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
“This was absolutely delicious and very easy and straightforward to make. This was my first time ever making an apple cake and now I’ve make it twice in 2 days!!!”
~ Janice
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Irish Apple Cake
Video
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.
Nutrition
This was so delicious even without the sauce. I never have any problem with your recipes. (My hips show it! HA! HA!) Thanks again.
Thanks Joan!
Such a perfect apple cake! Not too sweet, full of apple flavor. Definitely make the custard to go along with it-you won’t be disappointed.
Could I substitute margarine and oat or almond milk to make this lactose-free?
I think that should work fine.
I made this this morning for a family St. Paddy’s day gathering. It was a hit!! One nephew said “this is the best thing here”, and there was amazing food there. I love this recipe, I strongly recommend making it
Thanks Rachelle ~ Happy St. Paddy’s Day 🙂
Just curious…I am in the process of making this cake and the “dough” is thick like a cookie dough not a cake batter. Is that how it should be. I hope so because I am really looking forward to eating it.
Yes, the dough is a thicker cake batter. I wouldn’t call it as thick as a cookie dough, but definitely on the thick, spreadable side!
Thank you so much for such a quick reply Saturday. Was baking the cake for a St. Patrick’s (day) party. It turned out absolutely perfect! I did make a necessary change….I have to eat gluten free and used (Better Batter) 1:1 replacement. As works well for that sub, I let the cake batter sit in the pan for 20 minutes before I added the apples and streusel before it went in the oven. Thanks for such a great recipe.
Thanks for the tip about the gf flour Maggie ~ glad you enjoyed it!
Can I use a 10” spring form pan? It’s all I have…..thanks!
Yes, just adjust the baking time down, a bit.
My husband & I are hosting a St Patrick’s Day dinner for our friends with as authentic of Irish fare as we can. I want to make this because I know apple cakes are common in Ireland; however, I need to make it ahead of time. Can I bake this the day before & refrigerate? Warm slightly before serving?
Yes, you can make this the day before. It doesn’t need to be served warm, but you can warm it gently if you like.
This was sooo delicious , we loved it and i cant wait for company so i can make it again . It was so light , almost like a cakey apple crumble . I didnt make the custard to go with it but will next time . Thanks for the great recipe, i always love trying the recipes you post . Theyre always so good .
Making it now! Thank you so much. Happy New Year to you.
This is a favourite and I’m making it for Christmas. Thank you for a great recipe!
I’d like to make this in a square or rectangular pan to be easier to serve to a crowd. Do you suggest 9×9 or 9×13?
Hi Louise- I would use a 9×9 pan, just make sure it has relatively high sides (at least 2 inches) in order to accommodate the batter. The baking time should be pretty similar, but you might want to plan on checking it once or twice to be sure.