My Irish apple cake is cozy, rustic, and exactly what you want to bake when there’s a chill in the air 🍏 It’s the kind of dessert that feels like it should be baked in a cottage kitchen with rain on the windows—but don’t worry, it works just as well in your regular oven on a random Tuesday.
The cinnamon-spiced cake is tender and buttery, the tart apples bake up soft but structured, and the golden streusel topping adds just the right crunch.
Perfect for St. Patrick’s Day, a weekend baking project, or when you’ve got a few Granny Smiths to use up and want something that’s not pie—but still feels like a hug.
Why I make my Irish apple cake this way
There are a lot of apple cake recipes out there—and a lot of Irish apple cake versions that claim to be authentic, rustic, and old-fashioned. This one? I honestly cannot claim authenticity. I just make it the way I actually want it to turn out:
- The apples go on top, not in the batter. I want real, visible slices—not mushy chunks lost inside the cake. Plus, layering them ensures the cake bakes evenly without turning gummy in the center.
- I use a 9-inch springform pan. Why? Because it gives the cake room to breathe. An 8-inch pan = too much batter + apples = center takes forever to cook and the texture suffers. Trust me on this, even if it means a slightly less Pinteresty-tall cake. Substance over style, always.
- The streusel matters. Please don’t stop cutting in the butter when the topping still looks like sandy flour. You want crumbs—actual clumps. But don’t go the other direction either: if you melt the butter or use it soft, you’ll end up with a paste. Start with cold butter, cut it in properly, and chill the topping while you make the cake. And you get perfect, crumbly streusel!
This isn’t one of those overly sweet, dense apple cakes. It’s buttery and light, with enough cinnamon to feel cozy but not overpowering. It tastes like something you’d eat with a cup of tea and a thick sweater on!
Printable recipe
Irish Apple Cake
Ingredients
Streusel:
- ½ cup granulated sugar
- ¾ cup all-purpose flour
- ¼ cup oats
- ⅛ teaspoon salt
- ½ cup cold unsalted butter (cubed)
Apples:
- 3 medium Granny Smith apples (peeled, cored, quartered and each quarter thinly sliced crosswise into short slices)
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
Cake:
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- 2 large eggs (room temp)
- 2 teaspoons vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 tablespoons milk
Instructions
Streusel
- Prepare the streusel: In a medium bowl, mix flour, sugar, oats, and salt. Cut in cold butter using a pastry cutter or your fingers until the mixture forms coarse crumbs. Refrigerate until ready to use.½ cup granulated sugar, ¾ cup all-purpose flour, ¼ cup oats, ⅛ teaspoon salt, ½ cup cold unsalted butter
Cake batter & apples
- Preheat & prep: Preheat oven to 350°F. Grease and line the bottom of a 9-inch round springform pan with parchment paper.
- Prepare the apples: Toss thinly sliced apples with lemon juice and cinnamon. Set aside while preparing the cake batter.3 medium Granny Smith apples, 1 tablespoon lemon juice, ¼ teaspoon ground cinnamon
- Cream cake ingredients: In a large bowl, cream softened butter and sugar using a handheld mixer until light and fluffy (2 minutes). Mix in eggs one at a time, beating well on high speed after each addition (30-60 seconds each). Beat in vanilla until smooth.½ cup unsalted butter, ½ cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract
- Combine dry ingredients: In a separate bowl, whisk together flour, cinnamon, nutmeg, and salt.1¼ cups all-purpose flour, ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ¼ teaspoon salt
- Make batter: Gradually add dry ingredients to the butter mixture on low speed, alternating with milk, mixing just until combined (do not overmix).3 tablespoons milk
Assemble & bake
- Spread the cake batter into the prepared pan.
- Layer the sliced apples evenly over the batter.
- Sprinkle the chilled streusel topping evenly over the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the cake cool in the pan on a wire rack for at least 15 minutes before slicing. For clean slices, you need to allow it to cool in the pan fully, at least a few hours.
The very specific way I cut apples for this cake
I peel, core, and quarter the apples—then slice them crosswise (not lengthwise!) into thin, short pieces, about ⅛ to ¼ inch thick. That way, they’re easy to layer evenly across the cake and bake through perfectly without turning into mush.
Long slices tend to stick up or bake unevenly, and chunky wedges just weigh the cake down. These thin, short slices give you that beautiful, rustic topping—and a bite of apple in every slice. This is probably the most unaesthetic photo I have on this site, but here is a very authentic real life candid demo pic 😂
More apple cake tips I swear by (aka how to not mess this up)
This cake isn’t fussy, but there are a few spots where things can go sideways. Here’s what I always do to make sure it bakes up buttery, tender, and topped with the good kind of streusel—not a sad, sandy mess:
- Make the streusel first. Always. It needs time to chill again so it holds its shape in the oven. If you make it last-minute, it’ll just melt into the top of the cake. And if you stop cutting in the butter too early and it still looks powdery? Keep going. You want actual clumps.
- Use cold butter for the streusel. Not softened. Not melted. Not “well, I microwaved it for 8 seconds and it’s fine.” Truly cold butter makes a proper crumbly topping. Anything else = paste.
- Slice the apples thin. Like ⅛ to ¼ inch max. Thick slices won’t bake through and will make the topping dome weird. Bonus: thin slices layer beautifully and give you that rustic, bakery-style finish.
- Put the apples on top. Not in the batter. I know it’s tempting to stir them in, but that turns the cake gummy and the apples get lost. Laying them on top creates distinct layers and bakes the cake evenly.
- Use a 9-inch springform pan. Not an 8-inch. Not a loaf pan. You need the wider pan so the batter isn’t too thick under the apples—otherwise the middle won’t bake before the edges dry out. If you only have a 9 inch cake pan without removable sides, that’s fine – just know that you probably won’t get your cake out of the pan for serving. I’ve even made this in a deep pie dish before when I didn’t have my springform pan ready, it works in a pinch! You just can’t get it out and need to slice it in the pan.
- Don’t overmix the batter. Just mix until everything is combined. Overmixing = dense, tough cake. This isn’t pound cake, it’s supposed to feel light and soft.
- Let it cool fully (if you want clean slices). It’s hard, I know. But if you want nice, bakery-style slices that don’t fall apart, give it at least a couple of hours to cool. That said… warm with custard and a spoon is also very valid.
The ingredients that matter (and why I use them)
Here are the ingredients I think are worth talking about—because they either make or break this cake, or they’re the ones people always want to swap!
- Granny Smith apples: These are my go-to. They’re tart, firm, and don’t fall apart while baking. You can use a different apple, but but choose a firm, tart variety like Honeycrisp, Braeburn, or Pink Lady. Avoid anything super soft or overly sweet (no Red Delicious, please).
- Butter (unsalted!): Use unsalted so you can control the salt in both the streusel and the cake. And yes, it needs to be cold for the streusel and softened for the cake batter—don’t mix those up.
- Oats: I use regular rolled oats for the streusel. Quick oats don’t give you the same texture, and steel cut oats are a definite no.
- Flour: All-purpose, as always. No need to get fancy here.
- Cinnamon + nutmeg: I keep it classic—just enough to give cozy Irish baking vibes, but not so much that it overpowers the apples or streusel.
- Milk: Whole milk preferred, but 2% works too. Don’t sub with heavy cream here—it’ll throw off the texture.
- Sugar: Just plain granulated sugar for both the cake and streusel. No brown sugar in the topping here—it adds moisture, and I want this streusel to crumble, not paste away.
Can I leave out the oats in the streusel?
Yep! Just replace the oats with ¼ cup additional flour. The texture will be slightly different, but still delicious.
And… can I reduce the sugar?
I wouldn’t—this cake isn’t overly sweet as written, especially with tart apples. Reducing the sugar can throw off the texture, especially in the streusel.
How to serve it (aka don’t forget the custard)
This cake is cozy and rustic enough to eat straight from the pan with a fork (no judgment), but here’s how I actually like to serve it:
- Warm or room temp: Slightly warm is chef’s kiss, but fully cooled slices hold together better for serving.
- With vanilla sauce or custard: This is the move. Pour it over a slice and suddenly it’s not just a cake, it’s a whole experience. (I have a recipe for vanilla sauce right here if you need one!)
- Tea time vibes: Serve it with strong black tea or coffee for the coziest St. Patrick’s Day dessert moment—or just a quiet afternoon treat.
How to store it (if you have any left)
This cake keeps surprisingly well, but here’s what to know:
- Room temp: Store covered on the counter for up to 2 days. Just make sure it’s cool before wrapping to avoid soggy topping.
- Fridge: You can refrigerate it (especially if your kitchen runs warm), but let it come to room temp before serving—or warm it up slightly to revive the crumb.
- Freezer: Yep! Slice, wrap individually, and freeze for up to 2 months. Thaw at room temp or pop into a low oven for a few minutes to warm.
And can I make this ahead?
Yes! It keeps really well. Bake it a day ahead, let it cool completely, and store covered at room temp. The streusel will soften slightly, but the flavor gets even better.
Is this cake even traditional?
Kind of! Irish apple cakes vary by region and family tradition—some are plain, some have custard, some are more like quick breads. This version is inspired by Irish flavors and textures but includes a streusel topping that’s definitely more modern. Basically: it’s cozy, it’s delicious, and it works.
So… was it love at first slice? Tell me everything.
If you bake this Irish apple cake, I’d love to know what you think! Did you serve it warm with vanilla sauce (highly recommend)? Was it your St. Patrick’s Day dessert or a “just because it’s Tuesday” situation?
Leave a comment and a star rating below—I read every one and it truly makes my day when I see how these recipes fit into your kitchen.
📌 And don’t forget to pin it so you’ve got it ready for next time apple season hits… or whenever that cozy baking mood strikes again.
Kelly Barton says
This cake is so delicious and easy to make! It was tough to wait for it to cool down enough to eat it because it smelled amazing right out of the oven!
Nora says
I’m so glad, Kelly!