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Freshly baked apple cake on a platter
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5 from 1 review

Irish Apple Mini Cake

Celebrate St. Patrick’s Day with this easy recipe for an Irish Apple Mini Cake.  This 6-inch cake is moist, full of tart green apples, and topped with a sweet oat streusel crumble.  Serve the cake with a caramel cream drizzle for a delicious breakfast treat or dessert!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, Irish
Keyword: 6-Inch Cake, Apple, Irish, Mini Cake
Servings: 1 6-Inch Cake
Author: Erin Cernich

Ingredients

Caramel Cream Sauce

  • 1/4 cup heavy cream
  • 2 tablespoons whole milk
  • 3 tablespoons caramel sauce I used store-bought caramel sauce

Streusel Topping

  • 3 tablespoons all-purpose flour
  • 3 tablespoons rolled oats
  • 2 tablespoons granulated sugar
  • 1 tablespoon light brown sugar
  • 2 and 1/2 tablespoons unsalted butter, cold and cut into cubes

Apple Cake

  • 1 Granny Smith apple
  • 1 large egg
  • 2 tablespoons milk, any kind
  • 1/2 cup + 2 tablespoons all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 cup unsalted butter, cold and cut into cubes

Instructions

Caramel Cream Sauce

  • Make the caramel sauce first - In a small saucepan, add the cream, milk, and caramel sauce. Heat to a low-boil over medium heat, stirring frequently with a silicone spatula, until the mix starts to thicken. This may take about 10-15 minutes. Transfer the sauce to a glass jar (or heatproof container) and allow to cool at room temperature. The sauce will thicken more as it cools. Note - The sauce can be made a day (days) ahead of time and refrigerated.

Streusel Topping

  • In a small mixing bowl, add the flour, oats, sugars, and cubed butter. Cut the cubed butter into the mix using a pastry cutter, two forks, or your fingers. Set aside.

Apple Cake

  • Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Grease and lightly flour the cake pan. Cut two 3-inch strips of parchment paper long enough to hang over the sides of the pan, and lay in a cross in the cake pan. Grease and lightly flour the paper. Note - I use Pam cooking spray with flour.
  • Peel, core, and slice the apple into thin slices. Cut the apple slices into thirds.
  • In a small bowl, add the egg and milk. Whish until thoroughly combined.
  • In a large mixing bowl, add the flour, sugar, baking powder, cinnamon and ginger. Whisk to combine. Add in the cold cubed butter. Cut the butter into the flour mixture - using a pastry cutter, two forks, or your fingers - until the butter is in small (gravel size) pieces.
  • Add the prepared apples into the flour mixture and toss to coat the apples. Pour the wet ingredients over the top of the dry and stir (with a spatula or wooden spoon) until no flour streaks remain.
  • Pour the batter into the prepared cake pan and smooth out evenly. Sprinkle the streusel topping evenly over the top of the batter.
  • Bake the cake for 40 - 45 minutes, until the top of the cake is golden brown, and a toothpick (or knife) comes out mostly clean. You will also the cake has pulled away from the sides of the pan. Note - the apples in the cake and streusel may make it difficult to use the toothpick test. You may have to test a couple different areas in the middle until you don't hit an apple. I also use a long fondue fork to test this cake, as my toothpicks are long enough.
  • Cool the cake in the pan set on a wire cooling rack for 10 minutes. Then carefully lift the cake out of the pan, using the parchment paper overhang, and cool the cake completely on the wire rack. Drizzle with the caramel cream sauces and the cake can be served slightly warm or at room temperature. Enjoy!

Notes

  • Caramel Sauce - I used store bought caramel sauce.  If you want to make your own, you can try the Maple Syrup Caramel Sauce.
  • Brown Sugar - I prefer light brown sugar in the streusel topping for a lighter flavor.  However, dark brown sugar will also work.
  • Apple - I recommend tart and crisp apples for this recipe - such as Granny Smith. 
  • High Altitude Bakers - Your cake may bake faster than lower altitude bakers.  Start checking the cake at 40 minutes.