Irish Apple Cake

It's a beautiful day for some Irish Apple Cake and tea. 

I'm reminiscing of my trip to Ireland with my late beloved and thinking about all the wonderful sites we saw.  My big star quilt is set with our picture from when we were in Ireland,  my Belleek vase that was a wedding gift, my mom's hankie,  and a Happy St. Patrick's Day sign.

The cabbage teapot is holding some Irish Breakfast tea for my Belleek teacup.  The four leaf clover candle holder was my maternal grandmother's, and her maiden name was McDonough.

This cake is perfect for breakfast, brunch or as a dessert.  I made half of a recipe and used my 7" springform pan.

Yield: 16

Author: Kitty, but recipe is adapted from Eating Well

Irish Apple Cake

I only made half of the recipe and it fit in my 7" springform pan. It's a very nice cake for breakfast, brunch, or dessert for St. Patrick's Day or for any time of the year.

Ingredients

• Cake
• 1 cup whole-wheat flour
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 cup whole-milk plain strained (Greek-style) yogurt, at room temperature (I used sour cream)
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 1 pound Granny Smith apples, unpeeled, cut into ½-inch pieces (this is about two large apples)
• Streusel
• 3 tablespoons unsalted butter, melted
• ⅓ cup light brown sugar
• ⅓ cup old-fashioned rolled oats
• ¼ cup all-purpose flour
• ¼ teaspoon ground cinnamon

Instructions

1. Prepare Cake:
2. Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Whisk the whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon and nutmeg together in a medium bowl.
3. In a large bowl, combine softened butter and granulated sugar; beat with an electric mixer on medium speed until fluffy, about 1 minute. Add the yogurt, eggs, vanilla and lemon juice; beat just until combined. Add the flour mixture and beat until just incorporated. Fold in chopped apples. Transfer the batter to the prepared pan and smooth the top.
4. Make Streusel:
5. Combine melted butter, brown sugar, oats, all-purpose flour and cinnamon in a small bowl; stir until no dry spots remain. Crumble evenly over the batter in the pan.
6. Bake until a toothpick inserted in the center comes out clean with only a few crumbs and the top is golden brown, about 45 minutes. Transfer to a wire rack and cool completely in the pan, about 1 hour.
7. To make ahead: Bake and cool completely. Store at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days.

Notes

If you make half of the recipe, half of 3/4 cup is 1/4 cup + 2 tablespoons; half of 1/3 cup is 2 tablespoons + 2 teaspoons.

Thank you for your visit!  xo

I'm sharing with these parties:

Talking About It Tuesdays

Love Your Creativity Link Party

Full Plate Thursday at Miz Helen's Country Cottage