Irish Apple Cake with Cinnamon Whipped Cream

We had an early St. Patrick’s Day feast this week that included Slow Braised Corned Beef, Colcannon (the Colcannon leftovers were made into Colcannon Croquettes), and some roasted carrots. To top off the meal, I made an Irish apple cake with cinnamon whipped cream that I found on An Irish American Mom. I adapted the recipe a bit to work with what I had on hand and I topped the cake slices with some homemade cinnamon whipped cream. We all enjoyed it, especially my kids who raved about it and loved having the remaining cake slices as their school lunch treats this week.

How to Make an Irish Apple Cake with Cinnamon Whipped Cream

Preheat the oven to 375 degrees. Coat a 9-inch round springform cake pan with cooking spray.

Sift the flour, baking powder, salt, 1/2 teaspoon of cinnamon, cloves, nutmeg, and ginger into a very large mixing bowl.

Cut the butter into the flour mixture using your fingers or a pastry cutter until the mixture resembles fine crumbs. Add 1 cup of sugar to the flour mixture and mix well.

Peel the apples and dice them into thin uniform pieces. Toss the apples into the flour mixture and combine them thoroughly, making sure to break up any apple pieces that may be stuck together.

In a separate small bowl, whisk the eggs, milk, and vanilla together. Pour the liquid into the bowl of apples and flour and mix with a rubber spatula until just combined, the batter will be very thick. Scoop the batter into the cake pan and flatten the surface so it is as level as possible. Combine the remaining 1/4 teaspoon of cinnamon with the remaining 2 tablespoons of sugar and mix very well. Sprinkle evenly on top of the cake.

Side Note: This sugar/cinnamon mixture will be baked into a delicious crisp topping. My kids told me it is tasty and one of the best parts of the cake, so don’t skip it! 

Place into the oven and bake for 45-50 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and let the cake sit for 5 minutes in the pan before removing the ring from the springform pan and allowing the cake to cool to the desired temperature.

Make the cinnamon whipped cream by beating together the very cold whipping cream, powdered sugar, to taste, vanilla extract, and cinnamon with a hand mixer until the cream is thick and fluffy. Place into the refrigerator until needed.

Slice the cake and serve with a dollop of cinnamon whipped cream on top. Enjoy.

Irish Apple Cake with Cinnamon Whipped Cream

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Course: Dessert

Cuisine: Irish

Servings: 8 - 10

Author: Pam - For the Love of Cooking

Equipment

• 9-inch Round Springform Cake Pan

Ingredients

Cake:

• 3 cups flour
• 2 tsp baking powder
• ½ tsp salt
• ½ + ¼ tsp ground cinnamon, divided
• ¼ tsp ground cloves
• ⅛ tsp ground ginger
• ¾ cup unsalted butter, cold & diced
• 1 cup + 2 tbsp white sugar, divided
• 4 large Granny Smith apples, peeled & diced into thin uniform pieces
• 2 eggs
• 1 tsp vanilla
• ¾ cup milk

Cinnamon Whipped Cream:

• 1 cup VERY cold heavy whipping cream
• 2-3 heaping tbsp powdered sugar, to taste
• ½ tsp vanilla extract
• ¼ tsp ground cinnamon

Instructions

• Preheat the oven to 375 degrees. Coat a 9-inch round springform cake pan with cooking spray.
• Sift the flour, baking powder, salt, 1/2 teaspoon of cinnamon, cloves, nutmeg, and ginger into a very large mixing bowl.
• Cut the butter into the flour mixture using your fingers or a pastry cutter until the mixture resembles fine crumbs. Add 1 cup of sugar to the flour mixture and mix well.
• Peel the apples and dice them into thin uniform pieces. Toss the apples into the flour mixture and combine them thoroughly, making sure to break up any apple pieces that may be stuck together.
• In a separate small bowl, whisk the eggs, milk, and vanilla together. Pour the liquid into the bowl of apples and flour and mix with a rubber spatula until just combined, the batter will be very thick.
• Scoop the batter into the cake pan and flatten the surface so it is as level as possible.
• Combine the remaining 1/4 teaspoon of cinnamon with the remaining 2 tablespoons of sugar and mix very well. Sprinkle evenly on top of the cake.
• Place into the oven and bake for 45-50 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and let the cake sit for 5 minutes in the pan before removing the ring from the springform pan and allowing the cake to cool to the desired temperature.
• Make the cinnamon whipped cream by beating together the very cold whipping cream, powdered sugar, to taste, vanilla extract, and cinnamon with a hand mixer until the cream is thick and fluffy. Place into the refrigerator until needed.
• Slice the cake and serve with a dollop of cinnamon whipped cream on top. Enjoy.

DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking