Authentic Irish Apple Cake
This rustic and cozy Irish Apple Cake combines tender apples, warm cinnamon, and a buttery streusel topping for a comforting, traditional dessert perfect for tea time, holidays, or everyday indulgence.
Equipment
- 9-inch Springform Pan
- Mixing Bowls
- Hand Mixer or Stand Mixer
Ingredients
Cake
- 0.5 cup unsalted butter room temperature
- 0.5 cup granulated sugar
- 2 large eggs
- 3 tbsp whole milk or cream
- 1.25 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.125 tsp salt
- 3 Granny Smith apples peeled and thinly sliced (about 1 lb after slicing)
- confectioner’s sugar for dusting
Streusel Topping
- 0.75 cup all-purpose flour
- 0.25 cup rolled oats
- 6 tbsp unsalted cold butter cut into pieces
- 0.5 cup granulated sugar
Custard Sauce (Optional)
- 6 large egg yolks
- 6 tbsp granulated sugar
- 1.5 cups whole milk or cream
- 1.5 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
- Make custard (optional): Heat milk in a saucepan until simmering. Whisk egg yolks and sugar in a bowl. Temper with hot milk, then return mixture to saucepan. Stir over medium heat until thick enough to coat a spoon (do not boil). Remove from heat, strain, stir in vanilla, and cool completely.
- Prepare streusel topping: Combine flour, oats, sugar, and cold butter. Use a pastry cutter or fingers to create coarse crumbs. Chill until needed.
- Make cake batter: Cream butter and sugar until light and fluffy. Beat in eggs one at a time. In a separate bowl, whisk flour, baking powder, cinnamon, and salt. Add dry ingredients and milk to butter mixture. Mix gently until just combined.
- Spread batter in prepared pan. Layer apple slices evenly on top. Sprinkle chilled streusel over apples.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- Cool slightly before removing from the pan. Dust with confectioner’s sugar and serve with custard or cream.
Notes
Store at room temperature for up to 2 days or refrigerate for 5 days. Freeze individual slices for up to 3 months. Reheat gently in oven or microwave before serving for best texture.