Irish apple cake
A rustic Irish cake with a buttery crumb and a thick layer of tart Bramley apples, served warm with custard.
- 70 min20 prep · 50 cook
- EasyDifficulty
- 330 kcalper serving
Ingredients
- Plain flour230 g
- Baking powder2 tsp
- Cold butter115 g
- Sugar115 g
- Eggs2
- Whole milk100 ml
- Cooking apples (Bramley)3
- Ground cinnamon1 tsp
- Demerara sugar2 tbsp
- Custard or cream, to serveto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Heat the oven to 180 °C and grease a 23 cm round tin.
- 2
Rub the butter into the flour and baking powder until it looks like breadcrumbs, then stir in the sugar.
- 3
Beat the eggs with the milk and mix them in to make a soft, thick batter.
- 4
Spread half the batter in the tin. Peel, core and slice the apples, toss them with cinnamon and layer them on top, then dot over the rest of the batter.
- 5
Sprinkle with demerara sugar and bake until golden and firm in the centre.
- 6
Let it rest in the tin, then serve warm with custard or cream.
Tips and questions
- What apples can I use instead of Bramleys?
- Any tart apple that softens when baked, like Granny Smith or Reineta. Sweet apples make the cake bland.
- Can I make it ahead?
- It’s best on the day, but keeps 2 days covered. Warm slices briefly in the oven before serving.
Enjoy your meal!
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