Irish Apple Cake

5 from 16 votes

An unusual apple cake with a layer of cinnamon flavoured apples baked in the centre of a fairly plain cake. Perfect served warm as pudding with custard or cream. But also good served cold for afternoon tea.

Prep Time30

Cook Time40

Total Time1 10

Course: Afternoon Tea, Dessert

Cuisine: Irish

Keyword: apples, autumn, bundt, cake, cinnamon

Servings: modest slices

Calories: 203kcal

Author: Choclette @ Tin and Thyme

Ingredients

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 (baking soda)
100 ml kefir, buttermilk, sour milk or watered down yoghurt

Apple Filling

2 large cooking apples or windfalls (about 300g)
1 tsp ground cinnamon
1 tbsp golden granulated or caster sugar
icing sugar for dusting

Metric - US Customary

Instructions

Turn on the oven to 180℃ (350℉, Gas 4).
Cream the butter and sugar together until light and fluffy.
180 g unsalted butter, 180 g golden caster sugar
Beat in the eggs, one by one, adding a little of the flour if the mixture looks as though it’s splitting.
3 eggs
Sieve in the flour, baking powder and bicarbonate of soda and stir until just combined.
225 wholemeal spelt flour, 1 tsp baking powder, ½ tsp bicarbonate of soda (baking soda)
Add the kefir, buttermilk or sour milk and stir lightly until just combined.
100 ml kefir, buttermilk, sour milk or watered down yoghurt
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.
2 large cooking apples
Mix the tbsp of sugar together with the cinnamon, then sprinkle over the top of the apples.
1 tsp ground cinnamon, 1 tbsp golden granulated or caster sugar
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.
icing sugar for dusting

Notes

Loosely adapted from Rachel Allan’s Irish apple cake

You can use a large loaf or round tin if you don’t have a bundt mould. If you do this sprinkle 1 tbsp of sugar over the top of the cake prior to baking.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact serving size and ingredients used.

Nutrition