French Apple Cake
French Apple Cake is a rustic, homey dessert that captures the cozy charm of French baking. With tender apple chunks nestled in a moist, buttery batter lightly scented with rum and vanilla, this cake is delightfully simple yet rich in flavor.
It’s the perfect way to celebrate apple season—or just bring a bit of France into your kitchen.
Why You’ll Love This Recipe:
Packed with fresh apples and just the right amount of sweetness.
A one-bowl batter that’s quick and easy to make—no fancy techniques required.
Elegant enough for guests, simple enough for everyday baking.
The crisp sugar topping gives it a satisfying texture contrast.
Lightly flavored with dark rum and vanilla, making it both comforting and refined.
Key Ingredients:
Fresh Apples – Use firm, slightly tart varieties like Honeycrisp, Braeburn, or Fuji for flavor and structure.
Butter – Adds moisture and richness.
Dark Rum – Enhances depth with subtle warmth (can be replaced if needed).
Eggs and Sugar – Provide structure and sweetness.
Vanilla Extract – Rounds out the flavor beautifully.
Flour, Baking Powder, Salt – The classic dry base to hold everything together.
French Apple Cake
Ingredients:
1/2 cup (1 stick) unsalted butter, melted
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
2 large honeycrisp, braeburn, or Fiji apples (or 3 small)
3/4 cup granulated sugar, plus more for dusting
2 teaspoons vanilla extract
3 tablespoons dark rum
Instructions:
Preheat your oven to 350°F (175°C). Lightly butter an 8-inch springform pan and set it aside.
Peel, core, and chop the apples into small chunks (about ½-inch pieces). Set them aside for now.
In a small bowl, whisk together the flour, baking powder, and salt until well combined.
In a large mixing bowl, use an electric mixer to beat the eggs and sugar until the mixture is pale, light, and slightly thickened.
Stir in the dark rum and vanilla extract until just combined.
Add half of the flour mixture to the egg mixture and stir gently until just incorporated. Then add half of the melted butter and stir again. Repeat with the remaining flour mixture and butter, mixing gently to keep the batter light.
Fold the chopped apples into the batter, coating them well. The batter will seem apple-heavy—this is what gives the cake its unique texture.
Pour the mixture into the greased pan and smooth the top using a rubber spatula. Sprinkle about 2 tablespoons of granulated sugar evenly over the surface for a crisp, golden topping.
Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 15 minutes, then carefully remove the outer ring. Slice and serve warm or at room temperature. Enjoy!
Nutrition Information
(Approx. per slice, based on 8 slices):
Calories: 290 | Fat: 14g |Carbs: 37g | Sugar: 25g | Protein: 3g | Fiber: 2g | Sodium: 160mg
Kitchen Equipment Needed:
8-inch springform pan
Mixing bowls (1 large, 1 small)
Electric mixer or whisk
Rubber spatula
Knife and peeler
Measuring cups and spoons
Recipe Swaps and Variations:
Rum substitute: Apple juice, bourbon, or omit entirely.
Apple swap: Pears can work well—just choose firm ones.
Add-ins: A pinch of cinnamon or a handful of chopped walnuts for extra flavor and texture.
Gluten-free: Use a 1:1 gluten-free flour blend.
Boozy twist: Add a splash of Calvados or brandy instead of rum.
How to Store Leftovers:
Let the cake cool completely, then store covered at room temperature for up to 2 days.
For longer storage, refrigerate in an airtight container for up to 4 days.
Reheat slices in the microwave for 10–15 seconds to soften.
Can be frozen (wrapped tightly) for up to 2 months—just thaw and warm slightly before serving.
Food and Drink Pairings:
Food: Serve with whipped cream, vanilla ice cream, or crème anglaise.
Drink: Pair with coffee, chai tea, apple cider, or a glass of white wine or Calvados.
Frequently Asked Questions:
Can I use a different type of apple?
Yes! Granny Smith adds tartness, while Gala or Fuji gives more sweetness. Use firm apples so they hold their shape while baking.
Is the rum necessary?
No—it adds flavor but can easily be substituted with apple juice or left out completely.
What makes this different from an American apple cake?
This cake is lighter on spice and heavier on apple-to-batter ratio, resulting in a more fruit-forward, custardy texture.
Can I make this cake ahead of time?
Yes! It keeps well overnight. The flavor actually deepens the next day.
Can I use a different baking pan?
A regular 8-inch round cake pan works, but a springform pan makes unmolding easier and cleaner.
Why is the batter so thick?
The batter is intentionally thick to hold all the apples. Don’t worry—it will bake up moist and tender.
Do I have to use an electric mixer?
It’s helpful for beating the eggs and sugar, but you can whisk vigorously by hand if needed.
Can I reduce the sugar?
Yes, you can reduce it slightly (to about ½ cup) if you prefer less sweetness.
Why is there sugar on top?
Sprinkling sugar before baking creates a light, crisp crust that adds texture and a touch of sparkle.
Can I make it gluten-free?
Yes! Use a cup-for-cup gluten-free baking blend. No other changes needed.