My Mum’s Irish Apple Cake is a timeless treat that brings warmth and comfort to every bite. With its tender, buttery crumb and juicy chunks of sweet-tart apples, this cake is a celebration of simple, wholesome flavors.
A hint of cinnamon and a dusting of sugar create a delightful balance, while the golden crust adds a satisfying crunch. Perfect for cozy afternoons or special gatherings, this recipe is as easy to make as it is delicious, with just 25 minutes of prep and a little over an hour in the oven.
What makes this cake truly special is its rustic charm and irresistible aroma that fills your kitchen as it bakes. Each slice offers a medley of textures—soft, spiced apples nestled in a moist, cakey base.
Whether served warm with a dollop of cream or enjoyed on its own, it’s a dessert that feels like a hug from home. In just 1 hour and 30 minutes, you can create a dessert that’s sure to become a family favorite, just like it has been in mine for generations.
Ingredients for My Mum’s Irish Apple Cake
- 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 (use quick oats as a substitute)
- ⅛ teaspoon salt
- 6 tablespoons (3 oz/85 g) cold butter, cubed (keep refrigerated until ready to use)
- 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
- ⅙ teaspoon salt
- 3 tablespoons whole milk (substitute with almond milk if preferred)
- 3 medium Granny Smith apples, peeled and thinly sliced (use Honeycrisp or Braeburn as alternatives)
Step-by-Step Instructions
- Preheat your oven to 350°F (180°C). Butter and line a 9-inch springform pan with parchment paper. Set aside.
- Make the Streusel Topping: In a medium bowl, combine the flour, sugar, oats, and salt. Using your fingertips or a fork, rub in the cold butter until the mixture resembles coarse breadcrumbs. Place in the fridge while you prepare the cake.
- Prepare the Cake Batter: In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually fold the dry ingredients into the wet mixture, along with the milk, until just combined.
- Assemble the Cake: Transfer the batter to the prepared pan and spread it evenly. Arrange the sliced apples in a single layer on top of the batter.
- Sprinkle the streusel topping evenly over the apples, pressing down gently with your hand to adhere.
- Bake: Place the cake in the preheated oven and bake for 65–75 minutes, or until the top is golden brown and crisp. A toothpick inserted into the center should come out clean.
- Cool and Serve: Remove the cake from the oven and let it cool slightly in the pan. Carefully release the springform and transfer the cake to a serving plate. Dust with powdered sugar before slicing. Enjoy warm or at room temperature.
- Storage: Store leftovers in an airtight container at room temperature for up to 4 days.
Perfect Pairings: Serving Suggestions
This Irish Apple Cake is delicious on its own, but it’s even better with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a cozy twist, drizzle warm caramel sauce over each slice. Pair it with a cup of tea or coffee for a delightful afternoon treat!
Keep It Fresh: Storage Tips
Store your cake in an airtight container at room temperature for up to 4 days. If you’d like to keep it longer, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature or warm in the oven for a few minutes before serving.
Mix It Up: Recipe Variations
Try swapping Granny Smith apples for Honeycrisp or Braeburn for a sweeter flavor. Add a handful of chopped walnuts or pecans to the streusel topping for extra crunch. For a spiced twist, mix in a pinch of nutmeg or cardamom with the cinnamon.
Time-Saving Hacks
To save time, prepare the streusel topping the night before and store it in the fridge. You can also peel and slice the apples ahead of time—just toss them with a bit of lemon juice to prevent browning. Use a food processor to quickly combine the streusel ingredients!
Essential Equipment Tips
A 9-inch springform pan is key for easy removal of the cake. If you don’t have one, a regular cake pan will work—just line it with parchment paper for easy lifting. A pastry cutter or fork is handy for blending the streusel topping, but your fingers work just as well!
My Mum’s Irish Apple Cake
Ingredients
Streusel topping
- ¾ cup all-purpose flour 3 ¾ oz/105 g
- ½ cup granulated sugar 4 oz/115 g
- ¼ cup rolled oats ¾ oz/21 g
- ⅛ teaspoon salt
- 6 tablespoons cold butter, cubed 3 oz/85 g
Irish Apple Cake
- ½ cup butter (at room temperature) 4 oz/115 g
- ½ cup granulated sugar 4 oz/115 g
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour 6 ¼ oz/177 g
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ⅙ 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 ToppingIn 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 CakeCream 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.
