This is my Grams Apple cake that she always made this time of year;
- 4 tablespoons unsalted butter softened (room temperature)
- 1 cup (7-ounces) granulated sugar
- 1 large egg beaten (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon Kosher salt
- ½ teaspoon baking powde
- 1 teaspoon ground cinnamon
- 1 cup (5-ounces) all-purpose flour
- 2 to 4 granny smith apples peeled, cored, and diced (2 cups)
- ½ cup chopped pecans toaste
- 1 Tablespoon Turbinado sugar
- Preheat oven to 350°F
- Generously grease an 8-inch springform pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the egg and vanilla; beat on high until creamy.
- Add the salt, baking powder, baking soda, and cinnamon; beat until fully incorporated.
- Add the flour; beat on low just until combined. Fold in the apples and pecans.
- Pour the batter into the prepared pan. If desired, sprinkle with Turbinado sugar.
- Bake in preheated oven for 45 minutes or until the cake is lightly browned and a toothpick inserted into the center comes out clean.
- Remove from oven; let the cake set in the pan for 5 minutes. After 5 minutes, remove from pan.
- Serve warm or at room temperature with whipped cream or vanilla ice cream. Yield: 8 servings.
Irish Apple Cake History
Originally, Irish apple cakes were steamed in pots beside an open fire before ovens became commonplace. They were also largely made from slightly smaller than we’re used to crab apples, which are in abundant supply in Ireland. Irish apples are so plentiful. Apples, especially crab apples, play a significant role in Irish and Celtic mythology. The legendary Avalon, the location where King Arthur was taken to recover from his wounds after fighting Mordred at the Battle of Camlann, is considered a sacred Isle of the apple trees.