There’s something absolutely magical about a slice of Irish Apple Cake—it’s the kind of dessert that feels like a warm hug from an old friend. This traditional Irish cake is moist, tender, and bursting with the natural sweetness of apples, making it the perfect accompaniment to afternoon tea or a cozy evening at home. What makes this recipe truly special is how the apples create their own moisture as they bake, resulting in a cake that stays fresh and delicious for days.
Irish Apple Cake has been a beloved staple in Irish households for generations, passed down through families and perfected over time. Unlike many modern cakes that rely heavily on butter and cream, this traditional version strikes a beautiful balance between simplicity and sophistication. The cake itself is tender and slightly crumbly, with a subtle sweetness that allows the apple flavor to shine through. It’s the kind of recipe that brings back memories of grandmother’s kitchen, where everything was made with love and care.
What I absolutely adore about this recipe is how versatile it is. You can enjoy it plain with a cup of tea, dust it with powdered sugar for a more elegant presentation, or serve it with a dollop of whipped cream or custard for a more indulgent treat. The beauty of Irish Apple Cake is that it doesn’t need much—just good quality apples, simple pantry ingredients, and a little bit of patience. The texture is wonderfully moist thanks to the apples, and the flavor develops beautifully as the cake cools.
I’ve tested this recipe numerous times to ensure it’s absolutely foolproof, and I’m thrilled to share it with you today. Whether you’re new to baking or a seasoned baker, this Irish Apple Cake will become a treasured favorite in your recipe collection. Serve it fresh from the oven when it’s still slightly warm, or save it for later—it keeps beautifully for several days. Let me walk you through the process of creating this stunning cake that will have everyone asking for your secret recipe!
The combination of tart apples with warm spices like cinnamon creates a flavor profile that’s simply irresistible. This cake is perfect for weekend entertaining, holiday gatherings, or simply treating yourself to something special. The technique is straightforward, making it an excellent choice for bakers of all skill levels. Once you master this recipe, you’ll find yourself making it again and again, perhaps even experimenting with different apple varieties or adding your own special touches.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 6 tablespoons butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 4 medium Granny Smith apples, peeled, cored, and sliced thin (about 3 cups)
- 2 tablespoons brown sugar
- 1 tablespoon all-purpose flour
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, ensuring the parchment comes slightly up the sides for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this dry mixture aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes of beating. This step is crucial for incorporating air into the batter.
- Add the egg to the butter mixture and beat well until fully combined. Pour in the vanilla extract and mix until the batter is smooth and creamy.
- Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Start with one-third of the flour mixture, then half the buttermilk, then another third of the flour, then the remaining buttermilk, and finally the last of the flour. Mix gently after each addition until just combined—don’t overmix.
- In a separate bowl, toss the thinly sliced apples with the brown sugar and 1 tablespoon of flour. This coating helps the apples distribute evenly throughout the cake and prevents them from sinking to the bottom.
- Gently fold the apple mixture into the cake batter using a rubber spatula, being careful not to crush the apple slices. The batter should look studded with apple pieces.
- Pour the batter into your prepared cake pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.
- Place the pan in the preheated oven and bake for 45-50 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. This resting period allows the cake to set slightly and makes removal easier.
- Run a thin knife around the edges of the cake to loosen it from the pan. Carefully invert the cake onto a wire cooling rack and remove the pan and parchment paper.
- Allow the cake to cool completely on the wire rack before serving. If desired, dust the top with powdered sugar just before serving for a traditional Irish presentation.
Pro Tips
- For the best results, use firm, tart apples like Granny Smith or a mix of Granny Smith and Honeycrisp. These varieties hold their shape during baking and provide excellent flavor contrast to the sweet cake batter.
- Don’t skip the buttermilk in this recipe. It reacts with the baking soda to create lift and gives the cake its characteristically tender crumb. If you don’t have buttermilk, make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
- Make sure your apples are sliced thin and evenly. This ensures they cook through properly and distribute their moisture throughout the cake as it bakes, keeping it moist and delicious.
- This cake actually improves with age! Store it in an airtight container at room temperature for up to 4 days. The flavors meld together beautifully, and the texture becomes even more tender as it sits.
- For a more decadent version, serve warm slices with a dollop of whipped cream, vanilla ice cream, or homemade custard. You can also serve it with a simple glaze made from powdered sugar and milk.
- If you prefer a spicier cake, add an extra 1/4 teaspoon of cinnamon or a pinch of ground ginger to the dry ingredients. Some traditional recipes also include a hint of cardamom for extra warmth.
- When creaming butter and sugar, make sure both ingredients are at room temperature. This helps create a light, fluffy base that results in a more tender crumb.
- Don’t overmix the batter once you’ve added the flour mixture. Overmixing develops gluten and can result in a tough, dense cake. Mix just until the ingredients are combined.
- This cake freezes beautifully! Wrap cooled slices individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.