There’s a special kind of comfort that comes from a simple, beautifully made cake, and this Irish Apple Cake is one I return to every autumn. It fills the kitchen with the scent of cinnamon and baking apples, and its tender crumb is just irresistible.
What makes this recipe so reliable is its straightforward method and classic flavor profile. The batter is dense enough to suspend the apple slices perfectly, ensuring you get fruit in every bite. It’s a wonderful dessert for a family dinner or a cozy afternoon with a cup of tea.
Choosing the Right Apples for Baking
The type of apple you choose can significantly impact the final texture and flavor of your cake. For a distinct tartness that holds its shape well during baking, I recommend using Granny Smith apples. If you prefer a balance of sweet and tart, firm varieties like Braeburn, Honeycrisp, or Jonagold are excellent choices. They soften into tender pieces without turning mushy. Avoid softer apples, like Red Delicious, as they can break down too much and create a watery texture in the cake.
Perfecting the Moist Cake Texture
Achieving a moist, tender crumb comes down to two key techniques in this recipe. First, creaming the butter and sugar is essential. This step isn’t just about combining ingredients; it’s about whipping air into the fat, which creates a lighter, more delicate structure. Take the full 3–4 minutes for this step. Second, be careful not to overmix the batter once you add the flour. Mix only until the dry ingredients are just incorporated. Overmixing develops gluten, which results in a tough, dense cake rather than a tender one.
Traditions Behind Irish Apple Cake
This dessert has its roots in Irish farmhouse kitchens, where it was traditionally made as a simple, rustic ‘pot cake’ baked over an open fire. It was a practical way to use up the autumn apple harvest, relying on basic pantry staples like flour, butter, and eggs. Unlike more elaborate pastries, its charm lies in its simplicity and heartiness. It’s almost always served warm, often with a dollop of fresh cream or a generous pouring of hot custard, making it the ultimate comfort food.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8 servings
- Difficulty: Medium
Ingredients
- 240g (2 cups) all-purpose flour
- 10g (2 teaspoons) baking powder
- 3g (1 teaspoon) ground cinnamon
- 113g (1/2 cup) butter, softened
- 150g (3/4 cup) granulated sugar
- 2 large eggs
- 120g (1/2 cup) milk
- 4g (1 teaspoon) vanilla extract
- 400g (about 2 medium) apples, peeled, cored, and thinly sliced
- Confectioners’ sugar, for dusting (optional)
Step-By-Step Instructions
- Preheat and Prep the Pan
Set your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. For easiest removal, you can also line the bottom with a round of parchment paper.
- Whisk the Dry Ingredients
In a large bowl, combine the flour, baking powder, and cinnamon. Whisk them together thoroughly to ensure the leavening and spice are evenly distributed throughout.
- Cream the Butter and Sugar
In a separate large bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar on medium speed. Continue for 3–4 minutes until the mixture is pale, light, and fluffy. This step incorporates air, which is key to a tender cake.
- Add the Wet Ingredients
Beat the eggs into the creamed butter mixture one at a time, making sure each is fully incorporated before adding the next. Mix in the milk and vanilla extract until the batter is smooth.
- Combine the Wet and Dry
Gently add the dry ingredients to the wet mixture in two or three additions, mixing on low speed until just combined. Scrape down the sides of the bowl, but be careful not to overmix.
- Fold in the Apples
Add the thinly sliced apples to the batter. Use a spatula to gently fold them in until they are evenly distributed. The batter will be thick, which helps suspend the apple slices.
- Fill the Cake Pan
Pour the batter into your prepared cake pan. Use the spatula to spread it into an even layer and smooth the top.
- Bake the Cake
Bake for 50 minutes, or until the top is golden brown and a toothpick or cake tester inserted into the center comes out clean with no wet batter attached.
- Cool and Dust
Let the cake cool in the pan on a wire rack for 10 minutes. Then, carefully invert it onto the rack to cool completely. Just before serving, you can dust the top with confectioners’ sugar if desired.
- Serve the Cake
Slice the cake and serve it warm or at room temperature. It’s wonderful on its own, but a scoop of vanilla ice cream or a dollop of whipped cream makes it even better.
If you enjoy this dish, try our Cinnamon Sugar Cookies for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Tangy Apples: For a more pronounced tart flavor that contrasts with the cake’s sweetness, use Granny Smith apples.
- Add Texture: Fold in 60g (1/2 cup) of chopped walnuts or pecans along with the apples for a pleasant crunch.
- Warmer Spices: Add 1/4 teaspoon of ground nutmeg or allspice to the dry ingredients for a deeper, warmer spice profile.
Make-Ahead, Storage & Reheat
Store leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to one week. The cake is best served warm; reheat individual slices in the microwave for 15-20 seconds.
Nutrition
- Serving Size: 1 slice
- Per Serving: 250 calories, 4g protein, 10g fat, 36g carbohydrates
- Per 100g: 295 calories, 5g protein, 11g fat, 43g carbohydrates
- Estimates only.
FAQ
Can I use a mix of different apple varieties for this cake recipe?
Yes, combining apples is a great technique. Mix a firm-tart apple like Granny Smith with a sweeter one like Honeycrisp to get a more complex flavor and varied texture.
Why did my apples get mushy instead of holding their shape in the cake?
This usually happens with softer eating apples like Red Delicious. Use firm baking apples like Braeburn or Granny Smith, as their cell structure holds up better to heat.
My finished cake feels heavy and dense. What is the most common cause?
Overmixing the batter after adding the flour is the likely reason, as this develops too much gluten. Mix just until the flour disappears for a more tender, lighter crumb.
Why does my cake sometimes have a greasy or oily layer on the bottom?
This often means the butter and sugar were not fully emulsified. Cream them together long enough for the mixture to look pale and fluffy, creating a more stable batter.
Is it possible to make this apple cake with a gluten-free flour blend?
Yes, a 1-to-1 gluten-free flour blend that contains xanthan gum should work well. The texture may be slightly denser, but it will still be a delicious and moist cake.
Can I bake this recipe in a square pan instead of a round one?
An 8×8-inch square pan is a good substitute. Your cake may be slightly thicker, so check for doneness a few minutes early with a toothpick to avoid overbaking.
Does this apple cake freeze well if I want to save some for later?
Absolutely. Let the cake cool completely, then wrap it tightly in plastic wrap and then foil. It will keep well in the freezer for up to two months for the best flavor.
What is the best way to store leftover cake to keep it fresh?
Store it in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to a week, as this helps preserve its moisture.
How can I reheat slices so they taste freshly baked again?
For a quick warm-up, microwave a slice for about 20 seconds. To restore a slightly crisp edge, place it in a toaster oven or air fryer for a few minutes instead.
Equipment
- 1 9-inch round cake pan
- 1 oven
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 hand mixer or stand mixer
- 1 whisk
- 1 spatula
- 1 wire rack
- 1 parchment paper round (optional)
Ingredients
- 240 g (2 cups) All-purpose flour
- 10 g (2 teaspoons) Baking powder
- 3 g (1 teaspoon) Ground cinnamon
- 113 g (1/2 cup) Butter softened
- 150 g (3/4 cup) Granulated sugar
- 2 large Eggs
- 120 g (1/2 cup) Milk
- 4 g (1 teaspoon) Vanilla extract
- 400 g Apples peeled, cored, and thinly sliced (about 2 medium apples)
- Confectioners’ sugar for dusting, optional
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan; optionally line the bottom with parchment paper for easier removal.
- In a large bowl, whisk together the flour, baking powder, and cinnamon until evenly combined.
- In a separate large bowl, cream the softened butter and granulated sugar with a hand or stand mixer on medium speed for 3 to 4 minutes until pale and fluffy.
- Beat the eggs into the creamed butter mixture one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the milk and vanilla extract until the batter is smooth.
- Add the dry ingredients to the wet ingredients in two or three additions, mixing on low speed just until combined; avoid overmixing.
- Fold the thinly sliced apples gently into the batter until evenly distributed.
- Pour the batter into the prepared cake pan and spread it evenly with a spatula.
- Bake for 50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool the cake in the pan on a wire rack for 10 minutes, then invert onto the rack to cool completely.
- Just before serving, dust the top with confectioners’ sugar if desired. Serve warm or at room temperature.
