irish cake

This Irish Apple Cake, is a moist and sweet with a crunchy top, that can be served cold or warm with chilled cream or hot custard.

Kerry Apple Cake

cake flour

baking powder

salt

cloves

nutmeg

butter

sugar

apples

eggs

¼ cup cup milk

Preheat the oven to 375 degrees. Prepare a 9-inch round baking pan by spraying with oil or coating with butter.

Sift the cake flour, baking powder, salt, cloves and nutmeg into a large mixing bowl.

Cut the butter into the flour and rub it in using your fingers or a pastry cutter until the mixture resembles fine bread crumbs.

Toss in the sugar and combine it with the flour mixture.

Peel and slice the apples into similar 1&quot; to 2&quot; sized pieces.

Add the apples into the flour mixture and mix them thoroughly.

Beat the eggs and add a dash of milk. Add to the apples and flour and combine well with a large spoon. Add more milk as needed to fully moisten the flour. The result is a pretty sticky mixture.

Transfer the dough into the prepared cake pan and flatten the top surface using the back of a large spoon.

Sprinkle two tablespoons of sugar over the top of the cake.

Bake the cake in the preheated 375 degree oven for 45 to 50 minutes. Cool for 5 minutes in the pan, then transfer to a wire wrack to finish cooling.

https://content.jwplatform.com/videos/pZSTJI6W.mp4

Kerry Apple Cake, also known as Irish Apple Cake, is a moist cake with a crunchy top, and can be served cold or warm with chilled cream or custard.

Kerry or Irish Apple Cake

This Irish Tea Cake is utter perfection. It’s light and fluffy and not overly sweet; like biting into a cloud! It’s amazing for breakfast, lunch, dessert and of course...tea time. If that wasn&#39;t enough, it’s gluten free, egg free, nut free and can easily be dairy free (vegan)! 

Irish Tea Cake

gluten free flour

unsalted butter (or vegan baking stick, room temperature)

cornstarch

vanilla extract

milk

confectioners’ sugar

Preheat your oven to 350 degrees Fahrenheit and grease a 9 inch cake pan with vegetable oil. Line the bottom with parchment paper and lightly grease the parchment paper as well. Set aside.

In a large bowl, whisk together the gluten free flour, baking powder and salt. Set aside. 

In a small bowl, using a spoon, mix together the 4 heaping tablespoons of cornstarch with 6 tablespoons of water until thin and watery. It will be thick and tacky at first.

In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and the sugar until it is soft and creamy. About 2-3 minutes.

Slowly beat the cornstarch water mixture and the 2 teaspoons of vanilla into the creamed butter and sugar. It will look chunky.

Starting and ending with the gluten free flour mixture, with the mixer on low...pour in some flour then some milk then some flour.Once it is combined, turn off the mixer and use a spatula to scrape the sides of the bowl. You don’t want to over mix this. Just make sure everything is fully combined.

Using a spatula, scoop the batter in a greased and parchment lined 9 inch cake pan; smooth the top with a butter knife. It will be super thick and sticky.Bake the cake in the center rack at 350 degrees Fahrenheit for 40 minutes until the cake is golden on top and springs back at you when careful touched.

Let the cake cool completely in the cake pan. If you try to take it out when it is even a tiny bit warm, the entire thing may fall apart. Cakes with no eggs are very delicate. Once cool, move to a cooling rack.  If it seems to be sticking to the cake pan, use a butter knife or a spatula to loosen the edges.

Once the cake is completely cool, dust with the confectioners’ sugar. It must be completely cool otherwise the sugar will melt. Or you can top with fresh fruit, fruit compote, whipped cream, ganache, etc.

https://content.jwplatform.com/videos/D8uhu5ls.mp4

This Irish Tea Cake is utter perfection. It’s light and fluffy and not overly sweet; like biting into a cloud! It’s amazing for breakfast, lunch, dessert and of course...tea time. If that wasn't enough, it’s gluten free, egg free, nut free and can easily be dairy free (vegan)!

Irish Apple Cake is a soft vanilla spice cake with a crunchy sugar topping that&#x27;s loaded with tart apples. Serve the cake with creamy vanilla custard sauce, buttery whisky sauce, or both.

Irish Apple Cake with Custard Sauce

(360 grams) all-purpose flour

baking soda

table salt (1 1/2 teaspoons kosher salt)

cinnamon

Granny Smith apples apples

eggs,

(4 ounces

(50 grams) vegetable or canola oil

(150 grams)

buttermilk,

For the Sugar topping: 2 tbsp (25 grams) granulated sugar + 1/4 tsp nutmeg

(397 grams) whole milk

(50 grams) granulated sugar

Preheat the oven to 375 degrees (176 degrees...

Preheat the oven to 375 degrees (176 degrees C). Butter a 10-inch spring form pan and fit the bottom with a round of parchment paper. Butter the parchment paper and then shake flour around in the pan to coat the inside of the pan completely. Shake out the excess flour and set aside.

Add the flour, baking soda, baking powder, salt,...

Add the flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg to a large bowl and stir with a wire whisk to combine. (*See note)

Peel and core the apples, and then chop...

Peel and core the apples, and then chop them into chunky bite-size pieces, about the size you’d want if adding them to a fruit salad. Add the chopped apples to the flour mixture and stir to combine. Set aside.

Separate the eggs so that you have 2...

Separate the eggs so that you have 2 egg yolks in one bowl and 4 egg whites in a separate bowl. (Here's how to separate eggs.)

Use an electric mixer to beat the butter,...

Use an electric mixer to beat the butter, oil, and 3/4 cup (150 grams) of sugar on medium-high speed for 1 minute. Add the egg yolks, buttermilk, and vanilla and beat for 1 minute longer.

Scrape the batter into the flour mixture and...

Scrape the batter into the flour mixture and stir with a wooden spoon or spatula just until all the ingredients are combined and all the dry ingredients are moistened.

Clean the mixing bowl and beaters of your...

Clean the mixing bowl and beaters of your electric mixer. Then use the electric mixer to beat the egg whites until they are foamy. (Or, use a handheld mixer.) With the mixer running, sprinkle in 2 tablespoons (25 grams) of granulated sugar. Continue beating until stiff peaks form (when you lift the beaters from the egg whites they form a peak that holds its shape). Using a rubber spatula or wooden spoon, gently fold the egg whites into the cake batter, stirring gently just until combined. Be careful to not over mix. It’s ok to have a few streaks of egg white in the batter.

Scrape the batter into your prepared pan. Combine...

Scrape the batter into your prepared pan. Combine 2 tablespoons (25 grams) of sugar with 1/4 teaspoon of nutmeg and sprinkle the mixture evenly across the top of the cake batter.

Bake the cake in the center of the...

Bake the cake in the center of the oven for 50-60 minutes. To test for doneness, poke a toothpick into a few different places on the cake and inspect it for evidence of raw batter.

Remove the cake from the oven and let...

Remove the cake from the oven and let cool completely on a wire rack before removing the sides of the pan.

Pour the milk into a heavy-bottomed medium-size saucepan...

Pour the milk into a heavy-bottomed medium-size saucepan and cook over medium heat until bubbles appear along the edges of the pan.

While the milk is heating, beat the sugar...

While the milk is heating, beat the sugar and egg yolks with an electric mixer until the mixture is thickened slightly and pale yellow, about 3 or 4 minutes. Beat in the cornstarch.

With the mixer running, gradually pour the heated...

With the mixer running, gradually pour the heated milk into the egg yolks in a thin steady stream. Stop the mixer halfway through pouring in the milk to quickly scrape down the sides of the bowl. Resume beating at medium speed to slowly add the remaining milk.

Pour the mixture back into the saucepan and...

Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon or spatula, until the sauce thickens enough to coat the spoon with a light, creamy layer. Do not let the mixture come close to boiling. The maximum temperature it reaches should be 170 degrees.

Strain the sauce into a bowl through a...

Strain the sauce into a bowl through a fine mesh strainer and stir in the vanilla. Cover and refrigerate. Custard sauce can be served over Irish Apple Cake either warm or cold and will keep for 2 weeks, covered in the refrigerator.

Top 3 irish cake recipes from across the web

The most viewed irish cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Kerry Apple Cake

Irish Tea Cake

Irish Apple Cake with Custard Sauce

Top 3 irish cake recipes from across the web

The most viewed irish cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kerry Apple Cake

Irish Tea Cake

Irish Apple Cake with Custard Sauce

The most viewed irish cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine