📝 About This Recipe
A rustic treasure from the heart of Ireland, this apple cake is a staple in farmhouse kitchens across the Emerald Isle. Unlike a light sponge, this cake features a dense, buttery crumb packed with tart Bramley-style apples and topped with a signature crunchy cinnamon sugar crust. It is the quintessential St. Patrick's Day treat, offering a comforting balance of orchard-fresh fruit and warm, aromatic spices.
🥗 Ingredients
The Cake Batter
- 3 cups All-purpose flour (sifted)
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground cloves (freshly ground if possible)
- 1/4 teaspoon Ground nutmeg
- 3/4 cup Unsalted butter (cold and cubed)
- 3/4 cup Granulated sugar
- 4 large Granny Smith apples (peeled, cored, and sliced into small chunks)
- 2 large Eggs (beaten)
- 3/4 cup Whole milk (room temperature)
The Topping
- 2 tablespoons Granulated sugar
- 1/2 teaspoon Ground cinnamon
- 1 tablespoon Oats (optional for extra crunch)
Warm Custard Sauce (Crème Anglaise)
- 6 large Egg yolks
- 1/3 cup Granulated sugar
- 1 1/2 cups Whole milk
- 1 teaspoon Vanilla bean paste (or vanilla extract)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
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2
In a large mixing bowl, sift together the flour, baking powder, salt, cloves, and nutmeg. Whisk briefly to ensure the spices are evenly distributed.
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3
Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
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4
Stir in the 3/4 cup of granulated sugar. Add the chopped apples and toss them thoroughly in the flour mixture until every piece of fruit is well-coated.
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5
In a separate small bowl, whisk the eggs and milk together. Pour this liquid into the dry apple mixture.
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6
Using a large spatula, fold the ingredients together until just combined. The batter will be very thick and chunky—this is exactly what you want for a traditional texture.
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7
Transfer the batter into the prepared springform pan. Level the top gently with the back of a spoon.
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8
Mix the topping ingredients (sugar, cinnamon, and oats) in a small ramekin and sprinkle evenly over the top of the cake.
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9
Bake for 45 to 55 minutes. The cake is done when the top is golden brown and a skewer inserted into the center comes out clean.
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10
While the cake bakes, prepare the custard. In a medium bowl, whisk the egg yolks and sugar until pale and slightly thickened.
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11
Heat the milk in a saucepan over medium heat until it just begins to simmer. Slowly pour the hot milk into the egg mixture in a thin stream, whisking constantly to prevent curdling (tempering).
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12
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon until the custard thickens enough to coat the back of the spoon. Do not let it boil.
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13
Remove from heat, stir in the vanilla, and strain through a fine-mesh sieve into a clean jug.
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14
Allow the cake to cool in the pan for 10 minutes before releasing the sides. Serve warm with a generous pour of the custard sauce.
💡 Chef's Tips
For the most authentic flavor, use a tart, firm apple like Granny Smith or Honeycrisp that won't turn to mush. When rubbing the butter into the flour, keep your hands cool; if the butter melts, the cake will be heavy rather than crumbly. Avoid over-mixing once you add the liquid; stop as soon as no dry flour streaks remain to keep the cake tender. If the top of the cake browns too quickly in the oven, tent it loosely with aluminum foil for the last 15 minutes. This cake actually tastes even better the next day as the moisture from the apples softens the crumb.
🍽️ Serving Suggestions
Serve warm with a side of lightly whipped double cream for extra indulgence. Pair with a cup of strong Irish breakfast tea or a hot coffee with a splash of Irish cream liqueur. For a festive St. Patrick's Day dinner, serve this as the grand finale after a meal of corned beef or lamb stew. A glass of sweet dessert wine or a crisp hard cider complements the apple flavors beautifully.