Irish Apple and Potato Cake

irish apple and potato cake

Sweet apple and satisfying potato combine with hints of bright lemon, warm nutmeg and cinnamon, and even caramel undertones from the whole cane sugar.  Topped with a crumb topping that melts in your mouth, this cake does not need anything else.  It’s perfect as is.

I am 1/4 Irish, and my grandmother is full Irish.  I hear bits and pieces of her life as we talk on the phone, or I hear other family members retell stories of hers.  I love that I look like my grandmother, and that I have parts of her in me from her laugh to her unapologetic love for her family.

I love that this cake uses mashed apples and potatoes in the batter.  I have been reading through my Irish Traditional Cooking cookbook, and I was struck by the chapter on desserts that had so many apple recipes.  I occasionally like raw apples, but for the most part I prefer them cooked in applesauce or baked into breads and cakes.  So this recipe is perfect for me.

My husband plays on an ultimate frisbee team in our city, and tonight they are trying to win a St. Patrick’s Day bake-off.  Through a series of events, the apple and potato cake they baked on Saturday might not work for tonight.  So I offered to make a real food version to see if they liked it.  At the very least they would have a backup, and I would have a sprouted flour apple cake for home.

Update: My cake helped win the dessert competition!  My husband is the proud owner of a mug-shaped shot glass and a St. Patrick’s Day rainbow pigtails thanks to this baby.  So there you go 🙂

It is so good!  The substitutions for white sugar and flour worked perfectly with the flavors that were already incorporated.  And I may be a little biased, but I like the real food version better.

Equipment Needed:

Apple and Potato Cake

1/4 cup cooked and mashed apple
3/4 cup cooked and mashed potato
1 tablespoon melted butter (buy grass-fed butter here)
1 cup whole cane sugar (buy whole cane sugar here)
1 egg
3/4 cup milk (buy raw milk here)
1 teaspoon lemon extract (buy extracts here)
2 cups sprouted flour (buy sprouted flour here, learn to make sprouted flour here)
3 teaspoons baking powder (buy aluminum-free baking powder here)
1/2 teaspoon salt (buy sea salt here)
1 teaspoon nutmeg (buy organic spices here)

Crumb Topping:
1 cup sprouted flour (buy sprouted flour here, learn to make sprouted flour here)
1 cup whole cane sugar (buy whole cane sugar here)
3/4 cup melted butter (buy grass-fed butter here)
1/2 teaspoon cinnamon (buy organic spices here)

  1. Preheat the oven to 350 degrees.
  2. Combine apple, potato, and melted butter together.  Add sugar, egg, milk, and lemon extract, stirring to combine.
  3. In a separate large mixing bowl, combine flour, baking powder, salt, and nutmeg with a whisk.  Add to the apple and potato mixture and stir with a wooden spoon to combine.  Pour batter into the prepared cake pan.
  4. Make crumb topping: in a small mixing bowl combine, flour, sugar, melted butter, and cinnamon, stirring with a fork until just combined. 
    Crumble over the top of the cake batter in an even layer.
  5. Bake for 45-50 minutes, or until toothpick inserted into the center comes out clean.  Let cool completely on a cooling rack.

We ate this cake while it was still a little warm and it was perfect.  When completely cooled, add a little drizzle of fresh cream or fresh whipped vanilla cream to round out the flavors perfectly.

This cake is especially good, as most Irish foods are, at making your hands and feet warm.  To find out why that is a good thing, read Eat For Heat.

This post is a part of Sunday School, Sunday Night Soup Night, Weekend Gourmet, Monday Mania, Fat Tuesday, Slightly Indulgent Tuesday, Healthy2day Wednesday, Real Food Wednesday, The Mommy Club, Full Plate Thursday, Simple Lives Thursday, Pennywise Platter, Fresh Bites Friday, Fight Back Friday, and Friday Food Flicks.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.


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  1. My boy’s have their birthday’s 3 weeks apart. I made the basic muffin recipe from Nourishing Traditions with blueberries added in, into a cake and put coconut milk frosting with strawberries on top for my younger son’s birthday. Actually came out amazing. My older son’s birthday is Saturday. He specifically asked me to make an apple cake for his birthday. I figured I would just make the same recipe and use apples instead of the berries, but now that you’ve shared this recipe I think this is the way I am going to go. Thanks so much for sharing! I can’t wait.

  2. Your recipe sounds very good, however, I am not (yet) into sprouting grains. Can I simply use plain old regular flour in the recipe without ill effect to the end product? Thanks very much.

    • That should work just fine. I adapted it from another recipe, so I don’t have much fear for switching out flours and sweeteners, etc. I always say do what you can, step by step.

  3. Thanks, Kendahl for all your entries in the Weekend Gourmet blog carnival! It is interesting that you mention your Irish ancestors, because one of my relatives just called me from Ireland last night! Turns out, her brother now runs her deceased parents dairy farm! I didn’t even know my Irish relatives were dairy farmers!!

  4. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

  5. I was looking for something fun to make for St. Patty’s Day! Thanks for sharing this recipe. 🙂

  6. Hi Kendahl,

    I’m Irish, living in Ireland, and your cake looks very familiar so I know I have eaten it somewhere before but I never realised there was potato in it. Definitely going to make this one in the near future.

  7. I think I’ll include hard sauce for a topping on this verry special day! Yum

  8. I just love a great fresh apple cake and the addition of the potato makes this a great recipe! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick’s Day!
    Miz Helen

  9. Do you think there would be any problems with substituting a rice or tapioca flour for the sprouted flour? This looks really good but I can’t have wheat or corn or pretty much most grains! Only had luck with rice, potato, and tapioca flours but I’m still learning how things substitute when it comes to baked goods.


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