Rustic Irish Apple Cake Recipe

Preheat your oven to 375°F (190°C) and grease a 9-inch round springform pan, lining the bottom with parchment paper to prevent sticking.

In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer on medium speed for 3 minutes until pale and fluffy.

Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg until evenly combined.

Gradually fold the dry ingredients into the wet mixture using a spatula, alternating with the milk, until a thick batter forms.

Gently fold the chopped apples into the batter, then transfer the mixture into the prepared pan and smooth the top with a spatula.

Sprinkle the demerara sugar evenly over the top of the batter to create a rustic, crunchy crust during baking.

Bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to finish cooling, or serve it warm.