Irish Apple Cake

A cake nestled with chunks of cooked apple, which has a soft, buttery texture and a sugar crust on top is sure to please.  Served warm with custard or dollops of thick cream, it is taken to another level of deliciousness.  As with all of my cake recipes, no fancy baking appliances are required to make this remarkable Irish dessert.  The butter is rubbed into the flour to make the batter like what you do with scones and pastry.  The rest is easy, just mix and stir.

Serves 10

INGREDIENTS

• 4 large Granny Smith or green cooking apples, about 750g / 1lb 10oz
• 375g / 13⅓oz plain flour
• 150g / 5¼oz unsalted butter, cut into cubes
• 150g / 5¼oz caster sugar, plus an extra 2 tablespoons for sprinkling on top 
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon 
• 2 eggs
• ¼ cup milk
• vanilla custard or thick cream, to serve

METHOD

1. Grease and line the bottom and sides of a 22cm / 9" round springform or loose base cake pan with baking paper.
2. Peel and core apples.  Cut into 2cm / ¾" chunks.
3. In a large bowl, place the flour and butter cubes.  Rub the butter cub into the flour with your fingertips until the mixture looks like fine bread crumbs.  Add the sugar, baking powder and cinnamon.  Stir until combined.
4. Add the apple to the flour mixture and stir until well combined.
5. In a small bowl or jug, whisk together the eggs and milk. 
6. Pour the egg mixture into the flour mixture and stir until well combined.
7. Transfer the cake mixture into the prepared pan.  Use the back of a spoon to firmly press and spread mixture over the base. (It is a sticky one.)
8. Sprinkle extra sugar on top of the cake.
9. Bake in a preheated 180°C/350°F oven for 1 hour or until a skewer inserted into the centre of the cake comes out clean.  Let it rest in the pan for 10 minutes to cool slightly.  Serve warm with custard or cream.