old apples? make an irish apple cake

We had some soft apples in the fridge (as many of us do this time of year). Even though our minds go to berries and peaches in the warmer weather, we didn't want to waste the last of the apples. We came upon this not-too-sweet, layered, Irish apple cake recipe from sue at theviewfromgreatisland. The recipe calls for Granny Smith apples, but we used old Honeycrisps and didn't find that the substitution made the cake too sweet at all. We reduced the baking time on the recipe, as we feel like the original recipe time overcooked the bottom of the cake.
#applesinsummer #sideswipeblade #sideswipebeater

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ingredients and special equipment

Cake ingredients

• 1/2 cup (1 stick) unsalted butter at room temperature
• 1/2 cup sugar
• 2 large eggs
• 3 Tbsp milk or cream
• 1 1/4 cups all purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon + more to sprinkle across apples
• 1/8 tsp salt
• about 3 Granny Smith apples, peeled and thinly sliced
• confectioner's sugar for dusting

Streusel topping ingredients

• 3/4 cup flour
• 1/4 cup old fashioned rolled oats
• 6 Tbsp unsalted cold butter, cut in small pieces
• 1/2 cup sugar

Springform pan (8-9 inch round)

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recipe - irish apple cake

1. Preheat oven to 350F
2. To make the streusel topping, blend the bits of butter into the flour, sugar, and oats until the butter is incorporated and the mixture has a coarse crumbly texture. Put in the refrigerator.
3. To make the cake, grease a 9-inch round spring form pan.
4. In your mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
5. Whisk together the flour, baking powder, cinnamon, and salt. Mix or fold ingredients into the butter/sugar/egg mixture, along with the milk or cream.
6. Spoon the batter in to the pan, and smooth out evenly. Top with the sliced apples, sprinkle with cinnamon, and then add the streusel topping evenly across the top.
7. Bake for about 40-50 minutes, until the top is slightly browned and a toothpick comes out without wet batter clinging to it.
8. Let cool in the pan for 15-20 minutes before removing. Dust with confectioner's sugar before serving.

toppings & serving suggestions

Traditional Irish cakes might be served with a loose, warm custard poured over it. That would be perfect for fall and winter. But for summer's warmer days, a sprinkle of powdered sugar or a dollop of whipped cream are just right. Our founder and chief taster hates powdered sugar, so we've photographed the cake "naked" in his honor.