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Irish Apple Cake

Irish Apple Cake

Ingredients

For the Streusel Topping
6 tbsp cold salted butter, cut into small cubes
¾ cup unbleached all-purpose flour
¼ cup rolled oats
½ cup granulated sugar
¼ tsp ground cinnamon
pinch of salt
For the Cake
1 stick salted butter, room temperature
½ cup granulated sugar
2 tsp pure vanilla extract
2 large eggs
1 ¼ cups unbleached all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
¼ tsp ground ginger
cup salt
3 tbsp milk
2 granny smith, pink lady or gala apples sliced thin

Directions

Preheat oven to 350˚F with the rack in the middle. Grease a 9-inch round cake pan with butter & parchment to line the bottom.

Assemble the streusel topping. In a medium bowl mix together the flour, oats, sugar and salt. Rub the butter into the flour mixture until the streusel resembles coarse breadcrumbs. Store in the fridge until ready to use.

For the cake: Using a stand mixer & paddle attachment, cream the butter and granulated sugar on medium-high speed until light & fluffy. Add the vanilla, then beat in the eggs one at a time. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger and salt. With a rubber spatula, fold the dry ingredients into the wet along with the milk.

Transfer the batter to the prepared pan. Layer the apples over the top, then sprinkle the streusel over the apples.

Bake the cake for 60 to 70 minutes. The top should be golden brown and crisp. A toothpick inserted into the middle of the cake should come out virtually crumb free. Remove from the oven, let cake cool a bit before flipping it onto a cooling rack or cake platter.

~ Marla Meridith

Naughty Shamrock Sundaes

Ingredients

Directions

~ Marla Meridith

Recipe: Irish Coffee Shooters (Hot or Iced)

Ingredients

Directions

~ Marla Meridith

Recipe: Irish Coffee Shooters (Hot or Iced)

What could be better than coffee, whipped cream & whiskey??!! Oh gee, to have all that in one line of text is pretty awesome ~ let alone to have all of ’em in one drink! These Irish Coffee Shooters are a fun twist on a classic cocktail.

4 Shooters

1/2 pint Heavy Cream
Vanilla Stevia Drop or your favorite sweetener
8 ounces strong brewed Black Coffee
4 ounces Irish Whiskey
Instant Coffee granules

Whip cream until you have firm peaks. Sweeten with stevia drops or your favorite sweetener. Put whipped cream in a piping bag with tip. Fill 4 small glasses each with 1-ounce whiskey & coffee until 3/4 full. Stir to combine. Pipe whipped cream on top. Sprinkle some instant coffee on top for garnish. For cold drinks chill in the refrigerator about 45 minutes before serving.

~ Marla Meridith

Naughty Shamrock Sundaes

What would St. Patrick’s Day be without something green (no thanks on the green beer), something Irish (whiskey) and something a bit naughty (um, hello leprechauns & ice cream!). Instead of the green beer, I’ll be licking the spoon with these Naughty Shamrock Sundaes.

As many sundaes as you’d like!

–Irish Cream Whipped Cream
1 pint chilled heavy cream
1-2 tablespoons Irish whiskey
2 tablespoons instant coffee
1/4 cup agave or powdered sugar (or sweeten to taste)
–Sundaes
chocolate ice cream
mint chip ice cream
butterscotch sauce
hot fudge sauce
green & white m&m’s
green decorating sugar
Irish Cream Whipped Cream

Make the whipped cream: Add the heavy cream to the bowl of a stand mixer. With the whisk attachment, mix on medium-high speed until the cream starts to thicken. Add the sugar, coffee & whiskey. Increase the speed to high & whip a few minutes until the cream gets as thick as you like it. Store in an airtight container in the fridge for a few days (if it lasts that long!)
Assemble sundaes: Add a few scoops of ice cream to chilled ice cream bowls or mason jars. Top with sauces, m&m’s, whipped cream & green sugar,

~ Marla Meridith