Authentic Irish Apple Cake combines a light, mildly spiced cake base, a layer of tart apples in the middle, and a crunchy-sweet streusel on top — a traditional dessert perfect for St. Patrick’s Day.
Traditional Irish Apple Cake
This Irish Apple Cake is similar to an American coffee cake but with its own modest, homey charm. Most versions include a gently spiced cake batter, fresh sliced apples, and a crunchy topping such as sugar or a crumbly streusel. I chose the streusel version because I love a good crumb cake.
How Is Irish Apple Cake Served?
Irish Apple Cake can be enjoyed warm or cold. Traditionally it’s served with custard or cold cream as a dessert, but its restrained sweetness also makes it a fine choice for breakfast or brunch without any topping.
We served this cake with just a dusting of powdered sugar. It would also be lovely with a scoop of vanilla ice cream or a dollop of sweetened whipped cream if you want a more indulgent dessert.
Authentic Recipe
This cake is humble and simply made. The cake is lightly sweetened with a hint of cinnamon; some regional recipes add nutmeg or cloves. Apples are peeled and sliced, layered over the batter, and topped with a straightforward streusel made from flour, sugar, oats, and butter.
Streusel Topping
Make the streusel by rubbing cold butter into the dry ingredients with your fingertips or use a pastry blender or fork. Aim for a coarse crumb. Chill the streusel in the fridge until you assemble the cake so the butter stays firm and creates that desirable crunchy texture.
Which Apples to Use
Peel and thinly slice the apples, then cover them with a tea towel or toss with a little lemon juice to prevent browning while you finish the recipe. I used Granny Smith apples for their tartness and ability to hold shape during baking, but any apple suitable for cooking will work.
Ingredients for the Cake
Make the streusel first, slice the apples, then prepare the cake batter so the batter goes into the oven promptly and rises properly.
- Butter – unsalted, so you can control salt.
- Granulated sugar – the cake uses only a small amount for a not-too-sweet result.
- Eggs – provide structure and richness.
- Milk – hydrates dry ingredients and softens the crumb.
- All-purpose flour – forms the cake structure.
- Cinnamon – adds mild warming spice.
- Baking powder – leavens the cake.
- Salt – enhances flavor.
- Apples – peeled and thinly sliced for the fruit layer.
How to Make Irish Apple Cake
- Sift the flour, baking powder, cinnamon, and salt together.
- Cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing after each addition.
- Add half the dry ingredients and mix briefly until almost combined.
- Add all the milk and mix just until incorporated.
- Stir in the remaining dry ingredients until just combined. Avoid over-mixing.
Alternating dry ingredients and milk helps the batter come together quickly without separating and keeps the cake tender.
Assembling the Cake
Preheat the oven to 350°F and grease a 9-inch springform pan. Spread the batter evenly in the pan, layer the sliced apples over the batter, then sprinkle the chilled streusel on top. Bake at 350°F for 45–55 minutes until the edges and top are lightly browned. Because the apples cover the batter, a toothpick test can be unreliable; press the center gently with a finger — if it springs back, the cake is done. Be careful: the streusel will be hot.
Serving and Storing Directions
Allow the cake to cool slightly in the pan before removing. Dust with powdered sugar before serving. Serve warm or at room temperature.
Store the cake in an airtight container at room temperature for up to 4 days. Refrigeration isn’t necessary unless your kitchen is very warm; if chilled, bring the cake to room temperature for 30–60 minutes before serving.
To freeze: double-wrap the cake in plastic wrap, place in a freezer bag, and freeze up to one month. Thaw completely before serving; to refresh the texture, reheat briefly in the microwave or in a 350°F oven covered with foil for about 15 minutes.
More Apple Desserts
- Apple Sheet Cake
- Apple Cinnamon Muffins
- Traditional Dutch Apple Pie
- Apple Crumble Bars
- Apple Crisp
Irish Apple Cake
Ingredients
Cake:
- 3 large Granny Smith apples, peeled and thinly sliced
- 1 1/4 cups (150 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup (113 g) unsalted butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 3 Tbsp milk
Streusel Topping:
- 3/4 cup (90 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (20 g) old fashioned oats
- 6 Tbsp (85 g) unsalted butter, cold
Instructions
- Preheat oven to 350°F. Grease a 9-inch springform pan and set aside.
- Make the streusel: combine flour, sugar, oats, and cold butter. Rub or cut butter into the dry ingredients until coarse crumbs form. Chill until ready to use.
- Prepare apples: peel, core, and thinly slice. Cover or toss with lemon juice to prevent browning.
- Sift the flour, baking powder, cinnamon, and salt.
- Cream butter and sugar. Add eggs one at a time, mixing after each addition.
- Add half the dry ingredients and mix briefly. Add the milk and mix just until combined. Stir in the remaining dry ingredients until just incorporated. Do not over-mix.
- Assemble: spread batter in the prepared pan, layer apples evenly over the batter, and sprinkle streusel on top.
- Bake at 350°F for 45–55 minutes until lightly browned. Use a gentle finger press in the center to check doneness — it should spring back.
- Allow to cool slightly in the pan, then remove and dust with powdered sugar before serving.
Notes
- Apples used were about 1.5 lb before peeling and about 1 lb after prep.
- Store cake in an airtight container at room temperature up to 4 days.
- Freeze double-wrapped for up to 1 month; thaw completely before serving and reheat briefly if desired.