Irish Apple Cake, known as Kerry Apple Cake in many parts of Ireland, is the perfect St. Patrick’s Day dessert. Lots of tart, crisp apples create a super moist cake that is baked to perfection. With its crunchy top, Irish Apple Cake is amazing when served warm or cold.
I adapted this awesome cake from the Ultimate Irish Apple Cake.
Ingredients: Here’s What You’ll Need
- The “wet” ingredients: For the wet ingredients, I used unsalted butter, granulated sugar, an egg, and vanilla extract.
- The dry ingredients: The dry ingredients consisted of all-purpose flour, ground cinnamon, Kosher salt, baking powder, and baking soda.
- The apples: Granny Smith apples were my choice in this recipe because of their firm flesh and somewhat tart taste.
- The nuts: Pecans are my favorite nut, so I included pecans in this delicious recipe.
- The crunchy top: I decided to sprinkle Turbinado sugar (not pictured) on the top of the cake for an added crunch.
Steps: Here’s How I Made This Delicious Cake
- I started by beating together the butter and sugar with my electric mixer. Then, I added the beaten egg and vanilla extract. I beat the mixture until it was light and fluffy.
- Next, I added the salt, baking powder, baking soda, and cinnamon and beat the mixture until everything was well incorporated.
I know that this is contrary to the view that you sift the salt, etc., with the flour. However, it seems to me that the main idea is to make sure that these ingredients are totally incorporated into the batter.
What better way than to beat them with the “wet” ingredients? Anyway, this consistently works for me!
- Once everything was well incorporated, I added the flour. I beat the mixture on low speed just until the flour was mixed in.
- Finally, I added the diced apples and pecans. I stirred the mixture with a wooden spoon until everything was mixed well.
- I transferred the thick batter to an 8-inch spring form pan that I had lined with parchment paper and sprayed with non-stick spray. Then, I evened out the batter with a wooden spoon.
Before baking the cake, I sprinkled a bit of turbinado sugar so that the top would have a nice crunch.
- I baked the Irish Apple Cake in a 350°F preheated oven for 45 minutes. After 45 minutes, a toothpick inserted in the center came out clean, indicating that the cake was done.
I removed the cake from the oven and let it rest for about 5 minutes. Then, I removed the cake from the springform pan and let it cool on a wire rack.
I served the Irish Apple Cake with a scoop of vanilla ice cream on the top.
The cake was amazing. The apple taste shone through, as did the crunch of the top and the toasted pecans.
It would have been equally good with some whipped cream flavored with Bailey’s Irish Cream. Yum!
Recipe Frequently Asked Questions
Irish Apple Cake can be made ahead of time and stored, covered at room temperature for several days or in the refrigerator for up to a week.
Apples that are slightly tart and hold their shape when baked are best used in this recipe. Honeycrisp apples would be a good substitute for Granny Smith apples.
Recipe Tips and Tricks
- Traditional Irish Apple Cake is generally made with apples on top. However, my preference is to mix the apples in the cake batter to distribute them better throughout the cake.
- The reason for using room-temperature ingredients in this recipe is to ensure that they are well blended in the batter.
- You can warm this cake in the microwave if you prefer to serve it warm.
- I really like to add toasted pecans to this recipe. However, if you’re not a fan of nuts, you can substitute raisins in this recipe.
Other Irish-Themed Recipes
St. Patrick’s Day is a perfect time to showcase Irish-themed recipes such as Irish Apple Cake. For other ideas, you should consider the following:
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Irish Apple Cake
- 4 tablespoons unsalted butter softened (room temperature)
- 1 cup (7-ounces) granulated sugar
- 1 large egg beaten (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon Kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup (5-ounces) all-purpose flour
- 2 to 4 granny smith apples peeled, cored, and diced (2 cups) (See Tip 1)
- ½ cup chopped pecans toasted (See Tip 2)
- 1 Tablespoon Turbinado sugar, optional (See Tip 3)
- Preheat oven to 350°F
- Generously grease an 8-inch springform pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the egg and vanilla; beat on high until creamy.
- Add the salt, baking powder, baking soda, and cinnamon; beat until fully incorporated.
- Add the flour; beat on low just until combined. Fold in the apples and pecans.
- Pour the batter into the prepared pan. If desired, sprinkle with Turbinado sugar.
- Bake in preheated oven for 45 minutes or until the cake is lightly browned and a toothpick inserted into the center comes out clean.
- Remove from oven; let the cake set in the pan for 5 minutes. After 5 minutes, remove from pan.
- Serve warm or at room temperature with whipped cream or vanilla ice cream. Yield: 8 servings.
- The number of apples depends on their size. Cut apples into ¼ to ½ inch pieces.
- To toast pecans, place in a preheated 350°F oven for 8 to 10 minutes. Watch carefully.
- Turbinado sugar is available under the name Sugar in the Raw.