Irish Apple Cake
A tender, buttery single-layer cake loaded with fresh apples and a hint of cinnamon. Baked in one pan and ready in under 45 minutes.
- Total time
- 45 min
- Servings
- 8
- Calories
- 312
- Protein
- 4g
Ingredients
- 1.5 cups all-purpose flour
- ½ cup butter, softened
- ¾ cup granulated sugar
- 2 whole eggs
- 3 medium apples (Granny Smith or Honeycrisp), peeled and cored
- ½ teaspoon ground cinnamon
Instructions
- 1
Set the oven to 350°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes. While the oven heats, grease a 9-inch round or square cake pan with butter or cooking spray, coating the bottom and all sides evenly.
- 2
Place each apple on a cutting board, hold it steady with your non-knife hand, and cut straight down through the center from the stem end to the bottom. Rotate the apple and make two more cuts, working around the core until you have four flat pieces, each roughly 1/4-inch thick. Discard the core and cut each piece in half crosswise, creating slices about 1 inch wide.
- 3
In a large bowl, add the softened butter and granulated sugar, then use an electric hand mixer on medium speed to beat them together until the mixture looks light and fluffy, like whipped cream, about 2–3 minutes.
- 4
Crack the eggs into a small bowl and beat them with a fork until the yolks and whites are fully combined and uniform in color, about 20 seconds.
- 5
Pour the beaten eggs into the butter-sugar mixture and use the electric mixer on medium speed to beat until the batter looks smooth and creamy with no visible streaks of egg, about 1 minute.
- 6
Sprinkle the flour and ground cinnamon over the batter, then use a rubber spatula or wooden spoon to stir gently from the bottom of the bowl upward, turning the bowl a quarter turn with each stir, until you see no white flour streaks, about 30 seconds.
- 7
Pour the batter into the prepared cake pan, then use the rubber spatula to smooth the top into an even layer. Scatter the apple slices evenly across the surface, pressing them down gently so they nestle into the batter.
- 8
Place the cake pan in the preheated oven and bake for 35–40 minutes, until the surface is golden brown (the color of light toast) and a toothpick inserted into the thickest part of the cake comes out clean with no wet batter clinging to it.
- 9
Remove the cake pan from the oven using oven mitts and set it on a heat-safe surface or cooling rack. Let the cake cool in the pan for 10 minutes, then run a thin knife around the inside edge of the pan to loosen it, place a serving plate on top, and flip the pan over so the cake slides onto the plate.
Tools you’ll need
- 9-inch round or square cake pan
- oven
- oven mitts
- small bowl
- large mixing bowl
- electric hand mixer
- fork
- rubber spatula or wooden spoon
- toothpick
- cooling rack or heat-safe surface
- thin knife
- cutting board
- chef's knife
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