Apple Cake with Guinness Caramel Sauce ~ St. Patrick’s Day is around the corner, so I’m pairing my favorite beer with a classic Irish dessert.
You are definitely going to want to serve this with a big scoop of ice cream and finish it with a generous drizzle of the Guinness Caramel Sauce. Get your eating pants on because this is not a shareable dessert.
I’ve done us all a solid and made this apple cake recipe as individual servings. Now you don’t have to come up with any lame excuses why you’d rather not have someone’s tongue-touched spoon brush against your next bite. These are perfect to share with family and friends as we gather to celebrate St. Patrick’s Day once again!
With the rules laid down for how to enjoy this, let’s talk dig into the details.
A few notes before you get started:
The deal breaker: Do not skip the Guinness Caramel Sauce. If you skip this, you might as well skip the whole ensemble. The Guinness Draught in the sauces keeps the sweetness of this recipe in check, while the slight and subtle coffee notes and malt flavors enhances the richness of the dessert. And yes, while this is a partner created recipe, I would still be slinging this at you even if it wasn’t—it’s that good.
Negotiable: You can skip the ice cream. I’m not sure why you would pass up an opportunity to go a la mode on a dessert, but if you’re looking to skip a few calories I guess this is the place to do it.
Go nuts: I use pecans because they are my favorite, but you can swap in walnuts or do a mix just make sure to keep the ratio intact.
To plan or not to plan: If you’re like me, you’ll go all in and make each component of this dessert successively. If you’re short on time or a planner, see the outline below for what you can make ahead.
- Three days before serving: Make the caramel sauce. Cover and store it in the refrigerator. You can actually make this up to a week in advance.
- Two days before before serving: Make the streusel. Cover tightly and store in the refrigerator. You can also make this up to a week in advance.
- Day of or the day before: Make the cake batter, assemble and bake it.
Apple picking: I used Sugarbee Apples because they are the best tasting varietal, but almost any variety will work. Do pick crisp hardy apples and avoid mushy or mealy apples.
Apple prep: For the shredding portion, use a good sharp grater box or a food processor will work just as well. If the grated apples are sitting in a pool of juice, gather the shredded mass and wrap it in a cheesecloth (or strong paper towels) and give it a could squeeze to lessen the moisture.
That pretty much covers it all. Print the recipe and make this. When you do, don’t forget to share it on Instagram and tag me so I can see how you enjoy it.
- 1 cups (120g) all-purpose flour
- 1/2 cup pecans,(57g) toasted and chopped
- 1/4 cup (22g) old-fashioned oats
- 1/2 cup (99g) sugar
- 3 tablespoons (32g) dark brown sugar
- 1 1/2 teaspoon (6g) cinnamon
- 1 teaspoon (6g) fine salt
- 1/2 teaspoon (1g) all spice
- 1/8 teaspoon (0.5g) cloves
- 10 tablespoons (140g) unsalted butter, melted
- Apple Cake
- 2 1/2 cups (300g) all-purpose flour
- 1 cup (198g) granulated sugar
- 3/4 cup l(130g) lightly packed light brown sugar
- 1 1/2 teaspoon (7g) baking powder
- 1 teaspoon (6g) baking soda
- 1 teaspoon (7g) fine salt
- 2 teaspoon (10g) cinnamon
- 1/2 teaspoon (1g) all spice
- 1/2 cup (113g) sour cream
- 1 cup (198g) vegetable oil
- 1/3 cup (80g) unfiltered apple cider
- 1 tablespoon (14g) vanilla extract
- 4 large (200g) eggs
- 3/4 cup (59g) pecans, toasted and finely chopped
- 3 cups (340g) grated apples
- Guinness Caramel Sauce
- 2 cups (396g) sugar
- 6 tablespoons (85g) unsalted butter, divided use
- 1/2 cup (113g) water
- 1/4 cup (51g) heavy cream
- 4 tablespoons (37g) Guinness Draught
- 1 tablespoon vanilla extract
- 1 tablespoon (16g) kosher salt
To make the streusel: Place all ingredients in a large bowl and stir to mix. Pour melted butter on top and use your fingers to “rake”
through the mixture to combine and create crumbles. In between raking, squeeze streusel together then break it up to create larger and smaller crumbles. Set aside.
To make the cake: Heat oven to 350F. Place paper baking molds on a baking sheet 1-inch a part.
In a large bowl to whisk together the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, all spice and cloves. In a second bowl whisk together the sour cream, oil, apple cider, vanilla extract and eggs.
Pour the wet ingredients onto the dry ingredients. Stir until combined, being careful not to over mix. Fold in the grated apples and pecans.
Divide the batter between the baking molds. Places apples slices on top in a “fan” motion in the center and sprinkle streusel all around. Bake until cake starts to puff and inserted cake tester is free of wet batter, about 25- 30 minutes.
To make the Guinness Caramel Sauce: In a medium saucepan, combine the sugar, 2 tablespoons (28g) butter and water. Cook over high heat, without stirring, until the mixture becomes a light golden caramel, 10 to 14 minutes. Remove from the heat and carefully stir in the cream (it may splatter a bit). Add the remaining 4 tablespoons (57g) butter, Guinness Draught and vanilla and kosher salt, stirring until thoroughly combined and smooth.
- The liners used for this recipe can be found here: https://www.amazon.com/dp/B002JPJ064/ref=cm_sw_r_tw_dp_8JKBG8CEHC8VZMYFMN34
- If you decide to by the individual cakes, you can make this in a 9-inch pan. Bake for 50-60 minutes. Start checking for doneness at 50 minutes. Cake is ready when the tester is inserted in the center and is free of wet batter when removed.
- Alternately, you can also make this in a muffin pan, bake at for 18 to 20 minutes. Start checking for doneness at 18 minutes. Cake is ready when the tester is inserted in the center and is free of wet batter when removed.