This is an authentic old fashioned Irish apple cake, the kind that would be made throughout the apple harvest season all over Ireland, where every farmhouse has its own prized version of the recipe. It’s delicious with or without the traditional custard sauce!
a classic apple cake filled with juicy apples and warm spices
This easy apple cake recipe speaks to another era and another continent. But nothing beats a kitchen filled with the warm scent of apples and cinnamon, no matter what your particular spot in the baking universe. The cake is mildly spiced, with an inner core of thinly sliced tart apples, topped with a crumbly oat streusel. Tradition dictates serving it with some thick cream, or a luscious custard sauce. Choose to respect or flaunt tradition: you’re in charge.
best apples for an apple cake
I used Granny Smith apples for this apple cake ~ they’re nice and tart and don’t get mushy in the oven.
Another good choice would be Honeycrisp apples. You can always experiment with other types, if you want, you can’t go too wrong here. (Pickyourown.org has a pretty comprehensive guide to apple varieties.) You’ll need about 3 good sized apples for this recipe, that’s the bottom line. Peel them, and slice them thinly. If you’re making them more than a few minutes ahead, be sure to toss them with a little lemon juice to prevent browning.
the crumble topping makes this cake especially appropriate for breakfast, brunch, or afternoon tea
This is a not-too-sweet kind of cake in the European tradition. It’s pretty perfect with a cup of coffee or tea in the morning or mid afternoon, though still definitely special enough to serve as dessert, especially with the custard. The custard sauce keeps well in the fridge, and can be served either warm or cold. The cake, however, is especially fabulous and fragrant warm from the oven.
love cooking with apples? (we do too.)
- Apple Crumb Bars
- Moist Apple Brownies
- Apple Skillet Cake
- Easy Apple Pie Scones
- Apple Butter Cake
- Rustic Apple Galette
- Apple Cheddar and Sage Biscuits
Irish Apple Cake
Equipment
- 9 inch spring form pan
Ingredients
cake
- 1/2 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 3 Tbsp whole milk or cream
- 1 1/4 cups all purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp salt
- about 3 Granny Smith apples, peeled and thinly sliced. Mine weighed a little over a pound after slicing.
- confectioner’s sugar for dusting
streusel topping
- 3/4 cup all purpose flour
- 1/4 cup old fashioned rolled oats
- 6 Tbsp unsalted cold butter, cut in small pieces
- 1/2 cup granulated sugar
custard sauce
- 6 large egg yolks
- 6 Tbsp granulated sugar
- 1 1/2 cups whole milk ~ you can also use half and half or cream
- 1 1/2 tsp vanilla
Instructions
- Preheat the oven to 350F and grease a 9 inch springform pan.
- Make the custard sauce ahead of time. Bring the milk to a simmer over medium heat. Meanwhile whisk the yolks and sugar until well combined. Drizzle a little of the hot milk into the egg mixture, whisking all the time. Drizzle a little more, then transfer that back into the pan of hot milk and continue cooking, stirring constantly, until the mixture coats the back of a spoon. Do this slowly, over medium heat, and I like to use a silicone spoon or spatula to scrape the bottom and sides of the pan as it heats. The mixture will become velvety and thickend, but it will not be as thick as pudding. It will continue to thicken as it cools, so don't overcook or it can curdle. Stir in the vanilla.
- Pour the custard through a sieve (to catch any stray lumps) into a heat proof jar or bowl and place a piece of plastic wrap onto the surface so it won't form a skin as it cools. Put in the refrigerator until completely chilled.
- To make the streusel topping, blend the bits of butter into the flour, sugar, and oats until the butter is incorporated and the mixture has a coarse crumbly texture. Put in the refrigerator.
- Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
- Whisk together the flour, baking powder, cinnamon, and salt. Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.
- Spoon the batter into your prepared pan, and smooth out evenly. Top with the sliced apples, and then the streusel topping. Note: no need to arrange the apples perfectly, but try to get them in an even layer.
- Bake for about 50 minutes to an hour, until the top is lightly browned and a toothpick comes out without wet batter clinging to it.
- Let cool a bit in the pan before removing. Dust with confectioner’s sugar before serving.
The cake was very good. Next time I will add more sugar (I’m American though!), cinnamon, and maybe a little lemon juice. I baked it for about an hour, but it could have gone a little longer (the apples were still a little firm). I will definitely try it again!
Can this Irish apple cake be frozen? Thanks!
Yes it will freeze well!
This recipe was pure bliss! This gave me another place to use my apples. Thank you for supplying another Irish recipe of ambrosia. โก
This is the most delicious and perfect apple cake ever! I bake it over and over.
So happy you’ve found a favorite!
I loved this recipe. Do you think I could double it and make it a sheet cake?
I think that would work fine Caitlin, let us know how it goes, I think others would be interested.
Loved this recipe! Followed it exactly. I expected an old fashioned not overly sweet but delicious beautiful apple cake to serve with tea. It is perfection! The topping is amazing. Iโm accustomed to brown sugar and more butter and cinnamon with apples but loved this topping! The layers of apples were sooo good! The topping stayed crisp and crumbly and wow! The cake layer is simple. Iโd enjoy a bit more cinnamon. making another to take to work. Used a fluted tin with removable bottom and it came out so pretty! Sliced perfectly.
So glad you loved this, it’s a classic on my site! It’s a small thing, but I love it when a cake slices beautifully ๐
Solid cake! Tastes like a coffee cake, very good for breakfast! Only needed 40 minutes to cook, maybe even 30. I used about 2T of sugar for the custard sauce and 1/4 c sugar for the streusel. I used the listed 1/2 c sugar for the cake, and it was very lightly sweetened. I also added 1/4 chopped honeycrisp apple inside the cake (as well as Granny Smith apples layered on top), and extra spices in addition to cinnamon: 1/2 t ginger, 1/4 t nutmeg, 1/8 t cloves.
This cake is INCREDIBLE I’ve made it twice this week!!