Irish Apple Cake with Streusel Topping Recipe

ByTaylor
Jump to Recipe· 4.9 from 11 reviews

If you’re like me and love the cozy comfort of apple desserts, you’re in for a treat with this Irish Apple Cake with Streusel Topping Recipe. It’s that perfect combo of tender cake, tart apple slices, and that irresistible crumbly streusel that keeps you coming back for more. I’ve made this a dozen times, tweaking it just right, and I can’t wait to share all my tips to help you nail it in your kitchen!

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Why This Recipe Works

  • Perfect Balance of Flavors: The blend of tart Granny Smith apples with warm cinnamon and buttery cake creates a harmonious taste you’ll love.
  • Texture Contrast: Tender cake meets crisp-tender apple slices and crumbly streusel for an irresistible bite every time.
  • Easy to Customize: From swapping apples to adjusting spices, this recipe invites your own personal touch.
  • Make-Ahead Friendly: The luscious custard sauce can be made in advance, making this dessert a breeze for entertaining.
Irish Apple Cake with Streusel Topping, Irish apple cake recipe, apple crumb cake, homemade Irish apple dessert, easy apple cake with streusel - 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

The magic of this Irish Apple Cake with Streusel Topping Recipe lies in how these ingredients come together—simple pantry staples elevated by fresh apples and a crunchy crumb topping. Here’s what you’ll want to keep an eye out for when shopping.

Irish Apple Cake with Streusel Topping, Irish apple cake recipe, apple crumb cake, homemade Irish apple dessert, easy apple cake with streusel - 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: Room temperature for easy creaming; cold for your streusel to create that crumbly texture.
  • Granulated Sugar: Sweetens the cake and streusel evenly without overpowering the apples.
  • Large Eggs: Help bind the cake and add moisture.
  • Whole Milk or Cream: Adds richness and keeps your cake tender.
  • All Purpose Flour: The sturdy base for both cake and streusel.
  • Baking Powder: Gives the cake a nice lift without making it too fluffy.
  • Cinnamon: Classic warming spice that pairs beautifully with apples.
  • Salt: Just a pinch to balance sweetness and bring out flavors.
  • Granny Smith Apples: Tart, firm apples that hold shape well when baked, providing balance to the sweet cake.
  • Old Fashioned Rolled Oats: Added to the streusel for rustic texture and a bit of nutty flavor.
  • Confectioner’s Sugar: For that pretty final dusting.
  • Custard Ingredients (Egg Yolks, Milk, Sugar, Vanilla): Rich, creamy sauce to drizzle over slices, making every bite extra indulgent.
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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

I love how flexible this Irish Apple Cake with Streusel Topping Recipe is—you can easily make it your own. Whether you like it spicier, less sweet, or want to sneak in some nuts or dried fruit, the base handles it all beautifully.

  • Sweetness Adjustment: I sometimes reduce the sugar in the cake when I’m aiming for a less sweet dessert and let the apples shine more.
  • Apple Varieties: While Granny Smith is my favorite for its tartness and texture, I’ve also tried Honeycrisp or Braeburn for a sweeter twist with great success.
  • Add-Ins: A handful of chopped walnuts or raisins in the batter add a lovely surprise crunch and flavor complexity.
  • Dairy Alternatives: Using half-and-half instead of milk in the custard makes it extra rich if you want to indulge.

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

Step 1: Prepare the Custard Sauce First

This custard is pure magic alongside the cake, but it does require some gentle attention. I always make it ahead, so it has time to chill and thicken. Heat the milk until just simmering, then slowly whisk it into the egg yolks and sugar—this gradual temping keeps the eggs from scrambling. Cook over medium heat, stirring constantly, until it coats the back of a spoon. Remember, it’ll thicken more once cooled, so patience is key here!

Step 2: Mix the Streusel Topping

I love how quick this part is and how it adds so much texture. Just blend cold butter into the flour, oats, and sugar until you get that coarse, crumbly look. Pop it in the fridge while you work on the cake batter—it helps keep the streusel crisp during baking.

Step 3: Cream Butter and Sugar, Add Eggs

Use room temp butter so it creams up fluffy with the sugar—this step really builds that tender crumb we’re after. Then beat in the eggs one at a time, making sure each is fully incorporated before adding the next. It keeps the batter smooth and airy.

Step 4: Fold in Dry Ingredients and Milk

Whisk together your flour, baking powder, cinnamon, and salt, then gently fold into your wet mixture, alternating with milk or cream. The key here is not to overmix; a few flour streaks are okay. Trust me, over-mixing leads to a tough cake, and I’ve learned that the hard way!

Step 5: Assemble and Bake

Spoon your batter into a greased 9-inch springform pan, smooth it out, then layer the apples on top. No need to fuss over perfect arrangement—just try for an even layer so every slice has a nice apple presence. Sprinkle generously with your chilled streusel. Bake for about 50-60 minutes until the top is golden and a toothpick comes out clean or with just a few moist crumbs.

Step 6: Cool and Dust with Sugar

Let the cake cool in the pan to settle before removing. A sprinkle of confectioner’s sugar right before serving adds a lovely touch of sweetness and an inviting look. Then slice and serve with that chilled custard sauce on the side—you’re in for a warm, comforting treat!

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Pro Tips for Making Irish Apple Cake with Streusel Topping Recipe

  • Use Granny Smith Apples: Their tartness and firmness hold up beautifully, preventing a mushy cake.
  • Chill Your Streusel: Keeping it cold until baking creates that ideal crumbly topping texture.
  • Take Your Time With Custard: Slowly temper the eggs to avoid curdling and get a silky sauce.
  • Don’t Overmix the Batter: Mix just until combined to keep your cake tender and light.

How to Serve Irish Apple Cake with Streusel Topping Recipe

Irish Apple Cake with Streusel Topping, Irish apple cake recipe, apple crumb cake, homemade Irish apple dessert, easy apple cake with streusel - 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 usually keep it simple—just a dusting of confectioner’s sugar right before serving. But if I’m feeling fancy, a dollop of fresh whipped cream or a scoop of vanilla ice cream adds a dreamy richness that’s hard to beat, especially on a chilly day.

Side Dishes

This cake is pretty much a star on its own, but if you want to round out a tea time or dessert spread, I love serving it alongside a pot of strong black tea or a cup of freshly brewed coffee. Sometimes a little sharp cheddar on the side is a charming Irish tradition worth trying if you’re adventurous.

Creative Ways to Present

For special occasions, I’ve baked this cake in mini springform pans for cute individual servings. It’s also stunning served on a rustic wooden board with extra streusel crumbs sprinkled around for that cozy, homemade vibe. And pairing the plate with a drizzle of warm caramel sauce brings things to the next level!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and honestly, it tastes even better the next day once the flavors have melded. The streusel does soften a bit but still retains some crunch, which I actually love.

Freezing

This cake freezes wonderfully if you want to make it ahead for a celebration. I wrap the cooled cake tightly in plastic wrap, then foil, and thaw overnight in the fridge before reheating. The texture holds up well!

Reheating

To reheat, I pop individual slices in the microwave for about 20 seconds or warm the whole cake in a low oven (around 300°F) for 10-15 minutes. Serve with fresh custard or cream and you’re set.

FAQs

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

    Absolutely! While Granny Smith apples are my go-to for their tartness and firm texture, you can use Honeycrisp, Braeburn, or Gala for a sweeter cake. Just keep in mind that softer apples might break down more during baking, changing the texture slightly.

  2. Is the custard sauce necessary?

    The custard sauce is traditional and really elevates the cake, adding creaminess and richness. But if you’re short on time, the cake is delicious on its own or with a simple dusting of powdered sugar or whipped cream.

  3. Can I make this recipe gluten-free?

    You can try swapping all-purpose flour for a gluten-free blend, but be aware it may affect the texture of both the cake and streusel. Using oat flour (ensure gluten-free oats) and a trusted blend might work well; testing it out a couple times will help perfect your version.

  4. How do I avoid the custard from curdling?

    When cooking the custard, make sure to temper the eggs slowly with warm milk while whisking constantly to avoid scrambling. Cook over medium heat and remove it as soon as it coats the back of a spoon. Stirring continuously and not rushing this step is key.

Final Thoughts

This Irish Apple Cake with Streusel Topping Recipe holds a special spot in my heart—whether it’s the comforting aroma filling my kitchen or the smile it brings to friends and family. It has that perfect cozy vibe and is just fancy enough to impress without stress. I hope you’ll give it a go and make it one of your favorites too—you’ll enjoy every warm, crumbly bite!

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Irish Apple Cake with Streusel Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 11 reviews
  • Author: Taylor
  • Prep Time: 35 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 35 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Irish
Print Recipe

Description

A classic Irish Apple Cake featuring tender cake layered with tart Granny Smith apples and a crumbly streusel topping, served with a rich homemade custard sauce.

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 (a little over 1 pound 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 and Prepare Pan: Preheat the oven to 350°F and grease a 9-inch springform pan thoroughly to prevent sticking.
  2. Make Custard Sauce: Heat the milk in a saucepan over medium heat until it starts to simmer. In a separate bowl, whisk together egg yolks and sugar until well combined. Gradually drizzle the hot milk into the egg mixture while whisking constantly to temper the eggs. Pour the mixture back into the pan with remaining milk and cook over medium heat, stirring constantly with a silicone spatula until the sauce thickens enough to coat the back of a spoon but is not pudding-thick. Remove from heat and stir in vanilla extract. Strain through a sieve into a heatproof container and cover the surface with plastic wrap to prevent skin formation. Chill in the refrigerator until completely cold.
  3. Prepare Streusel Topping: Combine flour, rolled oats, sugar, and cold butter pieces in a bowl. Use your fingers or a pastry cutter to blend the butter into the dry ingredients until the mixture resembles coarse crumbs. Refrigerate the streusel topping until ready to use.
  4. Cream Butter and Sugar: In a mixing bowl, beat the room temperature butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
  5. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, cinnamon, and salt. Fold these dry ingredients gradually into the butter and sugar mixture along with the milk or cream until just combined.
  6. Assemble Cake: Spoon the batter evenly into the prepared springform pan and smooth the surface. Arrange the thinly sliced apples in an even layer over the batter. Sprinkle the chilled streusel topping evenly over the apples.
  7. Bake: Place the pan in the preheated oven and bake for about 60 minutes or until the top is lightly browned and a toothpick inserted into the cake comes out clean without wet batter.
  8. Cool and Serve: Allow the cake to cool slightly in the pan before removing. Dust the top with confectioner’s sugar just before serving. Serve with chilled custard sauce on the side.

Notes

  • Use Granny Smith apples for their tartness and firmness which balance the sweet cake and hold shape well during baking.
  • If a springform pan is unavailable, use a 9-inch round cake pan lined with parchment paper for easier removal.
  • To prevent the custard from curdling, cook it gently over medium heat, stirring constantly, and remove promptly once thickened.
  • Streusel topping can be made ahead and kept refrigerated to save time before baking.
  • The custard sauce is versatile and can be served warm or chilled depending on preference.
  • Dust confectioner’s sugar right before serving to maintain its appearance and prevent melting.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350 kcal
  • Sugar: 28 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 120 mg

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