So I’m not sure what makes this cake Irish, but I did get it out of an Irish Pub cookbook that I bought recently so…..? We were having friends over for dinner and several dishes came out of that cookbook so you’ll be seeing more posts from it this week. Funny story about the cake…I was rushing around last night to get everything finished and lost the light before I could get any photos. After dinner, I set aside a nice wedge of cake to photograph today and put it in a plastic container so it would be “off limits.” I left the rest of it out, knowing my husband would probably eat it for breakfast. So when I got up and was sipping my first cup of coffee, I saw that the container that I had put the cake in was gone! My husband apparently thought I had nicely packaged it up for him to take for lunch. He ate a chunk of the cake that was left, leaving me half of it, but because he cut it across the middle instead of slicing off a wedge, it wasn’t suitable to photograph. So apparently if I want to save anything for the blog I have to be more specific about it–I’m going to print up some labels for next time: “For the blog, eat it and die. Slowly. And painfully.” Anyhoo, I made it again this afternoon because I had all of the ingredients on hand and it was really tasty the first time around. The second time around was even better because I doubled the amount of apples, but for some reason the crust came out darker than it should have. Still delicious but not as pretty. A perfect cake for when you get sick of eating pie but still want something seasonal. I think you could use berries or other seasonal fruits (cherries & peaches & plums, oh my!) to stand in for the apples. This will be my new “go to” recipe for any cake using fruit from now on. The first layer is almost cookie-like, then the fruit, then a layer of streusel topping–what’s not to like???
4 cups sliced Granny Smith apples
1 1/4 cups self rising flour
1 tsp ground cinnamon
pinch of salt
1 stick of butter (1/2 cup)
1/2 cup superfine sugar
2 Tbl milk
confectioners sugar for dusting
3/4 cup self-rising flour
6 Tbsp butter
1/2 cup superfine sugar
Preheat the oven to 350 degrees. Grease a 9-inch springform pan. To make the struesel topping, sift the flour into a bowl and rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs. Stir in the sugar and reserve.
Peel, core and thinly slice apples. Sift the flour into a bowl with the cinnamon and salt. Place the butter and superfine sugar into a separate bowl and beat together until light and fluffy. Beat in the eggs, adding a little of the flour mixture with the second egg. Stir in half the remaining flour, add the milk, and stir in the rest of the flour.
Spoon the batter into the prepared pan and smooth surface. Cover with the sliced apples and sprinkle evenly with the struesel topping. Bake for 50 minutes or until browned and firm to the touch. Cool and dust with confectioners sugar before serving. Delicious with vanilla ice cream!