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Irish Apple Cake with Streusel Topping Recipe

ByCaroline
Jump to Recipe·5 from 49 reviews

If you’re looking for a cozy, comforting dessert that feels like a warm hug from the inside, then this Irish Apple Cake with Streusel Topping Recipe is going to be your new go-to. It’s packed with tart Granny Smith apples and topped with a buttery, crumbly streusel that makes every bite a perfect balance of sweet and slightly tangy. Trust me, once you try this, you’ll want to bake it again and again—it’s just that fan-freaking-tastic!

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Why This Recipe Works

  • Perfect Texture Balance: The tender cake base pairs beautifully with the crunchy streusel topping, giving you two delightful textures in every bite.
  • Apple Flavor That Shines: Using tart Granny Smith apples ensures the cake isn’t overly sweet and lets the fruit’s natural brightness peek through.
  • Homemade Custard Sauce: The creamy custard, made ahead, adds a luscious touch and takes this cake from ordinary to show-stopper.
  • Simple Ingredients, Big Taste: It’s amazing how pantry staples transform into something so comforting and special.
Irish Apple Cake with Streusel Topping, apple cake with streusel, Irish dessert recipe, homemade apple cake, tart apple dessert - 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

This Irish Apple Cake with Streusel Topping Recipe brings together classic, easy-to-find ingredients that complement each other perfectly. Each component plays a role: the apples deliver tartness and moisture, the butter and sugar marry into richness and sweetness, and the spices add warmth without overpowering. When shopping, try to find firm Granny Smith apples—they hold their shape well and give just the right balance of acidity.

Irish Apple Cake with Streusel Topping, apple cake with streusel, Irish dessert recipe, homemade apple cake, tart apple dessert - 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 lets you control the salt level carefully, and room temperature butter creams easier, yielding fluffier cake batter.
  • Granulated sugar: Essential for sweetening the cake and the streusel topping evenly.
  • Eggs: They provide structure and richness, so make sure they’re fresh for best results.
  • Whole milk or cream: Adds moisture and tenderness — cream makes it more indulgent but milk works beautifully, too.
  • All-purpose flour: The sturdy base that develops gluten just enough to create a tender crumb without toughness.
  • Baking powder: Your leavening magic to help the cake rise and stay soft.
  • Cinnamon: Provides that warm, spicy note that pairs nicely with apples.
  • Salt: The little enhancer that balances sweetness and highlights flavors.
  • Granny Smith apples: Tart and firm—they hold their shape during baking and cut through the sweetness beautifully.
  • Old fashioned rolled oats: Adds rustic texture to the streusel topping.
  • Powdered sugar: For a pretty finishing touch dusted on top right before serving.
  • Egg yolks, vanilla, and sugar (for the custard): These ingredients create a velvety sauce that pairs like a dream with the warm cake.
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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.

Make It Your Way

One of the things I adore about the Irish Apple Cake with Streusel Topping Recipe is how easy it is to tweak to fit your cravings or pantry stash. I’ve played around with swapping apples, adjusting spices, and even experimenting with gluten-free flour blends. Feel free to make this recipe your own—you’ll love the way the basic framework embraces your personal touch.

  • Variation: Sometimes I swap in Braeburn or Honeycrisp apples for a sweeter, less tart flavor—perfect if Granny Smith is too sharp for your taste buds.
  • Dietary tweak: I’ve successfully made this with gluten-free flour—just remember the moisture content might be a bit different, so keep an eye on baking time.
  • Extra spice: Adding a pinch of nutmeg or ground cloves turns the cake into a cozy autumnal wonder for chilly evenings.

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

Step 1: Get Your Custard Sauce Ready First

This is a trick I’ve learned over time: getting the custard sauce done ahead makes the dinner prep flow so much smoother. Warm your milk, whisk the egg yolks with sugar, then gently temper those yolks with the hot milk. Slowly cook it all on medium heat, stirring constantly—that’s where patience pays off. Don’t rush, or you risk curdling. When it thickly coats your spoon, it’s ready. Pour through a sieve, cover with plastic wrap right on the surface so no skin forms, and chill it in the fridge.

Step 2: Make Your Streusel Topping

Mix the flour, oats, sugar, and cold butter until you get coarse crumbs—that buttery punch and hint of oats add the perfect crunch on top of the warm apples. Pop that in the fridge so it stays cool until you need it.

Step 3: Whip the Cake Batter

Cream your butter and sugar until light and fluffy—this step makes a difference in the cake’s airy texture. Beat in eggs one by one, then fold in your dry mix (flour, baking powder, cinnamon, salt) and milk or cream. Be gentle here—fold until just combined to keep the cake tender.

Step 4: Assemble and Bake

Spread the batter evenly in a greased 9-inch springform pan (I love using springform because it’s easier to remove the cake without damaging the delicate edges). Lay the apple slices on top in a loose layer—you don’t have to be perfect, just aim for even coverage. Finally, sprinkle on all that chilled streusel. Bake at 350°F (175°C) for about 50 minutes to an hour. You’ll know it’s done when the top is nicely browned and a toothpick inserted comes out clean or with just a few moist crumbs.

Step 5: Cool and Serve

Let the cake cool a bit right in the pan before removing. A light dusting of powdered sugar right before serving adds such a charming finish. And don’t forget that custard sauce chilled in the fridge—it’s the perfect dunk or drizzle to elevate every forkful.

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Tips from My Kitchen

  • Use Room Temperature Butter: It creams better with sugar, giving your cake a fluffier texture.
  • Don’t Skip the Sieve for Custard: It’s worth it to catch any lumps for a smooth, velvety sauce.
  • Keep Streusel Cold: It creates that wonderful crumbly texture instead of melting into the cake.
  • Check Apples Thickness: Thin, even slices bake uniformly and keep the cake’s structure intact.

How to Serve Irish Apple Cake with Streusel Topping Recipe

Irish Apple Cake with Streusel Topping, apple cake with streusel, Irish dessert recipe, homemade apple cake, tart apple dessert - 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 with a dusting of confectioner’s sugar and a drizzle of that homemade custard sauce. Sometimes, if I’m feeling indulgent, a dollop of softly whipped cream or a scoop of vanilla ice cream adds an extra dreamy layer—but honestly, the cake and custard on their own are spectacular.

Side Dishes

This cake stands beautifully on its own as dessert, but if you’re planning an afternoon tea or brunch, pairing it with some sharp cheddar cheese or a light green salad with citrus dressing surprisingly complements the cake’s sweetness and texture.

Creative Ways to Present

For special occasions, I like to serve this Irish Apple Cake with Streusel Topping Recipe in individual ramekins for a cozy, personal touch. Another favorite? Sprinkle some chopped toasted walnuts or pecans on top for an extra crunch and visual appeal. A few fresh mint leaves to brighten the plate never go amiss, either.

Make Ahead and Storage

Storing Leftovers

I like to cover the cake tightly with plastic wrap or keep it in an airtight container at room temperature if I’m eating it within a day or two. If your kitchen is warm, the fridge works fine, but bring the cake back to room temp before serving for best flavor and texture.

Freezing

I’ve frozen this cake wrapped well in foil and plastic wrap. It holds up beautifully and thaws in a few hours at room temperature. I usually prep the custard fresh after thawing because it freezes less well.

Reheating

For a cozy treat, warm individual slices in a low oven (about 300°F) for 10-15 minutes. This revives the texture and aroma without drying out the cake. Serve warm alongside the chilled custard for contrast.

FAQs

  1. Can I use a different type of apple for this Irish Apple Cake with Streusel Topping Recipe?

    Absolutely! While Granny Smiths are great for their tartness and firm texture, you can use Honeycrisp, Braeburn, or Fuji apples if you prefer something sweeter. Just keep in mind that softer apples might yield a slightly moister cake.

  2. Do I have to make the custard sauce, or can I serve the cake plain?

    You can definitely enjoy the cake on its own or with whipped cream, but the custard sauce really elevates the experience. It adds a creamy richness that perfectly balances the crumbly cake and tart apples, making it worth the little extra effort.

  3. How do I prevent the custard from curdling?

    The key is to cook it slowly over medium heat while stirring constantly and gradually adding the hot milk to the egg yolks to temper them. Take your time and use a silicone spatula to scrape the pan so the custard thickens evenly without overheating.

  4. Can I make the cake ahead of time?

    Yes! This cake actually tastes even better after sitting for a day because the flavors meld beautifully. Bake it ahead, store it properly, and reheat gently before serving, then add your custard fresh for the best taste.

Final Thoughts

This Irish Apple Cake with Streusel Topping Recipe is one I always come back to when I crave something homey, comforting, and just a little bit special. It’s the kind of dessert that invites you to slow down and savor every bite, whether it’s a sunny weekend brunch or a chilly evening treat. I really hope you’ll give it a try and add your own touch—you might find it becomes a beloved classic in your kitchen, too.

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Irish Apple Cake with Streusel Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 49 reviews
  • Author: Caroline
  • 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

This traditional Irish Apple Cake features a tender, cinnamon-spiced batter layered with tart Granny Smith apples and a crumbly oat streusel topping. Served warm or at room temperature with a smooth, creamy homemade custard sauce, this cake offers a comforting and classic dessert experience perfect for gatherings or everyday indulgence.

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 Oven and Prepare Pan: Preheat your oven to 350F and grease a 9 inch springform pan to ensure the cake doesn’t stick.
  2. Make Custard Sauce: Heat the milk to a gentle simmer over medium heat. In a bowl, whisk together the egg yolks and sugar until combined. Slowly drizzle some hot milk into the yolk mixture while whisking constantly to temper the eggs. Gradually add more milk then pour the mixture back into the pan. Cook over medium heat, stirring constantly with a silicone spoon, until the custard thickly coats the back of a spoon. Avoid overcooking to prevent curdling. Stir in the vanilla extract. Strain the custard through a sieve into a heatproof container, cover the surface with plastic wrap to prevent skin formation, and refrigerate until chilled.
  3. Prepare Streusel Topping: Combine flour, rolled oats, and sugar in a bowl. Cut cold butter into small pieces and blend into the dry ingredients until the mixture resembles coarse crumbs. Chill the streusel in the refrigerator.
  4. Cream Butter and Sugar: In another bowl, cream the room temperature butter and granulated sugar together until the mixture is light and fluffy.
  5. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  6. Mix Dry Ingredients: Whisk together flour, baking powder, cinnamon, and salt. Fold these dry ingredients into the creamed butter mixture along with the milk or cream until just combined.
  7. Assemble Cake: Spoon the batter evenly into the prepared pan, smoothing the surface. Arrange the sliced apples evenly over the batter, then sprinkle the chilled streusel topping over the apples without worrying about perfect arrangement.
  8. Bake: Bake for 60 minutes until the top is lightly browned and a toothpick inserted comes out clean without wet batter.
  9. Cool and Serve: Allow the cake to cool slightly in the pan before removing. Dust the top with confectioner’s sugar. Serve warm or at room temperature with the chilled custard sauce.

Notes

  • Use Granny Smith apples for their tartness and firmness to hold up well during baking.
  • Tempering the egg yolks with hot milk is important to avoid scrambling in the custard sauce.
  • If you prefer a thicker custard, cook it slightly longer but be cautious to prevent curdling.
  • The streusel can be made ahead and kept in the fridge until needed.
  • Confectioner’s sugar dusting adds a nice visual and slight sweetness but can be omitted if preferred.
  • Whole milk is used for custard but half and half or cream will yield a richer sauce.
  • Use a silicone spatula or spoon to make stirring custard easier and safer for your cookware.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320 kcal
  • Sugar: 28 g
  • Sodium: 120 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 115 mg

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