Instructions: 

For the Cake:

  1. Preheat oven to 375F / 190C Line a 9″ springform pan with parchment, and grease with Kerrygold Unsalted Butter and flour.
  2. Melt Kerrygold Unsalted Butter and set aside to cool.
  3. Cut and peel apples, set aside.
  4. In a large bowl mix together the flour, salt, baking powder and cinnamon.
  5. In a separate bowl toss apple chunks with brown sugar until coated.
  6. Add apples to flour mixture and mix them together.
  7. In a separate bowl, whisk together eggs, buttermilk, melted Kerrygold Unsalted Butter and vanilla.
  8. Make a well in the center of the dry ingredients and slowly add the liquid mixture, folding in with a spatula until combined and apples are evenly distributed. The batter should be thick and sticky, but take care not to over mix.
  9. Scoop batter into prepared pan and sprinkle the top generously with turbinado sugar. Bake at 375F /190C for 50-60 minutes. When testing with a toothpick, only crumbs should stick, not batter. Top of the cake should be golden brown.

For the Brown Butter Custard:

  1. Brown Kerrygold Unsalted Butter in a heavy small saucepan for about 5 minutes. Set aside to cool.
  2. In a medium, heavy bottomed saucepan, heat the milk and cream until almost scalding. Should be very hot.
  3. In a large bowl, whisk together egg yolks, sugar and cornstarch.
  4. Once milk and cream is very hot, scoop a little amount into the yolk mixture whisking constantly until the milk is completely incorporated. Then add mixture back to heavy sauce pan and whisk together over medium low heat until it thickens significantly. About 4-5 minutes.
  5. Once custard thickens pour immediately over prepared sieve and large bowl.
  6. Let the custard sit for a few minutes before serving. Pour over warm slices of apple cake and enjoy.

Recipe by Sweetish Co.