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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 until soft peaks form. Add 1/2 to 1 tablespoon of Bailey’s, or to taste, and mix in well. Then add sugar to taste. There’s a lot of tasting involved, so you have an excuse to make a little extra!
apple cake
4 cups cored, unpeeled sliced or chopped apples (I sliced mine this time, but would chop them in the future)
2 cups flour
1 1/4 cup sugar
1/2 tsp salt
2 tsp cinnamon
2 tsp baking soda
1/2 cup oil (I used half oil and half apple sauce to lighten it a bit!)
2 eggs
3 tsp vanilla
1 cup chopped pecans or walnuts, divided
Preheat oven to 350.
Chop or slice apples.
Sift all dry ingredients except pecans into a bowl.
Chop pecans.
To flour mixture, add apples, eggs, oil, vanilla, and 1/2 cup of nuts.
Mix well.
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.
Slice and serve with regular or Bailey’s-infused whipped cream (see note above).
4 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!!
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