IRISH APPLE CAKE
When Gemma Stafford was growing up in Ireland, her mom always had a cake or crumble on hand just in case someone dropped by for a cup of tea and a chat. Like many traditional Irish desserts, her mom's weren't particularly complicated: What made them so good were ingredients like Irish butter, rhubarb from the garden and sour apples picked from a tree near the house. "In Ireland, everything is local," the chef says. When Gemma started cooking and baking professionally, she became known for over-the-top treats like birthday pound cake and peanut butter fudge ice cream pie (check out her recipes at biggerbolderbaking.com), but she still loves a simple, classic dessert like this one from her mom. "It's a humble cake but it yields a big reward," she says. "A lot of Irish recipes are like that." -Francesca Cocchi for Food Network Magazine.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350˚ F. Butter a 9-inch round cake pan and line the bottom with parchment paper.
- Make the streusel topping: In a medium bowl, combine the flour, oats, granulated sugar and salt. Next, rub in the cold butter until fully incorporated and you've reached the texture of coarse breadcrumbs. Set aside in the fridge while you make the cake.
- Make the cake: Cream the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy. Add the vanilla, then beat in the eggs one at a time. In a medium bowl, combine the flour, baking powder, cinnamon and salt. Fold the dry ingredients into the wet ingredients with a rubber spatula along with the milk. Once the batter has formed, transfer it to the prepared pan and lay on the sliced apples, making sure they are arranged in one even layer. Cover the apples with all the streusel topping.
- Bake the cake until the top is golden brown and crisp, 60 to 70 minutes. Remove from the oven and let cool slightly before turning out of the pan onto a rack. When ready to serve, dust the cake with confectioners' sugar.
IRISH APPLE CRUMBLE
Make and share this Irish Apple Crumble recipe from Food.com.
Provided by Millereg
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- Line an 8-inch pie pan or heatproof baking dish with the pie dough; prick the dough with the tines of a fork.
- In a bowl, mix together the apples, ¼ cup of the sugar, and ¼ teaspoon of the cinnamon.
- In a second bowl, mix together the flour, ½ cup of the sugar, and the unsalted butter; work these ingredients together with a fork until you have a crumbly mixture.
- Fill the pie crust with the apple mixture and smooth over the surface.
- Spoon the crumble over the apple mixture so that the apples are completely covered.
- Sprinkle the remaining tablespoon of sugar and ¼ teaspoon of cinnamon over the crumble.
- Bake for 25 minutes.
MY MUM'S IRISH APPLE CAKE RECIPE
It doesn't get much better than my mum's Irish Apple Cake recipe - authentically Irish with tart Granny Smith apples and a streusel topping.
Provided by Gemma Stafford
Categories Dessert
Number Of Ingredients 15
Steps:
- Preheat your oven to 350°F (180°C) then butter and line a 9-inch bake pan. Set aside.
APPLE CRUMBLE
This apple crumble is easy to make and works with pears, peaches, or berries as well.
Provided by Danaleigh
Categories Desserts Crisps and Crumbles Recipes Apple Crisps and Crumbles Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Pile sliced apples in an 8x10-inch casserole dish. Mix water and lemon juice together and sprinkle over apples.
- Combine sugar, flour, cinnamon, nutmeg, and salt in a mixing bowl. Mix well using an electric mixer. Add butter pieces and mix until clumpy. Pour over apples, spreading to cover all but the outer edges.
- Bake in the preheated oven until bubbly and golden, about 45 minutes. Let cool slightly to thicken before serving in bowls.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 35.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 7.3 g, Sodium 74.7 mg, Sugar 26.5 g
IRISH APPLE CRUMBLE CAKE RECIPE - (4.1/5)
Provided by MJH
Number Of Ingredients 12
Steps:
- Preheat the oven to 360°F, grease and line a 8-inch cake tin with a removable base. With an electric hand mixer, beat the butter and sugar in a large bowl until pale. Add the eggs, one at a time, mixing until they are incorporated. In a separate bowl, mix together flour, baking powder, salt, and cinnamon. Fold the dry ingredients into the wet and mix until you have a thick cake batter. Stir in the apple slices and pour the batter into the cake tin. The batter will be thick, so use a spatula to spread across the base of the tin. Using a hand blender with a food processor attachment, blend the ingredients for the crumble topping until you get left with rough crumbs. You can also do this by hand in a bowl using your fingertips to combine the ingredients together. Sprinkle the crumble topping on top of the batter. Bake in the oven for 40-45 minutes or until a skewer inserted into the center comes out clean. Remove from the oven and leave to cool.
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- Put the apples into an 8 x 8-inch ovenproof dish. Toss in some lemon juice to stop it from going brown. Sprinkle over the sugar
- Place the flour and sugar in a mixing bowl. Add the cold butter and use your hands (or a pastry blender) to rub in the butter until the mixture resembles large breadcrumbs. Pour this evenly on top of the apples. (The crumble topping can be made a day in advance and it can also be frozen.)
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- Prep oven and pans. Spray a 9-inch springform pan with a non-stick cooking spray. Line the bottom with parchment paper and give it one more spray.
- Prepare your bowls. You want to place a fine-mesh sieve over a medium metal bowl. And then fill a large bowl with ice water. Get those ready now!
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- Rub the flour and the butter together with your fingertips until the mixture looks like breadcrumbs.
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- Combine flour, sugar, zest, salt, cinnamon and walnuts into a food processor. Pulse until combined. Add walnuts and process until chunky but still fairly nutty, about 3 pulses. Add in butter and process until pea sized chunks form. Turn out into bowl and keep very cold until ready to top
- Toss apples with sugar, cornstarch, salt and Guinness® Stout Aged in Bulleit Bourbon Barrels. Transfer to baking dish, cover with cold crumble and bake for about 45 minutes until golden and bubbly. Let rest for at least 15. Top with a quenelle of cinnamon whipped cream.
26 IRISH DESSERTS (+RECIPES) – THE KITCHEN COMMUNITY
CELTIC APPLE CRUMBLE WITH IRISH WHISKEY CREAM SAUCE RECIPE ...
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- In a small saucepan over medium heat, bring the water and whiskey to a boil. Stir in the raisins and vanilla. Remove from the heat, cover, and let stand for 1 hour, or until the raisins have absorbed most of the liquid.
- Preheat the oven to 375 degrees F. Butter an 8- or 9-inch square glass baking dish. In a large bowl, toss the apples with the sugar, cinnamon and ginger. Stir in the raisins and cooking liquid and arrange in the prepared pan.
- Combine the flour, brown sugar and butter in a food processor. Pulse 4—5 times to form coarse crumbs. Stir in the oats. Sprinkle the mixture over the fruit and bake for about 40 minutes, or until the topping is golden and the apples are tender. Serve warm or at room temperature.
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- Pour the apples and blackberries into the prepared pan, and spread them into an even layer. Sprinkle the flour-butter-sugar mixture evenly over the top of the fruit. Put the pan in the oven and bake it for 30-35 minutes. The apples should be soft and the crumble topping lightly browned in places.
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- Melt 4 tablespoons of butter in a small bowl. Add the flour, sugar, and 1/4 teaspoon cinnamon. Mix with a fork to combine. Set aside.
- Preheat oven to 350 degrees. Invert the bottom of an 8" springform pan (to make it easier to slide the cake off the bottom) then lock on the sides of the pan. Lightly grease and flour the bottom and sides of the pan. Line the bottom with a round of parchment paper and set aside.
RHUBARB CRUMBLE - IRISH AMERICAN MOM
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- Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 2 quart (2 liter) ovenproof pie dish, Pyrex bowl or casserole dish with butter.
- Add the chopped rhubarb, sugar and water into a saucepan. Bring to a boil and simmer for about 8 to 10 minutes until the rhubarb starts to soften, but does not lose its shape. Add the ground ginger if desired and stir.
- While the rhubarb is simmering, make the crumble. Add the flour, light brown sugar and oats into a bowl. Add the butter and using your finger tips rub the butter into the dry ingredients.
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