Irish Apple Cake with Salted Caramel Sauce

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Happy St Patrick’s Day 2022!

Light and fluffy, vanilla cinnamon sponge, topped with a layer of sweet apple and a crunchy, oaty, buttery crumble, this Irish Apple Cake served with Salted Caramel Sauce, will ensure you have a very happy St Patrick’s Day!

Serve the cake on its own with a cup of tea, with some natural yoghurt for breakfast or add the Salted Caramel Sauce with ice cream or fresh cream to make an incredible dessert – this cake can be justifiably served at every meal of the day!

How to make Irish Apple Cake with Salted Caramel Sauce

The light and fluffy sponge is yet another dessert based on my Sponge Cake – Core Recipe. I have added extra flour to ensure the apples do not sink into the cake batter, and also, added some cinnamon powder and vanilla paste.

Collect all your ingredients together:

For the crumble topping –

• plain/all-purpose flour
• porridge oats
• caster sugar
• fine salt
• unsalted butter, fridge cold and cut into cubes

For the sponge base –

• unsalted butter at room temperature
• caster sugar
• vanilla extract or vanilla paste
• eggs
• plain/all-purpose flour
• baking powder
• cinnamon powder
• fine salt
• milk
• plus, Granny Smith apples

For the Salted Caramel Sauce –

• unsalted butter
• light brown sugar
• double/heavy cream
• fine sea salt

Now make this fabulous cake:

First make the crumble topping –

1. Mix the flour, oats, sugar and salt in a mixing bowl and add the cubes of butter.
2. Rub the butter into the dry ingredients with your fingertips and set aside.

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Make the sponge base –

1. It is important to make sure the butter is at room temperature and soft enough to beat easily with the other ingredients. If not at room temperature, beat well before adding the remaining ingredients. See here for information on softening butter.
2. Weigh all the remaining ingredients directly into the bowl with the butter.
3. Use an electric whisk to beat until combined – this should take less than a minute. You may need to scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.

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Bring it all together:

1. Line the base and grease a 23cm/9inch deep, round cake tin.
2. Fill the tin with the cake mix and level the surface.
3. Peel, core and thinly slice the apples. Lay over the sponge mix in an even layer.
4. Scatter the crumble over the apples ensuring it covers evenly and to the edge of the tin.
5. Bake the cake in a preheated oven for 50 – 55 minutes, or until slightly risen, the sponge is cooked and the crumble is golden.
6. Leave in the tin for 10 minutes and then transfer to a serving plate.
7. Serve the cake warm either on its own, with natural yoghurt for breakfast, or with Salted Caramel Sauce (see below), cream and/or ice cream, for dessert. Yes please!!!!

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Make the Salted Caramel Sauce:

1. Heat the butter and sugar in a small saucepan over a moderate heat, stirring continuously until the sugar has dissolved and is mixed thoroughly with the butter.
2. Stir in the cream and salt and heat gently to warm through. Taste and add more salt if necessary. (Be careful it will be very, very hot.)

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.