Irish Apple Cake
A moist, buttery cake studded with tart apples and a sprinkle of cinnamon, perfect for a simple Irish finish to any meal.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Easy
Method
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Step 1 of 7
Preheat the oven to 180°C / 350°F (160°C fan) and grease a 20 cm (8‑inch) round cake tin.
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Step 2 of 7
Cream the butter and sugar together until pale and fluffy, then beat in the eggs one at a time.
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Step 3 of 7
Sift the flour, baking powder, salt and cinnamon into the bowl, fold gently, then stir in the milk to form a smooth batter.
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Step 4 of 7
Fold the grated apples through the batter, spreading the mixture evenly in the prepared tin.
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Step 5 of 7
Bake for 35‑40 minutes, or until a skewer inserted in the centre comes out clean and the top is golden.
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Step 6 of 7
Allow the cake to cool in the tin for 10 minutes, then turn onto a wire rack to finish cooling.
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Step 7 of 7
Dust lightly with icing sugar before serving, optionally with a dollop of clotted cream.
Notes from the kitchen
If Bramley apples are unavailable, use any firm, tart cooking apple such as Granny Smith. The cake stores well, wrapped, for up to three days.
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