Delicious Irish Apple Cake

Delicious Irish Apple Cake Blog Cover.png

I do not typically make “green” food for St. Patricks Day and (suprise suprise) I dont make corned beef and cabbage (I used to and although I do like it, with lots of mustard and vinegar, have wanted to try to make other St. Patricks Day foods that I can get creative with and make tasty dishes with). So for the past few years hubs and I have have something like stout cheddar onion soup, really good aged cheddar cheese, lamb chops with sauted cabbage and carrots, soda bread and last year we had rum raisin pudding for dessert.

This year, I am expanding my list and adding my Irish Apple Cake to the mix and im so glad I am. This cake is delicious!! I was researching this cake online and in typical “me” fashion….wrote down all the recipes I found….took the common demonators for ratios in each and then created an expirement based on good ratios of flour, sugar, liquid. Plus, did some research on what makes this cake “Irish”. Fun fact - Did you know St. Patrick is said to have planted apple trees when he came to Ireland from Scotland? The outcome of my research is the recipe i’m sharing with you. Traditionally, this Irish Apple Cake is usually laced with clove , does not include cinnamon and is simply topped with (and baked with) a generous coating of sugar.

.Here is the thing….I actually dont like clove and therefore NEVER bake with it (why use an ingredient I dont like). I also decided to top it with a brown sugar and pecan topping and add cinnamon into the batter! YUMM!! This is not a sweet cake at all so dont expect “coffee cake sweet” when taking your first bite. The brown sugar on top gives some nice sweetness to balance it out. Plus, this cake is typically served with a vanilla custard sauce (creme anglaise) to bring the richeness and sweetness of vanilla custard. Martha Stewart has a great and easy one. Give it a try, you will not be disappointed! But, this cake is delicous even without a custard sauce. Who knows….I will probably get fancy ON St. Patrick’s Day and whip up this delicous sauce (It is my ultimate favorite and I could drink it by itself - im a custard girl!) but today, we will just eat cake!

If you are looking for a great cake to add to your celebration, this one will not disappoint.. This is a keeper!

I know your probably asking…but are you even Irish? The answer is yes. Hubs is a Scott and I have a quarter irish heritage so we absolutely celebrate this day with a day of good food and good drink. Hubs wears his kilt of course, the tartans come out and the celtic music is playing in the house! But, even if I was not Irish and even if you are not, this cake should absolutely be in your arsenal of “go to” recipes. This one already has a place in my bakers bible, its THAT GOOD! A good recipe is a good recipe!!

From my kitchen to yours, ENJOY!

Andrea

Recipe:

  • 3 C. All purpose flour

  • 3 t. baking powder

  • 1/4 nutmeg

  • 1/2 t. cinnamon

  • 1/8 t. salt

  • 1 C. Sugar

  • 3/4 C. Butter

  • 2 t. vanilla extract

  • 3/4 whole milk

  • 2 eggs

  • 5 Granny Smith apples

Streussel Topping

  • 1.5 oz. chopped pecans

  • 1/3 C. Brown Sugar

  • .5 C Sugar

  • .75 C flour

  • 5 oz butter

  • 1/8 t salt

  • 1.5 t. Cinnamon

Preheat oven to 375. Measure out all cake ingredients. Sift dry ingredients. Mix topping ingredients and set aside Peel and rough chop 3 apples. Toss apples in the flour. Place sugar and butter in a standard mixer mixer and using paddle attachment cream till all sugar is incorporated (or use a wooden spoon if using by hand). Add eggs one at a time until fully incorporated, scraping the bowl between. Add Vanilla. Scrape down the bowl. Add half of dry mixture and milk. Blend on low until combined. Scrape down bowl. Add remaining dry ingredients and mix till fully combined being sure not to over mix.

Place batter in a greased spring form pan spreading till even. Peel and thinly slice remaining two apples. Place in overlapping pattern on top of batter. Sprinkle streussel mixture on top. Bake at 375 for 45-55 minutes until golden brown and knife comes out clean. Cool for 10 minutes in the pan and then remove springform sides.

Let cool, slice (drizzle custard sauce if using) and ENJOY!