Description
This traditional Irish Apple Cake is a delightful treat featuring tender, cinnamon-spiced apples enveloped in a buttery crumbly batter. Perfect for a cozy afternoon tea or dessert, this cake combines tart Granny Smith apples with warm spices and a moist textured crumb, offering a comforting homemade flavor with every bite.
Ingredients
Scale
Apple Mixture
- 3 medium Granny Smith apples (peeled, cored, quartered and thinly sliced crosswise)
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
Dusted Topping Mixture
- ½ cup granulated sugar
- ¾ cup all-purpose flour
- ¼ cup oats
- â…› teaspoon salt
- ½ cup cold unsalted butter (cubed)
Cake Batter
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon ground cinnamon
- â…› teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 tablespoons milk
Instructions
- Prepare the apple mixture. In a bowl, toss the peeled, cored, and sliced Granny Smith apples with lemon juice and ¼ teaspoon ground cinnamon. This will keep the apples from browning and add a warm spice flavor to the fruit filling.
- Make the dusted topping mixture. Combine ½ cup granulated sugar, ¾ cup all-purpose flour, ¼ cup oats, and ⅛ teaspoon salt in a separate bowl. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside this crumbly topping.
- Prepare the cake batter. In a large bowl, cream together the softened ½ cup unsalted butter and ½ cup granulated sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together 1¼ cups all-purpose flour, ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, and ¼ teaspoon salt. Gradually add the dry ingredients to the wet mixture alternating with 3 tablespoons milk, mixing gently to form a smooth batter.
- Assemble the cake. Preheat the oven to 350°F (175°C). Butter and flour a 9-inch round cake pan. Spread half of the batter evenly into the pan. Arrange the prepared apple slices on top of the batter, pressing lightly to ensure some apples sink into the batter slightly. Cover the apples evenly with the remaining batter, smoothing the surface carefully.
- Add the crumbly topping. Sprinkle the prepared dusted topping mixture evenly over the top of the batter layer to create a crumbly, textured crust that will bake to a golden finish.
- Bake the cake. Place the cake in the preheated oven and bake for approximately 50 minutes or until a wooden skewer inserted into the center comes out clean and the topping is golden brown. Allow the cake to cool in the pan for 15-20 minutes before transferring to a wire rack to cool completely.
- Serve. Slice into 10 generous pieces and enjoy warm or at room temperature with a cup of tea or cream.
Notes
- Using tart Granny Smith apples adds a nice balance to the sweetness of the cake.
- Ensure butter in the topping is cold to achieve a crumbly texture.
- This cake can be stored in an airtight container for up to 3 days or frozen for longer storage.
- For extra flavor, serve with whipped cream or custard.
- If you prefer, substitute milk with a dairy-free alternative for a lactose-free version.
