Traditional Irish Apple Cake is surprisingly easy to make with the help of our recipe. It’s a delicious, comforting dessert that is sure to please the whole family. With a dense and crumbly texture that is perfectly balanced by moist and spiced apple slices. So make it today for a truly authentic Irish dessert.
Last week I was reading one of my favorite cookbooks Irish Traditional Cooking by Darina Allen. And before we go on I just want to say if you’re looking for some authentic Irish culinary inspiration, I highly recommend her book! It’s filled with hundreds of traditional Irish recipes. And includes great little snippets/backstories for each dish that really immerses you into the culture.
Anyways, back to the story.
I was scanning through her book while on the hunt for something new to make for this upcoming St. Patrick’s day. When eventually, I stumbled upon a recipe for something called apple cake. The description along with the photos looked and sounded delicious. Plus I’ve never made an Irish apple cake before and it seemed pretty simple. So I figured why not give it a shot?
What is Irish Apple Cake?
If you’ve never had authentic Irish apple cake before you might be in for a surprise. Because it’s almost like a quirky combination of different desserts all in one. But in a good way!
For starters, the batter isn’t light and fluffy like you would normally find in a cake. But rather it’s dense and crumbly sort of like a scone. And what’s even more unique is that the top layer of this batter almost becomes flaky like a pie crust after it’s done bake. Honestly, I’ve never seen anything quite like it.
Then there’s the manner in which the apples are incorporated into the cake. Because they aren’t cut up into chunks and then folded into the batter. But rather are spread out in an even and thick layer between the batter. Which almost gives it the consistency and taste of a pie or tart. However, this layer isn’t fully enclosed as you’d find in a pie/tart. So some of the liquid sugar from the apples is bound to seep out while baking. And as this liquid sugar heats up it eventually caramelizes on the bottom and sides of the cake giving it a rich taste and crisp crunch.
Altogether it is a very unique and delicious dessert that you just have to try!
Tips, Tricks & Suggestions
- The best type of apples to use?: Whenever a recipe calls for baking apples it’s best that you stick with apple varieties that are firm, not soft. This is because firm apples will turn soft when baked, while soft apples will turn to mush. So choose varieties like Granny Smith, Honeycrisp, or Braeburn. And definitely stay away from soft varieties like Red Delicious.
- Make sure to use a springform pan: While it’s entirely possible to bake this Irish apple cake in a regular old cake pan, I recommend that you don’t. Instead, use a 9 to 10 inch springform pan. That way you can remove the sides and easily lift the cake off the pan without having to cut it up.
- The toothpick test: As always I want to remind you fine folks that the best method for determining if a baked good is done is “the toothpick test”. Because every oven is built differently. Some run a little high, others a little low, and there’s always bound to be a few hot spots. That’s why you should never rely on “baking time” to determine if something is finished baking. Instead, watch the cake carefully until it starts to look golden brown and done. Then take it out and poke the center with a toothpick (or anything long and super thin). If it comes out with batter on it that means the cake needs more time in the oven. But if it comes out clean you can rest assured that the cake is fully cooked.
- What if the top is getting too browned up?: If the top of the Irish apple cake is getting too browned up, and the center is still failing on the toothpick test, don’t worry. Just cover the top with a sheet of aluminum foil and let it continue to bake. That way the top will stop browning up while the center continues to cook through.
- Whipped cream vs. Custard sauce: Of course, this Irish apple cake is great all by itself. But if you want to take it to the next level I recommend that you top it with either whipped cream or custard sauce.
- Storage: Today’s cake will last at least 4 days if left in the fridge.
Other Recipe Featuring Apples That You Might Enjoy
Irish Apple Cake Recipe
Prep time: 20 minutes
Cook time: 40 minutes
Servings: 8
Ingredients
For the apples
3 baking apples, peeled and sliced thin
¼ Cup of sugar, either granulated or brown
½ Teaspoon of cinnamon
¼ Teaspoon of cloves, ground (optional)
¼ Teaspoon of cardamom, ground (optional)
“Dry” ingredients for batter
2 Cups of flour
1 Teaspoon of baking powder
½ Teaspoon of cinnamon
¼ Teaspoon of salt
“Wet” ingredients for batter
1 Stick of unsalted butter (8 tablespoons), at room temperature
½ Cup of sugar, either granulated or brown
1 large egg, room temperature
⅔ Cup of whole milk, room temperature
1 Teaspoon of vanilla extract (optional)
Topping
1 large egg, beaten and used as a wash
Turbinado sugar
Instructions
- Preheat your oven to 350℉/177℃.
- Prep the apples: Peel, core, and slice up all three apples then add them to a medium-sized mixing bowl. Add the sugar along with the spices, and use a spoon to stir everything together. Set this aside until later.
- Combine the “dry” ingredients: Add all of the dry ingredients to a medium sized mixing bowl then use a whisk to combine them all together.
- Combine the “wet” ingredients: Use either a stand mixer, or a large bowl and hand mixer to cream the butter and sugar together for 2 minutes. Then add the egg, milk, and vanilla extract and beat everything together until thoroughly combined.
- Make the batter: Add the “dry” ingredients to the “wet” ingredients and gently fold them together with a spatula until they just start to form a batter. You don’t want to over-mix it.
Then divide the batter into two equal sized portions and set them aside.
- Assemble the cake: Grease a 9 inch springform pan and add 1 half of the batter to it. Grease your hands with a little oil so that the batter doesn’t stick and press the batter into the bottom of the pan. Next, add the apple/sugar/spice mixture we prepare before and spread it out into an even layer. Then pinch pieces of the rest of the batter on top and use your hands once again to press it into the layer of apples.
Don’t worry if all of the apples aren’t covered by the batter just make sure that most are covered. Finally, brush the top with the egg wash and sprinkle on some turbinado sugar.
- Place the cake in your heated oven and let it bake for 35 to 45 minutes depending on how hot your oven runs. You will know that the cake is finished when the top is nicely browned and a toothpick inserted into the middle comes out clean.
- Let it rest: Take the finished cake out of your oven and let it cool off in the springform pan for roughly 20 minutes.
- Slice up the Irish apple cake and enjoy!
Irish Apple Cake Recipe
Ingredients
For the apples
- 3 baking apples peeled and sliced thin
- ¼ Cup of sugar either granulated or brown
- ½ Teaspoon of cinnamon
- ¼ Teaspoon of cloves ground (optional)
- ¼ Teaspoon of cardamom ground (optional)
“Dry” ingredients for batter
- 2 Cups of flour
- 1 Teaspoon of baking powder
- ½ Teaspoon of cinnamon
- ¼ Teaspoon of salt
“Wet” ingredients for batter
- 1 Stick of unsalted butter 8 tablespoons, at room temperature
- ½ Cup of sugar either granulated or brown
- 1 large egg room temperature
- ⅔ Cup of whole milk room temperature
- 1 Teaspoon of vanilla extract optional
Topping
- 1 large egg beaten and used as a wash
- Turbinado sugar
Instructions
- Preheat your oven to 350℉/177℃.
- Prep the apples: Peel, core, and slice up all three apples then add them to a medium-sized mixing bowl. Add the sugar along with the spices, and use a spoon to stir everything together. Set this aside until later.
- Combine the “dry” ingredients: Add all of the dry ingredients to a medium sized mixing bowl then use a whisk to combine them all together.
- Combine the “wet” ingredients: Use either a stand mixer, or a large bowl and hand mixer to cream the butter and sugar together for 2 minutes. Then add the egg, milk, and vanilla extract and beat everything together until thoroughly combined.
- Make the batter: Add the “dry” ingredients to the “wet” ingredients and gently fold them together with a spatula until they just start to form a batter. You don’t want to over-mix it. Then divide the batter into two equal sized portions and set them aside.
- Assemble the cake: Grease a 9 inch springform pan and add 1 half of the batter to it. Grease your hands with a little oil so that the batter doesn’t stick and press the batter into the bottom of the pan. Next, add the apple/sugar/spice mixture we prepare before and spread it out into an even layer. Then pinch pieces of the rest of the batter on top and use your hands once again to press it into the layer of apples. Don’t worry if all of the apples aren’t covered by the batter just make sure that most are covered. Finally, brush the top with the egg wash and sprinkle on some turbinado sugar.
- Place the cake in your heated oven and let it bake for 35 to 45 minutes depending on how hot your oven runs. You will know that the cake is finished when the top is nicely browned and a toothpick inserted into the middle comes out clean.
- Let it rest: Take the finished cake out of your oven and let it cool off in the springform pan for roughly 20 minutes.
- Slice up the Irish apple cake and enjoy!
