Apples are one of the world’s most popular and important fruits. There are more than 100 varieties commercially grown in the United States alone, and Ireland cultivates over 50 varieties, including both commercial and heritage types. Popular Irish varieties include Bramley, Cox’s Orange Pippin, and Discovery, with most going to apple pies, crumbles, crisps, and cakes, my favorite. If you’re a fan of apple cakes, too, you might enjoy adding these recipes to your collection.
KERRY APPLE CAKE
Serves 8 to 10
A few years ago, I took a class at chef Mark Murphy’s Dingle Cookery School (dinglecookeryschool.com), where demo and hands-on classes are offered. My class on “Traditional Irish Cookery” included this apple cake, which was served with homemade custard (it’s also delicious with whipped cream or vanilla ice cream). We used Bramley apples for the cake; Granny Smith are a good substitute here.
4 ounces butter, at room temperature
1/2 cup sugar
2 large eggs
2 tablespoons milk
2 cups self-rising flour
4 large apples, peeled, cored, and cut into thick slices
1 tablespoon brown sugar
2 teaspoon nutmeg
2 tablespoons flaked almonds
Custard, whipped cream, or vanilla ice cream, for serving
1. Preheat the oven to 325°F. Coat a deep 9-inch round pan with no-stick baking spray or line with parchment paper.
2. In a large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs and milk; sift in the flour. Mix well. Stir in the apples. (The mixture will be quite wet; add more milk if needed). Transfer the mixture to the prepared pan. In a small bowl, mix the sugar and nutmeg; sprinkle over the cake. Sprinkle with the almonds.
3. Bake the cake for 30 minutes, or until a skewer inserted into the center comes out clean and the apples are tender. Let cool on a wire rack for 15 minutes before cutting into slices. Serve warm or at room temperature.
APPLE-WALNUT COFFEE CAKE
Serves 8 to 10
If you plan to host a breakfast or brunch anytime soon, this is the perfect coffee cake to add to your menu. While it’s a popular cake throughout the year, this recipe adds apples to the nutty streusel center for lovely fall flavor. Add cranberries if you serve it during the holiday season or blueberries at other times of the year.
For the streusel
1 cup chopped walnuts
1 cup (packed) light brown sugar
3 teaspoons cinnamon
1. In a small bowl, mix the walnuts, brown sugar, and cinnamon. Set aside.
For the cake
2 medium apples, peeled, cored, and chopped
Juice of 1/2 lemon
8 ounces butter, at room temperature
1 cup sugar
2 large eggs
1 3/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
Confectioners’ sugar, for dusting (optional)
1. Preheat the oven to 350°F. Coat a Bundt pan with no-stick baking spray. Evenly sprinkle half the streusel mix into the pan.
2. In a large bowl, toss the apples with lemon juice; set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), beat the butter and sugar on medium speed until light and fluffy. Beat in the eggs, one at a time. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Beat the flour mixture into the butter mixture, alternating with the sour cream, in three additions.
4. Transfer half the batter to the prepared pan. Sprinkle with the remaining streusel mix and the apples. Spread the remaining batter evenly over the filling.
4. Bake the cake for 50 to 55 minutes, or until a skewer inserted into the center comes out clean. Let cake cool on a wire rack for 10 to 15 minutes. Invert the cake onto a serving plate; dust with confectioners’ sugar (if using) before cutting into slices.
Apple-Blueberry Cake. [Dreamstime Manyakotic]
APPLE-BLUEBERRY CAKE
Serves 8
Adding blueberries to this apple cake makes for a colorful and tasty topping. It’s sweet enough to serve for dessert (with the requisite whipped cream or ice cream, of course) but not too sweet to have with a cuppa at breakfast!
4 ounces butter, at room temperature
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup flour
1 large apple, cored and thinly sliced
2 tablespoons brown sugar
1 teaspoon cinnamon
1 cup blueberries
1. Preheat the oven to 350°F. Coat a 9-inch springform pan with no-stick baking spray. Line with a round of parchment paper.
2. In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), beat the butter, sugar, baking powder, and salt on medium speed until smooth. Beat in the eggs, one at a time. Stir in the vanilla and almond extracts. Beat in the flour.
3. Transfer the mixture to the prepared pan. Press the apples, skin side-up, into the top of the cake. In a small bowl, mix the sugar and cinnamon; sprinkle over the cake. Sprinkle with the blueberries.
4. Bake the cake for 35 to 40 minutes, or until a skewer inserted into the center comes out clean. Let cool on a wire rack for 15 minutes. Remove the side of the pan. Serve warm or at room temperature.
Margaret Johnson’s “Recipes” alternates with “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order a signed cookbook, visit irishcook.com.
