🇮🇪 IrelandCatalog recipe · Munster
A dense, buttery cake packed with tart apple and finished with a crackly sugared top — closer to a warm dessert than a teatime slice, best served with custard.
For 8 servings.
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Preheat the oven to 180°C (350°F) and grease a round cake tin.
Rub the cold butter into the flour, baking powder, cinnamon and salt until the mixture looks like coarse crumbs.
Stir in the sugar, then the eggs and milk, mixing just until a thick, soft batter forms.
Fold in the diced apple — the batter will be heavier with fruit than with flour, which is correct.
Spread into the tin, smooth the top, and scatter with the remaining tablespoon of sugar.
Bake 45–50 minutes, until golden and a skewer comes out clean of batter (a little apple moisture is fine).
💡 Tent loosely with foil after 30 minutes if the top is browning faster than the center is setting.
Cool 10 minutes in the tin before turning out; serve warm with custard or cream.
Built on the same short-pastry logic as soda bread, apple cake developed as a way to use the season's cooking apples before they turned, and remains a fixture of Irish farmhouse baking, particularly in Cork and Kerry orchards.
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