Wednesday, November 5, 2014

Irish Apple Cake

Apple picking is one of the things I most look forward to about the fall in New England. It is a family tradition for us, and we are lucky here in Eastern Massachusetts as there are many local orchards to visit. The crisp, juicy apples right from the tree are so delicious and, of course, the baking options are endless!

I was given this Irish apple cake recipe from a friend and it really is so quick and easy to make with fantastic results. The hardest part is peeling and cutting the apples! As you mix up the ingredients it doesn’t look much like a cake as it’s rather stodgy and the apples don’t seem to mix in, but the apple chunks sink into the batter as it bakes and the finished product is moist and delicious.

The recipe calls for nuts, but as my daughter and I are allergic to tree nuts I leave them out and it seems to make no difference at all to the recipe. Serve with vanilla ice cream or heavy (double) cream for a real treat!

Irish Apple Cake


Preheat the oven to 350 degrees F

2 cups sugar
2 large eggs
1 cup oil
2 ½ cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt

1 tsp cinnamon
1 tsp vanilla

4 cups apples, peeled and diced
6 oz package of butterscotch morsels
1 cup walnuts or pecans (optional)

In a large mixing bowl, cream sugar, eggs, oil and vanilla. 

Add the sifted dry ingredients and stir by hand. Batter will be stiff. Mix in the apples and nuts (if using nuts). Pour into an ungreased 9x13x2 inch pan. Sprinkle with the butterscotch morsels.

Bake at 350 for 50 – 60 minutes.

Serve with cream or ice cream.