Serious Eats: Recipes

Cook the Book: Irish Apple Cake

[Photographs: Caroline Russock]

After rounding up all of your wonderful pies for our Pi Day Weekend Cook and Tell Challenge I was left with an overwhelming urge to bake something that involved a crust and some sort of fruit filling. I went with this Irish Apple Cake from Forgotten Skills of Cooking by Darina Allen. It isn't exactly a pie—it's more like a giant scone with a clove-scented apple filling.


The cake starts out with a shaggy scone dough that can be a little tricky to work with, but its soft texture makes for a crumbly and light base for this cake. The apples are sandwiched in between the layers of the crust, dotted with cloves, and then sprinkled with sugar. Once the top layer of dough is rolled and placed over the apples it's brushed with an egg wash to make for a beautifully browned crust. Allen encourages using an enamel ovenproof dish to bake this cake instead of a glass dish, which might lead to a soggy bottom crust.

What I really like about this Irish Apple Cake is that it treads the line between breakfast and dessert, with all of the light airiness of a scone and the gooey apple filling of a perfect pie. It pairs perfectly with a cup of coffee in the morning or a dollop of whipped cream after dinner.

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