Irish Apple Cake

What’s Cooking in Gail’s Kitchen? Bright Ideas: Irish Apple Cake! I can practically hear your first question: How is this cake different from a traditional one? Well, as you mix the ingredients, you may notice the batter is pretty thick and dense. It’s not pourable like a cake mix, that’s for sure. I guess you could compare it somewhat to a sponge cake…..with apples. Plus topping. Streusel is what makes it extra-special, if you know what I mean. When it’s all said and done, you can definitely justify eating it as an early breakfast, a midday brunch, an afternoon pick-me-up, or a late night dessert. If you were at my house, you’d see my husband keeps a spoon propped inside the cake dome. Because, sometimes…you know, you just can’t resist one bite.

IRISH APPLE CAKE

Ingredients for Streusel Topping:

3/4 cup flour

1/4 cup rolled oats

1/2 cup sugar

1/8 teaspoon sea salt

6 tablespoons butter, cold

Instructions for Streusel Topping:

In a medium bowl, combine flour, rolled oats, sugar, and sea salt. Mix well. Add the cold butter, using a fork. Blend the butter into the flour mixture until it resembles coarse breadcrumbs. Set bowl aside in the refrigerator.

Ingredients for Irish Apple Cake

1/2 cup butter, room temperature

1/2 cup sugar

2 teaspoons vanilla extract

2 eggs

1 1/4 cup flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/8 teaspoon sea salt

3 tablespoons milk

3 Granny Smith apples, peeled, cored, and sliced thin

Instructions for Irish Apple Cake:

Preheat oven to 350°. Butter and line a 9” round baking dish. Set aside. In a large bowl, cream together butter and sugar until light and fluffy. Add vanilla extract. Beat eggs, one at a time, and add to creamed mixture. In a separate bowl, whisk together flour, baking powder, cinnamon, and sea salt. Fold the dry ingredients into the wet ingredients. Gradually add milk while mixing as the batter forms. Transfer batter to the prepared baking dish. Arrange a single layer of sliced apples over batter. Cover the apples with the streusel topping. Bake 60-65 minutes, or until a cake tester comes out clean. Cool 10 minutes before slicing. Serve warm or at room temperature.

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