Ballymaloe Apple Cake
Discover the rustic charm of a classic Ballymaloe Apple Cake, a tender and aromatic dessert that hails from the heart of Irish baking traditions. Loaded with thinly sliced Granny Smith apples and warmly spiced with cinnamon and nutmeg, this cake strikes the perfect balance between sweet and tangy. Its crumbly texture, achieved by rubbing cold butter into the flour, ensures every bite is rich and buttery. A subtle caramelized brown sugar topping adds a delightful crunch, while a dusting of powdered sugar creates a visually stunning finish. Ideal as a cozy afternoon treat or a crowd-pleasing dessert, this apple cake pairs beautifully with a dollop of cream, custard, or a scoop of vanilla ice cream. Quick to prepare and an absolute delight to serve, the Ballymaloe Apple Cake brings timeless flavors to your table.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter
- 150 grams Granulated sugar
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 2 large Eggs
- 50 milliliters Whole milk
- 3 large Cooking apples (e.g., Granny Smith), peeled, cored, and thinly sliced
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 2 tablespoons Brown sugar
- 1 tablespoon Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easier release.
In a large mixing bowl, sift together the flour, baking powder, cinnamon, and nutmeg.
Cut the cold butter into small cubes and rub it into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
Stir in the granulated sugar.
In a separate bowl, whisk the eggs, milk, and vanilla extract until well combined.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold everything together until just combined. Be careful not to overmix.
Toss the sliced apples with the lemon juice to prevent them from browning.
Gently fold the apple slices into the batter, ensuring they are evenly distributed.
Pour the batter into the prepared pan and smooth the top. Sprinkle the brown sugar evenly over the surface for a caramelized topping.
Bake in the preheated oven for 45–50 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired. Serve warm or at room temperature with cream, custard, or ice cream.
Nutrition Facts
Calories |
2752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 864 mg | 38% | |
| Total Carbohydrate | 390.4 g | 142% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 189.4 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 231 mg | 18% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 680 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
