Irish Apple Cake

Celebrate St Patrick's Day with a delicious traditional Irish Apple Cake

I've had this cake on my list for a couple of years, I even took it off at one point because I thought it was a little boring and people wouldn't like the recipe. Whatever changed my mind was a saint, because it's such a gorgeous cake. I would describe it as a hearty dessert you crave after a Sunday roast (always leave room after a roast) and its warm, stodgy and a little sweet. I did my research with this cake, I wanted to make sure that even though my cake is vegan, I heeded to the traditional recipes that I've seen floating the internet. I used Granny Smith apples and made a slightly crunchy, oats streusel to go on top which I believe is the cherry on the cake. Serve this with vanilla ice cream, custard or soya single cream and you've got the perfect dessert - doesn't have to be for St Patrick's day either but I know this cake makes a special appearance that time of the year :) I'll be doing some more Irish dessert recipes soon, especially after my trip to Dublin which is only 2 weeks away!

If you love apples and cake....

Check out my other recipes for more inspiration!

• Apple Cinnamon Breakfast Muffins
• Apple Banana Bread
• Caramel Apple Pecan Loaf Cake

Recipe

Prep: 15 minutes

Cook: 1 hour

Serves: 8-10

Notes

• I prefer Granny Smith apples to bake with, because they hold their shape more and don't go mushy like others. But if you-refer another type of apple you can use that but it much change the texture of the cake. 
• Make sure the butter for the streusel is nice and cold so that the streusel does not spread when in the oven. 
• I recommend enjoying this cake with a lovely custard!

Ingredients

• Cake
• 350g Self-raising flour
• 125g Light brown sugar
• 75g Caster sugar
• 150g Butter, melted
• 1 tsp Baking powder
• 1 tsp Vanilla extract
• 300ml Soya milk + 1 tbsp Apple cider vinegar
• 3 Granny Smith apples, peeled, cored and cut into 2cm cubes
• Streusel
• 120g Plain flour
• 70g Rolled oats
• 115g Caster sugar
• 110g Butter, chilled
• Pinch of salt

Method

1. Preheat the oven to 180℃ and grease and line an 8 inch cake tin with baking paper.
2. Make the streusel first. Add the plain flour, oats and sugar into a bowl. Cube the butter, then rub the butter into the dry ingredients with your fingers to make it slightly crumbly. Keep in the fridge till ready to use. 
3. Make the cake. Combine the soya milk with the ACV to make a 'buttermilk' - will look curdled with is good!
4. In a large bowl, combine the flour, sugars and baking powder. 
5. Pour in the vanilla, melted butter and 'buttermilk' and whisk together to form a thick batter.
6. Fold in the apple cubes, then spoon the batter into the prepared cake tin.
7. Sprinkle the streusel on top evenly, then bake in the oven for 1 hour until a knife inserted comes out clean, and the streusel is golden and crispy. 
8. Allow the cake to cool completely in the tin before removing then serve. Best stored covered at room temperature for up to 3 days. Enjoy!

Christina

xx