Irish Apple Cake
Fluffy and moist Irish apple cake
Ingredients
Cake
- 3 cups all-purpose flour
- ¾ cup unsalted butter cubed
- 2 teaspoons baking powder
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup granulated sugar
- 2 large Granny Smith apples peeled and diced
- 3 lightly beaten large eggs room temperature
- 1 cup whole milk room temperature
- 2 teaspoons vanilla extract
Creme Anglaise
- ¾ cup granualted sugar divided
- 2 cups whole milk room temperature
- 1 vanilla bean
- 6 large egg yolks room temperature
- 1 teaspoon vanilla extract optional
- ¼ teaspoon sea salt
- 1 - 3 tablespoons Irish Whiskey optional
Instructions
- Preheat the oven to 375F. Line an 8-inch spring form pan with parchment paper.
- Place the flour in a large mixing bowl. Add the cubed butter into the flour and cut the butter in using your fingers or a pastry cutter. (You can also transfer to a food processor to speed up the process).
- Stir in the baking powder, cloves, cinnamon, salt, and Whole Earth Sweetener Baking Blend.
- Dice the apples into large chunks and fold into the flour.
- In a smaller bowl, mix together the eggs, milk, and vanilla.
- Stir in the wet ingredients into the flour mixture. Ensure there are no streaks of flour, but do not over mix.
- Pour the batter into the pan and bake for 45 – 50 minutes. Allow to cool completely.
- Start the creme anglaise. Add half the sugar to the milk in a small saucepan and whisk well. Heat until the milk is steaming and simmering around the edges of the pan. Do not allow to boil.
- Once it is beginning to simmer, turn off the heat and add the vanilla bean pod (please see notes regarding the vanilla bean)
- Add the remaining sugar and egg yolks together. Whisk until the yolks are slightly lighter in color – about a minute of vigorous whisking.
- Slowly drizzle in about ⅓ of the hot milk to the egg yolks while continuously whisking the egg yolks.
- Slowly add the egg yolk and milk mixture back into the saucepan with the remaining milk. Continuously whisk the milk mixture while adding in the yolks.
- Turn the heat back on medium-low and stir until the mixture thickens. When you stick a wooden spoon in and run your finger down the back of the spoon you should see a line where you run your finger. This is when you know the mixture is thickened enough.
- Remove from heat and put the mixture through a fine mesh strainer, discarding the vanilla bean pod.
- Stir in the vanilla extract if needed, the salt, and the Irish whiskey one tablespoon at a time.
- Serve with the crème anglaise. The cake is best the day it is made, but will keep for about 3 days.
Notes
The vanilla bean pod is optional, but adds amazing flavor. you can omit the vanilla bean and just use the vanilla extract.
Nutrition
Calories: 462kcalCarbohydrates: 29gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 73mgSodium: 195mgPotassium: 114mgFiber: 2gSugar: 4gVitamin A: 464IUVitamin C: 1mgCalcium: 80mgIron: 2mg
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