Irish apple cake

By Jillian Harris
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  • 1/4 cup (60 milliliters) whole wheat flour
  • 1/3 cup (75 milliliters) chopped raw pecans
  • 1/4 cup (60 milliliters) firmly packed brown sugar
  • 1/2 teaspoon (2 milliliters) cinnamon
  • Pinch of salt
  • 2 tablespoons + 1-1/2 teaspoons (37 milliliters) butter or vegan butter, melted

Apple cake:

  • 1/2 cup (125 milliliters) butter or vegan butter
  • 1/2 cup (125 milliliters) white cane sugar
  • 1/4 cup (60 milliliters) firmly packed brown sugar
  • 2 eggs
  • 1 teaspoon (5 milliliters) pure vanilla extract
  • 1 cup (250 milliliters) all-purpose flour
  • 1/2 cup (125 milliliters) whole wheat flour
  • 1 teaspoon (5 milliliters) baking powder
  • 1/2 teaspoon (2 milliliters) baking soda
  • 1/4 teaspoon (1 milliliter) salt
  • 1 teaspoon (5 milliliters) cinnamon
  • 1/4 teaspoon (1 milliliter) nutmeg
  • Pinch of ground cloves
  • 1-1/2 cups (375 milliliters) peeled, cored, and shredded spartan or Gala apples (2 apples)
  • 1-1/2 cups (375 milliliters) peeled, cored, and thinly sliced Granny smith apples (2 apples)

Vegan caramel sauce:

  • 1 tablespoon (15 milliliters) all-purpose flour
  • 1/3 cup (75 milliliters) coconut cream
  • 1/2 cup (125 milliliters) firmly packed brown sugar
  • 3 tablespoons (45 milliliters) vegan butter
  • 1 teaspoon (5 milliliters) pure vanilla extract
  • 1/4 teaspoon (1 milliliter) sea salt


Apple cake:

  1. Preheat the oven to 350°F (180°C). Grease and flour a 20 centimeters round cake pan.
  2. Prepare the Streusel in a medium bowl, combine the whole wheat flour, pecans, brown sugar, cinnamon, and salt. Add the butter and stir until combined. Set aside.
  3. Make the apple cake In a large bowl, combine the butter, white cane sugar, and brown sugar. Beat using an electric mixer on medium speed. Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat until smooth.
  4. In a separate medium bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk to combine. Add to the wet ingredients and beat on medium speed until combined.
  5. Stir in the Spartan and Granny Smith apples to combine. Scrape the batter into the prepared cake pan, smoothing the top. Spread the Streusel evenly over the cake.
  6. Bake until lightly browned and a toothpick inserted into the centre comes out clean, about 45 minutes. Let cool in the pan on a rack for 20 minutes before removing from the pan and cooling completely. Store covered at room temperature for up to three days.

Vegan caramel sauce:

  1. Place the flour in a small bowl and slowly whisk in the coconut cream, whisking until there are no lumps. Pour the mixture through a fine sieve to remove any remaining lumps.
  2. In a small saucepan over medium heat, combine the brown sugar and vegan butter. Bring to a simmer, stirring. Slowly whisk in the coconut cream mixture, then add the vanilla and salt. Cook, stirring constantly, until it bubbles and thickens, two to three minutes.
  3. Set aside to cool. Store in a resealable container in the fridge for up to one week.


Excerpted from Fraiche Food, Full Hearts: A Collection of Recipes for Every Day and Casual Celebrations by Jillian Harris and Tori Wesszer. Copyright © 2019 by Jillian Harris and Tori Wesszer. Photography copyright © 2019 by Janis Nicolay. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.


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Fraiche Food, Full Hearts

This recipe appears in Fraiche Food, Full Hearts (© 2019)

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