This Irish Apple Cake is one of those recipes that makes the house smell like a cozy autumn afternoon. I first made it on a rainy October weekend when I had a bag of slightly tart apples and a craving for something simple but comforting. It turned out light and tender, with thin baked apple slices that keep their texture and a buttery streusel top that crackles when you slice it. It quickly became a family favorite for Sunday tea and a standby for St. Patrick's Day gatherings when people ask for that slightly old-fashioned, homey cake they remember from childhood.

What makes this version special is the balance of spice and fruit: two teaspoons of ground cinnamon folded into the batter and a streusel that includes old-fashioned oats for extra crunch. The cake is forgiving — the batter tolerates a range of apple varieties, and the streusel can be mixed by hand with a pastry blender or fork. I love to serve slices warm with a spoonful of custard or the optional Whiskey Caramel Sauce for an adult-friendly finish. Even plain, dusted with powdered sugar, it feels celebratory.

Ingredients

• Apples: Use two medium apples (about 12 ounces whole), ideally one tart variety like Granny Smith to balance the sweet cake. Choose firm apples with good texture so they hold up during baking.
• All-purpose flour: 1 1/4 cups for the cake and 3/4 cup for the streusel. Spoon and level your measuring cup for accurate results to keep the crumb tender, not dense.
• Sugar: Granulated sugar provides structure and sweetness — 1/2 cup in the batter and 1/2 cup in the streusel for a crisp top.
• Butter: Use unsalted butter: 1/2 cup softened for the batter and 1/2 cup cold, diced for the streusel. Cold butter in the streusel creates pea-sized pieces that bake into crispy pockets.
• Eggs and dairy: Two large eggs and 3 tablespoons whole milk at room temperature keep the batter smooth and help the crumb set.
• Flavors and leavening: 2 teaspoons ground cinnamon, 1 teaspoon baking powder, 1/8 teaspoon salt, and 1 teaspoon vanilla bean paste (or extract) build the fragrant base.
• Oats: 1/4 cup old-fashioned oats in the streusel add rustic texture and an attractive top.

Instructions

Prepare the streusel: In a large bowl combine 3/4 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup old-fashioned oats, and a pinch of salt. Whisk to mix evenly. Add 1/2 cup cold, diced unsalted butter and use a pastry blender (or fork) to cut the butter into the dry ingredients until pea-sized crumbs form. The butter pieces should be small but still visible — this ensures pockets of crispness when baked. Chill the streusel in the refrigerator while you make the batter so it stays solid and bakes into a crunchy topping. Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan (at least 3 inches deep), line the bottom with nonstick parchment, and set aside. The tall pan prevents overflow; if your pan is shorter, place a sheet pan beneath it to catch any drips. Mix dry ingredients: In a medium bowl whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, and 1/8 teaspoon salt. Set aside so you can add it to the batter in stages. Cream butter and sugar: In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar until light and fluffy, about 2–3 minutes. Scrape down the sides to ensure even mixing. This incorporates air, which helps the crumb rise. Add eggs and vanilla: Add two large eggs one at a time, allowing the first to incorporate before adding the second. Mix in 1 teaspoon vanilla bean paste. The batter may look slightly curdled after the eggs — this is normal and will resolve when you add the dry ingredients and milk. Combine batter: With the mixer on low, add half the dry ingredient mixture, then 3 tablespoons room-temperature milk, then the remaining dry ingredients. Mix until just combined; do not overmix. The batter should be thick but spreadable. Assemble: Spread the batter into the prepared pan using an offset spatula for an even surface. Arrange thinly sliced apples (about 2 medium apples, peeled and cored) in concentric circles atop the batter. Sprinkle the chilled streusel evenly over the apples, pressing lightly so it adheres but still stays crumbly. Bake: Bake at 350°F for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking for even color. The streusel should be golden and the apples tender when pierced. Cool and serve: Cool completely in the pan. You can serve directly from the pan or carefully invert the cake onto a plate; note the streusel can be a bit messy to flip. Dust with powdered sugar or serve warm with custard, whipped cream, or Whiskey Caramel Sauce.

Storage Tips

Store the cake covered at room temperature for up to three days in an airtight container or wrapped with plastic wrap. If you choose refrigeration, cool completely before wrapping to avoid condensation that can soften the streusel; refrigerated cake will keep for about 4–5 days. For long-term storage, freeze whole or sliced portions wrapped tightly in plastic and then foil for up to three months. To reheat, place a slice in a 325°F oven for 8–10 minutes or microwave briefly — if frozen, thaw overnight in the refrigerator first for best texture.

Ingredient Substitutions

If you need to adjust ingredients, swap vanilla bean paste 1:1 with vanilla extract. For a dairy-free version, use vegan butter alternatives of comparable fat content and a plant milk like oat or almond; expect a slightly different crumb. To make it gluten-free, substitute a 1:1 gluten-free flour blend that is formulated for baking and add a teaspoon of xanthan gum if the blend doesn’t contain it. Brown sugar can replace part of the granulated sugar for a deeper caramel note — substitute up to 1/4 cup without changing texture significantly.

Serving Suggestions

Serve warm with custard or whipped cream for a traditional touch; for a grown-up twist offer Whiskey Caramel Sauce on the side. A scoop of vanilla ice cream is excellent for serving outdoors in late summer, while a simple dusting of powdered sugar is elegant for tea. Garnish with a few thin lemon slices or a sprinkle of toasted oats for visual contrast. Pair with black tea, coffee, or a dessert wine for a more indulgent presentation.

Cultural Background

Apple cakes are a long-standing tradition in Irish baking, where simple, home-friendly desserts celebrate seasonal fruit and rustic techniques. The Irish approach often emphasizes textures — a tender crumb with baked fruit and a sugary top — rather than elaborate decorations. Variations across regions highlight different toppings and spice levels, and custard is a classic accompaniment in many Irish homes.

Seasonal Adaptations

In autumn increase the spice profile with a pinch of nutmeg or a half teaspoon of ground ginger. For winter gatherings add a handful of chopped toasted pecans into the streusel. In spring or summer when apples can be sweeter, use a tart variety or reduce the streusel sugar by a tablespoon. You can also add a splash of apple brandy or whiskey to the streusel (added cold) for holiday versions.

Meal Prep Tips

Make the batter up to a day ahead and keep chilled in the refrigerator; assemble and bake within 24 hours for best rise. Bake whole and slice for lunches or dessert portions; individually wrap slices in parchment and freeze for grab-and-go treats. Use a rigid container to avoid crushing the streusel when storing multiple slices.

Every time I bake this cake I’m reminded that simple techniques and good fruit can make an ordinary afternoon feel special. Whether you bake it for a holiday, a casual tea, or just because you have apples that need using, I hope this cake becomes a favorite in your kitchen too. Enjoy!