Fall is here and one thing I have been dying to do is go apple picking. As a child I was a big baby and never wanted to go because I was (still am sort of) terrified of bees. I always had it in my mind that if I went apple picking, I was going to be engulfed in a massive cloud of killer bees wanting to destroy me for disturbing their apples. Now as an adult, I decided it was time to put my fears of killer bees aside and go apple picking. As you can tell from this blog post, I survived the trip. I only took off running once, but other than that was incident free! Ultimately, we ended up picking an absurd amount of apples and pretty much since then, we have been living off of apples. Apple pies, apple sauce, apple butter, apple EVERYTHING!
One recipe I have made probably ten times since last week is Irish Apple Cake. This cake is incredibly simple to make and is just unbelievably bold in flavor. It is one of my favorite desserts to make and I promise you it does not last, because you absolutely cannot have only one piece.
So check it out and let me know your thoughts!
- 2 ½ cups golden delicious apples diced (cored, peeled / about 5 apples are needed)
- 1 1/8 cup of flour (all-purpose)
- 1 tbsp vanilla extract
- 4 tbsp butter, softened and diced (room temperature)
- 1 large egg (beaten)
- ¾ tsp ground cinnamon
- ½ tsp baking soda
- 1 1/8 cup sugar (granulated)
- ½ tsp baking powder
- ¾ tsp ground nutmeg
- ½ tsp salt
- 1/16 tsp dash of cloves
- Preheat oven to 350°F
- Grease a round 8 inch cake pan.
- In a large-sized bowl, combine the sugar and butter.
- Cream together using a mixer on low speed until light and airy.
- Next, add vanilla, apples, egg.
- Mix well with a spoon or spatula
- Add the remaining ingredients.
- Using a spatula or spoon, mix well until evenly combined.
- Pour the batter into the greased pan.
- Place into the oven.
- Bake for 45-55 minutes, until the cake is golden brown and a toothpick comes out clean.
- Remove from oven.
- Let the cake cool for 5-7 minutes until set.
- Remove from the pan and transfer to a cake plate to finish cooling.
- Cut a piece and enjoy!
- This can be served warm or room temperature
- This cake pairs well with vanilla ice cream, vanilla whipped cream or vanilla custard sauce.
- If the cake sticks to the bottom of the pan, try flipping the pan upside down onto a flat plate and tap the bottom of the pan with a heavy spoon until the cake releases.
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