Irish Apple Cake Recipe -
Irish Apple Cake Recipe
  • READY IN 55 mins

Irish Apple Cake

Recipe by  

"Wonderful with a hot cup of coffee or tea. Just a touch of spice and the lemon is a nice touch to set off the applesauce. Hope you enjoy. Top with whipped cream or lemon sauce."

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Ingredients Edit and Save

Original recipe makes 1 9x9-inch cake Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9x9-inch baking pan.
  3. Mix flour, sugar, and salt together in a bowl.
  4. Beat in egg yolks, butter, and lemon zest until dough is thoroughly mixed.
  5. Mix applesauce, cinnamon, and cloves together in a small bowl.
  6. Press half the dough into the prepared baking pan; spread applesauce mixture over dough in a layer. Top with remaining dough.
  7. Bake in the preheated oven until cake is browned, 40 to 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 17, 2012

Topping this cake is key. By itself, it's a bit dry, but has a nice flavor. I sprinkled the top of the cake with a little cinnamon before baking and served the cake with a tart lemon sauce.

Most Helpful Critical Review
Mar 16, 2014

I thought this was just OK. Cooked for five minutes longer than suggested and the "dough" was still a bit underdone. that being said this is not at all a cake consistency. It really is a dough rather than a batter. The taste was alright but not very flavorful. The lemon sauce is a must.

Mar 16, 2014

Made for Recipe Group. I thought this was good, nice lemony flavor in the background. I made it in an 8x8 pan. I sprinkled cinnamon sugar over natural applesauce and on the top. I just mixed the batter with my hands, pressed down the bottom layer and crumbled over the applesauce. Makes a nice coffecake! Thanks for the recipe.

Mar 14, 2014

Recipe Group Selection: 08, March 2014 ~ I am glad I waited to write the review about this cake. The first night we tried it was the day I baked it. We found it to be a little dry, even with the 'Lemon Sauce II' from AR, that I made as a topper. (Submitter suggested a lemon sauce). By covering the leftovers with a tight fitting lid, the dessert softened up and we enjoyed it so much better. If I were to make this again, I would cut back on the crust/topping layers or add about 3/4 cup more applesauce. I did sprinkle a little cinnamon on the top before baking.

Mar 23, 2013

This is sooooo good.

Mar 28, 2014

This cake needs to be made a day in advance. After it came out of the oven and cooled, it was bland and not very good. I wrapped it up and figured it would probably be thrown away, but the next day I tasted another piece, and it was totally different from the day before. The flavors came together beautifully, and it was truly delicious.

Mar 10, 2014

Made this for Recipe Group...Delicious! I didn't have a 9x9 square baking pan, so I used a 9" round pan and that worked well, except I had some 'dough' left over, but that was fine. This baked up beautifully, and was very tasty...sort of reminded me of a cross between a cobbler and a pie. Topped with a sprinkle of cinnamon before baking, as Pam noted in her review, and served with whipped cream and a drizzle of caramel. This was a big hit for dessert tonight...a keeper, for sure~YUM! Thanks for sharing. :)

Nov 24, 2014

I've made this cake twice, and have found that using chunky applesauce gives it a nice texture. As some people thought it was a bit bland, I decided to add in about 1/4 cup pumpkin butter once and some apple butter the next time; both were great additions. Love that it's quickly turned out with things I usually have on hand. Thanks for sharing this recipe, Dominiaks.


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  • Calories
  • 490 kcal
  • 25%
  • Carbohydrates
  • 61.1 g
  • 20%
  • Cholesterol
  • 138 mg
  • 46%
  • Fat
  • 25.2 g
  • 39%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 314 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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