Recently, I found a 2 lb bag of Gala apples at the bottom of the crisper drawer.
They were slightly bruised, slightly wrinkly, and immediately dismissed by the boys as suitable afternoon snacks.
But what looked like trash was an inspiration for treasure.
A baked treasure.
In the form of an apple crumble cake, I created a sweet treat that celebrates the change of seasons and all things Fall…
This recipe comes directly from the the oh-so-adorable Donal Skehan.
I was scrolling through Instagram one morning and his Irish apple cake appeared into my life. I could literally smell the cinnamon right through the screen.
And then I thought: no one would ever know if I tucked the bruised apples into the batter!
As per Donal’s instructions, I used my electric mixer to combine the ingredients.
You could also use a stand mixer or even do it by hand, but the batter is on the stiff side so I’d bust out the appliances if you have one.
In fact, don’t worry about the stiffness of the batter during the initial mixing phase; the moisture from the chopped apples fluffs up the cake when baked. I think I added even more apples because I was eating half of them as I went along!
The only thing I changed was the crumble topping.
I used my recipe for “Convenient Crumbles’ from my book (pg.79).
It’s basically a mixture of butter, sugar flour and oats combined into crumbles for dessert.
What makes them convenient, is storing the crumbles in the freezer so they’re at the ready any day of the week.
Can you smell the cinnamon yet?!
This recipe creates a simple yet humble cake, that certainly hits the spot. Go make yourself some coffee and light a pumpkin candle- enjoy!
You can find the original version here, by Donal Skehan.Print
- 1 stick (113 g) of unsalted butter, softened, plus extra for coating the pan
- 3/4 cup light brown sugar
- 2 large eggs
- 1 1/2 cups of all-purpose flour, sifted
- 1 tsp baking powder
- pinch of salt
- 1 tsp ground cinnamon
- 2 apples (or 1 large apple), peeled, cored, and chopped into 1/2-inch pieces
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 4 tbsp unsalted butter
- *You can also use my recipe, pg. 79, from my cookbook)
Note: I used a standard 9-inch springform pan for this cake, although the original recipe calls for a 7 or 8-inch pan. Adjust your baking times to suit the size of your pan.
- Preheat your oven to 350°F. Coat the inside and sides of a springform pan with butter and a sprinkle of brown sugar.
- In a large bowl, cream the butter and sugar together using an electric mixer, about 1-2 minutes.
- Add the eggs, one at a time, and continue mixing until fully incorporated.
- Add the flour, baking powder, salt, and cinnamon. Mix gently to combine- the batter will be thick. Fold in the apples.
- Scrape the batter into the pan.
- For the crumble topping, add all of the ingredients into a small bowl. Mix with your fingers until small crumbles start to form. Scatter evenly over the top of the cake.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Cool before serving.