With 60 pounds of apples still in my fridge, whenever I am asked to bring food to an event, my first response is, “Hmmm… something with apples.” Our book club book this last month was Round Ireland with a Fridge (a hilarious read if you are in the mood for something light!). We decided to have an Irish themed dinner, which was a questionable decision given that the Irish aren’t exactly known for having great food. I read somewhere online that apple cake is an Irish dessert, and while any internet source can be rather questionable, it did use apples and so I wasn’t about to argue about its culinary origins. To enhance it’s Irish-ness, I decided to make Bailey’s-infused whipped cream. Aha! Given the amount of booze consumed in the pages of our book, I knew that this dessert was officially Irish, whether the cake was or not. 
As far as cakes go, this cake is rather healthy, so feel free to eat it for breakfast. Or have it for lunch. Or serve it for dessert. Your options are almost endless.
To make the Bailey’s infused whipped cream, just whip fresh cream and sugar until soft peaks form. Add 1/2 to 1 tablespoon of Bailey’s, or to taste, and mix in well. Then add more sugar or cream to taste. There’s a lot of tasting involved, so you have an excuse to make a little extra!
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To make the Bailey's infused whipped cream, just whip fresh cream and sugar until soft peaks form. Add 1/2 to 1 tablespoon of Bailey's, or to taste, and mix in well. Then add more sugar or cream to taste. There's a lot of tasting involved, so you have an excuse to make a little extra!
Ingredients
Instructions
- Preheat the oven to 350. Grease a Bundt pan with the melted butter. Add a tablespoon of flour and swirl around in the pan. Dump out the excess.
- Sift the flour, sugar, salt, cinnamon, and baking soda into a bowl. To flour mixture, add the apples, eggs, oil, vanilla, and 1/2 cup of nuts. Mix until just combined.
- Sprinkle the whole pecans in the bottom of the Bundt pan. Sprinkle evenly with the cinnamon sugar mixture. Pour batter into a greased Bundt pan. Sprinkle remaining nuts on top.
- Bake 1 hour. The cake is done when a toothpick inserted in the middle comes out clean.
- Cool before turning onto a wire rack. Let cool almost completely before serving.
- Dust with powdered sugar and serve with regular or Bailey's-infused whipped cream (see note above).
7 responses so far ↓
1 Kirsten Rodriguez // Nov 4, 2009 at 9:21 am
This looks amazing! I am going to try it this week for my dad’s birthday.
2 Shirley Madsen // Nov 6, 2009 at 8:32 am
One of the most interesting things about this recipe is that you do not have to peel the apples. The skins literally disintegrate as the cake bakes.
Your dad loved the Bailey’s flavored whipped cream!
3 LeAnn // Nov 8, 2009 at 6:42 am
This was soooo yummy….
4 Kimi Wong // Nov 9, 2009 at 10:30 am
Made this for my MOPS meeting this morning. Everyone really like it! Thanks for posting this recipe!!
5 aletta // Oct 28, 2011 at 7:03 am
Oooh…something different for Thanksgiving — I plan on serving w/ dulce le leche ice cream and caramel sauce. (save the Bailey’s for hot cocoa and coffee!!) Thank you!
6 Angela // Oct 19, 2012 at 12:55 pm
I made this today and the cake was so dense with a STRONG baking soda flavor. I can’t figure out what I did wrong but, I’m so bummed it didn’t turn out and I wasted so so many good organic ingredients. So bummed
7 Paula // Oct 19, 2012 at 5:03 pm
Angela,
I’m so sorry to hear about this! I wonder what went wrong? I’ve never, ever tasted baking soda on this recipe. Could you possibly have switched teaspoons with tablespoons? I’ve made this recipe loads of times and it’s always a hit – sweet, apply goodness, especially when topped with lightly sweetened whipped cream.
Sorry again to hear that your experience of this wasn’t the same as mine.
-Paula
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