Description
Discover the comforting flavors of Ireland with this moist Irish Apple Cake, featuring tender chunks of Granny Smith apples, warm spices, and a buttery brown sugar streusel topping. Perfect for breakfast, brunch, or an afternoon tea, this cake brings a taste of Irish tradition to your kitchen.
Ingredients
Scale
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 cup whole-milk plain strained (Greek-style) yogurt, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1 pound Granny Smith apples, unpeeled, cut into ½-inch pieces
- For the streusel topping: 3 tablespoons unsalted butter, melted
- ⅓ cup light brown sugar
- ⅓ cup old-fashioned rolled oats
- ¼ cup all-purpose flour
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9‑inch round cake pan and line the bottom with parchment.
- In a large bowl, whisk together whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, cream softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract and lemon juice.
- Fold in the yogurt until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing until a smooth batter forms.
- Gently fold in the apple pieces, ensuring they are evenly distributed.
- Pour batter into the prepared pan and spread evenly.
- In a small bowl, combine melted butter, light brown sugar, rolled oats, flour, and cinnamon to make the streusel. Sprinkle evenly over the batter.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a gluten‑free version, substitute the flours with a 1:1 gluten‑free blend. You can use any crisp apple variety; Fuji or Honeycrisp work beautifully. Store the cooled cake, wrapped, at room temperature for up to 3 days, or refrigerate for up to a week. This cake also freezes well—slice and wrap tightly before freezing for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: B
- Method: baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice (1/8 cake)
- Calories: 210
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: apple, cake, dessert, Irish, autumn, streusel