We all turn a little bit Irish on St. Paddy’s Day, and it’s fun and tasty when our food can follow suit!
Apple cakes like this one are the traditional sweet in Ireland. In the old days, it would’ve been baked in a "bastible," a black iron kettle by an open fire.
|Bastible hanging over a fire on a crane|
I happened upon this recipe, created by Margaret Johnson ~ who is perhaps the most prolific Irish-American writer of topics regarding Irish food and drink ~ and knew I had to try it. This version is slightly adapted, using more cinnamon and less sugar, and pecans swapped for walnuts, with Honeycrisp apples substituting for Granny Smith.
Maybe you’d like this moist cake served straight from the oven, with a dollop of whipped cream, but I think it’s perfect for breakfast the next morning!
½ stick butter¾ cup sugar
1 egg, beaten
4 Honeycrisp apples, cored, peeled and diced (2 cups)
¼ cup chopped pecans
1 teaspoon vanilla
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
1 cup all-purpose flour
Preheat oven to 350 degrees.Generously grease an 8-inch square cake pan.
In a large bow, cream butter and sugar until light and fluffy.
Add the egg, apples, nuts and vanilla, and stir well.
Sift dry ingredients together and add to apple mixture, combing well.
Pour batter into the prepared pan, spreading evenly.
Bake until cake is lightly browned and a toothpick inserted into the center comes out clean, about 45-50 minutes.
Let cake cool in the pan for 5 minutes, then unmold and serve hot or cold with vanilla ice cream or whipped cream.
Serves 10 to 12