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8 servings


0 hours 30 mins


1 hours 10 mins


1 hours 40 mins
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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


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


1. 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)
2. 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.
3. 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.
4. 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.
5. Top the batter with the sliced apples in a circular pattern covering the entire surface. Top the apples with the crumble topping.
6. 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.

NOTE: NOTE: This is the perfect cake for brunch, with coffee or tea and as a delightful finish to your St. Patty’s Day meal. (See my suggested menu for St. Patrick’s Day) I’ll often serve this with an Irish coffee or with some whipped cream on top. (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.