Name: Classic Irish Apple Cake
Prep time: 10 min
Cook time: 1 h
Total time: 2 h 10 min
Cuisine: Irish
Ingredients: For the Crumble Topping: cold unsalted butter, cubed; all-purpose flour; old-fashioned rolled oats; granulated sugar; salt; For the Cake: all-purpose flour; baking powder; ground cinnamon; salt; unsalted butter, softened; granulated sugar; eggs; vanilla extract; milk; Granny Smith apples, peeled and thinly sliced; For the Custard Sauce: egg yolks; granulated sugar; whole milk; vanilla extract

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This traditional Irish apple cake is everything I want in a rustic dessert—soft, lightly spiced, loaded with apples, and topped with a buttery crumble. I love serving it with a creamy homemade custard sauce for the ultimate cozy treat.

Classic Irish Apple Cake

Why You’ll Love This Recipe

I love how simple and comforting this cake is. It has a tender, moist crumb thanks to layers of sliced apples, and the crumble topping adds a satisfying texture. The custard sauce makes it feel like something special, but it’s still easy enough for a weekday bake. Whether I’m serving it warm with coffee or cold from the fridge, it never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crumble Topping:

cold unsalted butter, cubed
all-purpose flour
old-fashioned rolled oats
granulated sugar
salt

For the Cake:

all-purpose flour
baking powder
ground cinnamon
salt
unsalted butter, softened
granulated sugar
eggs
vanilla extract
milk
Granny Smith apples, peeled and thinly sliced

For the Custard Sauce:

egg yolks
granulated sugar
whole milk
vanilla extract

Directions

I start by preparing the crumble topping. I combine the flour, oats, sugar, and salt in a bowl, then cut in the cold butter until the mixture forms coarse crumbs. I place it in the fridge to chill while I make the cake.

For the cake, I whisk together the flour, baking powder, cinnamon, and salt. In another bowl, I cream the butter and sugar until light and fluffy, then beat in the eggs one at a time. I stir in the vanilla and milk, then gently mix in the dry ingredients.

Once the batter is ready, I pour it into a greased springform pan, layer the thin apple slices evenly on top, and scatter the chilled crumble mixture over everything. I bake the cake at 350°F (175°C) for about 60 minutes, or until a toothpick inserted in the center comes out clean.

While the cake cools, I prepare the custard. I whisk the egg yolks and sugar together, then slowly whisk in warm milk. I cook it gently over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. After removing it from heat, I stir in the vanilla.

Servings and Timing

This cake serves about 10 people.
Prep time: 10 minutes
Bake time: 60 minutes
Cooling time: 60 minutes
Total time: Around 2 hours and 10 minutes

Variations

When I want to switch things up, I sometimes:

Use different apples like Honeycrisp or Braeburn for a sweeter twist
Add a handful of chopped walnuts or pecans to the crumble topping
Mix in a few raisins or dried cranberries with the apples for extra flavor
Swap the custard sauce for a drizzle of caramel or vanilla glaze

Storage/Reheating

I store leftover cake covered at room temperature for up to 2 days. For longer storage, I keep it in the fridge for up to 5 days. It also freezes well—I wrap individual slices tightly in plastic wrap and freeze them for up to 2 months.

To reheat, I warm slices in the microwave for 20–30 seconds or in a 300°F oven for about 10 minutes. I reheat the custard gently in a saucepan over low heat or in short bursts in the microwave, stirring frequently.

FAQs

How do I keep the crumble topping from melting into the cake?

I make sure the butter is cold and that the crumble topping is chilled before baking. That helps it stay crumbly on top.

What kind of apples work best?

I prefer Granny Smith apples because they hold their shape and give a nice tart contrast. Any firm, slightly tart apple works well.

Can I make this cake ahead of time?

Yes, I often make it the day before. The flavors deepen overnight, and it reheats beautifully.

Do I have to serve it with custard?

Not at all. I love it with custard, but it’s also great with whipped cream, ice cream, or just on its own.

Can I make it gluten-free?

Yes, I swap the flour for a 1:1 gluten-free baking flour blend and make sure the oats are certified gluten-free.

Conclusion

This Irish apple cake is one of my favorite bakes for fall or anytime I want something simple and cozy. The combination of soft cake, juicy apples, and crunchy topping is always a hit—and the custard sauce takes it over the top. I always enjoy making it and sharing it, and it never fails to impress.