Irish Apple Cake
Irish Apple Cake is a simple, rustic dessert full of warmth and home—it uses everyday ingredients and delivers tender cake studded with juicy apples, cozy spice, and comfort with every slice.
Equipment
- 9‑inch round cake pan
- Mixing Bowls
- Whisk or Electric Mixer
Ingredients
Core Ingredients
- 3 medium apples peeled and sliced, e.g., Granny Smith or Honeycrisp
- 2 cups all‑purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp cinnamon
- 0.25 tsp nutmeg
- 0.5 tsp salt
- 0.5 cup unsalted butter softened
- 0.75 cup sugar white sugar
- 2 eggs large
- 0.5 cup buttermilk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9‑inch round cake pan and line bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat butter and sugar until pale and fluffy, about 2‑3 minutes. Add eggs, one at a time, beating after each.
- Add dry ingredients in parts, alternating with buttermilk; begin and end with dry. Mix just until combined.
- Fold in the sliced apples gently so they stay intact and distribute evenly.
- Spread batter into prepared pan. Bake for 45‑50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool in the pan 15 minutes, then turn out to cool completely. Dust with powdered sugar or drizzle a light glaze if desired. Serve warm or at room temperature.
Notes
This cake tastes wonderful the next day as flavors mellow and apples soften. For variation, use pears instead of apples, add a streusel topping, or spice it up with cloves or allspice. Store covered at room temperature for 2 days or refrigerate up to 4. Freeze wrapped well for up to 2 months.