I’ve made the French one before and totally love it. I guess I’ll need to find Finnish and English ones next.
This cake is similar to the French in that the apples are coated and baked in a cake-like batter, but this is seasoned differently and has a streusel topping. It is also usually served with some kind of custard sauce. For this, I’ve chosen a Bailey’s Irish Cream Vanilla Sauce.
I’ve adapted this from several recipes I looked at online (they all seem similar) and have added apple brandy as a flavoring, as I have when I make a French apple cake. It’s optional, but it gives an amazing boost of apple flavor.
The Baileys custard sauce is adapted from Benjamin Ebuehi for Sainsbury’s Magazine and it’s excellent! I don’t drink alcohol anymore, but I enjoy cooking with it—I can’t resist the flavor of Baileys, so that’s why I chose this recipe. Skip the alcohol if necessary—the vanilla flavoring should be sufficient. In my experience, I’ve found it’s best to use a stand mixer with tempering eggs, if you have one, just because it does the constant mixing for you. I know when I use one, I feel like I’m more in control, and there’s less chance of scrambling the eggs in the process. You can also use a hand mixer.
Prepping the apples is the most time-consuming part of making this cake, so I highly recommend using a mandolin to cut them—it will also cut the time. Just watch your fingers!
Irish Apple Cake with Bailey’s Custard Sauce
For the Cake
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- 2 eggs, room temp
- 3 Tbsp buttermilk
- 2 tsp vanilla
- 1 Tbsp apple brandy
- 1-¼ cup all-purpose or pastry flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- 4 granny Smith apples, cored, peeled, & diced
For the Streusel
- ¾ cup all-purpose flour
- ⅓ cup granulated sugar
- ¼ cup oats
- 1 pinch kosher salt
- 6 Tbsp unsalted butter, cubed
Preheat oven to 350º F.
Prepare an 8” or 9” round cake pan by greasing the bottom and sides and dusting lightly with flour.
Prepare the streusel by tossing the ingredients together in a medium bowl and rubbing the butter pieces into the mixture with your fingers until they resemble fine breadcrumbs. Set the mixture aside in the fridge until the cake has been prepared.
Preparing the Cake
Cream the butter and sugar until light and fluffy with a hand or stand mixer. Add the eggs, buttermilk, vanilla, and brandy.
Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
Add the dry ingredients to the wet and mix until just combined. Fold the apples into the batter by hand, gently stirring until distributed throughout, then pour the mixture into the prepared pan and smooth with an offset spatula. Sprinkle the streusel mixture on top.
Bake for 55-60 (maybe a little more) minutes or until it passes the toothpick test. Slice and serve with the custard sauce.
Bailey’s Custard Sauce
- ⅓ cup whole milk
- ⅓ cup Baileys Irish Cream Liqueur
- ⅔ cup heavy cream
- 2 egg yolks
- 1 tsp vanilla paste
- ¼ cup sugar
- 1 Tbsp cornstarch
- ½ Tbsp all-purpose flour
Whisk the egg yolks, sugar, cornstarch, and flour in a large bowl (even better in a stand mixer), then temper the eggs by slowly pouring in about a half cup of the hot milk while stirring constantly. Gradually add the rest of the milk, continuing to stir. Stir for about 5 minutes after it’s all added—just in case!
Pour the mixture through a sieve into a clean pan and cook over low heat for 6-7 minutes, until it thickens, ensuring that it doesn’t boil— if it does, it will break. Cook until it coats the back of a wooden spoon.
Serve by spooning or pouring over the Irish Apple Cake.
Serves about 10.
