Irish Apple Cake Recipe
What is Irish Apple Cake?
Irish apple cake is a humble farmhouse-style cake that’s good to enjoy with a cup of tea and serve it as a dessert, warm with custard or cream. You’ll also see it called “Kerry Apple Cake” in some parts of Ireland. This version keeps the rustic feel but adds a cozy spice blend and crunchy crumble topping. Quick notes on the cake:
- Style: Cozy farmhouse-style apple cake with a spiced crumble top.
- Apples: Granny Smith for that classic tart bite (or mix tart and sweet).
- Pan: I highly recommend 9-inch springform for easiest release.
- Time: 15 minutes prep, about 45-55 minutes in the oven.
- Best served: Warm with custard sauce (traditional) or cream.
Best Apples To Use
- Tart, firm baking apples, like Granny Smith, are the best because they hold their shape as they bake and add a bright tang that balances the sweet cake and crumble. For a more traditional Irish option, you can also use Bramley apples (or a mix of tart & sweet apples for extra depth of flavor).
- If you just don’t like the tartness of Granny Smith apples, you can choose to go with a sweet apple instead. Use something bright and juicy like Honeycrisp or Gala apples. You can even experiment and go half and half by combining sweet and tart apples.
Tips for the Best Irish Apple Cake:
- Try to keep the apple pieces uniform is size and don’t make them too small. You want a nice bite of apple with the cake.
- Make the batter in a biscuit making style. This will give you a nice rustic texture. Also, coating apple pieces in the flour mixture first will integrate them better into the batter so when the juices are released, they’ll soak right into the cake!
- I highly recommend using a 9-inch springform baking pan to bake the cake in. It will be so much easier to take the cake out of the pan this way. You can, of course, use any tall sized baking dish and simply cut the cake out slice by slice.
- When making crumple topping, stir together dry ingredients first and then, pour in the melted butter and carefully fold and cut the mixture with a large fork. You’ll want to be careful so you don’t over-mix it! The texture should look like crumbs, not paste.
- Serve Irish Apple Cake with any topping you wish: custard sauce, caramel sauce, whiskey butter sauce, or straight up.
- Do a toothpick test to check if the cake is baked through: insert a dry toothpick into the very center of the cake and pull it out. It the toothpick comes out clean, the cake is done. If the toothpick comes out with some unbaked batter on the end, it needs more bake time.
Troubleshooting Tips
- If your cake seems crumbly: few problems could be overbaked, too much flour, overmixed, apples released too much liquid, or sliced when too warm. Make sure to bake to 200F-205F at the center and measure the flour carefully by spooning flour into a cup and cutting rather than dipping measuring cup into the flour. If apples seem too juicy after dicing, pat them dry and mix the batter until just combined and slowly.
- If your cake turns out dry: It’s usually from overbaking or drier apples. Start checking a few minutes early and pull it when the center is just set (a toothpick should have moist crumbs, not wet batter). If the top browns too fast, tent loosely with foil near the end.
Storing Recommendation:
- Storing on the counter: You can store this apple cake at room temperature for a couple of days. Just make sure to keep it airtight container.
- Remember that, environment in your house (temperatures and humidity) will affect how long you can keep the cake at room temperature. For example, shelf life at room temperature is much shorter in a humid climate.
- Storing in the refrigerator: You can store the cake in an airtight container in the refrigerator for longer, about a week.
- Reheating: you can simply warm each slice up in a microwave for a few seconds.
Recipe FAQs
Yes. Cake flour gives a lighter, more tender crumb, but all-purpose flour will work, just note that the cake will be a bit sturdier (little more dense) and slightly less delicate. If you want a closer match, use a DIY cake-flour substitute (see Recipe Notes).
Absolutely. Firm apple are important to texture and so they don’t release too much juice. Tart baking apples (like Granny Smith) balance the sweetness. If you don’t mind the sweetness, use sweeter apples and if they seem too juicy after cutting, pat them dry with a paper towel.
Apple cake can seem crumbly for a few reasons: it may be sliced too warm, slightly overbaked, or measured with too much flour. Let the cake cool longer for cleaner slices, and bake just until the center is set (an instant-read thermometer helps).
A 9-inch round cake pan with high sides works well. Make sure to line the bottom with parchment and grease the sides.
Yes. Wrap slices (or the whole cooled cake) tightly and freeze up to 2 months. Thaw overnight in the fridge or at room temperature, then warm before serving.
Store covered at room temperature for up to 2 days, or refrigerate in an airtight container up to 5 days. Warm up slices briefly before serving for the best texture.
More Irish Baked Goods and Apple Recipes
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Irish Apple Cake Recipe
Ingredients
Apple Cake Batter:
- 1.75 lbs Granny Smith apples 3-4 apples
- 3 cup cake flour
- 1 cup sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter cold
- 2 eggs
- 1 tsp pure vanilla extract
- 3/4 cup whole milk
Crumble Topping:
- 1/4 cup brown sugar
- 1/4 cup white granulated sugar
- 1/3 cup all purpose flour
- 1/2 tsp ground cinnamon
- 2 tbsp unsalted butter melted
Instructions
- Preheat the oven to 375°F.
- Peel, core, and dice the apples.
- In a large mixing bowl, combine flour, sugar, baking powder, and spices and whisk well.
- Grate or shave cold butter into the bowl with flour and cut the butter in the flour until it's well incorporated and starting to resemble coarse crumbs.
- Add diced apples and mix well until evenly incorporated.
- Whisk eggs, milk, and vanilla extract together, pour it into the bowl with flour and apples as you're mixing. Keep mixing until everything is evenly incorporated.
- Grease a 9-inch springform and spread the apple cake batter in it evenly.
Crumble Topping:
- In a small bowl, combine brown sugar, white sugar, cinnamon, and flour. Mix well until all ingredients are incorporated evenly.
- Pour in melted butter and carefully fold and cut it in with a large fork. You will want to be careful so you don’t over-mix. Crumble topping should look like large crumbs and not paste.
- Spread the crumble topping over the batter in the baking pan.
- Bake the apple cake for 45-55 minutes. Remember to do the toothpick test in the center of the cake to make sure it's done or (best way) use a digital thermometer to check internal temperature. Baked cake should reach 200℉-205℉ internal temperature when done.
- Cool for about an hour before taking off the spring form. Run a greased butter knife between the cake and the spring form pan to help release.
Video
Notes
-
Cake flour: Cake flour gives this Irish apple cake a lighter, more tender crumb. If you don’t have cake flour, you can substitute all-purpose flour but note the texture will be a bit sturdier and slightly less delicate.
- Easy DIY swap (per 1 cup cake flour): measure 1 cup all-purpose flour, remove 2 tablespoons, then add 2 tablespoons cornstarch. Whisk well before using.
-
Doneness: Ovens and apple moisture vary, so the most reliable way to avoid overbaking is to check the center.
- The cake is done when the center registers about 200–205°F (93–96°C) on an instant-read thermometer.
- Also look for: the center is set (no wet jiggle), the top is deeply golden, and a toothpick comes out clean or with a few moist crumbs (not wet batter).
- Tip: If the top is browning too fast before the center is done, loosely tent with foil for the last 10-15 minutes.
- Cooling & slicing: Let the cake cool for about an hour before releasing the spring form and slicing the cake.
- Storing: Room temperature: Store covered for up to 2 days. Refrigerator: Store airtight for up to 5 days (the topping may soften slightly).
- Freezing: Wrap slices (or the whole cake) tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge or at room temp, then warm before serving.
Nutrition
Originally published on Will Cook For Smiles in March 2023.
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This is amazing cake, and was perfect to enjoy along with my irish coffee. As with most of the desserts that I have tried, this was executed in a way that does not take away from the natural flavors. The baked apple flavor shines through, not sweeteners. Delish!
Thank you for your reply about cooling the cake. I made this cake and it tasted good but it crumbled when I cut it. What did I do wrong? It was a crumbly mess.
Oh boy, my first thought is possibly not enough egg (like forgotten egg), too much flour (could happen if flour is packed into the cup when measured), too many apples, or overbaking. Did the crumble feel dry by any chance? That could indicate overbaking or too much flour. I’m sorry it crumbled on you!!
How long should you cool cake before removing from spring form pan?
I leave it out until it reaches room temperature, which usually takes about an hour. I hope you enjoy it!
I plan to make your cake later today. I have never used cake flour. I will try to find some at the store, but if I cannot, can regular all purpose flour do?
I hope I’m not to late! No you want to use a cake flour or make your own. To make your own take the 3 cups of flour and take 6 tablespoons back out then add 6 tablespoons of cornstarch or arrowroot flour to replace it and there you go.
Next time if you have a question that needs an immediate response you can send me a message on Facebook or Instagram because it sends me an alert.
It looks delicious. I want to make it for my girlfriend because she loves apples. Hope that she will love that.
Great recipe
What is cake flour please? I’m in Australia and haven’t heard of this? Tx
Hi Shelley,
Cake flour is lower in protein which means less gluten is formed as you mix the batter together and less gluten makes the cake have a softer fluffier texture.