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In the past few weeks, I have made this Irish Apple Cake twice. Both times it turned out looking like the picture above and was delicious.
It has so many apple slices in it that there doesn't seem to be enough batter, but it cooks together very nicely. While the cake is baking, it smells like an apple pie!
Irish Apple Cake
Ingredients:
5 apples
2 cups all-purpose flour
3 teaspoons baking powder
1/2 cup butter at room temperature
Pinch of salt
2 eggs, beaten
Splash of milk
1/2 cup of sugar
Handful of granulated sugar
1. Preheat your oven to 375 degrees F.
2. Throw flour, baking powder, and salt all together in a large bowl. Go for a bowl bigger than the one you usually use as you'll need a little elbow room to mix in the apples.
3. Cut in your butter until the mixture resembles lumpy breadcrumbs.
5 apples
2 cups all-purpose flour
3 teaspoons baking powder
1/2 cup butter at room temperature
Pinch of salt
2 eggs, beaten
Splash of milk
1/2 cup of sugar
Handful of granulated sugar
1. Preheat your oven to 375 degrees F.
2. Throw flour, baking powder, and salt all together in a large bowl. Go for a bowl bigger than the one you usually use as you'll need a little elbow room to mix in the apples.
3. Cut in your butter until the mixture resembles lumpy breadcrumbs.
4. Peel and core your apples.
Note: Irish apple recipes always call for "cooking apples," a wonderful oversized apple perfectly designed for apple tarts and cakes. Of course, there is no such thing as a cooking apple in the States, I suppose because there are so many apples this side of the Atlantic fighting for the title. I use Granny Smiths, because I favor the tart taste, but you can use the apple of your eye, whatever variety it may be.
5. Slice your apples thinly and them fling them in to the flour mixture, along with the half cup of superfine sugar.
6. Now, dig in there with your paws and mix it up. This is a hearty--not pretty--cake, so don't be shy.
Note: Irish apple recipes always call for "cooking apples," a wonderful oversized apple perfectly designed for apple tarts and cakes. Of course, there is no such thing as a cooking apple in the States, I suppose because there are so many apples this side of the Atlantic fighting for the title. I use Granny Smiths, because I favor the tart taste, but you can use the apple of your eye, whatever variety it may be.
5. Slice your apples thinly and them fling them in to the flour mixture, along with the half cup of superfine sugar.
6. Now, dig in there with your paws and mix it up. This is a hearty--not pretty--cake, so don't be shy.
7. Add the eggs and the splash of milk to make a messy doughy mix, and slap it all into your baking pan. I use a silicone cake pan, so I don't have to grease a pan or struggle to release the finished cake.
(Jan: I used a spring form pan, which easily released the cake, even when warm.)
8. Sprinkle generously with your handful (or more) of granulated sugar and then pop it in the oven for 40--45 minutes, until it is golden brown and you can no longer control yourself with the smell of hot apples. Tip: stick a toothpick in the middle of the cake and if it comes out gooey, give it another five minutes in the oven.
4 comments:
Delish!
I'll veganize it and let you know how it turns out.
looks wonderful
looks wonderful
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