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Irish Apple Cake Recipe

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4.2 from 13 reviews

This traditional Irish Apple Cake features a tender cake layer topped with thinly sliced Granny Smith apples and a buttery streusel topping, creating a perfect balance of sweet and tart flavors. Baked to golden perfection, it's an ideal dessert or teatime treat that brings a comforting taste of Ireland to your table.

Ingredients

Streusel Topping

  • 1/2 cup salted butter, cold (114 grams or 4 ounces or 1 stick)
  • 3/4 cup all-purpose flour (105 grams or 3 3/4 ounces)
  • 1/4 cup rolled oats (21 grams or 3/4 ounces)
  • 1/2 cup brown sugar (100 grams or 3 1/2 ounces)

Cake Layer

  • 3 medium Granny Smith apples
  • 1 1/4 cups all-purpose flour (175 grams or 6 1/8 ounces)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt (use 1/2 teaspoon if using unsalted butter)
  • 1/2 cup salted butter (114 grams or 4 ounces or 1 stick)
  • 1/2 cup granulated sugar (100 grams or 3 1/2 ounces)
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3 tablespoons milk

Instructions

  1. Prepare the Streusel: Spray a 9 x 2 inch round cake pan with non-stick baking spray. Cut the cold butter into small pieces. In a mixer bowl, combine the flour, rolled oats, and brown sugar. Add the butter and beat on medium speed until crumbs form, being careful not to overmix into a paste. Refrigerate the streusel while preparing the cake layer.
  2. Preheat Oven: Preheat your oven to 350°F (175°C). Spray the same 9 x 2 inch round cake pan again well and set aside.
  3. Prepare Apples: Peel, core, and slice the Granny Smith apples very thinly. Place the slices in a bowl and cover directly with plastic wrap to minimize browning.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
  5. Cream Butter and Sugar: Without cleaning the mixing bowl, cream the butter, granulated sugar, and vanilla extract until light and fluffy using a mixer.
  6. Add Eggs and Flour: Beat in the eggs one at a time; the mixture may curdle. Then add half of the flour mixture and beat on medium-low speed. Add the milk, then the remaining flour mixture, and mix until just combined.
  7. Assemble Cake: Spread the cake batter evenly in the prepared pan. Arrange the thin apple slices in a flat layer on top of the batter.
  8. Add Streusel Topping: Evenly cover the apples with the refrigerated streusel topping.
  9. Bake the Cake: Bake for about 65 to 75 minutes, or until a tester inserted in the cake comes out clean and the apples are tender.
  10. Cool and Serve: Let the cake cool in the pan. Once cool, dust with powdered sugar, slice, and serve.
  11. Storage: Store the cake covered at room temperature for 3 to 4 days. It's best enjoyed fresh.

Notes

  • Using cold butter for the streusel helps create a crumbly texture.
  • Thinly slicing the apples ensures they cook thoroughly during baking.
  • Covering the apple slices with plastic wrap minimizes oxidation but some browning is normal.
  • Do not overbeat the streusel mixture to avoid turning it into a paste.
  • Test the cake with a toothpick towards the end of baking to ensure it’s fully cooked.
  • Best enjoyed within a few days for optimal freshness and flavor.

Find it online: https://simpleplatter.com/irish-apple-cake-recipe/