Irish Apple Crumb Cake

Irish Apple Crumb Cake

home cooking
by Chef Robin White

In Ireland they make a cake called apple crumb cake.  My Grandmother Laura passed it down to me in her recipe files. I never knew her in life, but I feel through these recipes, I am keeping her memory alive in a special way. My Dad told me I was just like her. I hope I come close to taking that place of honor.

Now remember my Grandmother didn’t have a mixer, she used her hands and forks to cut in butter. I’ll try and make this simple for you with my interpretation of her recipe.

Irish Apple Crumb Cake

Ingredients:

  • 1 1/2 cups of flour
  • 1/2 tsp salt , she would have used table salt I’m sure
  • 2 tsp baking powder
  • 1/4 cup cold butter, unsalted because there is salt in the recipe
  • 1/3 cup milk
  • 1 egg, large
  • 6 large tart apple, she says. Granny Smith or a good pie apple.

Spiced Topping

  • 1/4 cup soft butter
  • 1/2 cup sugar
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon, I would use at least a 1/2 tsp

Method:

1. Sift the flour, salt and baking powder together.

2. Cut in the butter with 2 forks or a pastry cutter or with your mixer on low. She says the mixture with be like course corn meal.

3. Add the milk to the beaten egg and add to flour mixture. The dough will be quite stiff.

4. Pat it evenly over the bottom of a 15 1/2 X 10 1/2 X 1 inch pan or one close to this size.

5. Pare, quarter and slice the apples.

6. Lay the slices over lapping in rows and press into the dough.

7. Bake in a 425º  oven for 25 minutes. I might lower temp a tad to 400, ovens were different then.

Spiced Topping

1. Cream the butter with the sugar and spices.

2, Remove the cake after 25 minutes and spread the topping and put back it back in the oven at a reduced heat of 350º and bake another 25 minutes more.

3. Grandma Laura says  the cake does not rise very much, so that is to be expected.

Serve warm

St. Patrick's Day Menu
Chef Robin White

Chef Robin White goes way back with Artisans List when we started out as The Daily Basics.

Chef Robin hails originally from Cape Cod where her roots go back to Colonial America and the Mayflower Pilgrims who inspired her to source food from as close to growing, hunting or fishing for it herself as did her ancestors.

She has lived all over the country where she has explored regional foods and flavors to add to her repertoire. With seven restaurants to her credit, she has dedicated herself to the fine arts of food sharing with her family, friends and us here on Artisans List.

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