AUTHENTIC IRISH APPLE CAKE #dessert #apple #cakes #recipes #bars

The warm climate in California consistently destroys my fall soul, so I'm assuming control over issues and doing some genuine heating with apples. It never neglects to get me in the state of mind, and nothing beats a kitchen loaded up with the warm aroma of apples and cinnamon. This specific apple cake formula is gently spiced with an inward center of daintily cut tart apples, bested with a brittle oat streusel. Convention directs serving it with some thick cream, or a delectable custard sauce.

The one negative I've found is that they aren't exactly as delicious as some other apple assortments. You can generally explore different avenues regarding different sorts, on the off chance that you need, you can't turn out badly here. (Pickyourown.org has a quite complete manual for apple assortments on the off chance that you are very brave!) You'll need around 3 great measured apples for this formula.

This is a not very sweet sort of cake in the European convention. It's entirely flawless with some espresso or tea toward the beginning of the day or mid evening, however still unquestionably uncommon enough to fill in as pastry, particularly with the custard. The custard sauce keeps well in the cooler, and can be served either warm or cold. The cake, be that as it may, is particularly astonishing and fragrant warm from the stove.

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Ingredients :

cake

• 1/2 cup or 113 grams unsalted butter at room temperature
• 1/2 cup or 100 grams sugar
• 2 large eggs
• 3 Tbsp or 45 ml milk or cream
• 1 1/4 cups or 150 grams all purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/8 tsp salt
• about 3 Granny Smith apples, peeled and thinly sliced. Mine weighed a little over a pound after slicing.
• confectioner's sugar for dusting

streusel topping

• 3/4 cup or 96 grams flour
• 1/4 cup or 25 grams old fashioned rolled oats
• 6 Tbsp or 85 grams unsalted cold butter cut in small pieces
• 1/2 cup or 100 grams sugar

custard sauce

• 6 large egg yolks
• 6 Tbsp or 76 grams sugar
• 1 1/2 cups or 375 ml whole milk ~ you can also use half and half or cream
• 1 1/2 tsp vanilla

Instructions :

1. Set the oven to 350F
2. Make the custard sauce ahead of time. Bring the milk to a simmer over medium heat. Meanwhile whisk the yolks and sugar until well combined. Drizzle a little of the hot milk into the egg mixture, whisking all the time. Drizzle a little more, then transfer that back into the pan of hot milk and continue cooking, stirring constantly, until the mixture coats the back of a spoon. Do this slowly, over medium heat, and I like to use a silicone spoon or spatula to scrape the bottom and sides of the pan as it heats. The mixture will become velvety and thickend, but it will not be as thick as pudding. It will continue to thicken as it cools, so don't overcook or it can curdle. Stir in the vanilla.
3. Pour the custard through a sieve (to catch any stray lumps) into a heat proof jar or bowl and place a piece of plastic wrap onto the surface so it won't form a skin as it cools. Put in the refrigerator until completely chilled.
4. To make the streusel topping, blend the bits of butter into the flour, sugar, and oats until the butter is incorporated and the mixture has a coarse crumbly texture. Put in the refrigerator.
5. To make the cake, grease a 9 inch round spring form pan.
6. Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.

Source : bit.ly/2W8Yb7a

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