Irish Apple Cake
This Irish apple cake recipe is soft and spiced with tender apples and a cinnamon-sugar topping. It’s perfect for fall baking or St. Patrick’s Day.
Irish apple cake is a classic dessert with a soft, spiced crumb and tender baked apples. It’s not overly sweet, making it just as good with morning coffee as it is for dessert. The cinnamon-sugar topping adds a light crunch without overwhelming the fruit.
After years of baking, I’ve found that a mix of Granny Smith and Honeycrisp apples gives the best balance of tartness and sweetness while keeping the apples firm.
This cake is perfect for fall baking, and in this case, St. Patrick’s Day. Serve it warm with a rich custard sauce for an extra touch of sweetness.
Looking for more apple desserts? Try our apple turnovers, apple cinnamon bread pudding, and apple cinnamon muffins.
Tips for the Best Irish Apple Cake
Here are a few things to keep in mind to ensure your cake and custard turn out perfectly:
- Don’t overmix the batter. Stir until just combined to keep the cake light and tender.
- Let the cake cool slightly before serving. This helps the texture set while keeping it moist.
- Use parchment paper for easy removal. It makes transferring the cake from the pan much easier.
- Custard tip: Do not let the custard simmer or boil. High heat can cause the eggs to curdle and the milk to separate, resulting in a grainy texture. Keep the heat low and stir constantly for a smooth sauce.
Choosing the Right Apples
The apples are the star of the show here, so it’s important to use the right ones. You want apples that won’t turn mushy while baking.
- Granny Smith apples: Tart and firm, these add a nice contrast to the sweetness of the cake.
- Honeycrisp apples: Slightly sweet with a firm texture, they hold up well and add great flavor.
- Braeburn apples: A good mix of sweet and tart with a crisp texture.
- Golden Delicious apples: Softer than Granny Smith but still work well if you prefer a milder apple flavor.
Toppings and Variations
We love a cinnamon-sugar topping, but if you want something a little different, here are some ideas:
- Brown Sugar Streusel: A crumble topping with brown sugar, butter, and flour adds extra texture.
- Whiskey Hard Sauce: A buttery, boozy sauce that pairs well with the spiced apples.
- Salted Caramel: Drizzle over the top for a caramel-apple variation.
- Powdered Sugar: A light dusting just before serving adds a bit of extra sweetness.
Can I use a different type of milk instead of buttermilk?
Yes! Whole milk with a teaspoon of vinegar (to make sour milk) works just fine in place of buttermilk.
Can You Use a Springform Pan?
Absolutely! While I use a 9-inch round cake pan, a springform pan is more commonly used. If using a standard cake pan, lining it with parchment paper and leaving some hanging over the sides makes it much easier to lift the cake out.
Just keep in mind that parchment paper in a round cake pan may leave the edges of the cake slightly wrinkled or crinkled, but it won’t affect the taste or texture. Since the cinnamon-sugar topping is on top, you don’t want to flip the cake over. Otherwise, you’ll lose that sugary crust.
Can I make this ahead of time?
Yes! This cake tastes great the next day, and the custard can be made in advance and reheated before serving.
Serving and Storage Tips
This cake is best enjoyed fresh, but it also keeps well for a few days.
- Serving: Serve warm with a drizzle of custard sauce. A dusting of powdered sugar or a scoop of vanilla ice cream also pairs beautifully.
- Storage: Store at room temperature for 1-2 days in an airtight container or refrigerate for up to 5 days.
- Freezing: Wrap slices individually in plastic wrap and place them in a freezer bag for up to 2 months. Thaw and warm slightly before serving.
- Custard Sauce Storage: Keep the custard in a separate airtight container in the fridge for up to 3 days. Reheat gently before serving.
More Cake Recipes
Like this recipe?
We’d love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below and follow us on Facebook and Pinterest!
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup buttermilk, or whole milk + 1 teaspoon vinegar
- 1 teaspoon vanilla extract
- 3 medium apples, peeled, cored, and diced (about 3 cups)
Topping
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
For the Custard Sauce
- 2 cups whole milk
- 4 large egg yolks
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch, optional, for a thicker custard
- 1 teaspoon vanilla extract
Instructions
Make the Cake
- Preheat and Prepare: Preheat the oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper. A 9-inch springform pan also works. Make sure to grease the sides well and line the bottom with parchment.
- Mix Dry Ingredients: Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.2 cups all-purpose flour1 teaspoon baking powder½ teaspoon baking soda½ teaspoon salt1 teaspoon ground cinnamon¼ teaspoon ground nutmeg
- Cream Butter and Sugar: Beat the butter and sugar until light and fluffy.½ cup unsalted butter½ cup granulated sugar
- Add Eggs and Liquid: Mix in the eggs one at a time, followed by the buttermilk and vanilla.2 large eggs½ cup buttermilk1 teaspoon vanilla extract
- Combine and Fold in Apples: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the diced apples.3 medium apples
- Mix Cinnamon Sugar: In a small bowl, combine the cinnamon and sugar.2 tablespoons granulated sugar½ teaspoon ground cinnamon
- Top and Bake: Pour batter into the pan, smooth the top, and sprinkle with cinnamon-sugar mixture. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let cool in the pan for 10 minutes before transferring to a wire rack.
Make the Custard Sauce
- Heat Milk: Warm the milk in a saucepan over low heat until steaming (do not boil).2 cups whole milk
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk the egg yolks, sugar, and cornstarch (if using) until smooth.4 large egg yolks⅓ cup granulated sugar1 tablespoon cornstarch
- Temper the Eggs: Slowly add ½ cup of warm milk to the egg mixture while whisking.
- Cook Until Thickened: Return the mixture to saucepan and cook over low heat, stirring constantly, until thickened (about 5 minutes). Do not let it boil.
- Finish and Serve: Remove from heat, stir in the vanilla, and strain through a mesh strainer if desired. Serve warm over the apple cake.1 teaspoon vanilla extract
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of cake with custard sauce. Actual calories will vary.
- You can use a 9-inch round cake pan to make this cake (this is what I did in an upcoming video). I recommend lining it with parchment paper and leave some hanging over the edge for easy removal. The easier way is to use a springform pan. Line the bottom with parchment and grease the sides really well.