Irish Apple Cake
Authentic Irish Apple Cake is made from scratch with a light and fluffy cake on bottom, a layer of tart apples in the center, and a crunchy-sweet streusel on top. A traditional dessert that’s perfect for St. Patrick’s Day.
Traditional Irish Apple Cake
As I was researching recipes I want to make for St. Patrick’s Day, I came across this Irish Apple Cake. It’s a lot like an American coffee cake.
There are many variations out there. Most every cake is made with a thick, mildly spiced cake batter, fresh sliced apples, and some sort of crunchy topping, like a crust of sugar sprinkled on top or a crumbly streusel.
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I went for the streusel variation because I love a good crumb cake.
How is Irish Apple Cake Served?
Irish Apple Cake can be served warm or cold and is typically served with custard or cold cream for dessert.
This not-too-sweet cake is consistent with European tradition, making it great for breakfast or brunch — without the custard.
It is quite delicious on its own with a dusting of powdered sugar, which is how we had it. I imagine it would be delicious with a scoop of vanilla ice cream or dollop of sweetened whipped cream as well. Obviously adding toppings makes it more of a dessert.
Authentic Recipe
The wonderful thing about this cake is that it seems quite humble and simply made.
The cake is lightly sweetened, with a hint of cinnamon for spice. Depending on the region, nutmeg and cloves may be used as well.
The apples are peeled and sliced, and layered on top of the cake batter. The streusel topping is pretty basic too. A mere four ingredients of flour, sugar, oats and butter.
Streusel Topping
The best way to make streusel is by rubbing your fingers together, but sometimes it is nice to use a pastry blender or fork to get it started. You don’t want to make all that butter melt and disappear in your warm hands.
For this Irish apple cake, make the streusel topping first, then place it in the fridge until you’re ready to assemble the layers.
Which Apples to Use
After the streusel is made, peel and thinly slice the apples. Cover the sliced apples with a tea towel or toss them with a little bit of lemon juice to keep them from oxidizing (turning brown) while you make the cake batter.
I used Granny Smith apples in this apple cake because they are nice and tart and hold up well during baking. You can pick any variety that is good for cooking. Check out this Apple Varieties Guide to help you decide.
Ingredients for the Cake
Once your streusel is made and the apples are sliced and ready, then you make the cake batter.
NOTE: Making the cake batter last helps ensure the cake bakes and rises properly. Your cake will not be as thick and fluffy if the batter sits around before going into the oven.
For this Irish Apple Cake you will need:
- Butter – Use unsalted butter so you can control the amount of salt.
- Granulated Sugar – Very little sugar (only 1/2 cup) is used in the cake to sweeten it just slightly.
- Eggs – Help to leaven, give structure, and add richness to the cake.
- Milk – Hydrates the dry ingredients, and adds flavor and softness to the cake.
- All-Purpose Flour – Contributes to the structure of the cake.
- Cinnamon – To add a mild spice to the cake.
- Baking Powder – To leaven the cake making it fluffy and light.
- Salt – Brings out the flavors.
- Apples – Adds fruit flavor and a fun texture to the cake.
How to Make Irish Apple Cake
- Sift the flour, baking powder, cinnamon, and salt with a fine mesh sieve.
- Cream the butter and sugar together with an electric mixer.
- Add the eggs one at a time, mixing until incorporated after each addition.
- Add half of the dry ingredients. Mix until almost incorporated (about 5 seconds).
- Add all of the milk. Mix until just incorporated (approximately 5-10 seconds).
- Stir in the remaining dry ingredients until just incorporated.
NOTE: Alternating the dry ingredients and milk helps keep the batter from separating. Some of the flour helps coat the butter so it isn’t saturated when adding the milk. It also helps the dry ingredients incorporate into the batter quickly and evenly, preventing a tough, over-mixed cake.
Assembling the Cake
After you have all of your components (streusel, sliced apples, cake batter) ready, it’s time to assemble the cake.
- Spread the cake batter evenly into the bottom of a 9-inch springform pan that has been greased with cooking spray.
- Layer the apples evenly over the cake batter. (No need for a pretty presentation, just make sure it’s even.)
- Sprinkle the streusel over the top of the apples.
- Bake the Irish apple cake at 350 degrees Fahrenheit for 45-55 minutes until the top/edges are lightly browned. You can test the cake with a toothpick, but it’s hard to tell if the batter is done through the layer of apples. I like to do the finger test. Press the middle of the cake down with one finger, if it springs back it is done. The streusel will be hot, so be careful.
Serving and Storing Directions
Allow the cake to cool slightly in the pan before removing it. Dust with powdered sugar before serving. Eat warm or cool.
Store the Irish Apple Cake in an airtight container at room temperature (68-72 degrees Fahrenheit) up to 4 days. No need to chill the cake unless you have a hot house. If refrigerating the cake, remove the cake from the fridge for 30-60 minutes before consuming, to remove the chill.
To freeze the cake, double-wrap it in plastic wrap and place it in a freezer bag for up to 1 month. Thaw completely before serving. You may want to nuke the cake in the microwave or covered with foil in the oven at 350˚F for 15 minutes to soften the cake.
More Apple Desserts
- Apple Sheet Cake
- Apple Cinnamon Muffins
- Traditional Dutch Apple Pie
- Apple Crumble Bars
- Apple Crisp Recipe
Irish Apple Cake
Ingredients
Cake:
- 3 large Granny Smith Apples, peeled and thinly sliced*
- 1 ¼ cups (150 g) all-purpose flour, (stir, spoon & level)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup (113 g) unsalted butter, (1 stick) room temperature
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 3 Tbsp milk
Streusel Topping:
- ¾ cup (90 g) all-purpose flour, (stir, spoon & level)
- ½ cup (100 g) granulated sugar
- ¼ cup (20 g) old fashioned oats
- 6 Tbsp (85 g) unsalted butter, cold
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan with cooking spray. Set aside.
- Make Streusel: Place the flour, sugar, oats, and cold butter in a large bowl. Rub butter into dry ingredients with your fingers or cut the butter with a pastry blender or fork until a coarse, crumbly texture is achieved. Set prepared streusel in the fridge until ready to assemble the cake.
- Prepare Apples: Peel, core, and thinly slice apples. Cover sliced apples with a towel or toss with 1 tsp of lemon juice to prevent browning. Set aside.
- Make Cake Batter: Sift the flour, baking powder, cinnamon, and salt with a fine mesh sieve. Set aside.
- Cream the butter and sugar together with an electric mixer.
- Add the eggs one at a time, mixing until incorporated after each addition.
- Add half of the dry ingredients. Mix until almost incorporated (about 5 seconds). Add all of the milk. Mix until just incorporated (approximately 5-10 seconds). Stir in the remaining dry ingredients until just incorporated. Do not over-mix.
- Assemble the cake: Spread the cake batter evenly into the prepared pan. Layer the apples evenly over the cake batter. (No need for a pretty presentation, just make sure it’s even.) Sprinkle the streusel over the top of the apples.
- Bake the Irish apple cake at 350˚F for 45-55 minutes until the top/edges are lightly browned. You can test the cake with a toothpick, but it’s hard to tell if the batter is done through the layer of apples. I like to do the finger test. Press the middle of the cake down with one finger, if it springs back it is done. The streusel will be hot, so be careful.
- Allow cake to cool slightly in the pan before removing it. Dust with powdered sugar before serving.
Notes
- My apples were about 1.5 lbs pre-cut and about 1 lb after peeling, coring and slicing.
- Store cake in an airtight container at room temperature up to 4 days.
- Freeze cake double-wrapped in plastic wrap and placed in a freezer bag for up to 1 month. Thaw completely before serving. You may want to nuke the cake in the microwave or covered with foil in the oven at 350˚F for 15 minutes to soften the cake.
Nutrition
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