Happy Saint Patrick’s Day!
Thoughts Before Baking:
So I had thought I was making a pie for Saint Patrick’s Day as I posted Tuesday, but I realized that I had it wrong, I had a cake recipe, not a pie.
Oh well. Here we go. I got this recipe from The Kitchen McCabe.
- 3 Cups of Flour
- 2 Teaspoons of Baking Powder
- 1/8 Teaspoon of Salt
- 1/4 Teaspoon of Ground Cloves
- 1/4 Teaspoon of Ground Nutmeg
- 12 Tablespoons of Butter
- 3/4 Cup of Sugar
- 4 Large Granny Smith Apples
- 2 Eggs
- 3/4 Cup of Milk
- 2 Tablespoons of Sugar (For sprinkling on top of the cake.)
- 6 Large Egg Yolks
- 6 Tablespoons of Sugar
- 1.5 Cups of Whole Milk
- 1.5 Teaspoons of Vanilla
- Grease and flour an 8″ or 9″ springform pan. If you do not have a springform pan then cover a pan with foil and grease it.
- Preheat the oven to 375 degrees F.
- Sift the flour, baking powder, salt, cloves, and nutmeg into a large mixing bowl. (Make sure the bowl is very large as everything will later be combined into it.)
- Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.
- Add the 3/4 cup of sugar to the flour mixture and mix in.
- Peel the apples and slice them into uniform pieces (about 1/4″ wide and then cut into three pieces.)
- Toss the apples into the flour mixture and combine thoroughly.
- In a separate bowl, beat the eggs and milk together. Add this to the flour mixture and mix. The batter should be thick and dough-like.
- Transfer the dough to the pan and fatten the top with the back of a spatula.
- Sprinkle sugar over the top of the cake.
- Bake for 45-50 mins. Test the center for doneness. The top of the cake should be a golden brown.
- Serve slices with the custard sauce.
- Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 mins.
- Place the milk in a medium saucepan and bring to a boil.
- Slowly whisk the hot milk into the egg/sugar mixture.
- Transfer the mixture back into the saucepan and stir over a medium heat until the custard thickens, about 4 minutes. Custard should be thick enough to coat the back of the spoon.
- Mix in the vanilla and then transfer to a bowl or serving saucer.
- Serve warm or cold over the apple cake.
Thoughts After Baking:
So I tried making the custard, but the eggs cooked too fast and this is what they ended up being:
So I instead went with the glaze from A is for Applesauce Cake.
Otherwise, the cake was good. It wasn’t really sweet, but I enjoyed it. Good with tea or coffee.
For more Saint Patrick’s Day recipes, go to Irish Soda Bread
For more cake, go to Pumpkin Spice Cake
For more desserts, go to Rice Krispies Cookies
For more holiday recipes, go to Chicken Cashew Wrap
For more pinterest recipes, go to Blueberry Sour Cream Pie