Irish Apple Cake is on the must-bake list at our house every year around St. Patrick's Day, but honestly, we make it much more often than that.
The cake includes tart, crisp apples suspended in light and tender vanilla spice cake with a crunchy sugar topping.
Serve the cake with creamy vanilla custard sauce or buttery whisky sauce. I really don't know which I like more, I usually just make both. 😋

What is Irish Apple Cake?
I have never been to Ireland but it's on my list of must-visit places for so many reasons, not the least of which is Irish food. I mean, from what I understand, most traditional Irish food comes smothered or encased in cheese, potatoes, beer or pastry. So.... yum.
Plus, the Irish really like their sweets. And, apparently Irish Apple Cake tops the list. If that's true - or even close to true - I'm in. Because Irish Apple Cake is the bomb.
The cake itself is not overly sweet, and gently spiked with cinnamon, nutmeg and cloves. It also somehow manages to be both light and dense. I know, that doesn't make any sense....
But try it and you'll see what I mean. All those chunks of apple have a lightening effect on the cake, adding moisture and flavor while breaking up the thick batter so that every perfect bite is a delicious combination of tender cake and tart apples.
The Best Part of Irish Apple Cake is the Crunchy, Sugary Top
Right before baking, Irish Apple Cake is sprinkled with sugar, creating a thin, crackly layer that contrasts nicely with the soft, tender cake.
I baked this cake yesterday in a completely empty house. It was a challenge to not pick off that delicious sugary layer and eat it before my family got home.
Don't worry. I didn't. They all got slices of cake with the sugary topping still in tact. I can, occasionally, summon some restraint.
Serve this Cake with Vanilla Custard Sauce or Whisky Sauce
A drizzle of custard sauce on a slice of Irish Apple Cake somehow make this classic comfort food even better.
Custard sauce, also known as crème anglaise, is basically unfrozen vanilla ice cream. It's a thin sauce, not thick like pudding. The sauce soaks right into the tender cake creating a texture that's almost like bread pudding. SO GOOD.
Also, custard sauce is a cinch to make and will keep in your refrigerator for about 2 weeks. If you have some left over after the apple cake is eaten and gone, drizzle it on pretty much any other pie, cake, or brownie. Or, stir in some cream and pour it into an ice cream maker to make vanilla ice cream.
And, just to throw another delicious option at you, Irish Apple Cake is also absolutely delicious drenched in spoonfuls of buttery Whisky Sauce.
Honestly, there are few desserts that can't be improved with a drizzle of whisky sauce. Making the sauce is super easy, requiring a small handful of ingredients and about 20 minutes of your time.
Whisky Sauce will keep in the refrigerator for about 3 weeks, but if it actually lasts that long in your house, you've got considerably more willpower than I do. 😊
What Are the Best Kind of Apples to Use in this Cake?
It's important to use tart, crisp apples in this cake. I used Granny Smith, but any kind of tart apple will do.
If the apples are crisp, they'll retain some of their crunch even after baking. The contrast of textures in Irish Apple Cake is one of the best things about it - slightly crispy apples, crunchy sugar topping, tender cake and smooth custard sauce.
Three Tips for a Moist and Tender Apple Cake
#1. Be very careful to not overwork the batter
For a super tender cake, it's important not to overwork the cake batter. Beating or kneading flour into dough strengthens the gluten – those strands of protein that give bread it's sturdy structure and chewy texture. That's not the effect you're going for here.
In order to create a cake with a super tender crumb, stir the flour gently into the batter by hand. Be sure to mix only long enough to combine the ingredients and moisten all of the flour.
Then, to create even more lightness, fold in beaten egg whites right before sprinkling the cake with sugar and popping it into the oven.
#2. This recipe calls for buttermilk even though fresh milk is more traditional
I like the subtle tang the buttermilk gives to the cake. Buttermilk also reacts with the baking soda to create an even lighter and more tender crumb.
However, if you'd rather use fresh milk, go for it. Your cake will still be delicious.
#3. Bake Irish Apple Cake in a Spring Form pan
The sides of spring form pans are tall enough to contain the cake without batter spilling out over the sides. A spring form pan also makes removing this cake from the pan super easy.
If you'd rather bake this cake in a regular cake pan, I'm sure it will be fine as long as the sides are at least three inches tall, and you butter and flour the sides and bottom of the pan really well. Let the cake cool in the pan for 5-10 minutes before flipping it out to cool completely on a wire rack.
Irish Apple Cake FAQs
A: It can be a bit challenging knowing exactly when this cake is done baking. The water content of apples can vary quite a bit. So, be flexible with the timing.
In my oven, Irish Apple Cake takes approximately 56 minutes. In yours, it might take a few minutes less, or a few minutes more.
To test for doneness, poke a toothpick into the cake in a few different place to check for evidence of uncooked batter. Because the cake is super moist, you might have some cake crumbs clinging to the toothpick, which is perfectly fine. But, if you see any batter on the toothpick, keep baking for a while longer.
A: At room temperature, this cake will keep well for up to 2 days. If you refrigerate the cake, it will keep well for up to 5 days. Store the cake covered to prevent it from drying out.
More Delicious Apple Recipes:
- Caramel Apple Pie
- Apple Cake with Cider Buttercream and Chocolate Ganache
- Apple Cobbler with Chewy Cookie Topping
- Apple Cinnamon Pancakes
- Bakery Style Apple Fritters with Maple Glaze
- Saucy Apple Slab Pie with Crumb Topping
- Apple Cinnamon Muffins with Streusel
- Easy Cinnamon Baked Apples
- Easy Homemade Apple Butter
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram.
Happy baking!
Irish Apple Cake with Custard Sauce
Irish Apple Cake is on the must-bake list at our house every year around St. Patrick's Day, but honestly, we make it much more often than that.
The cake includes tart, crisp apples suspended in light and tender vanilla spice cake with a crunchy sugar topping.
Serve the cake with creamy vanilla custard sauce, buttery whisky sauce, or both.
Ingredients
For the cake:
- 3 cups unbleached all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 4 large Granny Smith apples, or similar variety of tart, crisp apples
- 1 stick (4 oz) butter, melted and cooled to room temperature
- 4 tablespoon vegetable oil
- ¾ cup granulated sugar, plus 2 tablespoons
- 2 whole large egg, separated, at room temperature
- 2 large egg whites (reserve the yolks for the custard sauce), at room temperature
- ¾ cup buttermilk, at room temperature
- 2 teaspoon pure vanilla extract
- 2 tablespoon granulated sugar + ¼ teaspoon nutmeg, for the sugar topping
For the custard sauce (Or, serve this cake with Whisky Sauce; see link below):
- 1¾ cup whole milk
- ½ cup granulated sugar
- 6 large egg yolks
- 1 tablespoon cornstarch
- 1 tablespoon pure vanilla extract
Instructions
Make the Cake:
- Preheat the oven to 375 degrees. Butter an 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, 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 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.
- Using an electric mixer, beat the butter, oil and ¾ cup sugar on medium-high speed for 1 minute. Add the 2 egg yolks, buttermilk, and vanilla and beat for 1 minute longer.
In a separate bowl, beat the 4 egg whites until foamy. Sprinkle in the remaining 2 tablespoons of sugar and beat until stiff peaks form. - Pour the wet ingredients 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. Gently fold in the egg whites, 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 the 2 tablespoon sugar with ¼ teaspoon nutmeg and sprinkle evenly across the top of the batter.
- Bake the cake for 50-60 minutes. To test for doneness, poke a toothpick into a few different places on the cake and look for evidence of cake batter.
- Remove from the oven and let cool completely on a wire rack before removing the side of the pan to unmold the cake.
Make the Custard Sauce:
- 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, add the sugar and egg yolks to the bowl of an electric mixer fitted with the whisk attachment. Beat for 3-4 minutes, until the mixture is thickened slightly and pale yellow. Beat in the cornstarch.
- 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 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 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.
Notes
Be sure to use a large mixing bowl for this batter.
The batter for this cake is made by continuing to add more of the ingredients to the same bowl you use to mix the flour and spices. By the end, you'll have a lot of batter in that bowl, so be sure to use a large one.
How to know when this cake is done baking:
To test for doneness, poke a toothpick into the cake in a few different place to check for evidence of uncooked batter.
Because the cake is super moist, you might have some cake crumbs clinging to the toothpick, which is perfectly fine. But, if you see any batter on the toothpick, keep baking for a while longer.
How to store Irish Apple Cake:
Keep this cake well covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 8 Serving Size: 1 slice with ¼ cup custard sauceAmount Per Serving: Calories: 545Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 190mgSodium: 510mgCarbohydrates: 92gFiber: 5gSugar: 46gProtein: 13g
© Of Batter and Dough. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Of Batter and Dough.
Meghan says
I made this for st patricks day with the whiskey sauce! Oh my goodness might be the best dessert we have ever had!!!!
Rebecca Blackwell says
I'm so happy to hear that you liked this recipe Meghan! Thank you so much for taking the time to leave a comment for me! I truly appreciate it! xo
Robin says
I made this recipe today it was a absolute hit with everyone. Love the custard sauce so yummy 😋. Thanks for the delicious recipe.
Rebecca Blackwell says
I'm so happy to hear that you liked this recipe Robin! Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Robin says
Your so welcome!
Lynda says
Do I pour the sauce over the cake before I serve it?
Rebecca Blackwell says
Hi Lynda! Yes! Pour the sauce over each slice as you serve them. Please let me know if you have any other questions! xo
Vanessa says
I just made this amazing dessert my husband absolutely loved it with the custard sauce😋
Rebecca Blackwell says
I'm so happy to hear that you and your husband liked this recipe Vanessa! Thank you so much for taking the time to let me know. I truly appreciate it! xo
Rose says
Yummy!
Rebecca Blackwell says
So happy you liked this recipe Rose! xo
Missie Woody says
Absolute heaven on a plate!! Warm spices. Crisp apples. Creamy vanilla. Yum!!! I could eat this for breakfast or dessert!
Rebecca Blackwell says
I am so happy to hear that this cake baked up well for you Missie! It really is one of my all-time favorite cakes. And, every time I make it, I have a slice for breakfast the next day. Thank you for participating in the Bake Club! xo
Kelly says
Sounds great going to make it for our st. Patrick's day luncheon. Thank you,
Kelly
Rebecca Blackwell says
So happy to hear this Kelly! Please let me know if you have any questions and I'd love to know what you and your guests think of this cake! xo
Janice Nelson says
This cake is full of spiced apple flavor! Reminds me of something that would go very well with the Fall season. I am a lover of custard and it tops off the cake so well. The crusty sugar top is to die for! It was an interesting cake to make with the way you stir the wet batter into the dry, seasoned apples. Be sure to start with a large bowl for the apples or things will get tight as you progress on. Baked very easily and removed from the spring form pan in a snap.
Rebecca Blackwell says
I am so happy to hear that you liked this recipe, Janice! I have to make this every year for St. Patrick's day, but I also make it every fall because even though it's an Irish recipe, you're totally right about it being the kind of thing I want to bake in September. And the crusty sugary top is my favorite part! Thank you so much for taking the time to leave a comment for me! And, thank you for participating in the Bake club! xo
Natalie says
This cake look really delicious. Perfect with cup of tea. I must make this soon for my family. Love the flavors and that custard sounds really delicious.
Kushigalu says
Drooling over this delicious cake and sauce. What a great combo. Must try!!