• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Helen
    • About Helen
    • Contact
    • Press
  • Virtual Baking Classes
  • My Books
    • Baking as a Business
    • The New Pastry Cook
  • Recipe List
  • Baking Information
    • Baking Information Index
  • Follow Helen
  • Subscribe

Pastries Like a Pro logo

menu icon
go to homepage
  • Recipes
  • Baking Classes
  • About Helen
  • Subscribe
  • August is for Peaches
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Classes
    • About Helen
    • Subscribe
    • August is for Peaches
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×
    Home > Cakes

    Published: Mar 7, 2022 · Modified: Mar 4, 2023 by Helen S Fletcher · This post may contain affiliate links · 12 Comments

    Irish Apple Cake

    Jump to Recipe Print Recipe
    Irish Apple Cake dusted with powdered sugar on a white and green tray

    This Irish Apple Cake was the end result of a search for an Irish dessert for St. Patrick’s day.  

    What I’m excited to share is a wonderfully moist cake filled with apples and topped with a streusel.  There are several versions online, mostly without the topping.  That is what drew me to this recipe.  I love streusels and crumb tops.  Gemma Stafford posted this on her blog under the title, “My Mum’s Irish Apple Cake Recipe”.  Her opening line is, “It doesn’t get much better than my mum’s Irish Apple Cake recipe” and she couldn’t be more right.  Lucky for us!

    The Apples

    Granny Smith apples are specified for this Irish Apple Cake and I stuck with those.  While Gemma’s recipe calls for “one even layer” of apples, I took that to mean a single layer as in most of the other recipes.  However, after peeling, coring and slicing 3 apples as called for, I added all of them, in one even layer.  

    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    I’m also going to show you a quicker way to core an apple for slicing.  After peeling the apple cut it in half from top to bottom.  Cut each half in half again making 4 quarters.  

    Apples quartered for Irish Apple Cake

    Place the knife at an angle just above the seeds and slice down.  Once you get the hang of it, it is much faster than scooping out the seed pod.  

    Coring the apple
    Apple Cored

    Irish Apple Cake Layer

    I made a few minor changes like using brown sugar instead of granulated in the streusel and a bit more butter to ensure it holds together in the oven.  The good news is there is lots of streusel topping.  

    I felt it was only fitting to use Kerry Gold salted butter if I was going to make this authentic.  

    The cake itself is cinnamon flavored backed up with vanilla. It’s a snap to put together.  Don’t be put off by the relatively small amount of batter when spread in the pan.  By the time the apples and streusel are added there is a full 2” layer of cake.

    This cake is ideal served anytime of day.  We especially liked it in the morning with a cup of tea.  It’s not too sweet, the apples are soft but not mushy and the streusel adds one more layer of flavor.  For me, this is a perfect coffee cake or snack cake.  

    The Conclusion

    You don’t want to let this Irish Apple Cake go by.  

    If you like crumb topping as much as I do, take a look at these recipes:

    Warm Chocolate Lava Cake with Bailey's Sauce

    New York Style Crumb Cake

    Easily Made Raspberry Ripple Coffeecake

    Deep Butter Cake

    Irish Apple Cake

    Irish Apple Cake

    Irish Apple Cake

    Helen S Fletcher
    Irish Apple Cake is the perfect St. Patrick's day dessert. Tart Granny Smith Apples cover a moist cinnamon cake all topped off with a brown sugar streusel.  This is a keeper for sure.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr 15 minutes mins
    Total Time 1 hour hr 35 minutes mins
    Course Cake, Cakes, Dessert
    Cuisine Irish
    Servings 8 servings
    Calories 488 kcal

    Ingredients

    Streusel Topping

    • ½ cup salted butter, cold (114 grams or 4 ounces or 1 stick)
    • ¾ cup all-purpose flour (105 grams or 3 ¾ ounces)
    • ¼ cup rolled oats (21 grams or ¾ ounces)
    • ½ cup brown sugar (100 grams or 3 ½ ounces)

    Irish Apple Cake

    • 3 medium Granny Smith apples
    • 1 ¼ cups all-purpose flour (175 grams or 6 ⅛ ounces)
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
    • ¼ teaspoon salt, use ½ teaspoon if using unsalted butter
    • ½ cup salted butter (114 grams or 4 ounces or 1 stick)
    • ½ cup granulated sugar (100 grams or 3 ½ ounces)
    • 2 teaspoons vanilla extract
    • 2 large eggs
    • 3 tablespoons milk

    Instructions
     

    • Streusel
    • Spray a 9 x2 inch round cake pan with non-stick baking release.  Set aside.
    • Cut the butter into small pieces. 
    • Combine the flour, oats, and brown sugar in the bowl of a mixer. Add the butter.
    • Beat on medium until crumbs form.  Be careful not to overbeat and turn it into a paste. 
    • Refrigerate while preparing the cake layer.
    • Irish Cake Layer
    • Preheat the oven to 350°F.  Spray a 9x2 inch round cake pan really well.  Set aside.
    • Peel, core and slice the apples very thinly. 
    • Place in a bowl and cover directly with plastic wrap.  They may still brown a bit, but that is fine.
    • Whisk the flour, baking powder, cinnamon and salt together in a bowl.  Set aside.
    • Without cleaning the mixing bowl, cream the butter, sugar and vanilla in the bowl of a mixer until light and fluffy. 
    • Beat the eggs in one at a time.  They will most likely curdle.  Add half the flour mixture and beat on medium low. Add the milk. Add the remaining flour.
    • Spread the batter in the prepared pan.  Place the apples on top in a flat layer. 
    • Cover the apples with an even layer of streusel.
    • Bake for about 65 to 75 minutes.  A tester will come out cleanly and the apples will be soft.
    • Cool the cake in the pan.  
    • To serve, dust with powdered sugar, cut into slices and get ready for a real treat. 
    • Store the cake, covered, at room temperature for 3 to 4 days.  Ours barely lasted until the next day!!

    Nutrition

    Calories: 488kcalCarbohydrates: 62gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 108mgSodium: 334mgPotassium: 169mgFiber: 3gSugar: 33gVitamin A: 824IUVitamin C: 3mgCalcium: 74mgIron: 2mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!
    Print Friendly, PDF & Email

    More Cakes

    • Lemonade Cake with blueberry sauce on a green plate wiht a yellow napkin.
      Lemonade Cake with Blueberry Sauce
    • Gateau Breton
      Gateau Breton
    • Hazelnut Gianduja Cake
      Hazelnut Gianduja Cake
    • Angel food Cake
      Perfectly Easy Angel Food Cake

    Reader Interactions

    Comments

    1. Barb says

      February 23, 2023 at 2:09 pm

      5 stars
      Great recipe - Thanks!

      Reply
    2. Elizabeth says

      February 11, 2023 at 11:48 am

      This is a wonderful recipe- perfect for breakfast or afternoon tea.

      Reply
    3. Elizabeth Torno says

      March 11, 2022 at 7:10 pm

      This sounds delicious! 1) I have an electric hand mixer but no stand mixer. Will that likely work? 2) Just one pan, right? Both the streusel and cake sections mention spraying a pan. 3) In cake step #5, which bowl do you mean in "without cleaning the mixing bowl"? The one used for the streusel? Thanks.

      Reply
      • Helen S. Fletcher says

        March 12, 2022 at 7:30 am

        Hi Elizabeth. I haven't used a hand mixer but assume it will work fine. One pan, one mixing bowl. That's pretty much it.

        Reply
    4. apricotsilk says

      March 08, 2022 at 4:30 am

      Good morning all from a sunny East Yorkshire in England. This recipe works wonderfully well as a gluten free. Not too sweet and I used Bramleys rather than Granny Smith. Its International womens day....have fun and stay safe.
      Janet & the Hoolicats, Flora and Daisy

      Reply
      • Helen S. Fletcher says

        March 12, 2022 at 7:28 am

        Hi Janet, So good to hear from you, Flora and Daisy. Hope all is going well with the three of you. What do you use to make this GF?

        Reply
    5. K says

      March 07, 2022 at 9:02 pm

      Thank you for offering an Irish dessert. I hope it is VERY moist as that's how I like my struesel topped cakes. Thanks for showing us how to cut an apple. It's actually how I've been doing it for quite a while and can't recall where I learned it. Perhaps from on of the many cooking classes I've attended over the years!

      Reply
      • Helen S Fletcher says

        March 07, 2022 at 11:37 pm

        You're welcome.

        Reply
    6. Barb says

      March 07, 2022 at 12:53 pm

      Thanks for this recipe - definitely going to try!

      Reply
      • Helen S Fletcher says

        March 07, 2022 at 11:37 pm

        Hi Barb, it is definitely worth a try.

        Reply
    7. Mary says

      March 07, 2022 at 5:20 am

      What size/type of pan is used?

      Reply
      • Helen S Fletcher says

        March 07, 2022 at 8:16 am

        Hi Mary, I have added the missing information which is a 9x2 inch round cake pan.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Helen! Being a self-taught baker and owning a bakery for over 25 years, I found many ways to make baking more successful and less intimidating. Even busy people can bake as in many cases, recipes can be done over days. The goal is to make your baking life easier, more enjoyable, with great outcomes on a consistent basis.

    More about me →

    SEPTEMBER - GETTING READY FOR FALL

    • Five Mexican sweet rolls, Conchas with different toppings.
      Conchas - A Mexican Sweet Bread
    • Finished cut
      Italian Calzones
    • Cinnamon Whiskey Apple Tart
      Cinnamon Whiskey Apple Tart
    • Mincemeat
      Time to Make Mincemeat
    • Apple Cake Doughnuts on a plate with a napkin in the background.
      Apple Cake Doughnuts
    • Stuffed Focaccia

    Subscribe to receive our free ebook

    SUBSCRIBE

    Popular Recipes

    • Strawberry Muffins
      Best of All Strawberry Muffins
    • A slice of chocolate cake, peanut butter mousse glazed in chocolate on a marble plate
      Chocolate Peanut Butter Mousse Cake
    • Individual Meringue
      Meringue Shells
    • A slice of Tourte Milanese sits on a plate exposing its dramatic yellow, green, red and pink layers.
      Tourte Milanese
    • Magic Shell
      Magic Shell for Ice Cream
    • finished-lemon-blueberry-cake.jpeg
      Lemon Blueberry Cake

    Available Now

    Available on Amazon, Barnes & Noble, Apple Books, as well as other sites and in book stores.
    AUTOGRAPHED COPIES ARE AVAILABLE
    Click here to purchase an autographed copy.

    Footer

    ↑ back to top

    About

    • About Helen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Press
    • FAQ
    • Facebook
    • Twitter
    • Pinterest
    • Flickr
    • Instagram

    COPYRIGHT © 2022 PASTRIES LIKE A PRO