Irish Apple Cake
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I love Irish Apple Cake because it’s apple pie’s easier, more laid-back cousin. The tart apples soften into the cinnamon-spiced batter while the streusel on top turns golden and crisp. It’s the kind of simple, buttery cake that disappears fast, especially when you serve it warm with custard.
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I make it for St. Patrick’s Day celebrations, fall potlucks, and family gatherings when I want an apple dessert but something different from pie. It’s kid-friendly, feeds a crowd, and travels well. The cake tastes even better the next day and stays fresh at room temperature for up to 2 days or refrigerated for up to 5 days, and individual slices freeze well for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Irish Apple Cake with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll walk you through preparing the streusel first, then the Irish Apple Cake recipe batter, and finishing with the vanilla custard sauce.
Prepare the Oven and Pan
Preheat your oven to 375°F, grease a round cake pan, and line the bottom with parchment paper for easy removal later. I like using this oven thermometer to ensure my oven is actually at the right temperature.
A 9-inch springform pan makes it easy to remove the cake without damaging the delicate streusel topping.
Make the Streusel Topping
Mix the flour, sugar, and oats in a bowl until combined. Add the cold cubed butter and rub it into the dry ingredients with your fingertips until the mixture looks crumbly with pea-sized clumps.
I grab a pastry blender here because it cuts the butter into the flour mixture faster and keeps your hands from warming it up. Pop the streusel in the fridge while you prepare the cake batter so the butter stays cold.
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Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
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Mix the Cake Batter
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes. I always use my handheld electric mixer to quickly cream the butter and sugar to the right consistency.
Add the eggs one at a time, mixing well after each addition to ensure they fully incorporate.
Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt until evenly distributed. Toss the dry ingredients into the wet ingredients or butter mixture with a spatula, being careful not to overmix.
Stir in the heavy cream until the batter comes together and looks smooth.
Assemble the Cake
Spread the batter evenly in your prepared cake pan. Arrange the thinly sliced Granny Smith apples over the batter in overlapping circles or rows. Sprinkle the chilled streusel topping evenly over the apples, making sure to cover the entire surface.
Bake the Cake
Bake for 50 to 60 minutes until the streusel turns golden brown and a toothpick inserted into the center of the cake comes out clean. A cake tester like this one offers greater precision than a toothpick for checking doneness in the center.
Let the cake cool in the pan for about 15 minutes before serving.
Dust with Sugar
Dust the top of the cake with confectioners’ sugar right before serving for a classic finish.
Make the Custard Sauce
Whisk the egg yolks and sugar together in a saucepan until smooth and pale yellow.
Add the Cream
Slowly pour in the heavy cream while whisking constantly to prevent the eggs from scrambling.
Cook the Custard
Place the pan over low heat and stir constantly with a wooden spoon, scraping the bottom and sides to prevent sticking. The custard is ready when it thickens enough to coat the back of the spoon and holds a line when you run your finger through it.
Finish and Serve
Remove from heat immediately and stir in the vanilla extract. Pour the custard through a strainer to catch any bits and ensure a silky texture.
Serve the warm custard with the cake, either poured over individual slices or on the side. Enjoy!
If you’re transporting the cake to a potluck or party, keep it in the springform pan or transfer it to a cake carrier. This cake carrier with a lid protects the delicate streusel topping during transport.
Pack the custard sauce separately in a jar or container and reheat it at your destination before serving.
Ingredients
For the Cake:
- ½ cup unsalted butter softened
- ½ cup sugar
- 2 large eggs
- 3 tablespoons heavy cream
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- 3 Granny Smith apples peeled and thinly sliced
- Confectioners’ sugar for dusting
Streusel Topping:
- ¾ cup all-purpose flour
- ¼ cup old-fashioned rolled oats
- 6 tablespoons unsalted butter cold and cubed
- ½ cup sugar
Custard Sauce:
- 6 large egg yolks
- 6 tablespoons sugar
- 1 ½ cups heavy cream
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Grease and line a round cake pan.
- In a bowl, mix flour, sugar, and oats. Rub in the cold butter with your fingers until crumbly. Refrigerate until ready to use.½ cup sugar, ¼ cup old-fashioned rolled oats, 6 tablespoons unsalted butter, ¾ cup all-purpose flour
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.2 large eggs, ½ cup sugar, ½ cup unsalted butter
- In a separate bowl, whisk flour, baking powder, cinnamon, and salt. Fold into the butter mixture, then stir in the heavy cream.3 tablespoons heavy cream, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ⅛ teaspoon salt, 1 ¼ cups all-purpose flour
- Spread the batter evenly in the pan. Arrange apple slices on top and sprinkle with the streusel.3 Granny Smith apples
- Bake for 50 to 60 minutes, until golden and a toothpick inserted in the center comes out clean.
- Let cool slightly, then dust with confectioners’ sugar before serving.Confectioners’ sugar
Custard Sauce:
- In a saucepan, whisk egg yolks and sugar until smooth.6 large egg yolks, 6 tablespoons sugar
- Slowly whisk in the heavy cream.1 ½ cups heavy cream
- Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon.
- Remove from heat and stir in vanilla. Serve warm with the cake.1 ½ teaspoons vanilla extract
Video
Notes
- Use cold butter for the streusel: It creates the crumbly texture you want, so keep it in the fridge until you’re ready to mix it with the flour and oats.
- Slice apples thinly and evenly: Thin slices bake more evenly and soften properly in the time it takes for the cake to cook through, so aim for slices about ⅛ inch thick.
- Don’t rush the custard: Cook it over low heat and stir constantly to prevent curdling or scrambling. Keep the heat gentle and be patient.
- Try flavor variations: Add ¼ teaspoon nutmeg, allspice, or ground ginger to the spice mixture for extra warmth, swap white sugar for brown sugar in the streusel for a deeper molasses flavor, or fold ½ cup chopped walnuts into the streusel for added crunch.
- Serve like coffee cakes: The tender crumb tastes incredible when you break off pieces with a fork, and the cake rises from the baking powder creates a light, flavorful cake that’s perfect for brunch or dessert.
- Flash-freeze before storing: Freeze slices on a baking sheet for 1 hour, then wrap them individually so they don’t stick together, and the streusel stays intact.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
How to Store Leftovers
Store it at room temperature in an airtight container for up to 2 days if you plan to eat it quickly. For longer storage, keep it in the fridge in a covered container for up to 5 days, then reheat individual slices in the microwave for 20 to 30 seconds.
The custard sauce should be stored in a jar or an airtight container in the fridge for up to 5 days, then reheated gently on the stovetop or in the microwave before serving.
Freeze individual slices wrapped tightly in plastic wrap, then place them in a container for up to 3 months. A freezer-safe glass container protects the cake from freezer burn and keeps the streusel from getting soggy.
Thaw overnight in the fridge, then reheat in a 300°F oven for 10 minutes to crisp the streusel. The custard sauce doesn’t freeze well, so make it fresh when you’re ready to serve the thawed cake.
What to Serve With Irish Apple Cake
I love serving this with a scoop of ice cream alongside the warm custard sauce for an extra treat. The cold ice cream melts into the warm cake, creating a beautiful contrast with the silky custard, while whipped cream works too if you want something lighter that won’t compete with the custard’s richness.
A cup of strong Irish breakfast tea or coffee balances the sweetness perfectly and makes it feel more traditional. You can also drizzle caramel sauce over the top instead of custard for a different flavor profile, or add a sprinkle of chopped toasted pecans for extra crunch.
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About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
