Apple Potato Cake Irish-style

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I have some Irish ancestry in me so lately, I have been going over various Irish cookbooks in search of inspiration and new recipes. The one I am going to introduce you to today is this wonderful cake made from potatoes, sweet apples, sugar, and warm spices, such as cinnamon and nutmeg.

This cake is similar to our American Apple Pie in a way but it uses potatoes instead of butter so it’s more low-fat. The mashed apples and potatoes are covered by a fragrant crust made of sprouted flour, whole cane sugar, butter, and cinnamon. The overall result is a very soft and flavorful pie with an unusual texture that will make you want to bake another one right away!

I would have never thought to use potatoes in a dessert, especially a pie like this, but I must say that this is simply genius. The potatoes give the pie that moisture that is usually created from large amounts of butter. And it doesn’t really taste like potatoes so don’t worry about that. I do, however, think it’s more filling because you get some nice organic carbohydrates instead of just the usual butter fat. This means that the pie will keep your stomach full for longer and you probably won’t be able to eat more than two pieces at once. That’s a win-win for me!

Necessary equipment:

  • measuring cups
  • a potato masher
  • a large mixing bowl
  • a whisk
  • a wooden spoon
  • a cake pan
  • parchment paper
  • a cooling rack
  • a small spatula OR a pie server


  • 3/4 cup of cooked and mashed potatoes
  • 1/4 cup of cooked and mashed apples
  • 1 cup of whole cane sugar
  • 1 egg
  • 3/4 cup of raw milk
  • 2 cups of sprouted flour (how to make sprouted flour)
  • 1 T. of melted butter
  • 3 t. of baking powder
  • 1 t. of lemon extract
  • 1 t. of nutmeg
  • 1/2 t. of sea salt

crumbly topping

  • 1 cup of sprouted flour
  • 3/4 cup of melted butter
  • 1 cup of whole cane sugar
  • 1/2 t. of powdered cinnamon


  1. Preheat the oven to 350 degrees.
  2. Line the cake pan with parchment paper and set aside for now.
  3. Combine the melted butter with pureed apples and potatoes in a large mixing bowl.
  4. Add in the whole cane sugar, eggs, raw milk, and lemon extract. Stir with a wooden spoon to combine.
  5. In another large mixing bowl, combine the flour with baking powder, salt, and nutmeg. Add this to the apple and potato batter and carefully stir in using a wooden spoon.
  6. Pour the batter into the cake pan.
  7. Make the crumbly topping in another mixing bowl. Roughly combine all the ingredients using a fork.
  8. Cover the cake with the crumble in an even layer.
  9. Bake for 45 to 50 minutes. Check if the cake is ready by using the toothpick method.
  10. Take out of the oven and leave to cool on a cooling rack.

I like to serve this cake with a drizzle of fresh cream or homemade sweetened whipped cream. In the summer, vanilla ice cream would probably work wonderfully!

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