Sunday, March 20, 2016

Irish Apple Cake

I made this cake recently.
Irish Apple Cake
And it wasn't even a Danish cake.
Nope, I made an  Irish Apple Cake which was supposed to be authentic.

I don't know if it was, but it sure tasted good.

Although I did fancy it up, just a little teeny bit.

I just think Caramel Sauce goes so well with Apple Cake of any ethnic persuasion.

The recipe did take some deciphering, but that's OK.  I also made it almost exactly as written, cause it looked right.  

Luckily for me I have a scale and can figure out what a 'stiff' batter is.

So here goes.  The weighed out amounts are to the left, and the cup measures are to the right, so use either one you want.  Although, if you have a scale, that is more accurate. 

Recipe:  Irish Apple Cake
Oven: 375 degrees    Bake one hour
8 oz. Flour            2 cups minus 1 tablespoon AP flour         
1 teaspoon Baking Powder
4 oz. Sugar            1/2 cup sugar
4 oz. Butter
3 or 4 apples, peeled and sliced
Milk   ( I used about 1 cup)
1/4 cup sugar for topping
Caramel Sauce for drizzling on to before serving.

Mix the flour, baking powder and sugar up in a bowl.  Roughly chop the butter (I actually diced the butter), mix in, but do not cream it or rub it in.  Leave it as is.   Really.  (when it's baking the butter kind of bubbles up and looks so good, but the end result, works.)
Add the peeled and sliced apples to the mixture,  (I used Braeburn apples cause that's what I had.)

then add the beaten egg and enough milk to make a fairly stiff batter.

 This will look really lumpy, with the apples and the butter but it should.    Pour into a greased pan, I used an 8 inch Springform Pan.

 Bake it for about an hour in a moderately hot oven, set at 375 degrees.  Take out and let cool for just a couple of minutes, then release it from the pan.
 ** Halfway through the baking time, sprinkle the top with 1/4 cup sugar, and continue to bake.  This makes a nice light sugary crust on top.

I made a little Caramel Sauce to drizzle on top, cause I thought it would go well, but you can also serve this hot out of the oven with some cream, or ice cream or custard.

Caramel Sauce
1/2 cup brown sugar
2 tablespoons butter
1/2 -3/4 cup heavy cream

Heat the sugar in a pan until it melts, add the butter and stir it around, then add the cream and continue to cook and stir over medium heat until the sugar crystals have dissolved.  Serve immediately.   

I have to say what I liked best about this is that it's not a modern recipe, it is an older recipe and as such, of much more interest to me.
Besides which, it just plain tasted great.

*** Hint*** place a sheet pan underneath the Springform pan.  I did get some butter on the bottom of my oven, and well, let me just say this... My smoke alarm works great. sigh.   Just wanted to make a heads up here.  
If you shop Amazon, they do have some great products and by going to the Amazon website you help to support this blog.   Thanks in advance.

Just wanted to add...  I was featured on Full Plate Thursday at Miz Helen's Country Cottage.  
Full Plate Thursday at Miz Helen's Country Cottage

Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

2 comments:

  1. Congratulations!
    Your recipe is a Top Ten at Full Plate Thursday this week and is pinned to the Features Board for Full Plate Thursday. Hope you have a great weekend and enjoy your new Red Plate!
    Miz Helen

    ReplyDelete
    Replies
    1. Thank you. I will enjoy my new Red Plate. Have a great weekend yourself.

      Delete

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