Irish Apple Cake with Bailey’s Crème Anglaise

By Naperville Magazine
March 2025 View more Recipe

By Kelli Ra Anderson

Few desserts are more authentically Irish than the beloved Irish apple cake, a cross between a coffee cake and an apple tart. From humble origins, this wonderfully heartwarming treat is perfect for breakfast, tea, and special occasions. (And even more delicious the next day–if it lasts that long.) The addition of Bailey’s Irish Cream to the traditional custard sauce in this recipe, however, takes this cake over the top, ideal for any St. Patty’s Day celebration. Sláinte!

CAKE INGREDIENTS

½ cup butter, softened
¾ cup sugar
2 eggs
3 tablespoons half-and-half
1¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
½ teaspoon almond extract
3 large Granny Smith apples (or 4 small), peeled and thinly sliced
Sparkling sugar (optional)

STREUSEL INGREDIENTS

¾ cup all purpose flour
¼ cup old fashioned rolled oats
6 tablespoons cold, cubed butter
½ cup sugar

DIRECTIONS

1. Preheat the oven to 350 degrees. Oil the inside of a 9-inch springform pan and set aside.

2. For the streusel, in a medium mixing bowl, blend butter into the oats, sugar, and flour using your fingers until coarse and crumbly. Set aside.

3. For the cake, mix together the dry ingredients and set aside.

4. Cream together butter and sugar in a mixing bowl, adding one egg at a time until light and fluffy. Add in half-and-half, vanilla, and almond extract and mix until smooth.

5. Stir the dry ingredients into the wet before spreading into the bottom of the springform pan.

6. Layer the batter with the apples.

7. Top with streusel and sprinkle with sparkling sugar (if desired).

8. Bake for 50 minutes and remove to cool before releasing from the pan.

9. Serve with the Bailey’s crème anglaise.

BAILEY’S CRÈME ANGLAISE INGREDIENTS

6 egg yolks
6 tablespoons sugar
1½ cups half-and-half
1 teaspoon vanilla extract
1 tablespoon Bailey’s Irish Cream
Pinch salt

DIRECTIONS

1. Whisk yolks, salt, and sugar in a bowl until smooth.

2. Heat half-and-half in a heavy-bottomed pan (to prevent scorching), stirring over low heat until it just begins to simmer.

3. Reserve 1 cup of the cream and drizzle it slowly into the egg mixture, whisking quickly to temper the eggs.

4. Slowly pour the tempered eggs back into the remaining warmed half-and-half, stirring quickly to avoid eggs curdling, over medium-low heat.

5. Continue stirring, scraping the bottom of the pan to prevent scorching–do not allow it to boil. The mixture will begin to thicken, leaving trails as you stir (note: not as thick as pudding). It is done when the custard coats the back of a spoon.

6. Pour through a strainer to catch any lumps. Stir in the vanilla and Bailey’s. Cover and chill to thicken further before serving.

PRO TIP: For silky-smooth custard perfection, keep the temperature below 180 degrees to prevent curdling and stir constantly to avoid a grainy texture. But never fear–if either error occurs, an immersion blender can erase most mistakes like magic.

Photos: Kellira Media