This Apple Irish Cream cake is dense, moist, chock full of apples and slathered in Irish Cream! It’s a hit anytime of the year not just St. Patrick’s Day. Just please don’t make it green!
With the scratch cake and apples it is almost like a cobbler. And then you slather it in yummy Irish Cream Sauce!
I have been making this for years and there is never a crumb left over. It is quite rich with the creamy sauce. (You could try using a lighter cream and increasing the cornstarch to thicken it.)
I am not sure why many people feel compelled to dye their potatoes etc. green on St. Patrick’s Day – it just isn’t natural! One year I was out with friends to a local Irish pub celebrating in full gear. The girls were drinking chardonnay by the carafe and one-of-my-friends-who-shall-remain-nameless…(you know who you are!) asked the waitress on the sly to dye our wine green. The carafe arrived at the table, bright green, the shade typical of St. Patrick’s day. I almost fell out of my chair! How UNAPPETIZING! And anyone who knows me knows not to mess with my wine!!!
I did get over my initial shock and wade into the fray. The next carafe came to the table more on the shade of a dark green spruce tree and so it went!
When I got home – my teeth were green, my lips were green, my tongue was green! And they stayed that way for a day or so. Thank goodness it was a weekend! Can you imagine showing up at the office with green teeth??? (Although, now that I think of it my co-workers wouldn’t have been that surprised!)
Here is a tip. When I was making this I wanted to double the recipe for a large party. The Irish Cream was getting pricy at that point. So I thought – what the heck – it is cake after all. I decided to make my own Irish Cream since it was going to be mixed with a lot of other ingredients. Homemade is less than half the price of store bought and works just as well in recipes, coffee and mixed drinks. See my version of the Homemade Irish Cream. I am so glad it turned out so well because we go through a LOT of Irish Cream at our house!
At any rate- enjoy this just the way it is, Saint Patrick’s day or any time of the year! IF you have leftovers, it freezes well without the sauce.
- 1 3/4 cups all purpose flour
- 2 tsps baking powder
- 1/2 tsp salt
- 3/4 cup butter at room temperature
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup Irish Cream liqueur like Bailey's
- 2 cups apples peeled and diced
Irish Cream Sauce
- 2 cups cream 18%
- 4 Tbsps sugar
- 2 Tbsp corn starch
- 2/3 cup Irish Cream liqueur
- Preheat oven to 350 degrees.
- Mix flour, baking powder and salt in a mixing bowl.
- Beat butter and sugar til fluffy. Beat in eggs and vanilla.
- Stir in apples and liqueur.
- Spray a 9 X 9 " baking pan or 9" Bundt pan. Pour mix into pan and bake 35-40 minutes.
- Mix sugar and cornstarch together.
- Pour cream into a saucepan.
- Use a couple of tablespoons of the cream to dissolve the sugar and cornstarch. Add mixture to the cream in saucepan.
- Bring mixture to a boil, stirring frequently.
- Cook a few minutes further after it comes to a boil and starts to thicken. Stir in liqueur. Remove from heat and transfer to a serving jug.
- Allow cake to cool when done. Drizzle cake with some cooled sauce. Cut into serving size pieces and serve with more sauce on the side.