We had an early St. Patrick’s Day feast this week so I could share some tasty recipes with you. Our meal included Slow Braised Corned Beef, Colcannon (the colcannon leftovers were made into Colcannon Croquettes), and some roasted carrots. To top off the meal, I baked an Irish apple cake recipe I found on An Irish American Mom. I adapted the recipe a bit to work with what I had on hand and I topped the cake slices with some homemade cinnamon whipped cream. I am not a fan of apple desserts, so I didn’t taste this cake but my kids raved about it and really love having the remaining cake slices as their school lunch treats this week. My husband, who isn’t a big apple dessert fan either, said it was really tasty. I love that! I hope some of these recipes will help you have a delicious St. Patrick’s Day celebration. Cheers! If you need more St. Patrick’s Day recipe ideas, click here.
Preheat the oven to 375 degrees. Coat a 9 inch round springform cake pan with cooking spray.
Sift the flour, baking powder, salt, 1/2 teaspoon of cinnamon, cloves, nutmeg, and ginger into a very large mixing bowl.
Cut the butter into the flour mixture using your fingers or a pastry cutter until the mixture resembles fine crumbs. Add 1 cup of sugar to the flour mixture and mix well.
Peel the apples and dice them into thin uniform pieces. Toss the apples into the flour mixture and combine them thoroughly, making sure to break up any apples pieces that may be stuck together.
In a separate small bowl, whisk the eggs, milk, and vanilla together. Pour the liquid into the bowl of apples and flour and mix with a rubber spatula until just combined, the batter will be very thick. Scoop the batter into the cake pan and flatten the surface so it is as level as possible. Combine the remaining 1/4 teaspoon of cinnamon with the remaining 2 tablespoons of sugar and mix very well. Sprinkle evenly on top of the cake. Side Note: This sugar/cinnamon mixture will bake into a delicious crisp topping. My kids told me it is tasty and one of the best parts of the cake, so don’t skip it!
Place into the oven and bake for 45-50 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and let the cake sit for 5 minutes in the pan before removing the ring from the springform pan and allowing the cake to cool to desired temperature.
Make the cinnamon whipped cream by beating together the the very cold whipping cream, powdered sugar, to taste, vanilla extract, and cinnamon with a hand mixer until the cream is thick and fluffy. Place into the refrigerator until needed.
Slice the cake and serve with a dollop of cinnamon whipped cream on top. Enjoy.