Full Recipe in Details
A true Irish favourite, this traditional Kerry apple cake is simple, rustic, and full of flavour. Perfect served warm with a dollop of cream or custard, it’s ideal for autumn baking when apples are in season.
Ingredients:
- 225g plain flour
- 2 tsp baking powder
- 125g butter (cold, cut into cubes)
- 125g caster sugar
- 1 egg
- A splash of milk (if needed)
- 3–4 cooking apples, peeled and sliced
- ½ tsp ground cinnamon (optional)
- Demerara sugar, for sprinkling
Method:
- Preheat your oven to 180°C (160°C fan) and grease a 20–23cm round cake tin.
- In a large mixing bowl, sift together the flour and baking powder.
- Rub the butter into the flour mixture with your fingertips until it resembles fine breadcrumbs.
- Stir in the caster sugar.
- Beat the egg and mix it into the dry ingredients. If the mixture is too dry, add a splash of milk to bring the dough together.
- Divide the dough in half. Press one half into the base of your prepared tin.
- Layer the sliced apples on top and sprinkle with cinnamon, if using.
- Crumble the remaining dough over the apples and press down lightly.
- Sprinkle the top with demerara sugar.
- Bake for 40–45 minutes, or until golden and cooked through.
- Allow to cool slightly before removing from the tin. Serve warm or at room temperature.
Chef’s Tip
Use a mix of sharp and sweet apples for extra depth of flavour – Bramley and Cox work well together. This cake keeps beautifully for a couple of days and is lovely reheated.
*Seasonal, simple, and full of Irish charm – this apple cake is a staple in our kitchen during the autumn months.*