Irish Apple Cake with Mascarpone Custard Sauce

I still remember the smell of apples bubbling in a pan on a cool fall afternoon, the kitchen filling with cinnamon and laughter. My mom would wipe her hands on her apron and tell me to keep stirring while she sliced another apple, and I felt like nothing could be better than the warmth that came from a simple cake and a cold glass of milk.

I’m Maggie Hart, a home cook who learned in the pews of church kitchens and at the elbow of a patient mother. I grew up in Louisville, Kentucky, cooking the kind of food that holds a family together: casseroles passed down on folded recipe cards, slow-simmered stews, and quick skillet dinners for hungry kids. I started Gemmir Kitchen to share those easy, family-friendly dishes that don’t ask for fancy ingredients or a whole afternoon in the kitchen. My recipes are tested in real weeknight kitchens, plainspoken and pork-free, the kind of dishes you can make after work and still have time to set the table. I write step-by-step with a warm voice, the kind that sits across the counter and talks you through each turn. Comfort should feel simple, and that’s the heart of everything I share.

Why this recipe works

This cake balances texture, spice, and bright apple flavor in a way I return to year after year. The batter keeps the crumb tender while the apples soften into little pockets of jammy sweetness, and the cinnamon ties everything together without overwhelming the fruit. I like that the recipe asks for basic pantry staples and a handful of apples it doesn’t hide behind technique, it celebrates good ingredients and honest method. If you adore the gentle tang of mascarpone paired with warm fruit, the Irish Apple Cake with Mascarpone Custard Sauce brings that pairing to the plate in a friendly, approachable way you can make even on a weeknight.

The sauce adds a creamy finish that feels special without fuss. I often think of this cake as a bridge between a quick weekday dessert and something you’d bring to a potluck it’s both cozy and a little bit elegant. If you want a similar twist with a bit more crumble and honey, you can peek at my other take on apples and mascarpone at my mascarpone apple crumble cake, which uses a different texture but the same comforting idea.

How to prepare Irish Apple Cake with Mascarpone Custard Sauce

I keep the method straightforward so you can focus on the apples, which are the star. Start by preparing your pan and measuring ingredients, and choose apples that hold their shape without turning to mush Granny Smiths work well for a tart balance, while Gala or Honeycrisp give a sweeter, juicier result. The batter comes together with simple creaming and alternating dry and wet additions; fold in the apples gently so you keep air in the cake. When the cake comes out warm and fragrant, the mascarpone custard sauce is a quick whisk away just beat mascarpone with cream, sugar, and vanilla until smooth.

Over the years I’ve learned that timing matters: let the cake cool only slightly so you can slice it warm, then spoon that cool-ish mascarpone custard over the still-warm cake for a lovely contrast. The Irish Apple Cake with Mascarpone Custard Sauce stands up well when you want to serve a slice for breakfast with coffee or later as a cozy dessert with a cup of tea.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 3 cups peeled and chopped apples
• 1/2 cup raisins (optional)
• 1/4 cup chopped walnuts (optional)
• For the Mascarpone Custard Sauce:
• 1 cup mascarpone cheese
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease a cake pan and set it aside.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, cream together butter and a portion of the sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla.
5. Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry mix. Mix until just combined.
6. Fold in the apples and, if desired, raisins and walnuts.
7. Pour batter into the prepared cake pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick comes out clean or with a few moist crumbs.
9. For the sauce, beat together mascarpone, heavy cream, powdered sugar, and vanilla until smooth.
10. Allow the cake to cool slightly before slicing, then serve warm with the mascarpone custard on top.

Serving ideas

This is a cake that shines served simply. Warm slices of Irish Apple Cake with Mascarpone Custard Sauce taste wonderful on their own, with the custard spooned over so each bite has a creamy note to match the cinnamon-scented apple. For a brunch, set the cake alongside bowls of yogurt, fresh berries, and coarse honey so guests can customize. If you want to dress the plate, add a light dusting of powdered sugar or a scatter of toasted walnuts for crunch. A scoop of vanilla ice cream pairs beautifully if you’re serving it as an after-dinner treat, turning the cake into a warm-and-cold combo that everyone loves.

For family-style serving, slice the cake into generous wedges and place a small pitcher of the mascarpone custard sauce nearby so people can add as much as they like. The Irish Apple Cake with Mascarpone Custard Sauce also responds well to a bright garnish a few thin lemon zest ribbons lift the richness. When you plan a potluck or a casual dinner, this cake travels well; bring the custard in a separate container and spoon it over at the table for the best texture.

How to store it properly

Store slices of Irish Apple Cake with Mascarpone Custard Sauce in an airtight container in the refrigerator if you’ve already added the mascarpone custard. The custard keeps the cake moist but also requires cold storage; it will stay good for about 2–3 days. If you prefer to keep the cake at room temperature, store it without the custard in a cool, dry place for up to a day, then finish with the custard when you’re ready to serve. For longer storage, wrap the cake tightly and freeze individual slices for up to three months thaw them overnight in the fridge and warm gently in a low oven before topping with freshly made mascarpone.

When reheating, loosely tent slices with foil in a 300°F oven for 8–12 minutes to bring back warmth without drying. If you froze the cake, let it come to fridge temperature before reheating to avoid a soggy texture. The apple pieces will hold up well, and the Irish Apple Cake with Mascarpone Custard Sauce will still taste fresh when you refresh the custard with a quick whisk of cream and a touch more vanilla.

Simple tips for success

Choose apples that suit your taste and the texture you want in the cake firmer apples like Granny Smith or Braeburn give a nice contrast, while sweeter apples like Fuji or Gala make the cake more dessert-like. Don’t overmix once you add the dry ingredients; fold until just combined to keep the crumb tender. If your apples are particularly juicy, toss them in a tablespoon of flour before folding them in to prevent them from sinking.

Make the mascarpone custard right before serving; mascarpone can firm up if left too long, so a fresh whip gives the creamiest finish. For a lighter sauce, fold in a little whipped cream. The Irish Apple Cake with Mascarpone Custard Sauce benefits from small adjustments a pinch more cinnamon, a splash of lemon juice, or a handful of raisins depending on what you have on hand. For another citrus-nut take that pairs well with cakes, see my almond-lemon ricotta cake for inspiration at my almond lemon ricotta cake with lemon glaze.

Recipe variations

You can tweak the Irish Apple Cake with Mascarpone Custard Sauce easily to suit seasons and pantry finds. Add a streusel topping of brown sugar, oats, and butter for crunch, or fold in a cup of chopped pears for a softer, juicier bite. Swap half the all-purpose flour for whole wheat pastry flour for a nuttier flavor and a bit more structure if you prefer denser cakes. For a gluten-free version, substitute a cup-for-cup gluten-free flour blend and keep an eye on baking time.

If you want to make the dessert more festive, stir in a teaspoon of ground nutmeg and a half teaspoon of allspice with the cinnamon, or sprinkle the top with sliced almonds before baking for a toasty finish. For a lighter sauce, mix mascarpone with Greek yogurt or sour cream; the taste stays rich but feels tangier. The Irish Apple Cake with Mascarpone Custard Sauce adapts well to these changes, and each variation gives you a slightly different mood for the same comforting base.

Questions you might have

Q: Can I make the cake ahead and serve it later with the mascarpone custard?
A: Yes. Bake the cake, cool it completely, and wrap it tightly. Store the cake without the mascarpone custard for up to two days at room temperature or longer in the fridge. Make the mascarpone custard just before serving and spoon it over warm slices the contrast between the warmed cake and cool custard is lovely. If you already topped the cake with custard, keep it refrigerated and use within 48 hours for the best texture.

Q: What kind of apples should I use in Irish Apple Cake with Mascarpone Custard Sauce?
A: Choose apples that hold their shape when baked. Granny Smiths give a pleasant tartness, while Honeycrisp and Gala add sweetness. Mixing two types of apples one tart, one sweet often yields the best balance. Chop them into uniform pieces so they cook evenly, and if your apples are very juicy, dust them lightly with flour before folding into the batter.

Q: Can I make the mascarpone custard lighter or substitute other ingredients?
A: Absolutely. For a lighter custard, fold in chilled whipped cream or swap half the mascarpone for plain Greek yogurt. If you want a dairy-free option, try a coconut cream-based sauce sweetened with powdered sugar, though the texture will differ from traditional mascarpone. The Irish Apple Cake with Mascarpone Custard Sauce holds up well to these swaps, just keep an eye on sweetness and consistency when you change components.

Conclusion

If you enjoy classic apple desserts with a creamy finish, this Irish Apple Cake with Mascarpone Custard Sauce is a comforting, approachable recipe worth trying for family meals or small gatherings. For another apple-forward recipe with a honeyed, crumbly top and whipped cream, you might like this Irish Apple Crumb Cake with Honey Whipped Cream, which pairs nicely with the same warm spices and bright fruit flavors.

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