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It doesn't get much better than my mum's Irish Apple Cake recipe — authentically Irish with tart Granny Smith apples and a streusel topping.
By Gemma Stafford | | 251
Last updated on March 7, 2024
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WHY YOU’LL LOVE THISRECIPE:Indulge inanIrishApple Cakerecipethat’s simple, delicious, and straight from my Irish mum — so it’s as authentic as it gets.
- This classic IrishApple Cakemay seem humble but it is a diamond in the rough. Somewhere a cross between anAmerican coffee cakeor and anapple pie, this cake is one of my mum’s bestIrishrecipes. I am so happy to share this with you as I know it will be an instant family favorite.
- If you love thisrecipe, you’ll also love myBest-Ever Irish Scones,Irish Potato Farls,IrishSodaBread,Irish Sausage Rolls, andmore.
IMPORTANT NOTE:This recipe was improved and updated on 3/6/2024, to include a step-by-step tutorial video, new photography, explanations of key ingredients, the most frequently asked questions, and Pro Chef Tips.
Table Of Contents
- What is an IrishApple Cake?
- Tools For IrishApple Cake
- Ingredients of IrishApple Cakeand Why
- How To Make IrishApple Cake?
- Can I Make IrishApple Cakein Advance and How to Store IrishApple Cake?
- Can I make IrishApple CakeGluten-Free?
- FAQs
- Gemma’s Pro Chef Tips
- Get More IrishRecipes!
What is an IrishApple Cake?
IrishApple Cakeis a delectablefresh applecake featuring layers of thinly slicedGranny Smith applesnestled within a moist and flavorful cake.
This IrishApple Cakeis similar to aClassic Victoria Sponge Cake, but includes spices and a delightful crumble topping, adding a crunchy texture to the golden brown surface.
- Measuring cupsandspoons
- Measuring jugs
- Parchment paper
- Knife(for slicing apples)
- 9-inch springformpan
- Mixing bowls
- Handwhisk
- Stand mixer(optional)
- Siliconerubber spatula
Ingredients of IrishApple Cakeand Why
Streusel topping
This layer on top of the cake forms a golden-brown crust and also makes the sliced apples beneath them cook into the cake, making it super moist and fruity!
- All-purpose flour
- All-purpose flourwith aproteincontent of 9-11% provides structure to the streusel. It combines with the other ingredients to create a crumbly texture.
- Granulated sugar
- Sugar adds sweetness to the streusel, creating a contrast to the savory and buttery elements. This balances the overallflavorprofile of the cake.
- The sugar crystals contribute to the overall mouthfeel, providing a delightful crunchiness to the topping.
- The sugar undergoes caramelization, contributing to the golden-brown color of the topping, adding depth offlavor, and enhances the visual appeal of the finished cake.
- Moreover, sugar acts as a binding agent to ensure the streusel adheres to the cake surface.
- Rolled oats
- Rolled oats introduce a hearty and slightly chewy texture to the streusel. It also contributes a nuttyflavor.
- You can also use quick-cooking oats but the texture will be slightly different.
- Salt
- Saltenhances the overallflavorby balancing sweetness and adding a subtle savory note.
- Coldbutter(cubed)
- Coldbutter, when cut intodry ingredients, creates small, distinct little bits that contribute to the signature crumbly and flaky texture of streusel toppings.
- Coldbutteradds land ayers pockets of fat which contributes to flakiness and a light, tender texture in the final product.
- When baked, coldbutterreleases steam as it melts. This steam helps create air pockets in the streusel, contributing to a crisp and crunchy texture on the surface.
- Using coldbutterallows for the “rubbing or cutting in” method to prevent overmixing and a tougher texture in the final product.
IrishApple Cake
- Butter(at room temperature)
- Room-temperaturebutteris easier tocream with sugar.
- This process incorporates air into thebatter, which helps the cake rise duringbaking. The result is a light and tender crumb.
- You know you’re at the right temperature when you push thebutterand it makes an indent, but your finger doesn’t easily squish right through.
- Granulated sugar
- Sugar sweetens the cake and adds a rich and complexflavorin caramelization, enhancing the overallflavorprofile of the cake by balancing the other ingredients.
- Sugar disrupts the formation of gluten strands, resulting in a softer and more delicate crumb.
- Being able to attract and retain moisture, sugar helps prevent the cake from drying out, contributing to a moist and enjoyable texture.
- From the Maillard reaction, sugar enhances the overall color andflavorof the cake.
- Whenbutterand sugar are creamed together, themixtureincorporates air, contributing to the rise and lightness of the cake.
- Eggs
- Eggsbind and emulsify the ingredients, making a smooth and cohesivemixture.
- Eggproteins contribute to the cake’s structure.
- Uselarge eggsat room temperature for the best results.Here’s how to warm upeggsfrom the fridge.
- Vanilla extract
- Enhances the overallflavorof the cake, providing a warm aroma.
- Make your ownVanilla Extractat home for a better quality but a fraction of the store-bought cost.
- Bakingpowder
- Acts as a leavening agent, helping the cake rise by producing carbon dioxide gas when mixed with liquid and exposed to heat.
- Cinnamon
- Adds a warm and aromaticflavorto the IrishApple Cake, complementing the sweetness of the apples.
- Salt
- Enhances and balances theflavorsin the cake.
- Whole milk
- Whole milk adds moisture to thebatter, contributing to the overall tenderness of the cake.
- Granny Smith apples(peeled and thinly sliced)
- In the U.S.,Granny Smith applesare thebest applesfor IrishApple Cakebecause their slightly tartflavorreally balances out the sweetness of whatever they are added to.
- Also, they hold their shape and stay inslicesfor a nice presentation.
- Thinly sliced apples are easier to be cooked more evenly thanchunks of apples.
- Bramley apples will be your go-to cooking apples in Ireland or the UK, They are very sour to eat but work beautifully inbaking, such asApple CrumbleandBoozy Whiskey Whiskey Apple Crisp.
How To Make IrishApple Cake?
Prepare tobake:
Preheat yourovento 350°F (180°C) thenbutterand line a 9-inch spring formpan. Set aside.
For the Streusel Topping
Mixdry ingredients:In a medium bowl, combine the flour, sugar, oats andsalt.
Addbutter:Rub in the coldbutteruntil themixtureresembles coarse breadcrumbs. Set aside in the fridge while you make the cake.
For the IrishApple Cake
Combine the wet ingredients:
Cream thebutterand sugar together in alarge bowluntil light and fluffy.
Beat in theeggsone at a time until combined. Lastly stir in the vanilla.
Combine thedry ingredients:In a separate medium bowlwhisktogether the the flour,bakingpowdercinnamon, andsalt.
Combine the two mixtures:Fold thedry ingredientsinto the wet along with the milk.
Assemble forbaking:
Transfer the cakebatterto the prepared cakepanand lay on the sliced apples in one even layer.
Cover the apples with all the streusel topping. Press down gently with your hand.
Bakethe IrishApple Cake:
Bakefor roughly 65-75 minutes, or until the top is golden brown all over and crisp.
Remove from theovenand allow to cool slightly before turning out of the tin.
Serve IrishApple Cake:
When ready to serve, dust the cake with powdered sugar,sliceand enjoy.
Can I Make IrishApple Cakein Advance and How to Store IrishApple Cake?
Yes, you can make IrishApple Cakein advance. Allow the cake to cool completely before storing it using any method.
At room temperature:
Store IrishApple Cakeat cool room temperaturein an airtight container for up to 4 days.
- Coffee cakes and Teacakes like this are always best when kept at room temperature. There is no fresh cream or anything that requires it to be refrigerated and the texture andflavorare so much better at room temperature rather than cold from the fridge.
- If you live in a hot country, refrigerate, then remove to room temperature one hour before serving.
Alternatively, for extended storage, you can refrigerate or freeze IrishApple Cake.
In the Fridge:
Wrap Well:
- After cooling, wrap the entire cake or individualslicestightly in plastic wrap oraluminum foil. Ensure that the wrapping is airtight to prevent the cake from drying out and absorbing any odors from the fridge.
Use Within 3-4 Days:
- Place the wrapped cake orslicesin the refrigerator. Consume the refrigerated IrishApple Cakewithin 3-4 days for the best taste and texture.
In the Freezer:
Wrap Well for Freezing:
- Wrap the entire cake or individualslicestightly in plastic wrap, followed by a layer ofaluminum foil. Alternatively, use freezer-safe airtight containers.
Label and Date:
- Label the wrapped cake with the date of preparation. This helps keep track of its freshness and ensures you use it within the recommended storage time.
Use Within 2-3 Months:
- Ideally, store it away from other strong-smelling foods to preventflavorabsorption.
- IrishApple Cakecan generally be stored in the freezer for 2-3 months. While it may remain safe to eat beyond this time, the quality may decline.
Thawing:
Refrigerator Thawing:
- Transfer the frozen IrishApple Caketo the refrigerator a day before you plan to serve it. Thawing in the refrigerator helps maintain the texture andflavor.
Room Temperature Thawing:
- For a quickerthaw, you can also leave individualslicesat room temperature for a few hours. However, this method may result in a slightly softer texture.
Serve Once Thawed:
- Once thawed, serve the IrishApple Cakeat room temperature or warm it briefly in theovenif desired.
Can I make IrishApple CakeGluten-Free?
Yes, you can make a gluten-free IrishApple Cakeusing a blend ofgluten-free all-purpose flour, or try myAlmond FlourBakingMixthat can work in ANY non-yeastrecipe.
FAQs
What makes IrishApple Cakeunique?
The combination of apples, warm spices, and a crumble-like topping sets Irish Apple Cake apart, creating a delightful balance of flavors and textures.
What is the purpose of the streusel topping in Irish Apple Cake?
The streusel topping adds a crunchy, crumbly texture and a sweet, butteryflavorto the cake. It also protects the apples from drying out duringbaking.
How should IrishApple Cakeoften be served?
IrishApple Cakeis often served warm with one or more of these options:
a dusting ofpowdered sugar, freshlywhipped cream, a scoop ofvanilla ice cream,saltedcaramel sauce,spicedrumcaramel sauce,custard or crème anglaise,cream cheese frosting,a fruit compote, a cup of tea, orIrish coffee.
Is IrishApple Caketraditionally associated with any specific occasion in Ireland?
While it is enjoyed throughout the year, IrishApple Cakeis often associated with festive occasions and celebrations in Ireland.
Gemma’s Pro Chef Tips
- While making the streusel topping, to avoid hand warming up thebutter, you can leave out the oats and use a fork to cut thebutterinto the flourmixture, which helps with even mixing; alternatively, add all ingredients into a food processor and pulse until it looks like coarse bread crumb.
- streusel To get a more complexflavor, combine tart and sweet applevariationsto add depth to the taste.Gala apples,Honeycrisp apples,Pink Ladyapples, or even a small portion ofpearsorpeacheswill work well.
- To suit personal preferences, you can experiment with a dash ofnutmeg, cloves,allspice, or cardamom for an extra layer offlavor. MyHomemade Mixed SpiceorHomemade Pumpkin Pie Spicewill be lovely, too.
- Depending on personal preferences, you can experiment with adjusting the sugar levels or use sugarsubstitutes from my chartin both the cakebatterand the streusel to achieve the desired level of sweetness. But note that sugar-free sugar substitutes can’t caramelize so the streusel topping may not be so crispy.
- Replace part of the granulated sugar withbrown sugarwill add a caramel tone.
- For extra crunch and buttyflavors, you can add slivered almonds, pinenuts, chopped toastedpecans, walnuts, or macadamia nuts.
- I think the best option for thisapple cakeis a 9-inch springformpan. Because it’s a big cake and rises a lot afterbaking. A springformpanwill make removing the cake from the tin possible and so much easier than a normal solid-bottom cakepan.
Get More IrishRecipes!
- Classic Irish Apple Tart
- Authentic Irish Apple Amber Pie
- My Mum’s Authentic Irish Apple Crumble
- Boozy Whiskey Apple CrispRecipe
- Authentic Irish Potato Farls
IMPORTANT NOTE:This recipe was improved and updated on 3/6/2024, to include a step-by-step tutorial video, new photography, explanations of key ingredients, the most frequently asked questions, and Pro Chef Tips.
Try More Irish Recipes
Watch The Recipe Video!
My Mum's Irish Apple Cake Recipe
4.62 from 404 votes
Print Recipe
It doesn't get much better than my mum's Irish Apple Cake recipe — authentically Irish with tart Granny Smith apples and a streusel topping.
Author: Gemma Stafford
Servings: 8 people
- Dessert
- Fruit
- Baking Pans
- Oven
- Electric Mixer
Prep Time 25 minutes mins
Cook Time 1 hour hr 5 minutes mins
Total Time 1 hour hr 30 minutes mins
It doesn't get much better than my mum's Irish Apple Cake recipe — authentically Irish with tart Granny Smith apples and a streusel topping.
Author: Gemma Stafford
Servings: 8 people
Ingredients
Streusel topping
- ¾ cup (3 ¾ oz/105 g) all-purpose flour
- ½ cup (4 oz/115 g) granulated sugar
- ¼ cup (¾ oz/21 g) rolled oats
- ⅛ teaspoon salt
- 6 tablespoons (3 oz/85 g) cold butter, cubed
Irish Apple Cake
- ½ cup (4 oz/115 g) butter (at room temperature)
- ½ cup (4 oz/115 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ⅙ teaspoon salt
- 3 tablespoons whole milk
- 3 medium Granny Smith apples, peeled and thinly sliced
Instructions
Preheat your oven to 350°F (180°C) then butter and line a 9-inch spring form pan. Set aside.
For the Streusel Topping
In a medium bowl, combine the flour, sugar, oats and salt.
Using your finger tips or a fork, rub in the cold butter until you've reached the texture of coarse breadcrumbs. Set aside in the fridge while you make the cake.
For the Irish Apple Cake
Cream the butter and sugar together in a large bowl until light and fluffy.
Next, beat in the eggs one at a time until combined. Lastly stir in the vanilla.
In a separate medium bowl combine the flour, baking powder cinnamon, and salt.
Fold the dry ingredients into the wet along with the milk.
Once the batter has formed, transfer it to the prepared cake pan and lay on the sliced apples, making sure they are arranged in one even layer.
Cover the apples with all the streusel topping. Press down gently with your hand.
Bake for roughly 65-75 minutes, or until the top is golden brown all over and crisp. Remove from the oven and allow cooling slightly before turning out of the tin.
When ready to serve, dust the cake with powdered sugar, slice and enjoy. Store the cake in an airtight container at room temperature for up to 4 days.
Recipe Notes
- While making the streusel topping, to avoid hand warming up thebutter, you can leave out the oats and use a fork to cut thebutterinto the flourmixture, which helps with even mixing; alternatively, add all ingredients into a food processor and pulse until it looks like coarse bread crumb.
- streusel To get a more complexflavor, combine tart and sweet applevariationsto add depth to the taste.Gala apples,Honeycrisp apples,Pink Ladyapples, or even a small portion ofpearsorpeacheswill work well.
- To suit personal preferences, you can experiment with a dash ofnutmeg, cloves,allspice, or cardamom for an extra layer offlavor. MyHomemade Mixed SpiceorHomemade Pumpkin Pie Spicewill be lovely, too.
- Depending on personal preferences, you can experiment with adjusting the sugar levels or use sugarsubstitutes from my chartin both the cakebatterand the streusel to achieve the desired level of sweetness. But note that sugar-free sugar substitutes can't caramelize so the streusel topping may not be so crispy.
- Replace part of the granulated sugar withbrown sugarwill add a caramel tone.
- For extra crunch and buttyflavors, you can add slivered almonds, pinenuts, chopped toastedpecans, walnuts, or macadamia nuts.
- I think the best option for thisapple cakeis a 9-inch springformpan. Because it's a big cake and rises a lot afterbaking. A springformpanwill make removing the cake from the tin possible and so much easier than a normal solid-bottom cakepan.
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Charu
4 years ago
Hi Gemma
Please post the video of this recipe.
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Mary Jo B Bishari
3 years ago
Hi Gemma,
This turned out so well! I used almond flour, like your Mum did often, and added 1/4 ap flour as you suggested. The nutty flavor of the almond flour was a nice compliment to the apples. It’s not a real sweet dessert which was grand. Thank you!
Barbara Ebberts
3 years ago
Just took it out of the oven. Between the smell of it cooking and the corned beef it’s like heaven in here. Takes me back to my mom’s kitchen! Thanks Gemma 🍀
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Lacey
3 years ago
Hi Gemma! I wanted to let you know that a site seems to have copied your recipe! I didn’t notice any credit given to you so i thought i’d let you check it out!
Last edited 2 years ago by Gemma Stafford
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Kathy
2 years ago
I am making this for a crowd. Can I double or triple the recipe if using large sheet pans.?
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Roma Khan
4 years ago
Receipe looks v nice n interstesting will try soon but willing to see u making Gemma )))
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Bob
3 years ago
Fantastic recipe. Made for St. Patrick’s Day tomorrow. I took mine out after 50 minutes when the internal temperature of the cake reached about 205 degees. Otherwise, followed recipe exactly.
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Lynne
4 years ago
Is the temperature given 180°C for a regular electric oven? What is the temperature for a fan assisted oven – about 160°C?
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Tami
2 years ago
Hi Gemma, I’m making this recipe today for an early St. Patrick’s day dinner. How long should I bake if using an 9 inch cast iron pan?
Last edited 2 years ago by Tami
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Mary Beth
4 years ago
This sounds delicious and easy. I definitely will try this, and I know one thing , I won’t have to worry about lasting four days in my house !
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Meet Gemma
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Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
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