Apple and Blackberry Cake with Bushmills Custard Sauce

  • Active Time 25m
  • Total Time 3h 50m

Serves 8

Apples are frequently found in Irish sweets, and when brambles (blackberries) are in season, you'll often find the two in crumbles, crisps and cakes, like this one, which is served with a creamy Bushmills-laced custard sauce. Prepare the custard a few hours before baking the cake in order for it to chill thoroughly.

ingredients

  • For the Custard Sauce:
  • 1 1/2 cups whole milk
  • 1/2 cup sugar
  • 5 large egg yolks
  • 2 tablespoons Bushmills Irish Whiskey
  • 1 teaspoon vanilla extract
  • For the Cake:
  • 1 cup (2 sticks) butter
  • 1 cup sugar
  • 4 large eggs
  • 2 3/4 cups self-rising flour, sifted
  • 1/4 cup whole milk
  • 2 Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces
  • 2/3 cup fresh or frozen blackberries

  • 2 Golden Delicious apples, peeled, cored, sliced

  • 3 tablespoons apricot jam

directions

FOR THE CUSTARD SAUCE:

Bring milk to simmer in heavy 1 1/2-quart saucepan. Whisk sugar and yolks in large metal bowl to blend. Gradually whisk in hot milk. Return mixture to saucepan and stir constantly over medium-low heat until custard thickens and coats back of spoon, about 6 minutes (do not allow custard to simmer). Transfer custard to clean bowl. Whisk in whiskey and vanilla. Cool slightly. Cover and refrigerate until cold, about 2 hours. Makes about 2 cups.

FOR THE CAKE:

Preheat oven to 350 degrees F.

Butter 10-inch springform pan. Line pan with parchment paper, then butter the paper. Using electric stand mixer and paddle attachment, beat butter and sugar in large bowl until light and fluffy. Beat in eggs on high speed one at a time. Add flour alternately with milk, beating just until blended. Stir in diced apples. Fold in blackberries. Transfer batter to prepared pan. Arrange apple slices over top of cake, overlapping neatly.

Bake cake until lightly browned and skewer inserted near center of cake comes out clean, about 1 hour, 15 minutes. Cool in pan 10 minutes.

Melt jam in heavy small saucepan over medium heat. Strain jam; discard solids. Brush jam over top of cake.

DO-AHEAD TIP:

Sauce and cake can be made 1 day ahead. Keep sauce refrigerated. Cover cake with foil and store at room temperature.

Spoon custard sauce onto plates. Cut cake into wedges. Transfer wedges to plates and serve.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4703

nutrition information per serving

650 calories; 31g total fat; 309mg cholesterol; 615mg sodium; 81g carbohydrates; 2g fiber; 11g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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