Truly I don’t know what it is about St Patrick, that old trickster, but St Paddy’s Day is just the perfect excuse for a lot of themed desserts. Like my Copycat Shamrock Shake, this is a lovely sweet thing that is perfect for your kids to help you make as a treat for the holiday. Take it in to work or school or just have it as a surprise dessert on the day. You won’t be disappointed in this awesome Irish Apple Cake!
This cake is one I used to eat at my favorite tea room in England. It isn’t too awfully sweet – more of a spicy, deep and elemental flavor that gets your tastebuds tingling. It can be served with a nice sauce or some ice cream, and it won’t be TOO rich. But it is quite dense and just all around really pleasing.
Here’s what you’ll need.
3 C all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp of ground ginger, nutmeg, and allspice
3/4 C unsalted butter, cold, diced into small pieces
1 C and 2 Tbsp sugar, divided
1 1/2 lbs of granny smith apples, diced into chunks
3/4 C milk
2 large eggs
1 tsp vanilla extract
1/2 tsp ground cinnamon
I find this is best to be made in a nice spring form pan, which you have buttered and floured well. You can make it in whatever pan you have, but it can get quite sticky and is best if you can make sure you can get it out easily!
First of, preheat your oven to about 375°.
In a large mixing bowl whisk together the flour, baking powder, salt, ginger, nutmeg and allspice for about 20 seconds.
Add the cut butter pieces and rub them into the mixture using your fingertips until it looks like fine crumbs. Stir in 1 C sugar and then add in your diced apples.
Toss well to evenly coat, work to separate any apples that have stuck together.
In another bowl, whisk the milk, eggs and vanilla together until they are well combined. Pour the milk mixture over the apple and flour mixture. Use your hands or a wooden spoon to toss together the whole mixture. It will be slightly lumpy, which is fine. Don’t over mix.
Now pour your batter into the prepared baking dish, spreading in an even layer.
In a small bowl, stir 2 Tbsp sugar plus 1/2 tsp cinnamon to sprinkle evenly over the cake. Bake the cake in a preheated oven 45-50 minutes until a toothpick inserted into center comes out clean.
Cool the cake for about 5 minutes on a wire rack. Remove the ring from the spring form pan allowing the cake to cool to your desired temperature.
That’s all there is to it! It does dirty a lot of dishes, so be prepared for that! But it is so worth it when you cut into the spongy cake and come back with something that tickles your taste buds so amazingly.
I like to serve it a la mode with a bit of my Easy Caramel Sauce poured on top! But however you eat it, you won’t be disappointed.