Whether you want to enjoy this cake for breakfast or dessert, this buttery treat is brimming with fresh apples, making it the perfect thing to make once fall arrives and you’ve got an abundance of apples. It also relies on basic pantry ingredients to make, so the apple flavors really shine through. If you want more delicious, crowd-pleasing apple treats, then try my apple bread recipe, apple muffins recipe, or apple galette recipe.
What You Need to Make This Recipe
Flour — you don’t need anything fancy to make this French apple cake. I use all-purpose flour for the cake. Baking powder — to keep the crumb light and fluffy, make sure the baking powder has not expired. It really helps lift the cake. Apples — always make sure you are using baking apples. Baking apples hold their shape as they bake, whereas other apples turn mushy or grainy inside the cake. I like to use Granny Smith or Honeycrisp apples for this French apple dessert as I think they give the best apple flavor for his recipe. Butter — make sure you use unsalted butter to prevent the cake from tasting salty. Every brand has a different amount of salt in their salted butter, so it’s more accurate to use unsalted butter and then add salt to the batter. Rum — dark rum adds a little extra flavor to the cake. If you don’t have rum, you can use bourbon or brandy if that’s what you have on hand. Vanilla extract — real vanilla extract is ideal.
How to Make French Apple Cake
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the eggs until foamy. Add the sugar, melted butter, rum, and vanilla.
- Whisk until well combined
- Stir in the flour mixture.
- Fold in the apple slices.
- Pour the cake batter into a greased and parchment paper-lined 9-inch springform cake pan. Sprinkle the top lightly with additional sugar, if desired. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes before removing it. Serve the cake warm or at room temperature. Dust with confectioners’ sugar before serving.
Pro Tips for Making This Recipe
I highly recommend you use a scale to measure your flour for the most accurate results. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup, leading to a heavy French apple cake. Do not overmix the batter, or you’ll have a tough cake. Mix everything until just combined, and avoid using a mixer. The cake goes really well with a scoop of vanilla ice cream, sweetened whipped cream, or crème fraîche. You can use a different variety of apples instead of one for more contrast in apple flavors. For example, use half sweet apples and half tart apples. You can change the size of the diced apples based on what texture you prefer. They’ll retain more of their crunch if you chop the apples into large pieces. Smaller pieces of apples will be more tender. I highly recommend using a springform pan with a removable bottom to make it easier to remove the cake. Prior to baking, tap the cake pan on the counter a few times to pop any air bubbles and level out the batter in the pan for an even bake. For the eggs to easily incorporate evenly into your batter without overmixing, bring them to room temperature beforehand. If you forgot to take your eggs out of the fridge ahead of time, you could quickly bring them to room temperature by placing them in a large bowl and covering them with warm tap water for 5 minutes.
If you’ve tried this French Apple Cake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
