This Irish Apple Cake features crunchy pecans and tart apples baked in a lightly sweetened, sturdy—yet tender—cake. The cake starts off with a biscuit-like dough that's pressed into the bottom of the pan. Chopped apples and cinnamon are then layered across the base to fill every bite. Milk is whisked into the remaining dough, creating a light batter that is poured across the top, holding everything together. Baked with a fan of apples on top, this easy cake is quick to make and delightful to eat.
This recipe was made in partnership with Diamond of California and features their Chopped Pecans.
3
Tart Apples, peeled, cored, and sliced ½-inch thick (about 6 cups/1 ½ lbs)
1 tsp
Ground Cinnamon
Powdered Sugar to garnish
Instructions
Preheat oven to 350°F. Butter an 8-inch springform or false-bottom round cake pan; set aside.
In a large mixing bowl, combine flour, ¾ cup sugar, baking powder and salt. Using a pastry blender or fork, cut butter into the flour mixture until the mixture resembles bread crumbs. Add pecan pieces and toss to incorporate. Add egg, vanilla extract and ⅓ cup milk. Mix until a biscuit-like dough forms.
Remove half of the dough and pat into the bottom of the prepared cake pan with dampened fingers. Arrange apples in a decorative pattern over the dough and then sprinkle with ground cinnamon and 1 tablespoon sugar.
Add ½ cup milk to the remaining dough and mix until it forms a batter. Drizzle the batter over the apples, allowing some of the apples to peek through the top. Sprinkle the top with the remaining 1 tablespoon sugar.
Bake until the top has just begun to color, the sides are beginning to pull away from the pan and a toothpick inserted in the center comes out clean, about 50 minutes.
Let cool before removing from the pan. Dust with powdered sugar, then slice and serve.
