Irish Apple Cake is a traditional Irish recipe for a classic lightly-spiced cake of apple in a buttermilk sponge batter, breaded and fried to cook. The full recipe is presented here and I hope you enjoy this classic Irish version of: Irish Apple Cake.
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Irish Apple Cake is a delightful dessert that combines the wholesome flavours of apples with a moist, spiced cake. It’s a classic Irish treat, perfect for enjoying with a cup of tea or as a comforting dessert. The sweet, tart apples complement the warm cinnamon and sugar, making it a deliciously simple yet satisfying cake that can be served with tea or coffee as a snacking cake or as a dessert with custard or ice cream. As apples are considered lucky this could also be served as a dessert for New Year's day.
Ingredients:
For the Cake:
250g plain (all-purpose) flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
100g unsalted butter, softened
100g granulated sugar
2 large eggs
1 tsp vanilla extract
120ml buttermilk
2 large cooking apples, peeled, cored, and chopped
For the Topping:
2 tbsp granulated sugar
1/2 tsp ground cinnamon
Method:
Pre-heat your oven to 180°C then and grease a 22cm diameter springform cake tin.
Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a bowl then set aside.
In another bowl cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Once the eggs are incorporated beat in the vanilla extract.
Gradually add the dry ingredients into the creamed butter and egg mixture, alternating with the buttermilk, making sure to start and end with the flour mixture.
Stir until the ingredients are just combined then fold in the chopped apples.
Mix together the granulated sugar and ground cinnamon in a small bowl and set to hand.
Pour half the cake batter into the greased cake tin. Sprinkle half the sugar and cinnamon mixture evenly over. Add the remaining batter and finish by spreading over the remainder of the topping.
Transfer to the centre of your pre-heated oven and bake for about 40–50 minutes, or until nicely browned and springy to the touch. A skewer inserted into the centre of the cake should emerge cleanly.
Once cooked, remove from the oven and allow to cool in the tin for 10 minutes. After this time, undo the springform cake tin, remove the cake and allow to cool completely on a wire rack.
Slice into wedges and serve either with tea or coffee as a snacking cake or as a dessert.
