YIELDS:
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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
DIRECTIONS
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.