Community Pick
Ultimate Irish Apple Cake
"This Irish apple cake is like a spice cake with the extra addition of juicey apples!"
photo by Billy Green
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
10-12
ingredients
- 4 tablespoons butter, softened (room temperature)
- 1 cup granulated sugar
- 1 egg, beaten (room temperature)
- 4 granny smith apples, cored, peeled and diced (2 cups)
- 1⁄4 cup chopped walnuts
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1 cup all-purpose flour
directions
- Preheat oven to 350°F
- Generously grease an 8-inch square cake pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the egg, apples, nuts, and vanilla and stir well.
- Sift in the dry ingredients and mix well.
- Pour the batter into the prepared pan and bake about 45 minutes, until the cake is lightly browned and a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake set in the pan for 5 minutes, then remove from pan.
- Serve warm or at room temperature with whipped cream or vanilla ice cream.
Questions & Replies
-
Butter & sugar won't cream together. Butter was @ room temp. Why? Help.
-
The recipe says 8x8 square pan but the picture shows a round cake. Can this be made in an 8" or 9" round cake pan instead? -
I live at 7000+ feet. What changes, if any, are needed for high altitude??? -
I don't use all purpose flour, which eliminates the baking powder, salt, and soda. Can I use self-raising flour?
Reviews
-
My wife was working late on Monday. She rang me, "It's multicultural day at work tomorrow. Can you cook something Irish for me?" Faced with endless recipes for Irish Stew and Guinness based stews, I opted for one titled Ultimate Irish Apple Cake. Tuesday morning, off she went to work with my cake. Tuesday evening she came home with this. Not only did she take my glory but I didn't get to taste the cake. -
-
Sensational! If you want an apple cake that lets the apples shine, this is the one: not too oily or rich (read: caloric), easy, just the right amt of spice, crunchy crust. I used tangy stored McIntosh apples from our own tree. Warm from the oven w/vanilla ice cream = heaven! The batter is too thick to "pour" but don't be tempted to add liquid: use a spatula to transfer it to the pan.
-
I made this exactly as written, except I used a round cake pan, served it with a small scoop of vanilla ice cream and everyone LOVED it. The "batter" is really lots of apples coated with a little flour/egg/butter mixture. It didn't seem like there was enough liquid, but I decided to leave it as is. It came out moist, with a lovely crunchy crust. I think the moisture from all the apples that came out during baking made up for any missing liquid ingredient.
-
I made this last minute for a St. Patty's Day dinner I was invited to, and it was fantastic! Rave reviews from all the guests!! I double the recipe and found that four apples were enough for the doubled amount (guess it depends on the size of the apples) and cooked it for an entire hour on the second shelf of the oven to reach the desired consistency and not have it get too brown too quickly. I live at quite a high altitude so this may not be necessary closer to sea level. Will definitely make this in the future!!
-
My daughter made this cake for us and it was so good! Perfect consistency and flavor. Will definitely make again. Thanks for posting!
see 27 more reviews
Tweaks
-
Made this for dessert after a rather heavy Christmas dinner and it worked out beautifully. The snack cake is chock full of bites of fresh apples well seasoned from the cinnamon and nutmeg. I eyeballed the spices and guess I used about a teaspoon of cinnamon. To reduce the calories a bit I replaced 2 tablespoons of butter with 3 tablespoons of applesauce, used 1/4 cup of egg substitute for the egg, and 1/3 of the sugar was replaced by Splenda. Topped it all off with a little Cool Whip Free and a sprinkle of cinnamon. Yummy.
RECIPE SUBMITTED BY
LAURIE
Ottawa, 52
<p>Before I get to the details let me tell you how I rate recipes.....and tell you how I feel about others ratings! <br /> <br />5 STARS....This recipe was excellant, we liked it very much, the directions were very clear and if I made any minor substitutions I noted it. It would most likely be made again, many times! <br /> <br />4 STARS....This recipe was good, we liked it but I made changes either in taste or it was not clear in something, but I would consider making it again. <br /> <br />3 STARS....This recipe was not something that got approval from the majority. Either it just didnt work in preparation, directions, or taste. I will tell you why and would not make it again unless I altered it much! <br /> <br />2, 1 STARS.....I DO NOT give these as I feel they are NOT worthy....especially if the recipe previously had good reviews and by my giving a low one would jeopardize the ratings. I would appreciate this reciprocated with reviews to my recipes. <br /> <br />0 STARS....COMMENTS I will leave no stars and comments on something that did not work out for me and I will be honest and tell you why. <br /> <br />I DETEST IT WHEN PEOPLE CHANGE YOUR RECIPE OR DONT EVEN MAKE IT THEN LEAVE YOU LOW REVIEWS. PEOPLE WHO DO THAT ARE JUST BEING VINDICTIVE OR JUST PLAIN STUPIDLY CRUEL. Examples of some I've gotten would be: 1 star...This doesnt sound like something we would like 2 stars...too sweet for me, (this was on a all 5 star recipe). <br /> <br /> <br />Now for the details: <br />I was born, raised and still live in the same midwestern town where comfort food is what we thrive on, however my dream is to retire to the northwoods of Wisconsin.. (the sooner the better IMHO)! <br /> <br />I relish a recipe that is simple, quick and tastes great as I am a divorced mom to 4 very busy, active young adults (27, 25, 20 year old daughters and a 21 year old son.) Cooking time is at a premium as everyone is so busy, I never usually know who will be at my house for supper! I also try to find things that will reheat well. <br /> <br />I have worked for 30 years in the accounting field and presently semi retired. It is very nice for a change to not have to deal with the everyday stress of deadlines and office politics! It has been great cooking for pleasure, at my leisure, instead of to feed the troops! <br /> <br />Cooking relaxes me so I do it often and I love to cook for people who appreciate it. It is nothing for me to start a recipe at 10pm right before bedtime, and yes I have cooked all nite. Kind of a marathon!! <br /> <br />Cookbooks are my passion and I can't resist the ones that churches, schools etc. put together and well as the ones in the grocery stores. My collection numbers well over 2000 and where as some people go to bed with a good novel, my nightstand is full of cookbooks! <br /> <br />I love to bake and its nothing for me to make 15-20 different kinds of cookies and candies for the holidays. I guess that it has rubbed off on my oldest daughter who is a culinary school graduate and knee deep in pastry classes, hoping to become a pastry chef! <br /> <br />In March of 2002 I had gastric bypass, weight loss surgery and I have lost 125 pounds FOREVER, so now when I do cook it IS for everyone else to enjoy. <br /> <br />I love Zaar and all the friends I have made here, this sight is so addictive but yet so much fun! And the recipes aren't bad either..LOL! I know that in the years since Ive been a permanent fixture of this site I have acquired many great recipes and tons of cooks that I am proud to call my friends! I have also tried many foods that years ago I would never have even imagined.</p>
.jpg)
