Irish Apple Cake – A Fragrant Autumn Bake
An unusual apple cake with a layer of cinnamon flavoured apples baked in the centre of a fairly plain cake. This Irish apple cake is just perfect served warm as pudding with custard or cream. But it’s also good at room temperature for afternoon tea.
At this time of year when apples are abundant, I’m always on the look out for new ways of cooking with them. Last week I made these cheese and apple muffins. This recipe is inspired by Rachel Allen’s Irish apple cake. Thanks to @fussfreefoodie on Twitter for suggesting it. As usual, my recipe bears little resemblance to the original, except for the core concept. Instead of scattering the apples throughout the cake batter or laying them on top of the cake, this one has a layer of cinnamon coated apples in the middle.
Irish Apple Cake
This Irish apple cake is a really simple autumnal bake. Simple and delicious gets my vote every time and this ticks both boxes. Apple and cinnamon are the only flavours in the cake and they form the middle layer. But the cake is both comforting and tasty. It’s especially good served warm with either custard or cream.
You make the cake mix by creaming the butter and sugar together, then adding the other ingredients one by one. In other words, in the usual way. The difference is, that initially you add only half the batter to the bundt. You then layer the apples sugar and cinnamon over this and then spoon the remaining cake mix on top.
You can get sixteen modest slices from this Irish apple cake if it’s destined for a crowd. For pudding you might want to serve larger slices. Because, quite frankly, why wouldn’t you?
If you have a bundt mould or tin, it turns a relatively plain cake into something that looks really good. Bundts are just brilliant for this. If you bake it in an ordinary cake tin, then sprinkle a tablespoonful of sugar over the top of the cake prior to baking. This will give a nice crunch to the top.
Can I Swap Ingredients?
I used cardamom sugar rather than plain golden caster sugar. But that’s just because I have a jar of it sitting permanently on the shelf. It adds subtle citrus notes that you wouldn’t be able to identify, but you’d notice if it wasn’t there. If you use ordinary sugar, however, it will still be delicious.
Spelt Flour & Kefir
Needless to say I made the cake with my favourite wholemeal spelt flour. Follow the link which will give you other options if you want to use a different flour. I also used kefir as the wet ingredient. This definitely adds something good to the overall flavour, but also helps the cake to rise. If you don’t have any kefir, swap it for buttermilk or sour milk. To make sour milk, just add a spoonful of lemon juice to milk and leave it to thicken for five minutes before using.
What Sort of Apples Should I Use?
Cooking apples or Bramleys are the best apples to use in this Irish apple cake. You want them to be soft when you bite into the cake. These type of apples are also quite sour, so they generally give a good flavour. If you use crisp eating apples, they may not soften up enough whilst the cake bakes. I used windfalls from our garden, which, sadly, aren’t cooking apples. They were firmer than I’d have liked.
Other Apple Cakes You Might Like
- Almond apple cider cake via Tin and Thyme
- Apple & cherry Wensleydale chocolate chip cake via Tin and Thyme
- Apple & cinnamon cake via Tinned Tomatoes
- Blackberry & apple cake via Fab Food 4 All
- Devon apple cake via Family Friends Food
- Dorset apple cake with chocolate caramel via Tin and Thyme
- Easy French apple cake via A Baking Journey
- Einkorn apple cake via The Ordinary Cook
- Kale apple cake with apple icing via Veggie Desserts
- Hazelnut & apple chocolate cake via Tin and Thyme
- Norwegian apple cake (eplekake) via Hint of Healthy
- Spiced vegan apple cake with salted caramel drizzle via Veggielicious
- Toffee apple hazelnut cake via Tin and Thyme
- Upside-down apple cake via Tin and Thyme
Keep in Touch
Thanks for visiting Tin and Thyme. If you make my version of Irish apple cake, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Irish Apple Cake. PIN IT.
Irish Apple Cake – The Recipe
Irish Apple Cake
- 180 g unsalted butter
- 180 g golden caster sugar (I used cardamom sugar)
- 3 eggs
- 225 wholemeal spelt flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 100 ml kefir, buttermilk or sour milk
- 2 large cooking apples or windfalls (about 300g)
- 1 tsp cinnamon
- 1 tbsp golden granulated or caster sugar
- icing sugar for dusting
- Turn on the oven to 180℃ (350℉, Gas 4).
- Cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one by one, adding a little of the flour if the mixture looks as though it’s splitting.
- Sieve in the flour, baking powder and bicarbonate of soda and stir until just combined.
- Add the kefir, buttermilk or sour milk and stir lightly until just combined.
- Spoon half the batter into the bottom of an oiled silicone bundt mould or tin.
- Peel, core and finely slice the apples. Lay them on top of the cake mix.
- Mix the tbsp of sugar together with the cinnamon, then sprinkle over the top of the apples.
- Cover with the remaining cake mix.
- Bake in the centre of the oven for about 40 minutes or until a skewer inserted into the middle comes out clean (ish).
- Allow to cool in the tin for ten minutes, then turn out onto a wire rack to cool completely - unless serving warm for pudding.
- Dust with a little icing sugar when completely cool.