Description
This traditional Irish Apple Cake is a moist and flavorful treat featuring tender chunks of apple folded into a spiced batter. Baked to golden perfection with a caramelized brown sugar topping, this cake is perfect for dessert or a cozy afternoon snack. The subtle warmth of cinnamon and nutmeg complements the natural sweetness of the apples, making each bite a delicious homage to classic Irish baking.
Ingredients
Scale
Fruit
- 4 medium apples, peeled, cored, and chopped
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup granulated sugar
- ¼ cup brown sugar
Dairy and Eggs
- ½ cup unsalted butter, softened
- 1 tablespoon unsalted butter, cut into small pieces (for topping)
- 2 large eggs
- ½ cup buttermilk
Flavoring
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to ensure easy removal and even baking.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This step ensures that the leavening agents and spices are evenly distributed throughout the batter.
- Cream Butter and Sugar: In a separate bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This usually takes 3 to 4 minutes. Then, add the eggs one at a time, mixing well after each addition to maintain the batter’s smooth texture. Finally, stir in the vanilla extract for added flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Mix gently and just until combined to avoid overworking the batter, which can make the cake tough.
- Add Apples: Fold the chopped apples into the batter carefully, ensuring they are evenly distributed without breaking them down too much.
- Transfer to Pan and Add Topping (Optional): Pour the batter into the prepared cake pan. For an extra sweet, caramelized crust, sprinkle the top with the brown sugar and dot it with small pieces of the remaining butter.
- Bake the Cake: Place the pan in the preheated oven and bake for 45 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve: When the cake is fully cooled, dust the top with powdered sugar if desired. This cake pairs wonderfully with whipped cream or custard, making it a perfect finish to any meal.
Notes
- Choose crisp-tart apple varieties like Granny Smith or Bramley for the best balance of sweetness and texture.
- Make sure the butter is softened to room temperature before creaming to achieve a light, airy batter.
- If you don’t have buttermilk, you can substitute with regular milk mixed with 1 tablespoon of lemon juice or white vinegar, left to sit for 5 minutes.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- The optional brown sugar topping adds a wonderful caramelized crunch but can be omitted for a more traditional apple cake texture.
