Irish Apple Cake
User Reviews
5.0
27 reviews
Excellent
Irish Apple Cake
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Irish Apple Cake is loaded with Granny Smith apples and it's the perfect dessert for the next time you have a St. Patrick’s Day party.
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Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1 cup unsalted butter cold and diced into small pieces
- 1 cup granulated sugar or use 1/2 cup white sugar and 1/3 cup brown sugar
- 2 tablespoons granulated sugar divided
- 1 1/2 lbs Granny Smith apples peeled, sliced in half, cored and stemed
- 3/4 cup milk
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Custard Sauce - optional
- 1 1/2 cups whole milk
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
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Instructions
Make the cake:
- Preheat oven to 375 degrees F.
- Butter and flour a 9-inch springform pan set it aside.
- In a large mixing bowl whisk together flour, baking powder, salt, ginger, nutmeg, cinnamon, and allspice.
- Add the diced butter and work it into the mixture using your fingertips or a pastry cutter, until it resembles fine crumbs.
- Using a spatula, stir in 1 cup of sugar.
- Slice the apples into very thin pieces, less than 1/4-inch thick, then dice those pieces into smaller chunks.
- Stir the apples into the flour mixture and toss well to evenly coat all the pieces.
- In a separate mixing bowl, whisk together milk, eggs, and vanilla until well combined.
- Pour the milk mixture over apple/flour mixture, using your hands or a spatula, toss just until combined (batter will be slightly lumpy, don't over-mix).
- Transfer the batter into the prepared baking dish and spread it into an even layer.
- In a small bowl stir together the remaining 2 tablespoons of sugar plus 1/2 teaspoon cinnamon, and sprinkle evenly on top of the cake.
- Bake for 45 - 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for about 5 - 10 minutes on a wire rack then remove the ring from the springform pan and allow the cake to cool completely.
Make the custard sauce:
- Add the egg yolks and sugar to a medium mixing bowl and beat until pale and fluffy, about 1-2 minutes.
- Place a medium saucepan over medium heat and add the milk.
- Bring just to a light boil. Reduce burner to medium-low heat, then while whisking egg yolk mixture, slowly pour in 1/2 cup of the hot milk mixture. Then, while whisking continuously the milk in the saucepan slowly pour the egg yolk mixture into the saucepan.
- Cook mixture, whisking constantly, until thickened and it coats the back of a wooden spoon, about 3 - 4 minutes (be careful not to over-heat it, or the eggs will curdle).
- Immediately pour into a glass container, and stir in the vanilla extract.
- Cover the custard with plastic wrap pressing against the surface to prevent a skin from forming.
- Drizzle warm or cold on top of the cake.
Nutrition Information
Show Details
Calories
658kcal
(33%)
Carbohydrates
90g
(30%)
Protein
10g
(20%)
Fat
31g
(48%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
253mg
(84%)
Sodium
404mg
(17%)
Potassium
493mg
(14%)
Fiber
5g
(20%)
Sugar
53g
(106%)
Vitamin A
1225IU
(25%)
Vitamin C
4mg
(4%)
Calcium
243mg
(24%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 658 kcal
% Daily Value*
| Calories | 658kcal | 33% |
| Carbohydrates | 90g | 30% |
| Protein | 10g | 20% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 253mg | 84% |
| Sodium | 404mg | 17% |
| Potassium | 493mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 53g | 106% |
| Vitamin A | 1225IU | 25% |
| Vitamin C | 4mg | 4% |
| Calcium | 243mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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