Irish Apple Cake recipe | Kerry Cake

My recipe for Irish Apple Cake is a traditional recipe with custard sauce. It’s lightly sweetened and perfect for dessert year-round of for St. Patrick’s Day. 

Irish Apple Cake – also called Kerry Cake – is a traditional Irish dessert that would be made throughout apple season in Ireland. It can be served with a rich custard sauce or a cream like my Irish Clotted Cream {HERE} and has a simple touch of sweetness that’s common in Irish cooking because sugar was scarce once upon a time. Although there are several versions of Irish Apple Cake or Kerry Cake ranging from incorporating apples throughout the cake to using apples throughout the batter, it is likely one of those recipes that was passed down from generation to generation. 

A blended family tree

Well, if you’ve been following me for awhile then you probably know I’m Italian. So I don’t have Irish recipes that were passed down to me. However, Kevin is Irish. In fact he is half Irish. Even though he is generally more of an Italian food fan, I thought it would be important to have some traditional Irish dishes from him and the kids even if it is just for St. Patrick’s Day. So I made a recipe for Irish Apple Cake with custard sauce that I thought our children might be able to have passed down with all the pasta recipes they’ll inherit someday. 

What is Kerry Cake or Irish Apple Cake?

Well, Irish Apple Cake isn’t technically a cake at all, at least not by today’s definition. It was traditionally made in a cast iron skillet and has more of a sweet bread-like consistency to it. However, because sugar was incorporated, even in a small amount, it was considered to be a cake.

Instead, the texture of Kerry Cake and my recipe for Irish Apple Cake is more consistent to a bread. I would say it is much closer to something like my Homemade Pumpkin Bread {HERE} than a cake. It certainly falls between this super moist and sweet Bailey’s Chocolate Cake {HERE} and a traditional Irish Soda Bread {HERE}.

Picking the apples

The cake traditionally used Blamley Apples, which can’t be found in the United States. Instead in the U.S. we generally substitute with Granny Smith Apples because they’re tangy and are the most similar to the less sweet and acidic Blamley apples. 

You can slice the apples thinly, or dice them. I decided to dice mine into squares because I prefer to have them bite-sized versus having long, thin apples throughout. Cut them close to the time of use to avoid browning. Or you can squeeze a little fresh lemon juice over them too. 

Spice included

Cloves and nutmeg are fairly common in Irish cooking and they are included in my recipe for Irish Apple Cake. However, I’ve also included a bit of cinnamon, which is a common spice in Ireland just not in the quantities that Americans are use to. I wanted to help to round out the cloves a bit since that is such a strong spice. 

Additionally, there is no vanilla traditionally included in Irish Apple Cake. I’ve left it out in my recipe but if you would really like to add a little, I suggest adding maybe 1 and 1/2 teaspoons. 

Tips for making the custard sauce

You can make my recipe for Irish Apple Cake with or without custard sauce. However, if you have a sweet tooth, this sauce will help to further sweeten the cake. Since most Americans are used to very sweet desserts, I would recommend making the custard sauce. It’s pretty simple too.

• This is a thin sauce so keep that in mind. You’re not thickening it to a pudding level. It will pour on like a creamer. 
• My recipe calls for 6 eggs to combine with sugar for the custard sauce. Mix this well with a whisk.
• Separately, you need to heat whole milk in a sauce pan on the stove. Make sure it does not boil or even begin to boil. You want to heat it just to the point where you can see steam coming from it. 
• Combine the milk with the egg mix SLOWLY and SLOWLY whisk as you go. If you whisk too fast you will create a foamy, bubble mix on top of the main egg mix and that can’t be used. You can scrape it off and use what’s underneath but then you will wind up with a thicker sauce.
• This custard sauce for my recipe for Irish Apple Cake is supposed to be runny. Imagine it to be like cream being poured over the cake. You can see it pooling in my photos.

Tips for making my recipe for Irish Apple Cake

• You can use cake flour or regular, all-purpose flour for my recipe for Irish Apple Cake. It will be less dense if you use regular flour and then increase the butter by 2 Tbsp. 
• You need to make sure to sift the flour, spices and baking powder together. You can do this using a strainer. Or you can also do this with a whisk. Just make sure you really whisk it all well. 
• Again, I recommend dicing the apples versus slicing them but it is your choice. 
• You can cut the butter in using a pastry cutter like mine {HERE} or just by using your hands. 
• I recommend using whole milk in this recipe. You can of course use whatever kind you like but there will be a taste and texture trade off. 
• You need an 8 or 9-inch, spring form cake pan for this recipe. Don’t use 7 or the cake will overflow. Don’t use anything larger or it will be too thin. You can find a 9-inch {HERE} or a set of cake pans for a few more dollars {HERE}.
• You can keep the Kerry Cake for up to three days in an airtight container on the counter or in the refrigerator. 
• It can be served warm or cold. 

Looking for more Irish recipes?

If you’re looking for more delicious Irish recipes whether its a savory meal or dessert, try these.

• Guinness Irish Beef Stew {HERE}
• Potato Leek Soup with Bacon {HERE}
• Red Skinned Mashed Potatoes with Thyme {HERE}
• Cottage Pie {HERE}
• Irish Soda Bread {HERE}
• Traditional Irish Scones {HERE}

NOTE: If you are looking for a SWEET apple cake. Try my Apple Upside Down Cake {HERE}.

Thank you so much for stopping by today, friends! I hope you love my recipe for Irish Apple Cake with custard sauce and that whatever occasion you’re making it for, the luck of the Irish is with you! Happy eating!
 


 

Recipe for Irish Apple Cake with Custard Sauce

My recipe for Irish Apple Cake is a traditional recipe with custard sauce. It's lightly sweetened and perfect for dessert year-round of for St. Patrick's Day. Save it today!

5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: Irish

Keyword: Irish apple cake, kerry cake, Recipe for Irish apple cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Servings: 10 -12 slices

Author: Rachel

Equipment

• 8 or 9 inch round spring form pan
• Parchment paper

Ingredients

Ingredients for my recipe for Irish Apple Cake or Kerry Cake

• 3 cups cake flour
• 2 tsp. baking powder
• 1/8 tsp salt
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. cloves
• 12 Tbsp. butter, salted It can be cold or room temperature
• 1 cup sugar
• 2 large eggs
• 3 Large Granny Smith Apples
• 1 cup whole milk
• An additional 2 Tablespoons of sugar for topping

Ingredients for the custard

• 6 large egg yolks
• 1/4 cup sugar
• 1 1/2 cup whole milk
• 1 Tbsp. vanilla

Instructions

Ingredients for the Irish Apple Cake

• Preheat the oven to 375 degrees.
• Grease an 8 or 9 inch baking pan on the bottom and the sides. Then line the bottom with parchment paper
• Wash, peel and dice the apples. Set aside.
• Sift or whisk the flour, spices, salt and baking powder together in a large mixing bowl. This will be the main mixing bowl so make sure it is large enough for the dough and apples.
• Cut the butter into the flour mix.
• Mix in the sugar and then add the apples and coat them with the mix.
• Whisk together the milk and the eggs. Add this to the flour and apple mix and mix with a large spatula or wooden spoon. The batter will be really thick.
• Add the dough to the prepared cake pan and smooth the top of the batter. Make sure that the batter all the way down in the cake pan along the sides too.
• Sprinkle the additional sugar over the top of the cake.
• Bake for 45-50 minutes. Use a tooth pick or a bamboo skewer to test for doneness in the center.
• Let the cake cool in the pan for 10 minutes and then transfer to a wire rack.
• Serve warm or cold with the custard sauce or clotted cream!

Instructions for the custard sauce

• Whisk together the eggs and the sugar.
• Add the milk to a sauce pan on the stove and set the flame to medium to low. Keep an eye on it to make sure it's not boiling or even simmering. You want to steam it so when you see steam coming off the surface of the milk, it's done.
• SLOWLY whisk together a little bit of the milk with the egg mix. You do this slowly to keep the eggs from scrambling. Add the milk little by little, whisking gently.
• Once all the milk has been added to the egg mix, add everything back to the sauce pan and heat over low. Whisk slowly and frequently to ensure the eggs aren't scrambling. The idea is to cook them so slow they create custard. it will take 5-10 minutes. You will know it is done when the custard mix coats the back of the spoon nicely but is still runny.
• Remove it from the heat and let it rest. Continue to slowly mix every now and then. After about 10 minutes whisk in the vanilla.
• The custard sauce can be served warm or cold.