Irish Apple Cake or Kerry Cake is a cozy traditional Irish cake made with tart Granny Smith apples, has a crunchy top and is best served with warm custard; its texture is a cross between a coffee cake and an apple crisp. It was made most during autumn and harvest season and served for tea time however it has been enjoyed on St.Patrick's Day when celebrating Irish heritage. In my version I use sour cream, milk and a wee bit of Baileys Irish Cream to add richness and enhance the warm flavour of the added mixed spice. This is such a comforting moist buttery cake that uses tart apples to cut through the sweetness of the cake and the crunchy sugary topping.
Irish Apple Cake
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2 cups unbleached all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon English mixed spice
3 to 4 large Granny Smith apples, unpeeled and cut into 1/2 inch chunks
1/2 cup unsalted butter, softened
3/4 cup casters sugar or white sugar
1/2 cup sour cream
1/4 cup milk
1/4 cup Baileys Irish Cream
2 large eggs
2 teaspoons vanilla extract
Streusel Topping
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1/4 cup unsalted butter, melted
1/3 cup dark brown sugar
1/3 cup large flaked rolled oats
1/4 cup unbleached all purpose flour
1/4 teaspoons ground cinnamon
Preheat oven to 350ºF (180ºC). Grease a 9 - inch springform cake tin and line the bottom with baking parchment. Set aside.
In a medium bowl combine the flour, baking powder, baking soda, salt and English mixed spice by whisking together. Add the apple chunks and stir to coat the apples in the flour mixture.
In a large bowl, add the butter and sugar and beat with an electric mixer on medium speed until fluffy, for about 1 to 2 minutes. Add the sour cream, milk, Bailey's Irish Cream and vanilla and beat until just combined.
Add the flour apple mixture to the creamed buttery sugar mixture and stir until just combine. Spoon the batter into the prepared springform cake tin and smooth the top evenly as best you can.
Make the streusel mixture: In a small bowl combine the brown sugar, rolled oats, flour, cinnamon and melted butter, mix together with a fork or using clean hands. Crumble the streusel topping evenly over the top of the cake.
Bake in the preheated oven, for about 35 to 45 minutes or until a toothpick inserted into the centre comes out clean, a few crumbs are fine, and the top is nicely golden brown. Transfer to a wire rack and allow to completely cool in the tin for about 1 hour before serving.