Sue posted this recipe for Irish Apple Cake on her blog The View from Great Island, and I put one together tonight as I was making dinner and ducking out of the kitchen every few minutes to watch our San Francisco Giants win the first game of the National League playoffs – yay! It’s a wonder I didn’t burn something; as it was, it took me until bedtime to get the last pot, bowl and springform pan washed.
< (After you spread the cake batter in the bottom of the pan, you make a layer of the sliced apples.)
The only thing I changed was the custard sauce, for which I cut the sugar by a third, and it was very nice. The whole cake is rich and very appley without being overly sweet, so that the streusel topping, for example, can be enjoyed in all its buttery crunchiness and you don’t feel that you are eating a candy bar.
(A streusel topping covers the apples as the final layer.) >
I used some Gala apples because I find the recommended Granny Smith to have a one-note sour taste; but the Galas were kind of blah so I added the juice of a lemon to brighten them up. I wouldn’t cut back on the amount of apple – in fact, I’d like to experiment and add one more apple, but next time I will go out of my way to find more flavorful fruit. Other than the barest hint of cinnamon there is not a lot of intense flavor to the cake, so the taste of the fruit is important.
My springform pan was 10″ in diameter instead of the 9″ that was called for, but the cake turned out lovely. It was ready about the time the baseball game was over, and we were in a good mood then and felt celebratory. Mr. Glad liked the cake very well.