Irish Apple Cake

This is a members-only recipe from the GRO Test Kitchen membership.

Irish apple cake is the kind of cake that’s meant to be served warm, straight from the pan, with a jug of custard on the side. It’s less fussy than a pie and more apple than a coffee cake — the thick batter is barely enough to hold all the fruit together.

A scattering of demerara sugar and cinnamon over the top bakes into a crackly, crunchy crust. Tart apples like Granny Smith hold their shape and balance the sweetness.

Tips for the best irish apple cake

• Cut the apples small so they cook through evenly.
• Add a handful of blackberries with the apples in late summer.
• The cake keeps, covered, at room temperature for 2 days.

Irish Apple Cake

Rustic, buttery apple cake with a crunchy cinnamon-sugar top, best served warm with custard.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: Irish

Calories: 330

Ingredients Method Notes

Ingredients

  

Cake

• 1 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• ½ cup unsalted butter softened
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• 1 teaspoon vanilla extract
• 3 medium Granny Smith apples peeled, cored and cut into small chunks

Topping

• 2 tablespoons demerara sugar or turbinado
• ½ teaspoon ground cinnamon
• custard or whipped cream for serving

Method

 

1. Heat the oven to 350°F. Butter a 9-inch springform pan and line the base with parchment.
2. Whisk the flour, baking powder, cinnamon and salt in a bowl.
3. Beat the butter and sugar with a hand mixer until pale and fluffy, about 3 minutes. Beat in the eggs one at a time, then the vanilla.
4. Add the flour mixture in two additions, alternating with the milk, mixing just until smooth. Fold in the apples — the batter will be thick.
5. Spread into the pan and sprinkle with the demerara sugar and cinnamon.
6. Bake for 45 to 55 minutes, until golden and a skewer comes out clean. Cool for 15 minutes before releasing the pan. Serve warm with custard or whipped cream.

Notes

Keeps covered at room temperature for 2 days. Rewarm slices in a low oven before serving.