Description
A rustic and rebellious take on the traditional Irish tea cake, featuring a buttery vanilla crumb, tart Granny Smith apples, and a crisp oat streusel. Finished with a warm cinnamon glaze, this dessert is a masterclass in texture and spice.
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup white sugar
- 1/2 cup old-fashioned rolled oats
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, cubed
- 1/2 cup unsalted butter, room temperature
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup whole milk
- 2-3 large Granny Smith apples, peeled and sliced 1/4-inch thick
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon ground cinnamon
- 1-2 tablespoons milk
Instructions
- In a medium bowl, combine flour, white sugar, rolled oats, salt, and cinnamon for the topping; work in cold cubed butter with a pastry cutter until crumbly, then refrigerate.
- Preheat your oven to 350°F (175°C) and thoroughly grease a 9-inch round cake pan.
- In a large mixing bowl, beat the room-temperature butter with white and brown sugars on medium speed for 3-4 minutes until pale and fluffy.
- Add the eggs one at a time to the butter mixture, beating until blended, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt; gradually add this to the wet ingredients on low speed.
- Mix in the milk until just combined to form a thick batter, then spread evenly into the prepared cake pan.
- Arrange the Granny Smith apple slices over the batter and sprinkle the chilled streusel mixture evenly over the top.
- Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean and the streusel is deep golden brown.
- Cool in the pan for 10 minutes before transferring to a wire rack; whisk together confectioners’ sugar, cinnamon, and milk to drizzle over the cake before serving.
Notes
For the most successful rise, ensure your eggs and butter are fully at room temperature before beginning the creaming process. If you prefer a more intense spice profile, you can substitute the cinnamon in the batter with an equal amount of apple pie spice. Always use a firm, tart apple like Granny Smith to prevent the fruit from turning into mush during the long bake time.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: Irish