Description
This traditional Irish Apple Cake features a dense, buttery crumb topped with tart Granny Smith apples and a crunchy oat streusel. Designed for structural integrity, it offers a perfect balance of textures and is finished with a warm cinnamon glaze.
Ingredients
- 1/2 cup all-purpose flour (for streusel)
- 1/2 cup white sugar (for streusel)
- 1/4 cup old-fashioned rolled oats
- 1/2 teaspoon salt, divided
- 3/4 teaspoon ground cinnamon, divided
- 6 tablespoons unsalted butter, cold and cubed
- 1/2 cup unsalted butter, room temperature
- 1/4 cup white sugar (for cake)
- 1/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour (for cake)
- 1 teaspoon baking powder
- 4-5 tablespoons whole milk, divided
- 2 large Granny Smith apples, peeled and sliced
- 1/2 cup confectioners’ sugar
Instructions
- In a bowl, combine 1/2 cup flour, 1/2 cup white sugar, 1/4 cup oats, 1/4 teaspoon salt, and 1/4 teaspoon cinnamon. Cut in 6 tablespoons of cold cubed butter until the mixture resembles coarse crumbs, then refrigerate immediately.
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, beat the room temperature butter with 1/4 cup white sugar and 1/4 cup brown sugar for 3 to 4 minutes until the mixture is pale and fluffy.
- Add eggs one at a time on low speed, followed by the vanilla extract.
- Whisk together 1 1/4 cups flour, baking powder, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt; add to the butter mixture and beat on low until just combined.
- Mix in 3 tablespoons of milk for 45 seconds until the batter is smooth but thick.
- Spread the batter into the prepared pan and arrange the apple slices in an even layer over the top.
- Sprinkle the cold streusel generously over the apples and bake for 40 to 50 minutes until a toothpick comes out with moist crumbs.
- Cool in the pan for 10 minutes before moving to a wire rack.
- Once fully cooled, whisk the confectioners’ sugar with a pinch of cinnamon and 1-2 tablespoons of milk to create a glaze and drizzle over the cake.
Notes
For the most consistent texture, ensure your room temperature butter is specifically between 65°F and 68°F before creaming. If your apples are particularly juicy, you can lightly toss the slices in a tablespoon of flour before layering them to prevent moisture pockets from forming in the dense cake base.
- Prep Time: 25 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: Irish