It’s time for cake. And not just any cake, it’s my take on an Irish Apple Cake. As far as cakes go, this one is not overly sweet, but has wonderful spice and apple flavor to it. Traditionally, this cake is served with a custard sauce but I decided to make make a nice Vanilla Cream Sauce instead (custard made this pregnant lady too nervous). You could also top it with a dusting of powdered sugar or a scoop of ice cream. Whichever way you choose, I’m sure you will be pleased. You don’t have to be Irish to enjoy this cake.
- Cake
- 3 cups AP flour
- 1 tablespoon baking powder
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of cloves (optional)
- 1/4 teaspoon Kosher salt
- 5 Granny Smith Apples, peeled and cubed into bite-size pieces or thinly sliced
- 3/4 cup unsalted butter, melted and slightly cooled
- 2 eggs
- 3/4 cup + 2 tablespoons sugar, divided
- 1 teaspoon vanilla
- 1 cup buttermilk
- Vanilla Cream Sauce
- 1/2 cup sugar
- 2 teaspoons cornstarch
- 1/4 teaspoon cinnamon
- Pinch of Kosher salt
- 1 cup heavy cream
- Preheat oven to 375 degrees Fahrenheit. Grease and flour a springform pan and set aside.
- In a large bowl, mix the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Toss in the apples to coat.
- In a medium bowl, whisk together the melted butter and eggs. Then whisk in 3/4 cup sugar, followed by the vanilla, and lastly the buttermilk.
- Toss the wet mixture into the flour/apple mixture. Stir until just combined. The cake batter will be very thick.
- Pour batter into your prepared pan. Sprinkle the remaining 2 tablespoons of sugar over the top.
- Bake in preheated oven for 45-50 minutes, until the middle of the cake is fully cooked and the top is golden brown.
- Remove from oven and allow to cool in the pan for at least 30 minutes before removing to cool completely on a cake plate. Store cake in a cool area or fridge for up to 5 days.
- In a saucepan, combine the sugar, cornstarch, cinnamon, and salt. Place pan over medium heat and slowly pour in the heavy cream. Heat until the sauce thickens, stirring occasionally.
- Allow the sauce to cool a bit before pouring over a slice of cake. Store the sauce in the fridge. I like heating up a slice of cake with a good drizzle of the sauce for about 20 seconds in the microwave. Enjoy!
Mix up the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Tip: Wipe flour all over shirt and nose, it’ll make you look like a professional.
Toss in the cubed up apples and coat with the flour mixture.
In another bowl, whisk together the eggs and butter.
Stir in the buttermilk.
Now stir in the vanilla.
Combine the wet ingredients to the flour/apple mixture. stir until just combined. It will be thick!
Pour the cake batter into a greased and floured springform pan.
Sprinkle on 2 tablespoons of sugar. Bake at 375 degrees for 45-50 minutes.
Remove from oven and cool in pan for about 30 minutes, before removing to cool completely on a cake plate.
Combine the sugar, corn starch, cinnamon, and salt to a saucepan.
Slowly drizzle in the heavy cream and then heat until thickened, stirring occasionally.
Remove from heat and stir in the vanilla. Allow the sauce to cool slightly before drizzling on the cake.
