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A freshly baked Traditional Irish Apple Cake dusted with sugar sits on a rustic kitchen table.

Traditional Irish Apple Cake

A rustic, comforting cake filled with tart apple chunks and fragrant cinnamon. This humble, tender cake has a unique texture from the 'rubbed-in' butter method and is best served warm with a dollop of cream or custard. It's a simple, heartwarming bake perfect for sharing.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8
Course: Dessert
Cuisine: Irish
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs, lightly beaten
  • 1/3 to 1/2 cup 80-120ml
  • 3-4 medium tart apples about 1 lb / 450g
  • 2 tablespoons granulated or demerara sugar, for sprinkling
  • 1 tablespoon milk or a beaten egg, for brushing
  • Confectioners' sugar, for dusting optional
  • Freshly whipped cream or custard, for serving

Equipment

  • 9-inch springform or deep cake pan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Parchment paper
  • Pastry brush
  • Wire cooling rack
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform or deep cake pan, or line it with parchment paper.
  2. Peel, core, and chop the apples. Toss them with about 1 tablespoon of the measured flour to prevent sinking.
  3. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
  4. Add the cold, cubed butter. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs with a few pea-sized lumps.
  5. Stir in the granulated sugar.
  6. Make a well in the center and pour in the beaten eggs. Using a fork, begin to bring the mixture together.
  7. Gradually add the milk, a little at a time, until a soft, slightly sticky dough forms. You may not need all the milk.
  8. Gently fold in the chopped apples until evenly distributed.
  9. Turn the dough out into the prepared pan. With floured hands, gently press it into an even layer.
  10. Brush the top lightly with milk or beaten egg and sprinkle generously with the extra sugar.
  11. Bake for 50-60 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. Loosely tent with foil if the top browns too quickly.
  12. Let the cake cool in the pan for 15-20 minutes before removing the sides (if using a springform) and transferring to a wire rack to cool completely.

Notes

Use firm, tart baking apples like Granny Smith or Bramley for best results. If the dough seems dry, add an extra tablespoon of milk. For a traditional variation, fold in a handful of plumped raisins or chopped walnuts with the apples. Store in an airtight container at room temperature for up to 3 days, or freeze well-wrapped for up to 2 months. Serve warm with whipped cream or custard.