This Irish apple cake recipe is full of tender, tangy apples enveloped in a buttery batter that's not too sweet. A dusting of sugar and cinnamon on the top just before baking gives it a delicate sugary crust and the whiskey brown butter sauce takes it right over the top!
Cake
2 Preheat the oven to 375F.
3 Butter the bottom and sides of a 9-inch springform pan.
4 Stir together the flour, baking powder, salt, hisk together flour, baking powder, salt, ginger, cloves, nutmeg, and cinnamon.
5 Grate cold butter into flour mixture, mixing it up often to keep the shreds of butter from sticking together.
6 Stir from the bottom so that the butter is completely mixed with the flour mixture.
7 Stir in the 1 cup of sugar.
8 Place the flour and butter mixture in the freezer while you prepare the apples.
9 Peel and core apples then cut in chunks about the size of game dice.
10 Add apples to flour mixture and toss to evenly coat the apples and keep them from sticking together.
11 Whisk eggs, milk, and vanilla until blended.
12 Pour the egg mixture over the apple and flour mixture.
13 Mix well to incorporate all of the flour - you'll probably need to use your hands. You don't want to see any dry flour but don't over-mix.
14 Spoon into the prepared springform pan and pat down gently to even the top.
Topping
17 Combine the remaining sugar and cinnamon and sprinkle over the top of the batter.
Bake
18 Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out with just a few crumbs sticking to it. It will register 200℉ on an instant-read thermometer.
19 Remove from the oven and let cool in the pan for 10 minutes.
20 Run a knife between the cake and the springform pan and remove the sides - let cool completely.
21 It's nice to sprinkle with some Confectioner's sugar but not essential.
Whiskey Brown Butter Sauce
24 Melt the butter in a heavy saucepan until it is golden brown - watch carefully.
25 Remove from the heat and add the sugar, corn syrup, and water. Whisk together and then place back on the heat.
26 Bring to a boil, stirring to make sure the sugar is dissolved.
27 Whisk some of the hot mixture into the eggs, stirring constantly.
28 Add the eggs back into the hot mixture, whisking constantly.
29 Bring just to a boil and boil for 1 minute or so, stirring constantly.
30 Remove from heat and stir in the whiskey.
31 Pour into a Mason jar or other storage container until ready to use. Warm before pouring over cake.
