This is the perfect cake for brunch with coffee or tea and as a delightful finish to your St. Patty’s Day meal. My Irish Apple Cake makes a regular appearance every March. I’ll often serve this with some whipped cream on top and an Irish coffee. (Or, if I’m being honest, with both!!!!) You don’t have to use Kerrygold butter, but it is a nice authentic touch and the butter is really high quality. Be sure to check out my entire St. Patrick’s Day Dinner Menu.
To get started on this recipe, preheat your oven to 350 degrees F. Spray a 9-i9nch round cake pan with cooking spray and then line it with parchment paper and spray it again. This will make removing the cake much easier.
Next, make your crumbled topping by mixing the flour, oats, sugar and salt in a large bowl. Using your hands or a fork, mix in the butter cubes until the mixture is clumped and some of it looks like wet sand. Just keep in the fridge until it is time to top the cake.
To make the actual cake, using a hand-mixer, cream the butter and sugar in a large mixing bowl. Alternatively, use a stand mixer and put it on medium high. Beat it for about 5 minutes until light and fluffy. Then, add the vanilla and one egg at a time until fully incorporated.
In a separate bowl, mix all the dry ingredients. Alternating the dry ingredients and the milk, start adding to the butter and sugar mixture. Fold in each batch until completely incorporated. Once the batter is completely mixed, add to the pan your prepped.
Top the batter with the sliced apples in a circular pattern covering the entire top of the cake. Then add your crumble topping covering all the apples.
Bake the cake for about 60-80 minutes until the top is golden brown and crisp. Remove from the oven and let cool 1o minutes.
Run a knife around the edges to loose from the pan. Gently remove the cake from the pan and let it cool on a rack for 30 minutes or so
Right before you are ready to serve, dust it with confectioner’s sugar. I keep a shaker can of powdered sugar right in my kitchen cabinet with my spices. This makes this job so easy and makes finishing desserts look great.
If you like this Irish recipe, be sure to check out some of my other favorites.
Bailey’s Irish Parfait
Irish Apple Cake
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
FOR THE CAKE
- 8 Tbsp. of salted butter, Kerrygold would be great here
- ½ Cup Sugar
- 2 Tsp. Pure vanilla extract
- 2 Large Eggs
- 1 ¼ Cups All-purpose flour
- 1 Tsp. Baking powder
- 1 Tsp. Ground cinnamon
- 1/8 Tsp. Salt
- 3 Tbsp. Skim milk
- 3 Granny Smith apples, peeled, cored and thinly sliced
- Cooling spray for pan
- Confectioners’ sugar, sifted on top of the finished cake
CRUMBLE TOPPING
- 6 Tbsp. Cold-salted butter cut into small cubes
- ¾ Cup All-purpose flour
- ¼ Cup Rolled oats
- ½ Cup Sugar
- 1/8 Tsp. Salt
Instructions
- Preheat the oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray. Line it with parchment paper and spray it again. (This will make it easy to remove)
- To make the crumble topping, mix the flour, oats, sugar and salt in a bowl. Work in the butter cubes with a fork or your fingers until the mixture resembles wet sand. You’ll have lots of clumps and that is great! Put in the refrigerator until it is time to top the cake.
- To make the cake, cream the butter and sugar in a large mixing bowl. If you have a stand mixer, put it on medium high and beat for about 5 minutes until light and fluffy. Then add the vanilla and one egg at a time until fully incorporated.
- In a separate bowl, mix all the dry ingredients: flour, baking powder, cinnamon and salt. Alternating the dry ingredients and the milk, start adding to the butter/sugar mixture. Fold in each batch until completely incorporated. Once the batter is completely mixed add to the pan.
- Top the batter with the sliced apples in a circular pattern covering the entire surface. Top the apples with the crumble topping.
- Bake the cake until the crumble topping is golden brown and crisp, 60-80 minutes. Remove from the oven and let the cake cool about 10 minutes. Before removing the cake from the pan and putting it on a rack to cool completely, run a knife around the perimeter of the cake to loosen from the pan. Right before serving, dust it with the confectioners’ sugar.
