Traditional Irish Apple Cake
For the Dough:
2 1/2 cups all-purpose flour, sifted
1/4 teaspoon baking powder
16 tablespoons unsalted butter
1 cup, plus 2 tablespoons caster sugar, divided
1 egg, lightly beaten
2 ounces whole milk
For The Apple Filling:
2-3 apples, I like honeycrisp, peeled, cored and sliced
pinch of ground cloves
pinch of cinnamon
1 egg, lightly beaten (for egg wash)
Preheat the oven to 350 degrees F. Lightly grease a 9-inch springform pan, place on a baking sheet and set aside.
For the Dough: In a small bowl add the flour and baking powder, mix well and set aside. In the bowl of a kitchen mixer, such as a KitchenAid fitted with a paddle attachment, add the butter and beat to blend, scrapping down the sides as needed. Add 3/4 cup of the sugar and mix well to blend.
With the mixer on low, slowly add the flour mixture and mix until just incorporated. Next add the egg and milk, mix on low until a soft dough has formed.
Divide the dough in two. Place one half of the dough into the prepared baking pan. Using your hands, gently pat down to cover the bottom completely and a little up the sides, set aside.
Place your apples in a medium mixing bowl, add the remaining 1/4 cup sugar, cloves and cinnamon and gently toss to combine. Place the apples in the baking pan over the dough.
On a a heavily floured work surface, roll or pat out with your hands, the remaining dough. Note, the dough will be extremely soft, just patch it up and smooth is out as needed. Lay the dough on top of the apple layer and use your hands to flatten and even out so you have a nice, even and smooth cake top. Use a paring knife to cut a small slit through the dough in the middle of the cake. Using a pastry brush, coat the dough with the egg wash. Place in the oven and bake for 40 minutes, or until cooked through and nicely browned.
Allow the apple cake to cool completely. Once cool, dust with the remaining caster sugar, slice and serve with our without homemade whipped cream.