Irish Apple Cake served with Vanilla Custard
  • Cooking Time: 45 - 60 minutes bake time
  • Servings: 12
  • Preparation Time: 20-30 minutes
  • For the cake:
  • 3 c. GGFG Baking Mix (or baking mix of your choice)
  • 1 T. zanthum gum
  • 2 t. baking powder
  • dash salt
  • 1/4 t. ground cloves
  • 1/4 t. ground nutmeg
  • 6 oz. butter
  • 3/4 c. sugar
  • 4 large apples, peeled, seeded, and diced
  • 2 eggs
  • 3/4 c. milk
  • 2 T. sugar (to sprinkle on top of cake)
  • For the custard:
  • 6 large egg yolks
  • 6 T. sugar
  • 1 c. whole milk
  • 1/2 c. heavy whipping cream
  • 1 1/2 t. vanilla extract
  1. Grease and flour bundt cake pan. In large bowl mix together GGFG Baking mix, zanthum gum, baking powder, salt, cloves, and nutmeg. Cut butter into flour using pastry blender or fork. Add sugar and stir. Stir apple thoroughly into flour mixture. In another bowl beat eggs and milk together. Add to dry ingredients and stir only until moistened. Pour dough into prepared bundt pan. Sprinkle sugar over top of cake. Bake in an oven preheated to 375 F for 45-60 minutes until knife comes out with moist crumb. Cool for 5 minutes before turning out onto serving plate to cool completely. Serve slices with custard sauce. To make the custard sauce, place egg yolks and sugar in a saucepan and whisk until pale yellow, 2-3 minutes. Place milk and cream in a bowl and microwave on high for 2 1/2 minutes. Put saucepan on stove and turn heat to medium, pour in hot milk and stir until custard thickens enough to coat back of spoon (it will be pourable, not thick). Add vanilla and transfer to pitcher to pour over cake slices. Best served warm over cake.
This is a little different twist on my usual cinnamon spiced apple cakes. Very good.