Irish Apple Cake

Ever tried a dessert that feels like a warm hug? Irish Apple Cake is exactly that. This old-fashioned favorite, sometimes called “Kerry Apple Cake,” has been a part of Irish kitchens for ages. It’s a buttery, spiced cake filled with juicy, tart apple chunks and traditionally served with a creamy custard sauce. Simple, yet full of charm.

What makes this cake special? The apples. Ireland’s mild, rainy weather produces some incredible apples, and they shine in this dish. A touch of cinnamon and cloves adds that extra coziness we all crave—especially in cooler months.

I’ve taken this classic and added a modern twist: a streusel topping. It brings a little extra crunch and flavor while keeping all the comforting traditional vibes. Whether you’re celebrating St. Patrick’s Day or just want a dessert that feels like home, this Irish Apple Cake won’t disappoint.

What to Expect

This recipe is simple but impressive. Perfect for family dinners, holidays, or whenever you’re craving something sweet and wholesome. The best part? It’s not too fussy. You’ll need about 20 minutes to prep, plus 45–50 minutes of baking time. That’s just over an hour for a dessert that serves eight—generously.

Got a big crowd? No problem. Double the recipe and bake it in a 9×13-inch pan. Just give it a little extra time in the oven—about 10–15 minutes should do the trick.

Beginners, don’t be scared off! While this recipe has a few components (cake, streusel, and custard), the steps are straightforward. Take your time, follow along, and you’ll pull it off beautifully.

What You Need

Here’s the lowdown on the ingredients. Most of these are pantry staples, so you might already have them!

For the Cake:

• Unsalted butter (room temp)
• Granulated sugar
• Vanilla extract
• Eggs (room temp)
• All-purpose flour
• Baking powder
• Cinnamon
• Salt
• Milk
• Granny Smith apples (their tartness is perfect, but Honeycrisp or Golden Delicious work too)

For the Streusel Topping:

• Flour
• Rolled oats (optional, but they add great texture)
• Granulated sugar
• Salt
• Chilled butter (cold butter = crumbly topping!)

For the Custard Sauce:

• Whole milk
• Egg yolks
• Sugar
• Vanilla extract
• Salt

Want a grown-up twist? Add a splash of Bailey’s or whiskey to the custard. It’s like an Irish coffee but in dessert form.

Let’s Bake!

Step 1: Make the Cake Batter

1. Preheat your oven to 350°F (180°C) and grease an 8-inch round pan. Line it with parchment paper for easy release.
2. In a mixing bowl, cream the butter and sugar together until fluffy (about 2 minutes). Use a hand or stand mixer—whichever you prefer.
3. Add the vanilla and eggs, one at a time, mixing well after each addition.
4. In another bowl, mix the dry ingredients: flour, baking powder, cinnamon, and salt.
5. Add the dry mix to the wet ingredients, alternating with the milk. Don’t overmix—it could make the cake dense.
6. Fold in the apple chunks. The batter will be thick and chunky. That’s exactly how you want it! Pour it into your prepared pan.

Step 2: Prepare the Streusel

1. Combine the flour, oats, sugar, and salt in a bowl.
2. Add the cold butter (cut into small cubes). Use your fingers to rub it into the dry mix until it looks like coarse crumbs.
3. Sprinkle it over the cake batter in an even layer. Gently press it down—just enough to keep it in place.

Step 3: Time to Bake

1. Pop the cake in the oven for 45–50 minutes. Look for a golden-brown top and a toothpick that comes out clean.
2. Let it cool in the pan for 15 minutes, then transfer to a wire rack. Or serve warm straight from the pan. No judgment here.

Step 4: Make the Custard Sauce

1. Heat the milk with a pinch of salt in a saucepan over medium heat. Don’t let it boil!
2. In a separate bowl, whisk the egg yolks and sugar until pale and thick.
3. Slowly pour some of the warm milk into the egg mixture, whisking constantly (this prevents scrambling).
4. Pour everything back into the saucepan and cook until it thickens slightly (it should coat the back of a spoon). Add vanilla, then take it off the heat.

Tips & Variations

• Gluten-free? Use GF all-purpose flour.
• Dairy-free? Switch to plant-based butter and almond milk.
• Vegan? Replace eggs with a flaxseed mix (1 tablespoon flaxseed + 3 tablespoons water per egg).
• Want a twist? Swap apples for pears in the fall or peaches in the summer.

If you’re short on time, skip the custard and serve this cake as-is with tea or coffee. It’s still divine.

Serving & Storing

Serve warm slices with a generous drizzle of custard sauce. For extra indulgence, try a dollop of whipped cream or a scoop of vanilla ice cream. Trust me, it’s worth it.

Leftovers? Store the cake at room temperature in an airtight container for up to two days. The custard keeps in the fridge for two days too—just reheat it gently before serving.

This cake isn’t just a dessert; it’s a little piece of Ireland on your plate. So grab your apron, bake a slice of history, and enjoy every bite!

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