Happy St. Patrick’s Day! Don’t forget to wear your green today or you’ll get pinched! On onday I gave you an amazing oven braised Corned Beef and Cabbage recipe and today I’m giving you something sweet to finish the meal–an Irish Apple Cake. It is a three layer cake–a cake layer, apple layer and yummy streusel layer. 

Hope you have the luck of the Irish today! 

Streusel Ingredients:

• 6 TBSP cold salted butter, cubed into 1 TBSP chunks
• 3/4 cup all-purpose flour
• 1/4 cup rolled oats
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• Pinch of salt

Cake Ingredients:

• 1 stick salted butter, at room temperature
• 1/2 cup granulated sugar
• 2 TSP vanilla extract
• 2 large eggs
• 1 1/4 cups all-purpose flour
• 1 TSP baking powder
• 1 TSP ground cinnamon
• 1/8 TSP salt
• 3 TBSP milk
• 2-3 Granny Smith apples (depending on size), peeled and thinly sliced 
• Powdered sugar, for serving

Instructions:

• Preheat oven to 350 degree
• Line the bottom of a 9-inch round cake pan with parchment paper (you can put the pan on the parchment paper, trace with a pen/pencil, cut the paper, then place the paper in the bottom
• Spray the pan with cooking spray
• To make the streusel topping, combine flour, oats, granulated sugar and salt in a food processor and pulse a few times
• Add cubes of butter to processor and pulse until butter is fully incorporated and is the texture of coarse breadcrumbs
• Place in fridge until ready to use
• To make the cake, cream the butter and granulated sugar in a mixer on medium-high speed until light and fluffy
• Add vanilla, then beat in eggs one at a time
• In a medium bowl, combine flour, baking powder, cinnamon and salt
• Whisk to combine (this helps to aerate and fluff up the dry ingredients)
• Slowly add the dry ingredients and milk into the wet ingredients
• Once batter has formed (it will be thick!), transfer to the prepared pan
•  Top with apple slices in one even layer

• Top apples with streusel

• Bake cake in oven for 45 minutes and test with cake tester
• If not done, cook for increments of 5 minutes until streusel is golden brown and crisp and the cake tester comes out clean (mine took 55 minutes)  
• Let cool for 15-20 minutes, then turn the cake out of the pan and put on cooling rack
• When ready to serve, dust with powdered sugar

Stay hungry…