Irish Apple Cake

Cozy and delicious, Irish Apple Cake is a homemade, dense, crumbly cake loaded with tender apples, a streusel topping and drizzled with a creamy vanilla sauce.

Course Dessert

Cuisine American, Irish

Prep Time 30

Cook Time 55

Total Time 1 25

Servings

Calories 573kcal

Author Brandie Skibinski

Ingredients

For the cake:

1 ⅓ cups all-purpose flour (see my notes below about measuring)
1 teaspoon baking powder
½ teaspoon cinnamon
½ cup (1 stick) salted butter, softened to room temperature
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup heavy cream
1 pound Granny Smith apples, peeled and cored, thinly sliced

For the streusel:

⅔ cup all-purpose flour
½ cup granulated sugar
⅓ cup rolled oats
¼ teaspoon ground cinnamon
6 Tablespoons salted butter, melted

For the sauce:

3.4 ounce box instant vanilla pudding (do not get Cook and Serve!)
3 cups whole milk
¼ teaspoon ground cinnamon

For topping:

powdered sugar (for dusting, optional)

Instructions

Preheat the oven to 350°F. Spray a 9-inch springform pan with baking spray and set aside.
Make the cake batter first by stirring together 1 1/3 cups all-purpose flour, 1 teaspoon baking powder and 1/2 teaspoon cinnamon in a medium bowl until combined.
In a large bowl with an electric hand mixer or the body of a stand mixer with the paddle attachment, cream together ½ cup (1 stick) salted butter, softened to room temperature and 1/2 cup granulated sugar for at least 2 minutes.
Add 2 large eggs and 1 teaspoon vanilla extract until smooth.
Add the dry ingredients to the wet and stir to combine.
Add 1/4 cup heavy cream and stir until a smooth batter forms.
Spread the batter into the prepared baking dish.
Layer 1 pound Granny Smith apples, peeled and cored, thinly sliced evenly on top of each other over the cake batter.
Make the streusel topping next by stirring together 2/3 cup all-purpose flour, 1/2 cup granulated sugar, 1/3 cup rolled oats and 1/4 teaspoon ground cinnamon.
Add 6 Tablespoons salted butter, melted and combine with a fork to form large crumbles; make sure all the dry ingredients are combined with the butter.
Add the streusel on top, crumbling it up a bit with your hands so the chunks are too large. Make sure to cover the entire top of the apples.
Bake for 50-55 minutes; carefully check with a toothpick in the center; if it comes out clean, it’s done.
Place on a wire rack and allow to cool in the pan for 10 minutes, then remove the outer ring.
For the sauce, whisk together 3.4 ounce box instant vanilla pudding, 3 cups whole milk and 1/4 teaspoon ground cinnamon for 2 minutes.
Microwave on high for a minute, then stir. Continue to microwave for an additional minute until warmed through.
Dust the cake with powdered sugar (optional) before serving. Slice and pour the sauce over each portion.

Notes

If you don't have a kitchen scale, it is best to use the scoop and swipe which means to spoon the flour from your container or bag into the measure cup. Don't dip the measuring cup into the flour. Do not pack the flour into the cup or onto the spoon. Once the measuring cup is full, take the flat end of a butter knife and scoop off the excess.
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition