Irish Apple Cake with Streusel Recipe

ByLucy
Jump to Recipe· 4.5 from 46 reviews

If you’re looking for a warm, comforting dessert that tells a story with every bite, you’re going to adore this Irish Apple Cake with Streusel Recipe. It’s a classic that’s not just about apples and cake—it’s about that beautiful crumbly streusel topping that takes everything to the next level. Trust me, I never get tired of popping this cake out of the oven and watching the golden crust form while the house fills with cinnamon-spiced apple goodness. Keep reading, because I’m sharing all my favorite tips so you can nail it in your kitchen!

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Why This Recipe Works

  • Perfect Balance of Textures: The tender apple-filled cake pairs beautifully with a crunchy, buttery streusel topping that adds irresistible contrast.
  • Warm Spices and Fresh Apples: Using cinnamon and tart Granny Smith apples gives this cake nuanced flavor and a pleasantly tangy kick.
  • Custard Sauce Bonus: The silky homemade custard brings a creamy richness that makes this dessert extra special and decadent.
  • Simple Ingredients, Impressive Results: No fancy tools needed—just wholesome ingredients you likely already have, making this recipe wonderfully approachable.
Irish Apple Cake with Streusel, Irish apple cake, Apple cake with streusel topping, Irish dessert recipes, apple crumble cake - 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

The star of any Irish Apple Cake with Streusel Recipe lies in its straightforward, quality ingredients. Each one plays a key role—from the flour that gives structure to the apples that bring freshness and tartness. When selecting your apples, Granny Smith is my go-to because of their firmness and balance of tartness, which stands up well to baking and complements the sweetness perfectly.

Irish Apple Cake with Streusel, Irish apple cake, Apple cake with streusel topping, Irish dessert recipes, apple crumble cake - 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: Helps control salt levels and contributes to tender cake and buttery streusel.
  • Granulated Sugar: Adds sweetness and helps with browning.
  • Eggs: Bind everything together and add moisture.
  • Whole Milk or Cream: I love cream for extra richness, but whole milk works beautifully too.
  • All Purpose Flour: Provides the structure needed for both cake and texture-rich streusel topping.
  • Baking Powder: Gives your cake the right rise without any heaviness.
  • Cinnamon: Brings that warm, comforting spice synonymous with apple desserts.
  • Salt: Enhances the flavors subtly but significantly.
  • Granny Smith Apples: Tart, firm apples prevent the cake from turning mushy and offer perfect slices for the top layering.
  • Old Fashioned Rolled Oats (for streusel): Adds a lovely rustic crunch without overpowering the topping.
  • Confectioner’s Sugar: For dusting—adds a delicate finish and a touch of sweetness.
  • Egg Yolks, Sugar, Vanilla (for custard): The egg yolks and sugar create a creamy, sweet sauce and the vanilla adds fragrant depth.
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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 Recipe is how adaptable it is. While I stick close to the traditional method, I encourage you to tweak it as you like—switch up the apples, alter the spices, or even make it gluten-free. Playing around helps you truly make the recipe your own.

  • Variation: On rainy weekends, I swap half the Granny Smith apples for softer varieties like Gala or Fuji. It turns out slightly sweeter and gives that wonderful mix of textures.
  • Dietary Modifications: For a gluten-free version, try using a 1:1 gluten-free baking flour blend. Just keep an eye on baking time as it might need a little adjustment.
  • Extra Spice: Adding a pinch of nutmeg or ground cloves alongside the cinnamon deepens the flavor, especially in the colder months.

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

Step 1: Whip Up That Heavenly Custard Sauce First

Start by making the custard sauce ahead of baking. Bring the milk to a gentle simmer—don’t let it boil! Meanwhile, whisk the egg yolks and sugar until smooth and pale. Slowly drizzle some hot milk into the eggs while whisking constantly to temper them—this prevents scrambling. Then pour everything back into the pot and cook over medium heat, stirring with a silicone spatula to avoid sticking. The custard will thicken but stay silky, not pudding-thick. Strain it through a sieve to catch any lumps, cover with plastic wrap touched directly to the surface to avoid a skin, and chill it in the fridge. This step is a bit like magic; it adds that luxurious touch to the finished cake that keeps people coming back.

Step 2: Prepare the Streusel Topping

While the custard cools, make your streusel topping. Cut cold butter into the flour, sugar, and oats until the mixture looks like rough crumbs. Pop it in the fridge to stay cold. This cold butter technique is crucial because it keeps your topping crumbly and crisp after baking.

Step 3: Mix the Cake Batter

Cream your room-temperature butter and sugar until fluffy—that airy texture is the secret to a light cake crumb. Beat in the eggs one by one, making sure each is fully incorporated before adding the next. Sift together flour, baking powder, cinnamon, and salt, then fold these dry ingredients into the wet mix with your milk or cream. Don’t overmix here; you want to keep the batter tender.

Step 4: Assemble and Bake the Cake

Pour the batter into a greased 9-inch springform pan and smooth the surface evenly. Layer those thin apple slices on top—no need to go perfect here, but try for an even coverage to get consistent flavor. Finish by sprinkling the cold streusel topping generously. Bake at 350°F for 50 to 60 minutes, checking toward the end with a toothpick—when it comes out clean or with just a few moist crumbs, your cake is done. Then let it cool slightly before releasing the sides of the pan. The slow cool down helps the flavors settle perfectly.

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Tips from My Kitchen

  • Use Cold Butter for Streusel: Working with cold butter is key—it melts slowly during baking and keeps the topping delightfully crumbly rather than greasy.
  • Slice Apples Evenly: Thin, uniform apple slices bake evenly, avoiding mushy patches or undercooked bites.
  • Don’t Overcook the Custard: Thickening slowly and covering the surface with plastic wrap prevents a skin and keeps it silky smooth.
  • Let the Cake Cool Before Serving: Cutting too soon can cause the cake to break apart; patience here ensures neat slices and better flavor melding.

How to Serve Irish Apple Cake with Streusel Recipe

Irish Apple Cake with Streusel, Irish apple cake, Apple cake with streusel topping, Irish dessert recipes, apple crumble cake - 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 a simple dusting of confectioner’s sugar right before serving—it adds a bit of pretty snowfall effect and just enough sweetness. Sometimes, for a really cozy feel, I’ll top slices with a dollop of freshly whipped cream or a spoonful of that chilled custard sauce. The contrast between the warm cake and cool custard truly makes it an unforgettable dessert.

Side Dishes

Honestly, this cake stands beautifully on its own but pairing it with a light salad or a sharp cheddar cheese plate can be wonderful if you want a fuller afternoon tea spread. If you’re going all-out, serve with a cup of strong black tea or a spiced cider to enhance those warm apple pie vibes.

Creative Ways to Present

For special occasions, I’ve presented this cake in individual ramekins with streusel topping to make personal-sized Apple Cake Crisps—which are a big hit. You can also drizzle caramel sauce over the top for a festive touch or layer thin apple slices artistically for a decorative finish. It’s surprisingly versatile for both casual family treats and more elegant gatherings.

Make Ahead and Storage

Storing Leftovers

This cake keeps really well when covered tightly with plastic wrap or stored in an airtight container at room temperature for up to two days. If your kitchen is warm, I prefer to refrigerate it to maintain freshness, but bring it back to room temperature before serving for best texture.

Freezing

I’ve frozen leftover slices by wrapping each individually in plastic wrap and then placing them into a zip-top bag. When you want to enjoy it, just thaw overnight in the fridge and warm in a low oven for a few minutes to revive that just-baked feel. Freezing can slightly soften the streusel, but it still tastes delicious.

Reheating

The best way I’ve found to reheat is gently in a 300°F oven for about 10 minutes to refresh the cake’s crumb and restore the crispness of the streusel topping. Avoid microwaving if you want to keep that crunch alive. If serving with custard, add it only after warming.

FAQs

  1. Can I use different types of apples in this Irish Apple Cake with Streusel Recipe?

    Absolutely! While Granny Smith apples are preferred for their tartness and firmness, mixing in sweeter apples like Honeycrisp or Fuji can create a nice balance of flavors and textures. Just keep in mind that softer apples may break down more and create a moister cake.

  2. Is it necessary to make the custard sauce?

    The custard sauce is optional but highly recommended. It adds a silky richness that complements the crumbly texture of the cake and the warmth of the apples. If you’re short on time, serving it with whipped cream or vanilla ice cream also works wonderfully.

  3. How do I know when the Irish Apple Cake with Streusel Recipe is fully baked?

    A toothpick inserted into the center should come out clean or with just a few moist crumbs. The cake should be golden on top with the streusel crisp and lightly browned. Avoid opening the oven door too early to prevent sinking.

  4. Can I make this cake gluten-free?

    Yes! Substitute the all purpose flour with a high-quality gluten-free baking flour blend. Be mindful of the cake’s texture and consider adjusting the baking time slightly, as gluten-free flours behave differently.

  5. What’s the best way to store leftover cake?

    Wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to two days. For longer storage, refrigerate or freeze slices following the methods shared above.

Final Thoughts

This Irish Apple Cake with Streusel Recipe holds a special place in my heart because it’s more than just a dessert—it’s a cozy, nostalgic experience you can share with friends and family any time of year. Whether you’re baking it to celebrate a holiday or just because you’re craving something sweet and wholesome, I promise you’ll find joy pulling that warm cake from the oven and dripping it with custard or cream. Give it a try—you’re going to love it as much as I do.

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Irish Apple Cake with Streusel Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 46 reviews
  • Author: Lucy
  • 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

A classic Irish Apple Cake featuring tender cake layers with tart Granny Smith apples, topped with a crunchy oat streusel and served with a rich homemade custard sauce. This comforting dessert is perfect for gatherings and traditional Irish celebrations.

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 in 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 Oven and Prepare Pan: Preheat your oven to 350°F and grease a 9-inch springform pan to ensure the cake doesn’t stick during baking.
  2. Make Custard Sauce: Heat milk to a simmer over medium heat. Whisk egg yolks and sugar together until combined. Slowly drizzle hot milk into the yolk mixture while whisking constantly, then return everything to the pan. Cook over medium heat, stirring constantly with a silicone spatula, until the sauce coats the back of a spoon, being careful not to overcook it. Stir in vanilla extract, strain through a sieve, cover with plastic wrap directly on the surface to prevent skin formation, and chill in the refrigerator.
  3. Prepare Streusel Topping: Cut cold butter into the flour, sugar, and oats until the mixture is coarse and crumbly. Refrigerate the topping until ready to use.
  4. Make Cake Batter: Cream the room temperature butter and sugar together until light and fluffy. Beat in eggs one at a time. Whisk together flour, baking powder, cinnamon, and salt. Fold the dry ingredients into the butter mixture along with the milk or cream until just combined.
  5. Assemble Cake: Spoon the batter into the prepared pan and smooth it evenly. Arrange the sliced apples evenly over the batter. Sprinkle the chilled streusel topping over the apples.
  6. Bake: Bake for 60 minutes until the top is lightly browned and a toothpick inserted in the center comes out clean without wet batter.
  7. Cool and Serve: Let the cake cool slightly in the pan before removing. Dust with confectioner’s sugar. Serve warm or at room temperature with chilled custard sauce.

Notes

  • Use Granny Smith apples for their tartness and firm texture, which hold up well during baking.
  • To prevent custard curdling, cook it slowly over medium heat and remove from heat as soon as it thickens.
  • Keep the butter cold when making streusel for a crumbly texture.
  • If you don’t have a springform pan, a regular 9-inch cake pan can be used but greasing well is essential.
  • Custard sauce can be made a day ahead and refrigerated for convenience.
  • For a richer cake, substitute half the milk with cream in the batter.

Nutrition

  • Serving Size: 1 slice (1/10 of cake)
  • Calories: 320 kcal
  • Sugar: 28 g
  • Sodium: 120 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 140 mg

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