Irish Apple Cake with Oat Streusel and Custard

Why You’ll Love This Irish Apple Cake

This Irish apple cake pairs a tender cinnamon-scented batter with tart Granny Smith apples and an oat streusel topping. Serve each slice with chilled vanilla custard for the classic finishing touch. The custard and streusel can be prepared while the cake comes together.

What to Expect from This Irish Apple Cake

The batter is spread into a springform pan, topped with thinly sliced apples, and covered with coarse streusel crumbs. A separate egg-yolk custard sauce chills while the cake bakes. If you enjoy fruit-forward baking, try this cranberry cake as another dessert idea.

How to Make Irish Apple Cake

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Make the custard sauce first so it can cool: heat 1 1/2 cups milk until it just simmers. Whisk 6 large egg yolks with 6 Tbsp sugar until smooth. Slowly add a little hot milk to the yolks while whisking, then pour the yolk mix back into the saucepan. Cook gently, stirring, until the custard thickens enough to coat the back of a spoon. Strain, add 1 1/2 tsp vanilla, and chill.
3. Make the streusel topping: mix 3/4 cup flour, 1/4 cup rolled oats, 1/2 cup sugar, and 6 Tbsp cold butter. Rub or cut the butter into the dry mix until it makes coarse crumbs. Chill in the fridge while you make the batter.
4. Cream 1/2 cup room-temperature unsalted butter with 1/2 cup granulated sugar until light. Beat in 2 large eggs one at a time.
5. Whisk together 1 1/4 cups all-purpose flour, 1 tsp baking powder, 1 tsp cinnamon, and 1/8 tsp salt. Fold the dry mix into the butter-egg mix with 3 Tbsp milk or cream. Do not overmix.
6. Spread the batter in the prepared pan. Arrange about 3 peeled and thinly sliced Granny Smith apples over the batter (they should be a little over a pound after slicing). Sprinkle the chilled streusel evenly over the apples.
7. Bake for 50–60 minutes, until the top is golden and a toothpick in the center comes out mostly clean. Let cool slightly in the pan.
8. Dust the top with confectioner’s sugar. Serve warm or at room temperature with chilled custard sauce.

Ingredients

• 1/2 cup unsalted butter at room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 3 Tbsp whole milk or cream
• 1 1/4 cups all purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/8 tsp salt
• about 3 Granny Smith apples (peeled and thinly sliced; mine weighed a little over a pound after slicing)
• confectioner’s sugar for dusting

Streusel topping:

• 3/4 cup all purpose flour
• 1/4 cup old fashioned rolled oats
• 6 Tbsp unsalted cold butter (cut in small pieces)
• 1/2 cup granulated sugar

Custard sauce:

• 6 large egg yolks
• 6 Tbsp granulated sugar
• 1 1/2 cups whole milk (you can also use half and half or cream)
• 1 1/2 tsp vanilla

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How to Serve Irish Apple Cake

Serve the cake warm or at room temperature with chilled custard spooned over each slice. Whipped cream or vanilla ice cream also works if you are serving it without the custard.

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How to Store Irish Apple Cake

Keep the cake covered at room temperature for up to 1 day, or refrigerate it for up to 4 days. Store the custard separately in a covered container in the refrigerator for up to 3 days. Warm the cake slightly before serving if desired.

Tips for Irish Apple Cake

• Use tart apples like Granny Smith so the cake stays balanced.
• Keep butter and eggs at room temperature for a smooth batter.
• Do not overmix the batter once you add flour. Fold gently.
• Chill the streusel so it holds shape and gives a crunchy top.
• Test doneness with a toothpick near the center of the cake.

Variations

• Add a handful of chopped walnuts or pecans to the streusel for extra crunch.
• Swap half the apples for pears for a different flavor.
• Add a pinch of nutmeg or ground cloves with the cinnamon for more spice.
• Skip the streusel and brush apples with honey for a simpler top.

Frequently Asked Questions

Can I use a different pan?
A similar-sized round pan can work, but check for doneness early because the baking time may change.

Can I make the custard with whole eggs?
The recipe uses yolks for a rich sauce. Whole eggs will produce a different texture and may thicken more quickly, so cook gently and watch it closely.

Can I use frozen apples?
Fresh apples are best for this topping. If using frozen slices, thaw and drain them well first to limit extra moisture.

Can I make Irish apple cake ahead?
Yes. Bake the cake a day ahead and keep it covered. Make the custard on the day you plan to serve it.

For a related meal or dessert, see apple cranberry carrot salad. For additional preparation or safety guidance, consult University of Minnesota Extension apple guide.

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