This small batch Irish apple cake is scaled for a 6-inch springform pan, making it ideal for a cozy dessert without leftovers. It's lightly sweet, buttery, and packed with tender apples under a crisp oat streusel. Think simple, rustic baking that's meant to be served with coffee or tea rather than dressed up with frosting. A drizzle of caramel sweetens the deal!
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MARY'S TWO CENTS
This small batch Irish apple Cake fits into our Cheap category. This recipe uses pantry staples and a small amount of fresh fruit, with no specialty ingredients required. Apples, flour, sugar, and butter keep costs low while still delivering a classic, satisfying dessert.
INGREDIENTS
Ingredient Note: Apples
We used golden delicious apples here but Granny Smith apples are a good choice too. Their firm texture holds up during baking, and their tartness balances the sweet cake and streusel. Thin slices are important so the apples soften evenly without weighing down the batter. If your apples are very large, weigh them rather than relying on count to avoid excess moisture.
See the recipe card for quantities and measurements.
INSTRUCTIONS FOR Apple Cake
- Whisk the flour, baking powder, and cinnamon in a small bowl.
- Beat the sugar and softened butter until creamy & light.
- Add the egg and vanilla and beat until combined.
- Stir the dry ingredints into the wet. Add the heavy cream.
- Spoon the cake batter into a greased 6x6 springform pan.
- Peel and slice apples and arrange on top of the batter.
- MIx the sugar, melted butter, cinnamon, and oats in a bowl.
- place the topping on the cake, breaking up any large pieces.
- Bake at 350°F for 35-40 minutes.
- When cooled, remove the cake from the springform pan.
SWAP IT OUT
- You can swap Granny Smith apples for Honeycrisp, Braeburn, or Pink Lady apples, though the cake will be slightly sweeter.
- Salted butter can be replaced with unsalted butter plus a pinch of salt in both the cake and streusel.
- Half-and-half works in place of heavy cream if needed.
- Rolled oats can be omitted from the streusel if unavailable; the topping will be more crumbly than chunky.
CHANGE IT UP
Add a pinch of nutmeg or cloves to the cake batter for a warmer spice profile.
A tablespoon of chopped walnuts or pecans can be mixed into the streusel for added crunch.
For a more dessert-style finish, drizzle with a light vanilla glaze or sprinkled with powdered sugar.
A splash of Irish whiskey or apple brandy can be added to the batter for an adult twist.
STORAGE
Store the cake covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days and bring to room temperature before serving. The cake can be frozen, tightly wrapped, for up to 2 months; thaw overnight in the refrigerator.
Top tip
Slice the apples thin and evenly, then pat them dry with a paper towel before arranging them on the batter. This removes excess surface moisture, helps the cake bake through without getting soggy, and keeps the crumb tender instead of dense.
Equipment
- 6" Springform cake pan
- Mixing Bowl
- Spatula
Ingredients
For the cake:
- ⅔ cup all-purpose flour (about 85 g)
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ cup salted butter, softened
- ¼ cup granulated sugar (50 g)
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- 3 tablespoons heavy cream (45 ml)
- 7 ounces apples, peeled, cored, thinly sliced (about 200 g)
For the streusel:
- ⅓ cup all-purpose flour (about 43 g)
- ¼ cup granulated sugar (50 g)
- 3 tablespoons rolled oats
- ⅛ teaspoon ground cinnamon
- 3 tablespoons salted butter, melted (42 g)
For the garnish:
- Powdered Sugar (dusting) (optional)
- Caramel drizzle (homemade or store-bought) (optional)
Instructions
For the cake:
- Heat the oven to 350°F. Lightly grease a 6-inch springform pan and set it aside.
- In a small bowl, whisk together the flour, baking powder, and cinnamon. Set aside.
- In a separate mixing bowl, beat the softened butter and granulated sugar until light and creamy, about 2 minutes.
- Add the egg and vanilla and mix until fully incorporated and smooth.
- Stir the dry ingredients into the butter mixture just until combined. Add the heavy cream and mix gently until a thick, even batter forms.
- Spread the batter evenly in the prepared pan, smoothing the top.
- Arrange the sliced apples over the batter, overlapping slightly so they cover the surface in even layers.
For the streusel:
- To make the streusel, combine the flour, sugar, oats, and cinnamon in a small bowl. Pour in the melted butter and mix with a fork until clumps form and no dry spots remain.
- Sprinkle the streusel evenly over the apples, breaking up any overly large chunks with your fingers.
- Bake for 40-45 minutes, checking near the end. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs and the top is lightly golden.
- Let the cake cool in the pan for about 10 minutes, then release the springform ring.
- Cool completely or serve slightly warm. Dust with powdered sugar just before serving, if desired.
Nutrition
FAQ's
Yes, but line the bottom with parchment and expect a slightly trickier unmolding.
No, it's excellent at room temperature, though slightly warm enhances the apple flavor.
This is intentional. A thicker batter supports the apples and prevents them from sinking.
Yes, double it for an 8- or 9-inch pan and adjust bake time as needed.
Irish Apple Cake, sometimes known as Kerry Apple Cake, is a simple, old-fashioned bake built around plenty of spiced apples folded into a tender, not-too-light cake. It's typically finished with a buttery streusel topping and served warm with pouring cream or custard. Mildly sweet and fruit-forward, it works just as well with morning coffee as it does for afternoon tea or an easy dessert.
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