Bready or Not: Irish Apple Cake

Posted by on Mar 2, 2022 in apples, Blog, Bready or Not, breakfast, cake | 0 comments

I’ve posted many different recipes for apple cake. This Irish Apple Cake uses a 9-inch round cake pan with layers of cake, apple, and streusel.

Bready or Not: Irish Apple Cake

This isn’t a light, airy cake. It’s dense and moist. It’s a cake that is ideally paired with tea, coffee, or hot cider.

Bready or Not: Irish Apple Cake

It’s not heavily sweet, either, but the sweetness that is there arises from the apple and that wonderful crumble topping.

Bready or Not: Irish Apple Cake

The big thing that sets this cake apart from other recipes is that you do experience the textural variations between the layers. It really reminds me of my family favorite Caramel Apple Pie in that regard.

Bready or Not: Irish Apple Cake

This cake is best eaten fresh, but fear not! If you freeze it when it’s fresh, it will be wonderfully preserved for later on. Just eat it right after it’s thawed.

Modified from a Gemma Stafford recipe in Food Network Magazine, March 2021.

Bready or Not: Irish Apple Cake

This crumble-topped round apple cake is fragrant with spices. Enjoy this cake the day it’s made, or freeze pieces right away to enjoy later! This would be great for dessert or breakfast.
Course: Breakfast, Dessert
Cuisine: irish
Keyword: apple, cake
Servings: 8 slices
Author: Beth Cato

Equipment

  • 9-inch cake pan

Ingredients

Streusel

  • 6 Tablespoons cold butter
  • 3/4 cups all-purpose flour
  • 1/4 cup rolled oats
  • 1/2 cup white sugar
  • pinch salt

Cake

  • 1/2 cup salted butter 1 stick
  • 1/2 cup white sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • pinch salt
  • 3 Tablespoons milk
  • 3 medium baking apples such as Fuji or Granny Smith, peeled and thinly sliced
  • confectioners' sugar for serving

Instructions

  • Preheat oven at 350-degrees. Line a 9-inch cake pan with foil and apply nonstick spray or butter.
  • Make the streusel first. Dice up the butter in a medium bowl. Add the flour, oats, sugar, and salt. Using fingers, compress and break apart the butter into small crumbs distributed throughout the dry mix. Set the bowl in fridge to chill while assembling the cake.
  • Cream the butter and white sugar until light and fluffy. Add the vanilla and eggs.
  • In a separate bowl, sift together the flour, baking powder, cinnamon, and salt. Gradually fold the dry ingredients into the wet along with the milk. Once everything is just mixed, pour it into the prepared pan. Place the apple slices one at a time to form an even layer. Sprinkle the streusel on top and even it out.
  • Bake the cake until the top is golden, about 60 to 70 minutes. The middle should pass the toothpick test. Let cool at room temperature, eventually placing in fridge to speed the process, if desired.
  • Cut into 1/8ths. Top pieces with sprinkled confectioners’ sugar to make it even more pretty. The cake is best eaten fresh, but pieces can also be individually frozen the day of baking for a delicious treat later.

OM NOM NOM!

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