Kerry Apple Cake

Galway Girl

On the west coast of Ireland is a magical place. Galway. The light is why. Irish light doesn’t move the way that light moves anywhere else–it is more fluid. I spent much time traveling from Dublin to Galway via train, and sometimes bus during the time I spent in Ireland in 1997 and 1998, while attending Trinity College Dublin. The academics, study, and school life was impossible to forget, but it was the moments in between that when life really happened.

Galway is a miniature version of a small town masquerading as a city. The water rushed by you on its way to somewhere else, without telling you the reason why. Quiet churches mingled with theatrical performances and, as the dying light hit the multitudes of wood and stone over the Spanish Arch and beyond, the city then glowed by candlelight found in tiny restaurants along the intertwining paths.

Little Baking Book

During the languid afternoons I spent in Galway, I often wandered into bookshops. There I had bought my mom a little baking book of traditional Irish bakes, most of which were deceptively simple and often a breath of fresh air to my American born mind of chocolate, peanut butter, and brownies. Many of the cakes were filled with fruits, currants, and held together with basic ingredients, which all, by the quick end of each recipe, measured up to unforgettable flavors, textures, and bakes.

Kerry Apples

The apples of Kerry made into a cake of few ingredients was the first recipe I had tried. All my life, I had never heard of apple cake (only pie, which was never my favorite). The first time I made it, I used a round cake tin and chopped my apples too chunky. The cake still tasted great, but it got a bit lost in the big minefield of apples.

All these years later, I have improved upon many things, adjusted the recipe slightly, and made some conscious choices.

Here is what I learned:

• When possible, I chop the apples in a food processor for uniformity of size and so they can remain small, therefore mixing with the cake with ease.
• I typically choose green apples and added a third apple to the original recipe of using two apples. Just more flavor and the cake survives intact.
• I make the cake in a loaf tin, since the height and size of the tin work well for the presentation and texture of the apple cake.
• The lemon peel/rind is key — it pumps up the apple flavor and lightens the load with a little freshness.
• I add 1/4 tsp. salt, which was not originally present. It just also serves to bring out the flavors.
• Lastly, being technically American, I brought the 3/4 cup of sugar to nearly 1 full cup. I felt it wasn’t quite sweet enough, but adjust to what you like best. I used demerara sugar for more rich flavor and texture.

The best part of this recipe is that you can make it your own with confidence and simplicity, which is what I like best about a lot of Irish baking recipes. The light in Galway is surely still moving, and maybe one day I’ll get back there to move with it. My mom is still here, and yet I ended up with the little baking book. I make cakes for her now.

Kerry Apple Cake

Mimi

The perfect Irish secret, this Kerry Apple Cake is light, fluffy, moist beyond belief, and filled with the ideal dice of autumn apples. No cinnamon needed, other than a sugar & spice top crust that creates a burst of cinnamon, nutmeg, and sugar upon an already wonderful breakfast cake.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American, irish

Equipment

• You can make this cake in a loaf pan, or a square/round cake tin. I prefer the loaf pan shape, but it is up to you!

Ingredients

  

• ¾ cup butter, softened
• 3 apples, cored, peeled and chopped uniformly (in a food processor is great) relatively small dice.
• 1 cup granulated or demerara sugar (or 3/4 cup if less sweet preferred)
• Lemon rind of one lemon
• 2 eggs
• ¼ tsp salt
• 1 cup self raising flour
• 2 tsps additional sugar
• pinch cinnamon
• pinch nutmeg

Instructions

 

• Preheat oven to 350 degrees. Grease or use cooking spray for a 2 lb. loaf tin. You can also line the bottom with parchment paper.
• Cream the butter and sugar until well incorporated and fluffy (at least 2 minutes).
• Add in the beaten egg slowly, followed by the self-raising flour, slowly.
• Add in the grated lemon peel and salt until combined. Fold in the apples.
• Pour batter into the loaf tin.
• Combine the additional sugar, cinnamon, and nutmeg and sprinkle heavily on top of the loaf, so it forms a crust.
  
• Bake for 50 minutes to 1 hour, making sure that the top is a rich brown and a toothpick comes out clean. The apples will adjust the texture of the cake, but there should be no moisture or batter showing on the toothpick.
• Allow to cool for 15 minutes in the tin, and remove to a wire rack to cool completely. You can add additional lemon rind and more sugar mixture to the top of the cake as it cools.
• Makes for a great Irish teatime, or wishing you were in Galway for breakfast!
  

Keyword Apple Cake, cake, Kerry