Irish Apple Cake
Baking, Dessert, Easter • Cake, Eggs, Fruit, Spices
Already have Recipe Keeper?
Ingredients
- 2 1/2 cups (280g) self raising flour
- 1/2 cup (115g) butter
- 1 large free range egg, lightly beaten
- 1/2 cup (100g) caster sugar
- 1/3 cup (80ml) milk
- 2 cooking apples, peeled and sliced
- 1/2 tsp cinnamon
- 4 1/2 TBS (60g) soft light brown sugar
- 3/4 cup (105 g) plain flour
- 1/4 cup (20g) old fashioned oats
- 1/2 cup (100g) sugar
- 1/2 tsp cinnamon
- 6 TBS butter, cut into bits
- Icing sugar to dust
- warm custard to serve or a scoop of ice cream
Directions
- Pre-heat the oven to 350F/180C/gas mark 4. Butter a deep flan tin, with a loose bottom, roughly 9 inches in diameter. Set aside.
- Make the Streusel. Measure the flour and oats and sugar into a bowl. Stir in the cinnamon. Drop in the butter. Rub together with your fingers until it clumps together and you have a crumble mixture.
- Place the flour and butter into a large bowl. Rub the butter in with your fingertips to form a breadcrumb texture. Stir in the sugar. Add the beaten egg and milk and mix together with a round bladed knife. If the dough seems a bit too sticky add a bit more flour. You want a soft dough.
- Spoon the dough into the prepared pan, making it higher around the edges, about 1 inch into the center with a hollowed out space to put the apples. Spread the apple slices evenly over the center of the base. Press them down lightly.
- Sprinkle with the soft light brown sugar and the cinnamon. Sprinkle the streusel over top. Bake for 45 to 50 minutes, until well risen and golden brown.
- Let stand in the tin for about 10 minutes before removing the sides.
- Place the tin on top of a jar and push the sides of the pan down and remove. Place the cake on a wire rack to cool to warm. Dust with icing sugar before cutting into wedges to serve, with or without ice cream or custard.
