Here is another one of the Irish recipes I made to try yesterday. The cake itself is an Irish recipe I found a while back (with a few tweaks as always! ;o)) and I came up with the sauce myself. The cake is good warm or cooled and it has a wonderful cinnamon kick!
What You’ll Need For The Cake:
1 and 3/4 sticks of butter, softened
1 cup of organic cane sugar
The zest of one lemon
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1 teaspoon of sea salt
1 teaspoon of baking soda
1 teaspoon of baking powder
2 cups of unbleached all purpose flour
2 apples, chopped into small cubes
Preheat oven to 350 F.
Cream together butter, sugar, eggs and lemon zest until creamy. Stir in cinnamon, nutmeg, sea salt, baking soda and baking powder. Add flour and stir until just mixed. Stir in apples and mix until incorporated throughout the batter.
Pour into a Bundt pan that has been sprayed with nonstick spray and bake for 45 minutes to 1 hour until cake is golden brown and sticks clean with a toothpick.
Turn cake out onto a plate as soon as you bring it out of the oven.
Let cool or eat warm, it’s good either way!
What You’ll Need For The Sauce:
1/2 cup of heavy cream
1/4 cup of organic cane sugar
2 tablespoons of natural brown sugar
1 can of sweetened condensed milk
1/4 cup of Bailey’s Irish Cream with a hint of caramel (or regular Bailey’s is fine too!)
In a medium sauce pan add ingredients and bring to a boil. Boil for 2 minutes and let cool before serving.
Drizzle over each slice of cake and top with whipped cream.