Irish Apple Cake

Irish apple cake is a rustic, lightly spiced dessert packed with juicy apples and a soft, buttery crumb. This version skips the custard without sacrificing flavor. It’s simple, budget-friendly, and just as delicious.

Course Breakfast, Dessert, Snack

Cuisine Irish

Method Bake

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 438

Author Lily Ernst

Ingredients

Cake

3 cups (375g) all-purpose flour
1 Tbsp baking powder
1/2 tsp sea salt
1 tsp apple pie spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg & 1/4 tsp ginger)
1 cup (227g) unsalted butter cold and diced into small pieces
1 cup (200g) granulated sugar
4 cups apples, peeled, cored, and chopped (about 3-4 med/large apples)
3/4 cup (180ml) milk
2 large eggs
1 tsp vanilla extract

Topping

2 Tbsp granulated sugar
1/2 tsp ground cinnamon

Instructions

Preheat oven to 375F and grease a 9" springform pan.
In a very large mixing bowl, toss together the flour, baking powder, spices, and salt. Cut in the butter until the mixture resembles coarse meal.
3 cups (375g) all-purpose flour, 1 Tbsp baking powder, 1/2 tsp sea salt, 1 tsp apple pie spice, 1 cup (227g) unsalted butter
Stir in the sugar and add the apples, gently tossing to coat. Set aside.
1 cup (200g) granulated sugar, 4 cups apples, peeled, cored, and chopped
In a small bowl, whisk together the milk, eggs, and vanilla. Pour over the dry ingredients and gently mix until just combined. It may seem dry at first but keep mixing and it will come together.
3/4 cup (180ml) milk, 2 large eggs , 1 tsp vanilla extract
Spoon the batter into a 9" springform pan and spread out evenly. Mix together the remaining sugar and cinnamon and sprinkle on top.
2 Tbsp granulated sugar , 1/2 tsp ground cinnamon
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Nutrition