Irish Apple Cake Recipe

squared view of a slice of apple cake on silver spatula.

5 from 7 votes

Old-fashioned Irish Apple Cake made with tender cake-flour batter, tart Granny Smith apples, cozy warm spices, and a buttery crumble topping. This easy, one-bowl cake comes together fast in about 15 minutes and bakes up golden and fragrant in about an hour. Perfect served warm with custard sauce, whipped cream, ice cream, or a drizzle of caramel.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American, Irish

Servings: (serves 8-10)

Calories: 547kcal

Author: Lyuba Brooke

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

US Customary - Metric

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.

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