Irish Apple Cake with Streusel Topping Recipe

ByJulia
Jump to Recipe·5 from 9 reviews

If you’re on the hunt for the ultimate cozy dessert that feels like a warm hug from Ireland, you’re going to adore this Irish Apple Cake with Streusel Topping Recipe. This isn’t just any apple cake: it’s got that perfect blend of tender crumb, tart apples, and a crumbly, buttery streusel topping that will practically melt in your mouth. I’ve made this cake countless times, and every single time it comes out golden, flavorful, and irresistibly comforting. Stick around because I promise you’ll want to bake it for your next gathering—or just for yourself with a cup of tea!

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Why This Recipe Works

  • Perfect Apple Balance: Using tart Granny Smith apples ensures the cake isn’t overly sweet and adds a lovely bite.
  • Buttery Streusel Topping: The oat-infused streusel gives delightful texture contrast and prevents the top from drying out.
  • Velvety Custard Sauce: The optional custard adds richness and an elegant touch that elevates every slice.
  • Easy Technique: No complicated fancy steps — just mix, layer, and bake for consistently delicious results.
Irish Apple Cake with Streusel Topping, Irish apple cake recipe, apple crumb cake Ireland, homemade Irish apple dessert, traditional Irish apple cake - The image shows a round crumb cake with a thick, golden brown base layer and a light beige crumbly topping that is rough in texture and unevenly spread. The cake is placed on a metal cooling rack on a white marbled surface. Behind the cake, there are two green apples and a small clear glass jar filled with a creamy yellow sauce with a spoon inside. To the right of the cake, there is a silver knife with a wooden handle and a silver fork resting on a light beige cloth. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Let’s talk ingredients because each one plays a starring role in this Irish Apple Cake with Streusel Topping Recipe. The combination of simple pantry staples with fresh apples creates a balanced cake that’s bursting with flavor and texture.

Irish Apple Cake with Streusel Topping, Irish apple cake recipe, apple crumb cake Ireland, homemade Irish apple dessert, traditional Irish apple cake - Flat lay of unsalted butter at room temperature in a small slice, granulated sugar in a neat pile, two whole brown eggs with clean shells, a small white ceramic bowl of whole milk, all purpose flour in a small mound, a small white bowl with baking powder powder, a small white bowl of ground cinnamon, a small pinch of salt in a white bowl, three fresh Granny Smith apples peeled and thinly sliced with bright green skin edges visible, old fashioned rolled oats in a small white bowl, cold unsalted butter cut into small cubes, confectioner’s sugar dusted lightly in a small white bowl, six fresh large egg yolks in a small white bowl separated from whites, pure vanilla liquid in a small white bowl, all ingredients arranged symmetrically and proportionally on a clean white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted Butter: Using unsalted butter lets you control the salt in the recipe, and room temperature butter blends beautifully into the batter.
  • Granulated Sugar: Adds sweetness and helps create that lovely tender crumb in the cake base.
  • Large Eggs: Eggs bind the cake and add moisture for softness.
  • Whole Milk or Cream: Adds richness and keeps the cake moist – I personally love a splash of cream for extra decadence.
  • All Purpose Flour: The structure of the cake depends on this—make sure to measure it properly (spoon and level is best!).
  • Baking Powder: Gives the cake a nice lift without making it too fluffy.
  • Cinnamon: A sprinkle gives warmth and pairs perfectly with apples.
  • Salt: Enhances the flavors, balancing sweetness and bringing out the depth.
  • Granny Smith Apples: Tart with firm texture, these apples hold up well during baking and add a refreshing zing.
  • Old Fashioned Rolled Oats (for streusel): They add a rustic, chewy crunch to the topping.
  • Confectioner’s Sugar: For the finishing dust – it adds a pretty touch and subtle sweetness.
  • Custard Sauce Ingredients: Egg yolks, sugar, milk or cream, and vanilla all come together for a smooth, comforting sauce.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Irish Apple Cake with Streusel Topping Recipe is a wonderful base that’s easy to customize to your personal preferences. I love to switch up the spices or add in extras for seasonal flair.

  • Variation: Adding a pinch of nutmeg or allspice gives a lovely autumnal twist. I tried this once around Thanksgiving and it made the cake even cozier.
  • Dietary swap: I’ve experimented with swapping regular flour for spelt flour—it adds nuttiness and works well, just watch the batter consistency.
  • Fruit alternatives: Pears or even plums can replace or accompany apples if you want to try a slightly different flavor profile.
  • Difficulty level: If you’re short on time, you can skip making custard sauce—though I highly recommend it for the full experience!

Step-by-Step: How I Make Irish Apple Cake with Streusel Topping Recipe

Step 1: Prepping the Custard Sauce Like a Pro

I always start by making the custard sauce first because it needs time to chill. Warm your milk slowly and whisk your egg yolks and sugar until smooth. The trick is to temper those yolks by adding a little hot milk at a time—don’t rush this! Gradually combine the mixtures and cook on medium heat while stirring constantly until it coats the back of a spoon. Remember, it won’t be pudding-thick yet, but it will thicken as it cools. Pour through a sieve and cover tightly with plastic wrap pressed onto the surface to avoid a skin forming, then refrigerate.

Step 2: Making That Heavenly Streusel Topping

Next up, cold butter is key here — it creates those wonderful crumbly bits. Rub the butter pieces into the flour, sugar, and oats until you get a coarse, crumbly mixture. Pop it in the fridge while you work on the cake batter so it stays cool and keeps its texture after baking.

Step 3: The Cake Batter – Cream, Fold, and Mix

Start by creaming your softened butter and sugar together until fluffy – this step makes a big difference in cake texture. Beat in your eggs one by one, then gently whisk your dry ingredients (flour, baking powder, cinnamon, salt) and fold them in with the milk or cream. Don’t overmix here; fold just until incorporated for a tender crumb.

Step 4: Assembly – Layering for Success

Pour the batter evenly into the greased springform pan. Top with your thinly sliced Granny Smith apples—no need for perfect arrangement, just try to spread them out evenly. Finish by generously sprinkling the chilled streusel over the apples. This layering ensures every bite has a perfect mix of sweet cake, fresh apple, and crunchy topping.

Step 5: Bake to Golden Perfection

Bake at 350°F (175°C) for about 50 to 60 minutes. Keep an eye on the top; you want it golden brown and a toothpick inserted in the middle to come out mostly clean (a few moist crumbs are okay, but not wet batter). Let it cool for a bit in the pan so it firms up before releasing the sides. Don’t rush this — the cake sets as it cools.

Step 6: The Finishing Touch – Dust and Serve

I always finish with a light dust of confectioner’s sugar right before serving—it just adds that classic charming look. Slice and serve with a generous drizzle or scoop of that chilled custard sauce. Trust me, it’s sensational.

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Pro Tips for Making Irish Apple Cake with Streusel Topping Recipe

  • Use Sharp Apples: Granny Smith apples provide the best tartness and hold up well baking; avoid sweeter or softer apples that can turn mushy.
  • Keep Butter Cold for Streusel: Cold butter pieces create that perfect crumbly texture; don’t overwork the topping or it becomes doughy.
  • Don’t Overcook Custard: Cook the custard slowly and stop when it coats the spoon, or it can curdle; it thickens more as it cools.
  • Even Apple Layer: Spreading apples evenly ensures even baking and flavor throughout rather than dense clumps in one spot.

How to Serve Irish Apple Cake with Streusel Topping Recipe

Irish Apple Cake with Streusel Topping, Irish apple cake recipe, apple crumb cake Ireland, homemade Irish apple dessert, traditional Irish apple cake - A slice of crumb cake with three clear layers sits on a white plate with blue floral patterns: the bottom layer is a light golden-brown cake base, the middle layer is a thin, soft filling, and the top layer is a crumbly, golden topping. A pale yellow creamy sauce is thickly poured over the crumb topping, slightly dripping down the sides and pooling on the plate. A silver fork rests on the left side of the plate, on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love a simple dusting of confectioner’s sugar for that classic look, but fresh mint leaves can add a lovely pop of color if you’re serving company. Some folks drizzle a bit of caramel sauce or a dollop of whipped cream, but honestly, a scoop of vanilla ice cream or that custard sauce I mentioned takes it to another level.

Side Dishes

This cake is a dessert star on its own, but if you’re serving it at a fall gathering, it pairs wonderfully with warm chai tea or a robust black coffee. For a brunch spread, I’ve served it alongside savory scrambled eggs and crisp bacon—the sweet and savory contrast gets rave reviews every time.

Creative Ways to Present

For special occasions, I like to turn this into individual servings by baking the batter in mini springform pans or ramekins topped with streusel. It makes for a charming presentation and is perfect for gifting friends. Another fun idea is layering with thin apple rings on top arranged in a spiral for a visually stunning effect.

Make Ahead and Storage

Storing Leftovers

I usually keep the leftover Irish Apple Cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigeration works well too — just bring it back to room temp before serving for the best texture.

Freezing

This cake freezes beautifully. I slice it first and freeze individual portions wrapped well in plastic wrap and foil. When you’re ready, thaw overnight in the fridge and gently rewarm if preferred.

Reheating

To reheat, pop slices into a warm oven at 325°F for about 10 minutes to refresh the crumb and warm the apples. Microwave works in a pinch, but the oven really keeps the texture intact.

FAQs

  1. Can I use other types of apples in this recipe?

    Absolutely! Granny Smith apples are my favorite because they hold their shape and add tartness, but you can use Honeycrisp, Braeburn, or even Fuji. Just keep in mind that sweeter apples will make the cake sweeter and may be softer after baking.

  2. Is the custard sauce necessary?

    The custard sauce is optional but highly recommended. It adds a gorgeous creamy layer to each slice and balances the cake’s texture and flavor. If you’re short on time, the cake is still delicious on its own.

  3. Can I make this cake dairy-free?

    Yes, you can substitute dairy milk with almond or oat milk and use a dairy-free butter alternative. The texture might be marginally different but still tasty. Skip the custard or use a dairy-free version if desired.

  4. How do I avoid a soggy bottom in the cake?

    Using a springform pan lined with parchment or greased well helps. Also, slicing apples thinly and layering evenly prevents excess moisture accumulation. Baking fully until golden ensures the cake cooks through rather than becoming soggy.

Final Thoughts

This Irish Apple Cake with Streusel Topping Recipe has become a beloved staple in my kitchen — not just for its incredible flavor but because it brings people together. There’s something truly comforting and nostalgic about biting into a slice that marries soft, cinnamon-kissed cake with warm, tart apples and a crispy topping. Whether it’s a rainy afternoon treat or the centerpiece of your next celebration, I’m confident you’ll find it as enchanting as I do. Go ahead, give it a try; your taste buds (and friends) will thank you!

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Irish Apple Cake with Streusel Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Julia
  • Prep Time: 35 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 35 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Irish
  • Diet: Vegetarian
Print Recipe

Description

Irish Apple Cake is a classic dessert featuring tender cake layered with sliced Granny Smith apples and topped with a crunchy streusel. Served best with a rich homemade custard sauce, this comforting cake makes for a delightful treat perfect for any occasion.

Ingredients

Cake

  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3 Tbsp whole milk or cream
  • 1 1/4 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • about 3 Granny Smith apples, peeled and thinly sliced (about 1 lb after slicing)
  • confectioner’s sugar for dusting

Streusel Topping

  • 3/4 cup all purpose flour
  • 1/4 cup old fashioned rolled oats
  • 6 Tbsp unsalted cold butter, cut in small pieces
  • 1/2 cup granulated sugar

Custard Sauce

  • 6 large egg yolks
  • 6 Tbsp granulated sugar
  • 1 1/2 cups whole milk (or half and half or cream)
  • 1 1/2 tsp vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F and grease a 9 inch springform pan to ensure easy removal of the cake after baking.
  2. Make Custard Sauce: Heat the milk to a simmer over medium heat. In a separate bowl, whisk the egg yolks and sugar together until well combined. Slowly drizzle some hot milk into the egg mixture while whisking constantly to temper the eggs, then add this mixture back into the saucepan with the remaining milk. Cook slowly over medium heat, stirring constantly until the custard coats the back of a spoon. Remove from heat and stir in vanilla. Strain the custard through a sieve into a heatproof bowl, cover with plastic wrap touching the surface, and refrigerate until fully chilled.
  3. Prepare Streusel Topping: Combine the cold butter pieces with flour, oats, and sugar. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Chill in the refrigerator until ready to use.
  4. Cream Butter and Sugar: In a large bowl, cream together the room temperature butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  5. Mix Dry Ingredients: In a separate bowl, whisk the flour, baking powder, cinnamon, and salt. Gradually fold these dry ingredients into the butter mixture along with the milk or cream, mixing gently to combine.
  6. Assemble Cake: Spoon the batter evenly into the prepared springform pan and smooth the surface. Layer the sliced apples evenly over the batter, then sprinkle the chilled streusel topping over the apples.
  7. Bake Cake: Bake in the preheated oven for about 60 minutes until the top is lightly browned and a toothpick inserted into the center comes out clean without wet batter sticking.
  8. Cool and Serve: Allow the cake to cool slightly in the pan before removing the sides of the springform. Dust the top with confectioner’s sugar and serve warm or at room temperature with chilled custard sauce.

Notes

  • For best results, use Granny Smith apples for their tartness and firmness that hold up well during baking.
  • Make the custard sauce ahead of time so it can properly chill and thicken in the refrigerator.
  • Keep the butter cold when making the streusel topping to achieve a nice crumbly texture.
  • If a springform pan is unavailable, a regular 9-inch cake pan lined with parchment can be used, but removing the cake will be more difficult.
  • To avoid overcooking the custard, cook it slowly and remove from heat as soon as it thickens to coat the back of a spoon.

Nutrition

  • Serving Size: 1 slice (1/10th cake)
  • Calories: 350 kcal
  • Sugar: 28 g
  • Sodium: 110 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 95 mg

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