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.)
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Apple Crumb Bars
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Easy Apple Pie Scones
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Apple Butter Cake
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Rustic Apple Galette
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Apple Cheddar and Sage Biscuits
Reader Rave ~
“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
Irish Apple Cake
Equipment
- 9 inch spring form pan
Ingredients
cake
- 1/2 cup (or 113 grams) unsalted butter at room temperature
- 1/2 cup (or 100 grams) granulated sugar
- 2 large eggs
- 3 Tbsp (or 45 ml) whole milk or cream
- 1 1/4 cups (or 150 grams) 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 (or 96 grams) all purpose flour
- 1/4 cup (or 25 grams) old fashioned rolled oats
- 6 Tbsp (or 85 grams) unsalted cold butter cut in small pieces
- 1/2 cup (or 100 grams) granulated sugar
custard sauce
- 6 large egg yolks
- 6 Tbsp (or 76 grams) granulated sugar
- 1 1/2 cups (or 375 ml) whole milk ~ you can also use half and half or cream
- 1 1/2 tsp vanilla
Instructions
- Set the oven to 350F 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
208 Comments
Dannii
January 9, 2021 at 8:25 amI love any kind of apple dessert, and this looks incredible. So much flavour!
Lyve
January 9, 2021 at 8:02 amDon’t skimp on the apples and absolutely make the custard sauce!!
Jesse
January 9, 2021 at 7:17 amThis was SO tasty. My wife and I loved it. Glad we decided on your recipe when looking for an apple cake.
Jen
January 9, 2021 at 7:05 amThis was a hit with my family! So delicious that they’re already asking me when I plan on making it again.
Vicki
November 14, 2020 at 1:16 pmMade this today with some cooking apples I was given ( not sure on the type ). Turned out amazingly. I used 1/2 Demerara sugar and 1/2 caster sugar for the topping and added a bit of cinnamon into it as well. Didn’t make the sauce as already had some shop brought custard. Will definitely be making again.
Jen
October 3, 2020 at 6:10 amThis is heavenly. Just the right amount of sweet, perfect for dessert or with a cup of coffee in the morning. Highly recommend.
Ricky
September 26, 2020 at 9:15 amHi Sue, a few questions: First, how do you know when to take the custard mix off the heat before it curdles? Do you stir in the vanilla before or after taking it off the heat? Also, does anything need to be changed or adjusted if I’m using a 10” spring form pan? I’m a pretty inexperienced baker and I’ve never really made anything this “advanced” before, but when I saw this recipe I wanted so badly to try it! Any help or advice is super appreciated 🙂
Libby
September 12, 2020 at 8:15 amDo you drizzle all of the hot milk into the egg mixture or just some? Thanks!
Sue
September 12, 2020 at 8:21 amI just use about half of it to temper the eggs, but you can add all, slowly, it doesn’t really matter. You’ll put it back into the pan to thicken up in either case.
Shiley
August 27, 2020 at 9:00 amCan oil or crisco be used in place of butter?
Sue
August 27, 2020 at 9:03 amI haven’t tried, but I would suggest that the butter flavored crisco might work because it’s in solid form.
JULIE PETERSON
August 9, 2020 at 1:10 pmThis is truly a wonderful cake. Not too sweet and the cream sauce is nice and light.
Sue
August 9, 2020 at 1:25 pmGlad you loved it Julie 🙂