This recipe is such an easy recipe for an absolutely delicious moist apple cake topped with buttery crumble. It come together so fast and is a huge crowd pleaser. An Irish apple crumb cake will become your new favorite apple cake!
This recipe is adapted from Donal Skehan.
What makes this Irish Apple Crumble Cake so good?
It’s a very easy recipe that requires very basic ingredients.
It comes together very fast.
It’s so moist and delicious with the apple chunks cooking through and steaming while in the oven.
The crumble topping really adds a beautiful buttery crunch to the top of the cake.
The brown sugar in the batter gives a lovely caramel like flavor to the sponge.
There’s nothing like this cake, especially when autumn is here and we can finally feel some cool breeze.
The ingredients you need to make an Irish apple cake:
The wet ingredients: softened butter, light brown sugar (the sticky kind), eggs at room temperature.
The dry ingredients: sifted flour (to keep the cake light and soft), baking powder, salt, and a hint of cinnamon. That’s the only spices you need for the cake, but feel free to add allspice, a little nutmeg, clove or ginger if you want to take this into more of a spice cake direction.
The apples: In general, I like using Granny Smith (green) apples in baking, They offer a little tanginess and hold their shape up well. In this cake, I used one red apple and one green just to mix things up a little. Use whatever you prefer or have on hand! The apples should be peeled and cubes into 1/2 inch cubes.
The crumble: The crumble is a very simple one, with very similar rations of flour, white sugar, and butter. The butter can be cold and cubed or room temperature, it won’t make much of a difference.
How to make an Irish Apple Crumb Cake:
The steps are very simple.
Cream together the butter and sugar on medium speed until light and fluffy. You can use a paddle attachment or a whisk attachment.
Add the room temperature eggs one at a time until incorporated, then the vanilla.
You’ll have pre-sifted the flour, which you then add to the batter along with the other dry ingredients (the baking powder, salt and cinnamon). Fold until just combined- the batter will be very thick! As always with cake, try not to overtax so the gluten in the flour doesn’t doesn’t overdevelop and the batter doesn’t turn tough.
Finally, fold in the apple chunks into the batter, and pour into a pan you’ve prepared by lightly greasing and lining with parchment paper. (Or lightly greasing and flouring).
Make the crumb topping in a separate small bowl, by just rubbing together the butter, flour and sugar with your fingertips until a sandy crumbly mixture forms. This is the crumb topping that’ll be scattered over the cake batter before baking.
Bake in a preheated oven for about 40-45 minutes until a toothpick inserted in the centre comes out clean.
What cake pan should I use for the cake?
Use an 8 inch or 9 inch springform pan-they’ll both work fine, although the 8 inch cake will be a little thicker.
How do I serve apple crumb cake?
The cake can be served warm or at room temperature. It’s delicious either way. It’s superb plain, but you can take this up another level by serving warm with a scoop of vanilla ice cream and with or without caramel sauce. Absolutely delicious!
Highly recommend having this with some tea, coffee, or a cold glass of milk
Storing apple cake:
The cake can be stored in an airtight container in a cool place for 2 to 3 days, or in the fridge for up to 5 days.
If your kitchen is warm, it might be better to store it in the fridge. You can let your slice come back to room temperature before eating if you like.
Irish Apple Crumb Cake
For the cake:
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar 150g
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1.5 cups flour, sifted 200 g
- 1 teaspoon baking powder
- pinch of salt
- 1 teaspoon cinnamon powder
- 2 medium apples, peeled, cored and chopped into 1/2 inch pieces about 300 g, or heaped 2 cups
For the crumble:
- 1/4 cup white sugar 50 g
- 1/4 cup flour 32 g
- 1/4 cup butter 56g
For the cake:
- Heat oven to 180C. Grease and line an 8 or 9 inch pan with parchment paper.
- Cream the butter and brown sugar in large bowl, 2-3 minutes on medium speed until light and fluffy.
- Add the eggs one at a time until mixed, then vanilla.
- Add the flour, baking powder, salt and cinnamon and fold until just combined, then fold in the apple cubes. Batter will be thick! Spread into prepared pan.
- Combine all the crumble ingredients in a small bowl, pinching together with fingertips until small crumbs form, then scatter evenly onto cake surface.
- Bake for 40-45 minutes until toothpick comes out clean.
Apple Crumb Cake by everylittlecrumb on Jumprope.