Irish Apple Cake with Whiskey Crème Anglaise
Irish Apple Cake is a delightful, traditional dessert that’s perfect for any occasion. This charming cake combines juicy apples with a crumbly, spiced batter, creating a cozy and flavorful treat. Served with a rich whiskey creme anglaise makes it even more irresistible!
Ingredients
For the Cake
- 315 grams all-purpose flour
- 150 grams granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- 170 grams softened butter
- 2 large eggs at room temperature, lightly beaten
- 180 ml buttermilk
- 2 teaspoons vanilla extract
- 3-4 tart apples such as Granny Smith peeled, cored and chopped
- 50 grams granulated sugar for sprinkling on top
Whiskey Creme Anglaise
- ⅓ cup granulated sugar
- 2 teaspoon cornstarch
- Good sized pinch of salt
- 1 cup heavy cream
- ¼ cup Irish Whiskey
- ½ teaspoon vanilla extract optional
Instructions
- Preheat oven to 375°. Lightly spray an 8 inch spring form pan with cooking spray and line with parchment paper.
- Place the flour, sugar, baking powder, cinnamon, cloves, nutmeg, and salt in the bowl of a stand mixer. Add the cubes of butter and mix with the paddle attachment until the butter is no bigger than peas.
- Add the eggs, one at a time, and mix for about 20 seconds after each addition.
- Add the vanilla to the buttermilk and add about ⅓ to the batter. Mix until mostly combined. Add another third, mix, and then add the remaining buttermilk and mix until smooth and combined.
- Stir in the diced apples and pour into the prepared pan.
- Generously sprinkle the top of the cake batter with the remaining granulated sugar.
- Bake for 45 to 55 minutes or until a toothpick comes out mostly clean.
- Cool in the pan for 10 minutes and then release the sides of the spring form pan.
- Allow cake to cool completely. Serve with crème anglaise (recipe below).
- Stir together the sugar, cornstarch, and salt in a medium saucepan. Turn on the heat to med-low and slowing drizzle in the heavy cream while whisk constantly.
- Stir in the whiskey. Continue cooking over med-low heat until boiling and thickened. You should be able to draw a line on the back of a spoon and the line should stay when the custard is ready.
- Remove from heat and add the vanilla. Stir well. Chill until completely cooled. Serve over cake.
Notes
TIP: This crème anglaise would also be amazing on this cake with Irish Cream instead of whiskey.
Nutrition
Serving: 1servingCalories: 394kcalCarbohydrates: 66gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.004gCholesterol: 36mgSodium: 287mgPotassium: 105mgFiber: 1gSugar: 36gVitamin A: 475IUVitamin C: 0.2mgCalcium: 111mgIron: 2mg
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