Irish Apple Cake
Needed to make the Irish apple cake again – apples in the fridge combined with cravings…
This recipe was documented by food historian and cookbook author Theodora FitzGibbon. Earlier, sweets were a simple concoction of fruit and honey; later, cooks found that fruit and berries were equally delicious baked in pies, puddings, and cakes. Apples are the basis of many traditional and contemporary Irish desserts.
- 4 Tbs butter at room temperature
- 1 cup granulated sugar
- 1 egg, beaten
- 4 apples (or 2 cups), cored, peeled and diced (recommend Granny Smith)
- ¼ cup chopped walnuts
- 1 tsp vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tsp pie spice
- 1 cup all-purpose flour
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg, apples, nuts, and vanilla and stir well. Sift in the dry ingredients and mix well.
- Pour the batter into a generously greased 8″ square cake pan. Bake at 350F until the cake is lightly browned and a skewer inserted into the center comes out clean, about 45 minutes.
- Let the cake rest in the pan for 5 minutes, then unmold and serve warm or at room temperature with whipped cream or vanilla ice cream.