Irish Apple Cake
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.
Servings: 8 servings
Calories: 488kcal
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: 488kcal | Carbohydrates: 62g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 334mg | Potassium: 169mg | Fiber: 3g | Sugar: 33g | Vitamin A: 824IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 2mg
