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3 Dishes Recipe Review: Ultimate Irish Apple Cake

| March 2, 2015 | 0 Comments

By Greg Mattie10 Ultimate Irish Apple Cake by Greg Mattie

Two years ago in this community paper, I made a Shepherd’s Pie as my homage to St. Patrick’s Day and traditional Irish cuisine. This time, I wanted to do something a little different (and a little sweeter). With my search for a tasty dessert, I came across this particular recipe and it seemed like a great idea to try.

As usual, when I find a recipe, I do little differences to tune it to my liking. My goal is to maximize the balance of texture and flavor. With this recipe, I reduced the amount of sugar, omitted the nuts (they were optional) and balanced the sugar reduction by adding an additional ¼ cup of diced apples.

Basically, this cake is a spice cake but with loads of apples added. This allows for the adequate moisture transferred from the apples to the batter.


  • 1 egg, room temp and beaten
  • 2 ¼ Cups Granny Smith (or equivalent) apples
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 4 tbsp butter, softened at room temp


  1. Pre-heat oven to 350 degrees and grease an 8×8 square pan10 Ultimate Irish Apple Cake Ingredients by Greg Mattie
  2. In a large bowl, cream the butter and sugar until light and fluffy.
  3. Add the egg, apples, and vanilla and stir.
  4. Slowly stir in the flour until completely incorporated.
  5. Pour batter in the pan and bake for 45 minutes. The top of the cake will be nice and brown and insert a toothpick to make sure the center comes out clean.
  6. Once out of the oven, allow to cool for about 5 to 10 minutes. My suggestion is to serve a piece with a creamy scoop of vanilla ice cream. This cake is delightfully delicate. The nutmeg is not overpowering and the cinnamon sinfully absorbs into each morsel of diced apple. To me, this cake is like a hybrid of a crumb cake and a pie in regard to the flavor profile. This is a great and simple recipe to make with your kids and they will be begging for one piece after another.

Happy Sweet St. Paddy’s Day!

As a graduate of the Le Cordon Bleu Program in Culinary Studies, I enjoy experiencing the fine dining available at so many of our local eating establishments. Beaverton has such diversity to offer the curious palate that it’s hard to know where to begin. Well, now you can start your month off right here with me and my 3 Dishes Review. Greg may be contacted at:

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Category: 3 Dishes, Beaverton Voice

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