Cakes

My Mum’s Irish Apple Cake

4.62 from 407 votes
It doesn't get much better than my mum's Irish Apple Cake recipe — authentically Irish with tart Granny Smith apples and a streusel topping.
A close-up shot at a slice of Irish Apple Cake served on a dessert plate in the front shows the moist soft cake layer, the sweet apple layer and the crumbly topping. The rest of the cake is on the big platter and a cup of coffee is next to it.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Indulge in an Irish Apple Cake recipe that’s simple, delicious, and straight from my Irish mum — so it’s as authentic as it gets.

IMPORTANT NOTE: This recipe was improved and updated on 3/6/2024, to include a step-by-step tutorial video, new photography, explanations of key ingredients, the most frequently asked questions, and Pro Chef Tips. 

Table Of Contents

An overhead shot of a golden Irish Apple Cake with coffee and whipped cream on the side.

What is an Irish Apple Cake?

Irish Apple Cake is a delectable fresh apple cake featuring layers of thinly sliced Granny Smith apples nestled within a moist and flavorful cake.

This Irish Apple Cake is similar to a Classic Victoria Sponge Cake, but includes spices and a delightful crumble topping, adding a crunchy texture to the golden brown surface.

Tools For Irish Apple Cake

Ingredients of Irish Apple Cake and Why

Streusel topping

This layer on top of the cake forms a golden-brown crust and also makes the sliced apples beneath them cook into the cake, making it super moist and fruity!

  • All-purpose flour
    • All-purpose flour with a protein content of 9-11% provides structure to the streusel. It combines with the other ingredients to create a crumbly texture.
  • Granulated sugar
    • Sugar adds sweetness to the streusel, creating a contrast to the savory and buttery elements. This balances the overall flavor profile of the cake.
    • The sugar crystals contribute to the overall mouthfeel, providing a delightful crunchiness to the topping.
    • The sugar undergoes caramelization, contributing to the golden-brown color of the topping, adding depth of flavor, and enhances the visual appeal of the finished cake.
    • Moreover, sugar acts as a binding agent to ensure the streusel adheres to the cake surface.
  • Rolled oats
    • Rolled oats introduce a hearty and slightly chewy texture to the streusel. It also contributes a nutty flavor.
    • You can also use quick-cooking oats but the texture will be slightly different.
  • Salt
    • Salt enhances the overall flavor by balancing sweetness and adding a subtle savory note.
  • Cold butter (cubed) 
    • Cold butter, when cut into dry ingredients, creates small, distinct little bits that contribute to the signature crumbly and flaky texture of streusel toppings.
    • Cold butter adds land ayers pockets of fat which contributes to flakiness and a light, tender texture in the final product.
    • When baked, cold butter releases steam as it melts. This steam helps create air pockets in the streusel, contributing to a crisp and crunchy texture on the surface.
    • Using cold butter allows for the “rubbing or cutting in” method to prevent overmixing and a tougher texture in the final product.

Irish Apple Cake

  • Butter (at room temperature)
    • Room-temperature butter is easier to cream with sugar.
    • This process incorporates air into the batter, which helps the cake rise during baking. The result is a light and tender crumb.
    • You know you’re at the right temperature when you push the butter and it makes an indent, but your finger doesn’t easily squish right through.
  • Granulated sugar 
    • Sugar sweetens the cake and adds a rich and complex flavor in caramelization, enhancing the overall flavor profile of the cake by balancing the other ingredients.
    • Sugar disrupts the formation of gluten strands, resulting in a softer and more delicate crumb.
    • Being able to attract and retain moisture, sugar helps prevent the cake from drying out, contributing to a moist and enjoyable texture.
    • From the Maillard reaction, sugar enhances the overall color and flavor of the cake.
    • When butter and sugar are creamed together, the mixture incorporates air, contributing to the rise and lightness of the cake.
  • Eggs
    • Eggs bind and emulsify the ingredients, making a smooth and cohesive mixture.
    • Egg proteins contribute to the cake’s structure.
    • Use large eggs at room temperature for the best results. Here’s how to warm up eggs from the fridge.
  • Vanilla extract 
    • Enhances the overall flavor of the cake, providing a warm aroma.
    • Make your own Vanilla Extract at home for a better quality but a fraction of the store-bought cost.
  • Baking powder
    • Acts as a leavening agent, helping the cake rise by producing carbon dioxide gas when mixed with liquid and exposed to heat.
  • Cinnamon 
    • Adds a warm and aromatic flavor to the Irish Apple Cake, complementing the sweetness of the apples.
  • Salt 
    • Enhances and balances the flavors in the cake.
  • Whole milk
    • Whole milk adds moisture to the batter, contributing to the overall tenderness of the cake.
  • Granny Smith apples (peeled and thinly sliced) 
    • In the U.S., Granny Smith apples are the best apples for Irish Apple Cake because their slightly tart flavor really balances out the sweetness of whatever they are added to.
    • Also, they hold their shape and stay in slices for a nice presentation.
    • Thinly sliced apples are easier to be cooked more evenly than chunks of apples.
    • Bramley apples will be your go-to cooking apples in Ireland or the UK, They are very sour to eat but work beautifully in baking, such as Apple Crumble and Boozy Whiskey Whiskey Apple Crisp.

How To Make Irish Apple Cake?

Prepare to bake:

  • Preheat your oven to 350°F (180°C) then butter and line a 9-inch spring form pan. Set aside.

For the Streusel Topping

  • Mix dry ingredients: In a medium bowl, combine the flour, sugar, oats and salt.
  • Add butter: Rub in the cold butter until the mixture resembles coarse breadcrumbs. Set aside in the fridge while you make the cake.

For the Irish Apple Cake

  • Combine the wet ingredients:  
    • Cream the butter and sugar together in a large bowl until light and fluffy.
    • Beat in the eggs one at a time until combined. Lastly stir in the vanilla.
  • Combine the dry ingredients: In a separate medium bowl whisk together the the flour, baking powder cinnamon, and salt.
  • Combine the two mixtures: Fold the dry ingredients into the wet along with the milk.
  • Assemble for baking: 
    • Transfer the cake batter to the prepared cake pan and lay on the sliced apples in one even layer.
    • Cover the apples with all the streusel topping. Press down gently with your hand.
  • Bake the Irish Apple Cake:
    • Bake for roughly 65-75 minutes, or until the top is golden brown all over and crisp.
    • Remove from the oven and allow to cool slightly before turning out of the tin.
  • Serve Irish Apple Cake: 
    •  When ready to serve, dust the cake with powdered sugar, slice and enjoy.

Can I Make Irish Apple Cake in Advance and How to Store Irish Apple Cake?

Yes, you can make Irish Apple Cake in advance. Allow the cake to cool completely before storing it using any method.

At room temperature:

Store Irish Apple Cake at cool room temperature in an airtight container for up to 4 days.

  • Coffee cakes and Teacakes like this are always best when kept at room temperature. There is no fresh cream or anything that requires it to be refrigerated and the texture and flavor are so much better at room temperature rather than cold from the fridge.
  • If you live in a hot country, refrigerate, then remove to room temperature one hour before serving.

Alternatively, for extended storage, you can refrigerate or freeze Irish Apple Cake.

In the Fridge:

  • Wrap Well:

    • After cooling, wrap the entire cake or individual slices tightly in plastic wrap or aluminum foil. Ensure that the wrapping is airtight to prevent the cake from drying out and absorbing any odors from the fridge.
  • Use Within 3-4 Days:

    • Place the wrapped cake or slices in the refrigerator. Consume the refrigerated Irish Apple Cake within 3-4 days for the best taste and texture.

In the Freezer:

  • Wrap Well for Freezing:

    • Wrap the entire cake or individual slices tightly in plastic wrap, followed by a layer of aluminum foil. Alternatively, use freezer-safe airtight containers.
  • Label and Date:

    • Label the wrapped cake with the date of preparation. This helps keep track of its freshness and ensures you use it within the recommended storage time.
  • Use Within 2-3 Months:

    • Ideally, store it away from other strong-smelling foods to prevent flavor absorption.
    • Irish Apple Cake can generally be stored in the freezer for 2-3 months. While it may remain safe to eat beyond this time, the quality may decline.

Thawing:

  • Refrigerator Thawing:

    • Transfer the frozen Irish Apple Cake to the refrigerator a day before you plan to serve it. Thawing in the refrigerator helps maintain the texture and flavor.
  • Room Temperature Thawing:

    • For a quicker thaw, you can also leave individual slices at room temperature for a few hours. However, this method may result in a slightly softer texture.
  • Serve Once Thawed:

    • Once thawed, serve the Irish Apple Cake at room temperature or warm it briefly in the oven if desired.

Can I make Irish Apple Cake Gluten-Free?

Yes, you can make a gluten-free Irish Apple Cake using a blend of gluten-free all-purpose flour, or try my Almond Flour Baking Mix that can work in ANY non-yeast recipe.

FAQs

  • What makes Irish Apple Cake unique?

The combination of apples, warm spices, and a crumble-like topping sets Irish Apple Cake apart, creating a delightful balance of flavors and textures.

  • What is the purpose of the streusel topping in Irish Apple Cake?

The streusel topping adds a crunchy, crumbly texture and a sweet, buttery flavor to the cake. It also protects the apples from drying out during baking.

  • How should Irish Apple Cake often be served?

Irish Apple Cake is often served warm with one or more of these options:

a dusting of powdered sugar, freshly whipped cream, a scoop of vanilla ice creamsalted caramel saucespiced rum caramel saucecustard or crème anglaisecream cheese frostinga fruit compote, a cup of tea, or Irish coffee.

  • Is Irish Apple Cake traditionally associated with any specific occasion in Ireland?

While it is enjoyed throughout the year, Irish Apple Cake is often associated with festive occasions and celebrations in Ireland.

A close-up shot at a slice of Irish Apple Cake served on a dessert plate in the front shows the moist soft cake layer, the sweet apple layer and the crumbly topping. The rest of the cake is on the big platter and a cup of coffee is next to it.

Gemma’s Pro Chef Tips

  • While making the streusel topping, to avoid hand warming up the butter, you can leave out the oats and use a fork to cut the butter into the flour mixture, which helps with even mixing; alternatively, add all ingredients into a food processor and pulse until it looks like coarse bread crumb.
  • streusel To get a more complex flavor, combine tart and sweet apple variations to add depth to the taste. Gala apples, Honeycrisp apples, Pink Lady apples, or even a small portion of pears or peaches will work well.
  • To suit personal preferences, you can experiment with a dash of nutmeg, cloves, allspice, or cardamom for an extra layer of flavor. My Homemade Mixed Spice or Homemade Pumpkin Pie Spice will be lovely, too.
  • Depending on personal preferences, you can experiment with adjusting the sugar levels or use sugar substitutes from my chart in both the cake batter and the streusel to achieve the desired level of sweetness. But note that sugar-free sugar substitutes can’t caramelize so the streusel topping may not be so crispy.
  • Replace part of the granulated sugar with brown sugar will add a caramel tone.
  • For extra crunch and butty flavors, you can add slivered almonds, pinenuts, chopped toasted pecans, walnuts, or macadamia nuts.
  • I think the best option for this apple cake is a 9-inch springform pan. Because it’s a big cake and rises a lot after baking. A springform pan will make removing the cake from the tin possible and so much easier than a normal solid-bottom cake pan.

Get More Irish Recipes!

IMPORTANT NOTE: This recipe was improved and updated on 3/6/2024, to include a step-by-step tutorial video, new photography, explanations of key ingredients, the most frequently asked questions, and Pro Chef Tips. 

Watch The Recipe Video!

My Mum's Irish Apple Cake Recipe

4.62 from 407 votes
It doesn't get much better than my mum's Irish Apple Cake recipe — authentically Irish with tart Granny Smith apples and a streusel topping.
Author: Gemma Stafford
Servings: 8 people
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
It doesn't get much better than my mum's Irish Apple Cake recipe — authentically Irish with tart Granny Smith apples and a streusel topping.
Author: Gemma Stafford
Servings: 8 people

Ingredients

Streusel topping

  • ¾ cup (3 ¾ oz/105 g) all-purpose flour
  • ½ cup (4 oz/115 g) granulated sugar
  • ¼ cup (¾ oz/21 g) rolled oats
  • teaspoon salt
  • 6 tablespoons (3 oz/85 g) cold butter, cubed

Irish Apple Cake

  • ½ cup (4 oz/115 g) butter (at room temperature)
  • ½ cup (4 oz/115 g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • teaspoon salt
  • 3 tablespoons whole milk
  • 3 medium Granny Smith apples, peeled and thinly sliced

Instructions

  • Preheat your oven to 350°F (180°C) then butter and line a 9-inch spring form pan. Set aside.

For the Streusel Topping

  • In a medium bowl, combine the flour, sugar, oats and salt.
  • Using your finger tips or a fork, rub in the cold butter until you've reached the texture of coarse breadcrumbs. Set aside in the fridge while you make the cake.

For the Irish Apple Cake

  • Cream the butter and sugar together in a large bowl until light and fluffy.
  • Next, beat in the eggs one at a time until combined. Lastly stir in the vanilla.
  • In a separate medium bowl combine the flour, baking powder cinnamon, and salt.
  • Fold the dry ingredients into the wet along with the milk.
  • Once the batter has formed, transfer it to the prepared cake pan and lay on the sliced apples, making sure they are arranged in one even layer.
  • Cover the apples with all the streusel topping. Press down gently with your hand.
  • Bake for roughly 65-75 minutes, or until the top is golden brown all over and crisp. Remove from the oven and allow cooling slightly before turning out of the tin.
  • When ready to serve, dust the cake with powdered sugar, slice and enjoy. Store the cake in an airtight container at room temperature for up to 4 days.

Recipe Notes

  • While making the streusel topping, to avoid hand warming up the butter, you can leave out the oats and use a fork to cut the butter into the flour mixture, which helps with even mixing; alternatively, add all ingredients into a food processor and pulse until it looks like coarse bread crumb.
  • streusel To get a more complex flavor, combine tart and sweet apple variations to add depth to the taste. Gala apples, Honeycrisp apples, Pink Lady apples, or even a small portion of pears or peaches will work well.
  • To suit personal preferences, you can experiment with a dash of nutmeg, cloves, allspice, or cardamom for an extra layer of flavor. My Homemade Mixed Spice or Homemade Pumpkin Pie Spice will be lovely, too.
  • Depending on personal preferences, you can experiment with adjusting the sugar levels or use sugar substitutes from my chart in both the cake batter and the streusel to achieve the desired level of sweetness. But note that sugar-free sugar substitutes can't caramelize so the streusel topping may not be so crispy.
  • Replace part of the granulated sugar with brown sugar will add a caramel tone.
  • For extra crunch and butty flavors, you can add slivered almonds, pinenuts, chopped toasted pecans, walnuts, or macadamia nuts.
  • I think the best option for this apple cake is a 9-inch springform pan. Because it's a big cake and rises a lot after baking. A springform pan will make removing the cake from the tin possible and so much easier than a normal solid-bottom cake pan.
4.62 from 407 votes (346 ratings without comment)
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Charu
Charu
4 years ago

Hi Gemma
Please post the video of this recipe.

Mary Jo B Bishari
3 years ago

Hi Gemma,

This turned out so well! I used almond flour, like your Mum did often, and added 1/4 ap flour as you suggested. The nutty flavor of the almond flour was a nice compliment to the apples. It’s not a real sweet dessert which was grand. Thank you!

Barbara Ebberts
Barbara Ebberts
3 years ago

Just took it out of the oven. Between the smell of it cooking and the corned beef it’s like heaven in here. Takes me back to my mom’s kitchen! Thanks Gemma ????

Lacey
Lacey
4 years ago

Hi Gemma! I wanted to let you know that a site seems to have copied your recipe! I didn’t notice any credit given to you so i thought i’d let you check it out!

Last edited 2 years ago by Gemma Stafford
Kathy
Kathy
2 years ago

I am making this for a crowd. Can I double or triple the recipe if using large sheet pans.?

Roma Khan
Roma Khan
4 years ago

Receipe looks v nice n interstesting will try soon but willing to see u making Gemma )))

Bob
Bob
3 years ago

Fantastic recipe. Made for St. Patrick’s Day tomorrow. I took mine out after 50 minutes when the internal temperature of the cake reached about 205 degees. Otherwise, followed recipe exactly.

Lynne
Lynne
4 years ago

Is the temperature given 180°C for a regular electric oven? What is the temperature for a fan assisted oven – about 160°C?

Tami
Tami
2 years ago

Hi Gemma, I’m making this recipe today for an early St. Patrick’s day dinner. How long should I bake if using an 9 inch cast iron pan?

Last edited 2 years ago by Tami
Mary Beth
Mary Beth
4 years ago

This sounds delicious and easy. I definitely will try this, and I know one thing , I won’t have to worry about lasting four days in my house !

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook