Irish Apple Cake is more quick bread than cake, but it’s irresistible none the less. The apples floating in the slightly sweet cake is perfectly fall and perfectly comforting.
This is part of #FallFlavors week. I received products samples to use in my recipes, but all opinions are my own.
Yes, this another week-long event! I’m addicted to them. Actually, I just enjoy doing these events with my friend Ellen at Family Around the Table. And, well, since that *coughOTHERcough* event was changed, we thought it would be fun to create our own event that encompassed all that fall has to offer instead of focusing on just one ingredient.
Enter Flavors of Fall!
This encompasses not only apples and pumpkins but other squashes, spices, and even pecans and maple syrups. All things that make you think of fall! Of course, for me that’s chili, but that’s only because we usually make a pot to eat while watching college football.
But, fall does make me think of trips down Skyline Drive, The Red Barn for cider, and The Apple House for apple cider donuts. Those things are addictive! If you’re in the Front Royal, Warrenton, and anywhere else west of Northern Virginia on 66 then you probably know what I’m talking about. If not, just Google them. They’re definitely landmarks to check out in that area.
It just so happens that my Season Roots box had some delicious Gala apples in them. And some Asian pears. Those will show up a little later this week. I did make some delicious easy apple buns with one but saved the bulk of the apples for this delicious Irish apple cake.
Irish Apple Cake is so irresistible it almost didn’t make the blog twice!
It was meant to be for Christmas Sweets Week. However, I just didn’t get around to photographing the cake. We ate it before I could get it photographed. We almost did that with this Irish Apple Cake, too. It’s just too irresistible not to devour when it’s in the house. There were about 3 slices left when realized I hadn’t photographed it yet. It was an Oh S moment.
I have to chuckle at that last statement. Because I had a similar experience when I was photographing this cake. I had the Torani syrup from another event and I said to myself, “OH! I can put it in a plate and drizzle it with caramel! That would look pretty.”
Because, you see, I suck at styling the photos. I really do. I’m lucky if I get a kitchen towel or napkin on there and maybe a fork or spoon. But when I make a dish I don’t think about how I’m going to style it. And, to be honest, I don’t have a crapton of time to get the job done most of the time. It’s like photograph it now before I sit down to eat it or I’ll have to make it again.
Sometimes making it again isn’t such a bad thing.
I mean, this is the second time I’ve made this Irish Apple Cake and I would totally make it again. So, I might have to make it for a work event. I wonder if we’re having one next month. Work usually has some sort of food centered event. This month it was the UCs birthday bash where I was asked to make blueberry bread. I thought it was okay, but the hubs said it was dry. But he always says that with baked goods unless it full fat from a bakery. And even then, the next day it’s not so great.
For me that dryness is just an excuse to top it with ice cream or whipped cream. Or spread it with some butter or cream cheese. Maybe a drizzle of some liquor? Or we used just pour a little heavy cream over pound cake for dessert. It was rich and delicious. Yes, we also used to eat mayonnaise sandwiches, too. Sometimes the things I grew up with are weird to other people.
But I went back to my roots on this cake.
Like I said, I had it on the menu for almost a year now. I’m glad I finally got to share it with you. I’m not really sure why it’s called an Irish apple cake. There’s no real historical explanation or even history of it other than it can be found in Irish cuisine. Mainly in Donegal I think? And probably came to the United States when the mass exodus happened.
Either way, this is delicious. It’s a slightly sweet quick bread style batter that encases the sweet apples suspending them perfectly in the cake. As you can see from that slice. I used Gala apples. I wouldn’t use a soft apple like a red delicious. They might not hold up well to the baking. A Gala or Fuji would work well. And they’re not overly sweet to put this over the top.
And there you can see the delicious caramel drizzle! So, when I finished photographing the cake I had the OH S moment. And decided to put the cake BACK on the plate, drizzle it with the caramel sauce, and photograph it again. Restaged everything just to get those few shots with the caramel. It makes for a prettier picture, too, don’t you think?
Make sure to enter the giveaway! There’s some delicious Millican pecans and Door County coffee. I’m cooking up with those two later this week. And be sure to check out what the rest of the group shared today for the first day of #FallsFalvors!
- 2 1/2 cups flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/2 teaspoon ginger
- 6 tablespoons butter
- 3/4 cup sugar
- 2 large eggs
- 3/4 cup buttermilk
- 3 large apples, peeled, cored, and diced
- Preheat oven to 375.
- Combine the butter and sugar in a mixing bowl and beat until light and fluffy.
- Add the eggs, one at a time beating after each addition.
- Stir in the buttermilk.
- Combine the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger in a large mixing bowl. Stir with a whisk.
- Pour half the dry ingredients into the wet ingredients and stir until combined. Add the rest of the dry ingredients stirring until just combined.
- Carefully fold the apples into the batter.
- Pour the batter into a spring-form pan and bake at 375 for 40 to 50 minutes or until a toothpick inserted in the center comes out with just a few crumbs attached.
- Allow the cake to cool in the pan before slicing and serving with caramel sauce or whipped cream.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 484Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 94mgSodium 619mgCarbohydrates 82gFiber 4gSugar 38gProtein 9g
Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea! Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts. We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!
Here’s what we made for Monday:
Cinnamon Glazed Donut French Toast by Daily Dish Recipes
Cranberry Pecan Coffee Cake by Family Around the Table
Ginger Pear Muffins by Jolene’s Recipe Journal
Spiced Coffee Toffee Bread by Cheese Curd In Paradise
Baked Stuffed Acorn Squash with Sausage and Apples by Simple and Savory
Fig and Brie Grilled Cheese by The Redhead Baker
Java Beef Flatbread Pizza by Cindy’s Recipes and Writings
Pecan Crusted Chicken Cutlets with Pears by A Day in the Life on the Farm
Tuna Pot Pie by Palatable Pastime
Vegan Chili by Red Cottage Chronicles
Apple Cheesecake Streusel Bars by Love and Confections
Caramel Apple Cookie Cups by Sweet Beginnings
Caramel Pecan Cookie Sticks by The Freshman Cook
Chocolate Cappuccino Biscotti with Pecans by Blogghetti
Cinnamon Maple Pecan Cookies by Hezzi-D’s Books and Cooks
Coffee Granita by Karen’s Kitchen Stories
Irish Apple Cake by A Kitchen Hoor’s Adventures
Pecan Chocolate Chip Skillet Cookie by Crumb Top Baking
Pecan Pie Bars by Books n’ Cooks
Pumpkin Bundts with Brown Butter Glaze and Candied Pecans by Our Good Life
Vegan Coffee Layer Cake by The Baking Fairy