Irish Apple Cake, sometimes called Kerry Apple Cake, is a delicious slice of Irish heritage. This rustic dessert has its roots in the cozy kitchens of rural Ireland, where apples were plentiful and baking was a cherished tradition.
The Sweet History of Irish Apple Cake
Irish Apple Cake is a dessert that’s as charming as the Emerald Isle itself. It has been a staple in Irish homes for generations, and its story is as rich and flavorful as the cake itself.
Ireland has a mild, rainy climate where apples flourish. Apples have always been a common and bountiful crop, so naturally, the resourceful Irish found delicious ways to use them.
The cake dates back to a time when families gathered around hearths, and recipes were passed down orally from one generation to the next. There wasn’t a single “official” recipe, but rather a collection of variations, each with a unique twist, depending on the region or family.
Irish Apple Cake is a simple cake – it is a buttery, spiced cake brimming with chunks of tart apples. The apples used were often whatever variety was on hand, making each cake a little different. The spices, typically a blend of cinnamon, nutmeg, and cloves, added warmth and depth, perfect for those chilly Irish evenings.
But my favorite part was that Irish Apple Cake wasn’t just a dessert. It was often served as a hearty snack or even for breakfast.
The Irish had cake for breakfast! I’M IN!!
Some versions of the cake included a streusel topping or a custard sauce poured over the top, making it even more decadent.
Fast forward to today, and Irish Apple Cake has maintained its status as a cherished comfort food. It’s a popular choice for festive occasions like St. Patrick’s Day, where it often takes center stage on dessert tables.
What is Crème Anglaise?
Crème anglaise, or “English cream” in French, is a silky custard sauce that can elevate just about any dessert. Think of it as the fancy cousin of vanilla pudding but thinner and way more elegant.
Made with a simple mix of egg yolks, sugar, milk, and vanilla, crème anglaise is all about smooth, creamy goodness. You gently cook it until it’s just thick enough to coat the back of a spoon. The result? A rich, velvety sauce that’s perfect for pouring over cakes, pies, or fruit.
In this recipe, I’ve added a touch of Irish Whiskey for an added boost of flavor. You can use any whiskey you choose but I happen to have Jameson Caskmates so that’s what I used.
Did you notice the ‘e’ in whiskey? That’s the Irish spelling. The Scots spell it whisky. This is a very important distinction in the UK!
Sweet Crunchy Top
You wouldn’t think that this cake could get any better BUT…adding a generous sprinkling of granulated sugar on top of the cake batter just before it goes in the oven gives it a special touch!
The sugar creates a crisp and sweet top on this soft and moist cake! This is the finishing touch that this cake needs!
Today, baking an Irish Apple Cake is like taking a delicious trip back to my time in Ireland with my husband (then boyfriend)! The people, the landscape, the castles, and especially the food will stick with me until my next trip to the Emerald Isle!
Other Recipes to Try:
Irish Apple Cake with Whiskey Crème Anglaise
Ingredients
For the Cake
- 315 grams all-purpose flour
- 150 grams granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 tsp nutmeg
- 1/8 teaspoon ground cloves
- ½ teaspoon salt
- 170 grams softened butter
- 2 large eggs at room temperature, lightly beaten
- 180 ml buttermilk
- 2 teaspoons vanilla extract
- 3-4 tart apples such as Granny Smith peeled, cored and chopped
- 50 grams granulated sugar for sprinkling on top
Whiskey Creme Anglaise
- 1/3 cup granulated sugar
- 2 tsp cornstarch
- Good sized pinch of salt
- 1 cup heavy cream
- 1/4 cup Irish Whiskey
- 1/2 tsp vanilla extract optional
Instructions
- Preheat oven to 375°. Lightly spray an 8 inch spring form pan with cooking spray and line with parchment paper.
- Place the flour, sugar, baking powder, cinnamon, cloves, nutmeg, and salt in the bowl of a stand mixer. Add the cubes of butter and mix with the paddle attachment until the butter is no bigger than peas.
- Add the eggs, one at a time, and mix for about 20 seconds after each addition.
- Add the vanilla to the buttermilk and add about 1/3 to the batter. Mix until mostly combined. Add another third, mix, and then add the remaining buttermilk and mix until smooth and combined.
- Stir in the diced apples and pour into the prepared pan.
- Generously sprinkle the top of the cake batter with the remaining granulated sugar.
- Bake for 45 to 55 minutes or until a toothpick comes out mostly clean.
- Cool in the pan for 10 minutes and then release the sides of the spring form pan.
- Allow cake to cool completely. Serve with crème anglaise (recipe below).
- Stir together the sugar, cornstarch, and salt in a medium saucepan. Turn on the heat to med-low and slowing drizzle in the heavy cream while whisk constantly.
- Stir in the whiskey. Continue cooking over med-low heat until boiling and thickened. You should be able to draw a line on the back of a spoon and the line should stay when the custard is ready.
- Remove from heat and add the vanilla. Stir well. Chill until completely cooled. Serve over cake.
Love the use of Whiskey, sounds so tasty, my friends would certainly love it 😊
Thanks, it was definitely just the right touch!