Irish Apple Butter Dessert
This is one of the best this Irish Apple Butter desserts and is very tender and soft and packed with apples. The apples hold their shape and when baked, still have a little crisp to them.
FOR THE CAKE:
- 3 C. Flour
- 2 t. Baking Powder
- ⅛ t. Salt
- ¼ t. Cloves, ground
- ¼ t. Nutmeg, ground
- ½ C + 1 T. Redstone Butter Olive Oil
- ¾ C. Sugar
- 4 large Granny Smith apples
- 2 Eggs
- ¾ C. Milk
- 2 T. Sugar(for sprinkling on top of cake)
- FOR THE CUSTARD:
- 6 large Egg Yolks
- 6 T. Sugar
- 1½ C. Whole Milk
- 1½ t. Vanilla
FOR THE CAKE:
- Grease and flour an 8" round springform pan
- Preheat the oven to 375 degrees.
- Sift flour, baking powder, salt, cloves and nutmeg into a large mixing bowl.
- Cut the Butter Olive Oil into the flour using your fingers until the mixture resembles fine crumbs. Butter Olive Oil converts very easily for baking needs.
- Add the ¾ C. sugar to the flour mixture and mix in.
- Peel the apples and slice them into uniform pieces.
- Toss the apples into the flour mixture and combine them thoroughly.
- In a separate bowl, beat the eggs and milk together. Add to the apples and flour and mix in with a large spatula until just combined. Batter will be thick and dough-like.
- Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula.
- Sprinkle the sugar over the top of the cake.
- Bake for 45-50 minutes. Test the center for doneness. The top of the cake should be golden brown. Serve slices with custard sauce
- FOR THE CUSTARD SAUCE:
- Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 minutes. Place the milk in a medium saucepan and bring just to a boil. Slowly whisk the hot milk into the egg/sugar mixture. Transfer the mixture back to the saucepan and stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Mix in the vanilla. Transfer to bowl or serving saucer.
- Serve warm or cold over apple cake.