Cooking Lesson #1170: Irish Apple Cake

…from the Perspectives’ Kitchen

How you doin’? St. Patrick’s Day is tomorrow so you still have time to whip up this delightful dessert. It works well as morning coffee companion, too!
 
This take on a traditional Irish apple cake uses a mix of whole-wheat and all-purpose flours in the base, while yogurt adds richness. Tart Granny Smith apples provide a fresh, sweet-tart bite in every slice. A buttery oat streusel topping brings crunch and warmth to this cozy dessert, perfect with a cup of tea or a shot of Irish whisky.
Prep time:  20 minutes
Bake time:  45 minutes
Cool time: 1 hour
Yield:  8 servings
 
Ingredients 
For the cake
1 cup whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 cup room temperature whole-milk Greek-style yogurt
2 large room temperature eggs
2 teaspoons pure vanilla extract
1 teaspoon lemon juice
1 pound Granny Smith apples, unpeeled, cut into half-inch pieces
 
For the Streusel topping
6 tablespoons melted unsalted butter
1/2 cup light brown sugar
1/2 cup old-fashioned rolled oats
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon almond extract
 
Directions
To make the apple cake

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350° F.
3. Coat a 9-inch springform pan with cooking spray.
4. Whisk the whole-wheat flour, 1 cup all-purpose flour, baking powder, baking soda, salt, and cinnamon and nutmeg together in a medium bowl.
5. In a separate large bowl, combine softened butter and granulated sugar; beat with an electric mixer on medium speed until fluffy, about 1 minute.
6. Add the yogurt, eggs, vanilla and lemon juice; beat just until combined.
7. Add the flour mixture and beat until just incorporated.
8. Fold in the chopped apples.
9. Transfer the batter to the prepared pan and smooth off the top.

To make the streusel topping

1. Combine the melted butter, brown sugar, oats, 1/4 cup all-purpose flour, cinnamon and almond extract in a small bowl; stir until no dry spots remain.
2. Crumble evenly over the batter in the pan.
3. Bake until a toothpick inserted in the center of the cake comes out clean with only a few crumbs and the top is golden brown, about 45 minutes.
4. Transfer to a wire rack and cool completely in the pan, about 1 hour.

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ChefSecret:  This cake can be stored at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days.
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Joan’s Quip of the Day:  Q. What do you call an Irishman who bounces off walls? A. Rick O’Shea.
Ed’s Quip of the Day:  Two Irishmen walk out of a pub… hey, it could happen!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. 
We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

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                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2026

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