Irish Apple Cake with Streusel Topping Recipe

ByLily
Jump to Recipe·5 from 15 reviews

If you’ve ever wanted a cozy, comforting dessert that tastes just like a warm hug, you have to try my Irish Apple Cake with Streusel Topping Recipe. This cake is the perfect blend of tender apple slices, a buttery crumbly topping, and a hint of cinnamon that takes it over the top. Whether you’re baking for a special occasion or just craving something homemade and heartwarming, this recipe is exactly what you need. I promise, once you make it, it’ll become your go-to for any time you want a slice of Irish comfort.

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Why This Recipe Works

  • Simple, Real Ingredients: Using pantry staples and fresh apples means approachable baking that still wow’s your taste buds.
  • Perfect Texture Balance: The soft cake base with tender apples and crunchy streusel topping creates a delightful contrast.
  • Make-Ahead Custard Sauce: A luscious vanilla custard rounds out the dessert and can be prepped earlier to save time.
  • Flexible and Foolproof: This recipe adapts well to what you have on hand, and the baking process is easy to follow for beginner and seasoned bakers alike.
Irish Apple Cake with Streusel Topping, Irish apple cake, apple crumble cake, comforting Irish desserts, easy apple cake recipes - The image shows a round crumb cake with a thick, golden brown base layer and a light beige crumbly topping that is rough in texture and unevenly spread. The cake is placed on a metal cooling rack on a white marbled surface. Behind the cake, there are two green apples and a small clear glass jar filled with a creamy yellow sauce with a spoon inside. To the right of the cake, there is a silver knife with a wooden handle and a silver fork resting on a light beige cloth. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Irish Apple Cake with Streusel Topping Recipe plays a role that brings out classic, comforting flavors while making sure your cake has the best texture and taste. I always stress using tart apples—they cut through the richness beautifully.

Irish Apple Cake with Streusel Topping, Irish apple cake, apple crumble cake, comforting Irish desserts, easy apple cake recipes - Flat lay of unsalted butter at room temperature in a small slice, granulated sugar in a neat pile, two whole brown eggs with clean shells, a small white ceramic bowl of whole milk, all purpose flour in a small mound, a small white bowl with baking powder powder, a small white bowl of ground cinnamon, a small pinch of salt in a white bowl, three fresh Granny Smith apples peeled and thinly sliced with bright green skin edges visible, old fashioned rolled oats in a small white bowl, cold unsalted butter cut into small cubes, confectioner’s sugar dusted lightly in a small white bowl, six fresh large egg yolks in a small white bowl separated from whites, pure vanilla liquid in a small white bowl, all ingredients arranged symmetrically and proportionally on a clean white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted Butter: Using unsalted lets you control the saltiness and gives you that lush, creamy mouthfeel in both the cake and streusel.
  • Granulated Sugar: Sweetens delicately without overpowering the natural apple flavors.
  • Eggs: Provide structure and richness to keep the cake tender yet sturdy.
  • Milk or Cream: Adds moisture and helps create an irresistibly soft cake crumb.
  • All Purpose Flour: The backbone of the recipe, it creates the structure for the cake and streusel alike.
  • Baking Powder: Gives the cake a gentle lift and prevents it from turning dense.
  • Cinnamon: Classic warming spice that complements the apples beautifully.
  • Salt: Enhances all the flavors and balances the sweetness.
  • Granny Smith Apples: Tart and firm—perfect for baking because they hold their shape and add a tangy brightness.
  • Old Fashioned Rolled Oats: Adds texture and hearty crunch to the streusel topping.
  • Confectioner’s Sugar: For a light dusting finish that just looks—and tastes—like a dream.
  • Egg Yolks, Additional Sugar, Milk, Vanilla: Key for the custard sauce that’s the perfect creamy partner to this cake.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Irish Apple Cake with Streusel Topping Recipe is how easy it is to make your own. Whether you swap in your favorite apple variety or adjust the sugar for a less sweet cake, it’s all about tailoring it to your taste.

  • Variation: I once added a handful of raisins between the apples and streusel for a chewy surprise—totally delicious and worth a try if you like a bit of texture contrast.
  • Dairy Alternatives: Using almond milk or oat milk in the custard and cake works well if you’re avoiding dairy.
  • Spice it Up: Try adding a pinch of nutmeg or ginger for an extra layer of warmth and spice.
  • Make It Mini: I occasionally bake this in muffin tins for individual treats, adjusting baking time accordingly—a crowd-pleaser at holiday parties.

Step-by-Step: How I Make Irish Apple Cake with Streusel Topping Recipe

Step 1: Prepare the custard sauce first

I like to get the custard going early since it needs time to chill. Warm the milk on the stove just until it starts to simmer—watch it carefully so it doesn’t boil over. Whisk your egg yolks and sugar until smooth, then slowly add the hot milk in little dribbles to temper the eggs without scrambling. Once combined, return to the stove and cook gently until the custard thickens enough to coat a spoon but isn’t pudding-thick yet. The key is slow, steady heat and constant stirring with a silicone spatula to avoid lumps or curdling. Pour the custard through a sieve into a bowl, cover the surface with plastic wrap to prevent a skin, and refrigerate. This step makes serving the cake a breeze later on.

Step 2: Make the streusel topping

This is where the magic crunch comes in! Cut cold butter into flour, oats, and sugar until you get crumbly chunks—not a fine powder—and then chill it while you work on the batter. Keeping the butter cold is what creates that perfect streusel texture after baking.

Step 3: Whip up the cake batter

Cream the softened butter and sugar until you see it turn pale and fluffy—that’s how you know air is getting folded in for a light cake. Beat the eggs in one at a time, making sure each is fully absorbed before adding the next. When you fold in your dry ingredients mixed with cinnamon and baking powder, be gentle—overmixing leads to a tough cake, and we want tender and cozy here! Milk or cream finishes it off, giving the batter the perfect consistency.

Step 4: Assemble and bake

Spread your batter evenly in the greased pan, then pile on the sliced apples—don’t worry about fancy arranging, just get a nice even layer so every bite gets fruit. Then crumble the chilled streusel all over the top for that irresistible golden crust. Into the oven it goes for about 50 minutes to an hour—keep an eye towards the end so it doesn’t overbake. You want it golden and set, with a toothpick coming out clean or with just a few crumbs, no wet batter.

Step 5: Cool, dust, and serve

Let the cake cool in the pan for a bit to firm up, then carefully remove the sides of your springform pan. A dusting of confectioner’s sugar is the perfect finishing touch—adds a hint of sweetness and makes it look so pretty. Serve with a generous spoonful of that chilled custard sauce on the side or drizzled over. Trust me, it’s a game-changer.

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Tips from My Kitchen

  • Choosing Apples: I always go for Granny Smith because their tartness balances the sweetness beautifully; however, you can mix in some softer apples like Gala for a different texture.
  • Avoid Overbaking: Keep an eye starting at 50 minutes; bake until just golden and springy to the touch—overbaking dries it out.
  • Keep Butter Cold for Streusel: This ensures you’ll get flaky, crumbly topping instead of a greasy mess.
  • Sifting Powdered Sugar: I always sift the confectioner’s sugar before dusting so it looks light and elegant instead of clumpy.

How to Serve Irish Apple Cake with Streusel Topping Recipe

Irish Apple Cake with Streusel Topping, Irish apple cake, apple crumble cake, comforting Irish desserts, easy apple cake recipes - A slice of crumb cake with three clear layers sits on a white plate with blue floral patterns: the bottom layer is a light golden-brown cake base, the middle layer is a thin, soft filling, and the top layer is a crumbly, golden topping. A pale yellow creamy sauce is thickly poured over the crumb topping, slightly dripping down the sides and pooling on the plate. A silver fork rests on the left side of the plate, on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love keeping it simple here: a light dusting of powdered sugar is classic and pretty. For extra flair, a fresh sprig of mint or a thin twist of lemon zest on top brightens things up and looks so inviting. When serving, spoon over some custard sauce for moist, creamy goodness—it’s like dessert magic on your plate.

Side Dishes

This cake really shines as a dessert or a mid-afternoon treat with a cup of tea or coffee. If serving at brunch, I like pairing it with some tangy Greek yogurt or lightly sweetened whipped cream to balance the sweetness. A few fresh berries or a small bowl of vanilla ice cream can also be nice touches.

Creative Ways to Present

For special occasions, I’ve served this apple cake as individual slices topped with a drizzle of caramel sauce and chopped toasted walnuts—so decadent! Another favorite is layering apple cake crumbs with custard in small glass parfait cups for an elegant look that’s super easy to assemble ahead.

Make Ahead and Storage

Storing Leftovers

I keep leftover Irish Apple Cake with Streusel Topping wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. Beyond that, I pop it in the fridge, especially if you’ve paired it with custard or cream, to keep everything fresh and tasty.

Freezing

After baking and cooling completely, I’ve frozen this cake wrapped well in foil and plastic wrap for up to three months. When you want to enjoy it, thaw overnight in the fridge and refresh in a low oven briefly to bring back that lovely crumble texture.

Reheating

Leftover slices warm beautifully in a microwave for about 20 seconds or in a 300°F oven for 10 minutes. Heat gently so the top stays crisp without drying out the cake—and then add more custard for that perfect warm, cozy bite.

FAQs

  1. Can I use other types of apples for this Irish Apple Cake with Streusel Topping Recipe?

    Absolutely! While Granny Smith apples are my favorite for their tartness and firmness, you can definitely use varieties like Honeycrisp, Braeburn, or Fuji. Just keep in mind that sweeter, softer apples may make the cake slightly moister and less tart, so adjust your sugar accordingly if you prefer less sweetness.

  2. Can I skip the custard sauce and still enjoy this cake?

    Yes! The cake is delicious on its own, especially warm from the oven with a simple dusting of powdered sugar or a scoop of vanilla ice cream. However, the custard adds a luscious creaminess that complements the cake’s texture and flavor beautifully, so I recommend trying it at least once.

  3. How do I know when the cake is done baking?

    After about 50 minutes, start testing with a toothpick inserted into the cake near the center. It should come out clean or with just a few moist crumbs attached—avoid a wet batter. The top should also be golden and slightly crisp for that perfect streusel effect.

  4. Can I make this Irish Apple Cake with Streusel Topping Recipe dairy-free?

    You can swap the butter with a dairy-free alternative like coconut oil or vegan butter, and use plant-based milk for the batter and custard. The texture may shift slightly but it still tastes fantastic and feels comforting.

  5. Is this recipe suitable for beginners?

    Definitely! I’ve designed this Irish Apple Cake with Streusel Topping Recipe to be straightforward, with clear steps and common ingredients. Just take your time with the custard and the streusel to get the best results, and you can’t go wrong.

Final Thoughts

Every time I bake this Irish Apple Cake with Streusel Topping Recipe, it feels like sharing a little bit of Irish warmth with the people I care about. The cozy spices, the tender apples, and that irresistible crumbly topping make it a real crowd-pleaser. Whether you’re new to baking or well-seasoned, I can’t recommend this enough. So go ahead, grab some apples, pull out your mixing bowls, and make a slice (or two) for yourself—you deserve it.

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Irish Apple Cake with Streusel Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 15 reviews
  • Author: Lily
  • Prep Time: 35 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 35 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Irish
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Description

This traditional Irish Apple Cake features a moist spiced batter layered with tart Granny Smith apples and topped with a crunchy oat streusel. Served warm with a velvety homemade custard sauce, it’s the perfect comforting dessert for any occasion.

Ingredients

Cake

  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3 Tbsp whole milk or cream
  • 1 1/4 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • About 3 Granny Smith apples, peeled and thinly sliced (a little over 1 pound after slicing)
  • Confectioner’s sugar for dusting

Streusel Topping

  • 3/4 cup all purpose flour
  • 1/4 cup old fashioned rolled oats
  • 6 Tbsp unsalted cold butter, cut into small pieces
  • 1/2 cup granulated sugar

Custard Sauce

  • 6 large egg yolks
  • 6 Tbsp granulated sugar
  • 1 1/2 cups whole milk (or half and half or cream)
  • 1 1/2 tsp vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F and grease a 9-inch springform pan thoroughly to prevent sticking.
  2. Make custard sauce: Bring the milk to a simmer over medium heat. Meanwhile, whisk the egg yolks and sugar together until well combined. Slowly drizzle a little hot milk into the egg mixture while whisking constantly to temper the eggs. Add a bit more milk gradually, then pour the mixture back into the pan with the remaining hot milk. Cook over medium heat, stirring constantly with a silicone spoon or spatula, scraping the bottom and sides, until the custard coats the back of a spoon and thickens to a velvety consistency. Remove from heat before it becomes pudding-thick to avoid curdling. Stir in the vanilla. Strain the custard through a sieve into a heatproof bowl, cover with plastic wrap touching the surface to prevent skin, and refrigerate until completely chilled.
  3. Prepare streusel topping: In a bowl, blend the cold butter pieces into the flour, rolled oats, and sugar until the mixture forms a coarse, crumbly texture. Chill in the refrigerator until ready to use.
  4. Cream butter and sugar: In a separate bowl, beat together the room temperature butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
  5. Mix dry ingredients and combine batter: Whisk together the flour, baking powder, cinnamon, and salt. Fold this dry mixture into the creamed butter and sugar mixture along with the milk or cream until just combined.
  6. Assemble the cake: Spoon the batter into the prepared pan and smooth it evenly. Arrange the thinly sliced apples over the batter in an even layer (no need to be perfect). Sprinkle the chilled streusel topping evenly over the apples.
  7. Bake the cake: Bake for 60 minutes until the top is lightly browned and a toothpick inserted into the cake comes out clean without wet batter.
  8. Cool and serve: Allow the cake to cool slightly in the pan before removing. Dust the top lightly with confectioner’s sugar. Serve warm or at room temperature with the chilled custard sauce.

Notes

  • Use Granny Smith apples for a tart flavor and firmer texture that holds up well during baking.
  • Tempering the eggs with hot milk is essential to prevent scrambling in the custard.
  • Chilling the streusel topping helps it retain its crumbly texture during baking.
  • If you don’t have a springform pan, an 8 or 9 inch round cake pan can be used, but greasing well is important.
  • The custard can be made a day ahead; keep it covered and chilled until serving.
  • For a richer custard, substitute half and half or cream for whole milk as preferred.
  • This cake is best enjoyed within two days but can be refrigerated and warmed slightly before serving.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350 kcal
  • Sugar: 28 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 150 mg

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