Begorrathon 2015: Irish Apple Cake

Welcome to another little entry for Begorrathon in celebration of Ireland month over at The Fluff is Raging and 746 Books.

As you may have realized, I’m a little rusty on everything Irish. The only think I know is St. Patty’s Day and that is today 😉 And that a ton of people like to go to the Irish pubs here and drink. Well, I’m not going to drink tonight since I do have work tomorrow but last night I did manage to make a little desserts. Pinterest called it an Irish Apple Cake so I’m going to assume its traditional to some sense and that it works for this 😉 I’m thinking of making an actual main dish this weekend, just because its really kicked up some cooking and baking juices that I desperately have been needing.

IRISH APPLE CAKE

Serves: 12

Fresh out of the oven

The crumbly texture and abundance of apples

You can find the recipe here: http://thekitchenmccabe.com/2014/03/07/irish-apple-cake-with-custard-sauce/

The original cake is supposed to be in a cake pan but last night, my cake pan vanished. Nowhere to be seen. Maybe I moved it to my own home. So I took the what I think is called the Angel food cake pan. Still, it did the job, right? It did have a little accident as I tried to put it on a plate and broke apart but all is well, still edible 🙂

As usual, there are few changes:

Flour: gluten-free flour
Ground cloves replaced with allspice
3 (instead of 4) Granny Smith apples: probably because I didn’t chop them into small enough pieces
Milk: Cashew milk (trying this new one from Earth’s Own)
Omitted custard sauce (we’re not huge fans and I need someone to actually eat the cake)

Irish Apple Cake works extremely well with gluten-free flour. If you haven’t used GF flour before, its a lot drier than all-purpose and thats why making fruity cakes work really well. Maybe not exactly dried fruits but I mean, fresh fruits. This one was so abundant with apples that it actually kept the flavor well. I’m going to admit that the Robin Hood Gluten-Free Flour I’m using now and that whole beetroot base is definitely an acquired taste (I’m still working on acquiring it). Which comes to my point that because this one had so many apples, it didn’t have as much floury taste and that worked to its favor. I also love the crumbly texture and its even more so because its with the drier GF flour.

There’s a whole lot to love about this Irish Apple Cake. I’m guess if I cut the apples into smaller pieces, I’d have 4 apples and it would work out even better. Although a little more time consuming because you need to cut the butter into little pieces (maybe because I don’t have those fancy tools). It could also use with a little less sugar. Maybe half cup would do if you don’t like baked goods too sweet. Pretty much, this recipe is relatively easy to make. Just budget some time in to cut in the butter and peeling and chopping the apples, everything else is straight forward. Believe me on one thing, when the house smells like this apple cake, all the prep work is worth it 🙂

Any other recipes to suggest? What fresh fruits do you like in baked goods?

Happy Saint Patrick’s Day!