This cake is loaded with juicy Granny Smith Apples and nicely spiced with cinnamon and vanilla. A light dusting of powdered sugar makes this cake perfect for dessert. Or leave it plain and dunk it into your morning tea for an Irish-inspired breakfast.
- 1/2 stick of unsalted butter, at room temperature
- 1 cup of granulated sugar
- 1 egg
- 3 – 4 medium Granny Smith apples, diced
- 1/3 cup of walnut halves
- 2 teaspoons of vanilla
- 1 cup of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 teaspoon of cinnamon
- 1/2 teaspoon of salt
Preheat the oven to 350°F. Measure out all ingredients. Peel and dice the apples. Grease an 8×8 square pan and line it with parchment. Grease the parchment.
In the bowl of an electric mixer, cream together the butter and sugar on medium-high until light and fluffy.
Add the egg, diced apples, walnuts and vanilla. Mix on low speed until the apples are completely coated in the butter and sugar.
Sift the flour, baking powder, baking soda, cinnamon and salt over the apple mixture. Using a spatula, fold in the dry mixture until it is completely incorporated.
Dump the dough into the prepared pan and transfer to the preheated oven.
Bake for 40 – 45 minutes until the cake is evenly browned and an inserted toothpick comes out clean. Let the cake cool for 5 minutes in the pan before removing and transferring to a wire rack to cool completely.
Cut the cake into 12 rectangles and dust with powdered sugar.
The cake will stay good up to one week in an airtight container in the fridge.