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French Apple Cake

5 stars based on 161 votes

french apple cake

The summer after my junior year in college, I worked as an au pair in Paris. My host mother was a Pharmacist by day and a bon vivant/gourmet cook by night. She was always entertaining and would frequently enlist my help in the kitchen once the kids were in bed. I still have vivid memories of her peeling apples for her delicious French apple cake. I didn’t think to get the cake recipe back then, but this cake made with chunks of sweet apples nestled in a tender, buttery rum cake is pretty close to what I remember.


Begin with the simplest ingredients: flour, sugar, butter, sweet baking apples, vanilla, rum, eggs and salt.


Whisk together the dry ingredients in a small bowl.


Cream the butter and sugar until light and fluffy.


Add the eggs one at a time.


Mix in the vanilla extract and rum.


Slowly beat in the flour mixture.


Fold in the chopped apples.


Pour the batter into a cake pan and sprinkle with sugar. This makes a nice top crust.


Bake the cake until lightly golden.  Serve warm, with or without lightly sweetened whipped cream or vanilla ice cream.




French Apple Cake

Servings: 6-8


  • 1 cup all-purpose flour, spooned into measuring cup and leveled-off
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 2/3 cup granulated sugar, plus more for sprinkling over cake
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons dark rum
  • 2 sweet baking apples, peeled, cored and cut into 1/2-inch cubes (I like Honeycrisp, Fuji or Golden Delicious)
  • Confectioners' sugar (optional), for decorating cake


  1. Preheat the oven to 350°F. Spray a 9-inch springform or regular cake pan with nonstick cooking spray.
  2. In a small bowl, whisk together the flour, baking powder and salt.
  3. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
  4. Pour the batter into the prepared pan and sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is lightly golden and a toothpick inserted into the center comes out clean. Allow the cake to cool until just warm. Run a blunt knife around the edges of the cake and remove the sides of the springform pan if using. Using a fine sieve, dust with Confectioners' sugar (if using). Cake can be served warm or room temperature, with or without lightly sweetened whipped cream or vanilla ice cream.

Nutrition Information

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  • Per serving (8 servings)
  • Calories: 279
  • Fat: 13g
  • Saturated fat: 8g
  • Carbohydrates: 35g
  • Sugar: 22g
  • Fiber: 2g
  • Protein: 3g
  • Sodium: 66mg
  • Cholesterol: 77mg

Reviews & Comments

  • 5 stars

    Two words: “Oh, wow.”

    This is a great last minute recipe. Perfect for Sunday dinner or when wanting to impress company. I’m not adverse to cinnamon, but I really like that there isn’t any in this cake. It makes it special/unexpected. This is not a heavy cake, and when served with a creamy vanilla ice cream on the side… o.m.G. Fall apples are just being harvested now, so I used cortland. I cannot wait for the northern spy apples to arrive to try this one again. Thanks so much, Jenn!

    - Nicole on September 24, 2017 Reply
  • 5 stars

    This apple cake is my “little black dress” of desserts! You can dress it up with ice cream or leave it plain. Either way, it’s a delicious, light, elegant way to end a dinner or to just snack on!

    - Dorie Uscher on September 21, 2017 Reply
  • 5 stars

    I was delightfully surprised how well this came out. It is simple to make and the flavors are well balanced. The texture is excellent. A pleasure to serve with a small portion of whipped cream. Although it tastes well all by itself.
    This was the first recipe I made from “Once Upon a Chef” and will now begin exploring other recipe shere.

    - Bill Hennigan on September 21, 2017 Reply
  • 5 stars

    Hi Jenn, the apple cake was amazing. Easy to prepare and a hit with my family, made me look like a professional baker! I used an unknown variety of apple from my cousin’s backyard tree, otherwise the ingredients remained the same as stated in the recipe. In fact my cousin asked me to prepare another cake which was immediately placed in the freezer. French Apple Cake…Magnifique!

    - Hildy Karmazin on September 21, 2017 Reply
  • How should it be stored if not eating it immediately after baking? And, instead of rum, can strong coffee be used?

    - Janet Paz-Berlin on September 18, 2017 Reply
    • Hi Janet, I’d cover with foil and store at room temp if serving within a day. Otherwise, you can refrigerate and bring to room temp before serving. And I’d go with apple cider over strong coffee if you need a substitute for the rum. Enjoy!

      - Jenn on September 20, 2017 Reply
  • Hi, love your recipes. Can I sub either Pimms liqueur or Kahlua for the rum? If not, can go buy a small amount. Will make it for Rosh HaShanah for the two of us. Thanks.

    - Sharon on September 17, 2017 Reply
    • Hi Sharon, I think you could get away with the Pimms but bourbon or rum would be better. Hope that helps!

      - Jenn on September 17, 2017 Reply
  • 5 stars

    Thank you for this wonderful recipe, it is my favorite apple dessert. I love that I can prepare it quickly, so a lovely spontaneous treat!! I have 2 large apple trees and we have frozen lots of peeled sliced/chopped apples. Would they work in the cake, thaw first, or perhaps add a bit of time to baking? I appreciate any help. Thanks, Kathy

    - Kathy Winzeler on September 17, 2017 Reply
    • I think they’d work, Kathy – please lmk how it turns out if you try it.

      - Jenn on September 18, 2017 Reply
  • 5 stars

    Made this cake for a bbq. Doubled the recipe. It was so good. My only problem some of the liquid from the apples seeped out. However cake did not turn out dry. Very very good and so easy

    - Y on September 17, 2017 Reply
  • 5 stars

    This recipe is fantastic. Whenever I make it people ask me for the recipe. I substitute half the butter with apple butter and this last time I didn’t have rum so I used bourbon and it turned out great

    - Elizabeth R on September 16, 2017 Reply
  • 5 stars

    This cake was delicious! I have tons of honeycrisp apples I picked last weekend and I was looking for something other than the usual pie and crisp that I make. The only thing I did differently than the recipe was add 1 tsp of cinnamon to the dry ingredients because I used spiced rum. I baked for 35 minutes and it was perfect! Yummy with vanilla ice cream. Thank you for the recipe. I love your website. It’s the first one I always check when looking for a recipe and have recommended it many times!

    - Amy, Columbus OH on September 16, 2017 Reply
    • 😊

      - Jenn on September 16, 2017 Reply
  • Hello. I just made this cake for the firs time and followed the directions to the T. I double and triple checked the amount of baking powder. The cake is onły about an inch high. Is this accurate? Also, I used Plugra unsalted butter and am hoping this might not be too greasy?

    - Jane on September 16, 2017 Reply
    • Hi Jane, The cake should be about 1-1/2 inches high. Could your pan be a little larger? Also, I think Plugra butter is perfect!

      - Jenn on September 18, 2017 Reply
  • Great simple recipe…not too sweet & totally seasonal. Next time I might add some coarse chopped walnuts or pecans.

    - Denise on September 15, 2017 Reply
  • 5 stars

    Love this apple cake, it’s elegant in its simplicity. I pre-cook the apples a little in my cast iron skillet with a little butter to cook off some of the moisture before I add to the batter!

    - Meg Gillette on September 14, 2017 Reply
  • 5 stars

    I can’t remember how, exactly, I stumbled across this recipe in the first place, but I saw it and had to bake. And I never bake. It is that simple, not to mention delicious. I have now subscribed; also, decided I want to be a chef when I grow up.

    p.s. – I have used self-raising gluten-free flour, because that’s what my friend cooked with during her last visit. It is a bit flatter, but still very much French Apple Cake. And if anyone disagrees, they don’t get a slice.

    - Olga on September 14, 2017 Reply
  • 5 stars

    This has become my absolute favorite go to dessert recipe! I am not a ‘sweets’ person, but always serve dessert to guests. This cake is perfect. Easy to make, moist and delicious. I serve it with freshly whipped cream. Always a success!
    I recently used it for dessert at a bridal brunch-that featured all Jenn recipes-2 different quiches, a fruit salad and an arugula salad with parm, lemon and olive oil. WOW!

    - Linda Woodland on September 14, 2017 Reply
  • Would creme anglaise sauce or even lemon curd be good with this? I’m looking for a good traveler.

    - Sarah Beauchamp on September 14, 2017 Reply
    • Hi Sarah, I think creme anglaise would definitely work. Enjoy!

      - Jenn on September 14, 2017 Reply
  • I am about to make this to take to a Rosh Hashanah celebration. I will most likely make it a day ahead. Here are my questions: 1. Should it be put in the refrigerator or can I just put it in a tupperware cake server with an airtight cover overnight? The other question is one I always have and I sure hope you can answer it for me. I’d like to serve it with the powdered sugar in the top. How far ahead can I put this on? I am always bringing a container and dusting it at someone’s house before serving. it’s awkward. Can it be done ahead of time if the cake is cooled and it will sit at their house for 3 – 4 hours before being eaten?

    - Jane on September 10, 2017 Reply
    • Hi Jane, this doesn’t need to be refrigerated; a cake server is perfect. And if the cake is completely cooled, you can sprinkle the powdered sugar on at home. A little of it may get absorbed, but much of it should remain. Hope everyone enjoys!

      - Jenn on September 11, 2017 Reply
  • 5 stars

    Bonjour, this is a simple yet wonderful recipe! I added a few twists to it as I decided to use half the sugar and substituted the remainder with maple syrup (I live in the maple syrup capital of the world!). I also topped it off with (in French as I do not know how to write it in English) “nappe au sucre à la crème” a very light coating as to not overpower the cake’s intended flavour. Thanks for the recipe which I intend to use frequently!

    - Guy Laurin on September 10, 2017 Reply
  • Hi Jenn, Can I freeze this cake for future use? Thanks, Ora.

    - ora on September 5, 2017 Reply
    • Yes, Ora, it freezes nicely!

      - Jenn on September 6, 2017 Reply
  • 5 stars

    Awesome. A complete hit with the fam 🙂 Thank you.

    - Sam on September 4, 2017 Reply
  • 5 stars

    I have just one word for this cake: Exquisite!!!!

    - Fabi on August 19, 2017 Reply
  • 5 stars

    Perfect, easy apple cake. I will make this again and again.

    - Barbara Dowtin on July 30, 2017 Reply
  • Is the amount of flour correct.?

    - Eileen on July 28, 2017 Reply
    • Hi Eileen, the recipe calls for 1 cup all-purpose flour. Did you have a problem with the cake?

      - Jenn on July 30, 2017 Reply
      • No luv. It was perfect. ❤️

        - Eileen on August 24, 2017 Reply
  • 5 stars

    Have been making this for the past year, but failed to review it… in the oven now and the house smells so good. We just love this simple cake, moist and full of flavor. Good rum is a must. My gentleman companion requested this for his birthday over many fancier cakes that I have made…a real winner!

    - Carol Winkelman on July 25, 2017 Reply
  • Making to take to event tomorrow. Store in cake taker or tightly wrapped and does it need refrigerated. Thanks

    - Kay Robertson on July 11, 2017 Reply
    • No need to refrigerate, Kay. Hope everyone enjoys!

      - Jenn on July 14, 2017 Reply
  • I have enjoyed many of your recipes and am looking forward to trying this one. How long does this cake keep? Also, could it be doubled to bake in a 9×13 pan?

    - Colleen on July 5, 2017 Reply
    • Hi Colleen, Yes, you can definitely double it. I haven’t made it in any other size pans but I think your best bet is to use two 9-inch springforms or regular cake pans, if you have them. If not, you could get away with a 9 x 13-inch pan. I believe it should take a bit longer in the oven, but keep a close eye on it. Hope you enjoy!

      - Jenn on July 5, 2017 Reply
  • 5 stars

    Have made this twice and loved it both times. Followed instructions exactly. The rum adds a lovely flavour. Very nice version of apple cake! Wonderful to share with good cup of coffee and a couple of friends!

    - Wendy R on June 23, 2017 Reply
  • 5 stars

    A lovely little cake! A search for a simple apple cake for tea time brought me to your blog. I made two; I decreased the rum by just a bit and added 1/4 tsp. of almond extract in cake number 2. I am looking forward to trying more of your recipes. Thank you!

    - Beth on June 19, 2017 Reply
  • I love this recipe and it is super moist. I doubled the recipe, with the exception of only using 1x cup of sugar. In addition I added 1/2 teaspoon of cinnamon for the aromatic smell/spice. When I doubled the recipe, I also added a total of 5x granny smith green apples, that I chopped up into cubes. It was delicious and full of apple chunks.

    - Elli on June 16, 2017 Reply
  • 5 stars

    Followed directions and it came out perfect. Baked in 9 inch glass pie pan and worked great. Bought airplane bottle of spiced rum at state store. Smells great. Thanks again.

    - Vicky on June 8, 2017 Reply
  • 5 stars

    I have made this simple and delicious recipe on several occasions and I love it. So do all my friends and family. So very basic and yet finished product looks so tempting. Thank you !

    - Carol Collins on June 3, 2017 Reply
  • 5 stars

    Jenn, it’s Kay again, from Toronto. Since making the French Apple Cake for the first time on April 9, I’ve subsequently made it several times. Everyone who ate it fell in love with it, particularly the smell & taste of rum. Question: Do you have other cake recipes which use rum as one of the ingredients? I’d love to try those recipes from your collection. Hope you have. Thanks ….. Kay

    - Kay on May 22, 2017 Reply
    • So glad you like the cake, Kay! You’d probably enjoy this rum cake. And this cheesecake calls for amaretto but is also nice with rum in place of the amaretto.

      - Jenn on May 22, 2017 Reply
  • 5 stars

    Great cake! Just made it for the first time and my French husband tried it and said “c’est une tuerie” ! Will definitely make again!

    - Elizabeth on May 5, 2017 Reply
  • My husband is a Diabetic, can Splenda be substituted for the regular sugar?

    - Traudi Heil on May 4, 2017 Reply
    • Hi Traudi, I’m sorry, but I don’t know much about baking with Splenda so it’s hard for me to say for sure.

      - Jenn on May 4, 2017 Reply
  • 5 stars

    Hi, Jenn. I have two questions:

    1) Will superfine sugar work? I have done so much baking lately that I ran out of regular sugar. Can you also tell me if substituting superfine for regular sugar generally works for most recipes? I don’t recall for what purpose I purchased superfine, but I have a lot of it.

    2) For sprinkling sugar over the batter, would superfine work for that as well, or, in the alternative, Demerara (unrefined cane sugar)? If not, I will just sprinkle the cake with Confectioners’ sugar.


    - Laura on April 20, 2017 Reply
    • Hi Laura, Yes, you should be able to get away with superfine sugar both in the batter and on top of the cake. Hope you enjoy!

      - Jenn on April 21, 2017 Reply
      • Thank you, Jenn! I am on my way into the kitchen now to bake this cake while the Chocolate Chip Pecan Blondies are baking.

        By the way, I will be first in line to buy your new cookbook. I can’t wait, and the layouts of the pages look wonderful. I plan to buy several for gifts as well. Keep up the good work for all of us. Laura

        - Laura on April 21, 2017 Reply
        • ? Thank you!

          - Jenn on April 21, 2017 Reply
  • 5 stars

    omg this cake is gorgeous. So light and tasty. The recipe was really easy to follow. The only thing is that I used granny smith apples – next time I’d go for a sweeter apple.

    - Toots on April 15, 2017 Reply
  • Jenn: 2 apples in this recipe equate to roughly how many grams ? For baking cakes, I find measuring ingredients by weight yield better results. Thanks … Kay

    - Kay on April 9, 2017 Reply
    • Hi Kay, I’m approximating here, but I think it would be around 170 grams.

      - Jenn on April 9, 2017 Reply
      • 4 stars

        Jenn, thanks. I made the cake for the first time today. My 2 delicious apples were big. The chopped apples weighed 400+ grams but I only used 350 grams. The cake was a bit too moist. Other than that, it smells & tastes so good with the rum. I’ll do it again later this week & reduce the amount of chopped apples. Thanks for posting your recipe for our reference…..Kay (Toronto)

        - Kay on April 9, 2017 Reply
  • 2 stars

    Really sad this didn’t turn out for me. I followed the recipe to the T. Turned into a crumbly mess. Really really annoyed, I was suppose to bring this to a party tonight and now I have to settle for store bought. Very disappointed.

    - Krista on April 7, 2017 Reply
    • Hi Krista, I’m so sorry you had trouble with the cake. I know how frustrating that is. This cake is one of my most tried and true. Did you by chance make any substitutions? Or could you have measured something incorrectly?

      - Jenn on April 7, 2017 Reply
    • 5 stars

      I have made this cake at least a dozen times and no problems! I am really a novice at baking but I am pretty good at following directions. I actually check each step and ingredient off as I do them. Don’t quit on this cake. The finished product is wonderful!

      - Jim on April 7, 2017 Reply
  • Can I use granny smith apples

    - Pam on March 30, 2017 Reply
    • Sure Pam, they should work just fine. Enjoy!

      - Jenn on March 31, 2017 Reply
  • 5 stars

    how long do you put it in the oven for?

    - jayda sealey on March 25, 2017 Reply
    • Hi Jayda, Bake the cake for about 40 minutes, or until it’s lightly golden and a toothpick inserted into the center comes out clean.

      - Jenn on March 26, 2017 Reply
  • 5 stars

    I loved this cake! Had to buy a large bottle of dark rum, but well worth it. Made it for a group of friends and they loved it too. I am not a ‘sweets’ person, so this was a nice compromise of sweetness from the apples, less sugar and nice flavor from the rum. Have a brunch for my daughter’s bridal shower and I am going to make this for the dessert-serving lightly sweetened whipped cream with it.

    - Linda Woodland on March 16, 2017 Reply
  • Simple easy and delicious. I used brandy as I didn’t have rum, but still was great. I think it’s a great recipe to use with any fruit in season.
    Thanks Jenn

    - Teress on March 14, 2017 Reply
  • 5 stars

    Made several of these for a large banquet and they stored great overnight! It was amazing! European sweet not American sweet. Really great with a hot drink!

    - Deborah on March 12, 2017 Reply
  • Can I bake cake in a bundt pan or tube pan by doubling recipe

    - Maureen George on March 11, 2017 Reply
    • Hi Maureen, I think that would work. Just keep in mind that it will definitely take longer to bake. Enjoy!

      - Jenn on March 12, 2017 Reply
  • 5 stars

    Made this for Christmas for my landlord– never received so many compliments in something I’ve baked. VERY easy, seems even for a beginner baker this recipe will turn out!

    - Bri on March 8, 2017 Reply
  • Loved this simple, but delicious apple cake. It is a great go to recipe for using those few apples that might go off soon. Thanks so much Jenn for all your recipes, you are my secret go to source for great food!

    - Ellie in South Lake Tahoe on February 18, 2017 Reply
  • Hi Jenn,

    I tried the French Apple Cake and thought it was delicious–just like your other recipes! I didn’t have dark rum on hand, so just used light Baccardi rum. Will the dark rum make a difference if I use it next time? If so, what difference does it make?


    - Hannah on February 11, 2017 Reply
    • It really doesn’t make much difference, Hannah, so it’s perfectly fine to use whatever you have on hand — I’ve also made it with spiced rum.

      - Jenn on February 11, 2017 Reply
  • 5 stars

    LOVE THIS RECIPE – so good! I did not have any rum , so I used Apple Jack brandy (a hold-over from a French roast pork recipe). It was great. I will definitely make this again.

    - Kathy Johnson on February 8, 2017 Reply
  • 5 stars

    Very nice, light cake. Loved the flavouring. Will definitely make this again.

    - SandraM on February 6, 2017 Reply
  • 5 stars

    First time perfect! Thank you!

    - Karen on January 28, 2017 Reply
  • 1 stars

    I feel bad for saying this because so many people claim to love this but this isn’t french apple cake, this is just a simple cake with apples. Traditional French Apple Cake is like a custard on the bottom and cake on the top with a brulee crunchy topping and is 2-3″ tall. I’ve found America’s Test Kitchen has the best recipe.

    I followed the directions exactly and I am a seasoned and sometimes professional baker and thought the ingredients seemed to be half of what they should but I followed it anyway. So true. This cake ends up about an inch tall. I checked it 5 minutes before time and it was already too done.

    - Colleen D2 on December 27, 2016 Reply
    • As a “seasoned and sometimes professional baker” you would have know what type of cake this was by reading the ingredients. To compare it to the apple cake you described to this one is not fair. This is a simple and tasty cake. It is easy to make and deserves a decent review based on its merits not your unreal expectations.

      - James on February 28, 2017 Reply
  • 5 stars

    We all loved this recipe!! I used 3 1/2 cups apples….very easy to make…will make again soon!!!

    - Wendy G Schoenburg on December 26, 2016 Reply
  • Is the french apple cake worth making
    if I can’t use any rum, etc. etc.
    What can I use that is not alchoholic
    in place of rum, etc.

    - Judith Poss on December 24, 2016 Reply
    • Hi Judith, You can substitute apple cider or apple juice — and it will still be delicious :).

      - Jenn on December 24, 2016 Reply
  • 5 stars

    Was wondering if this recipe could be made into cupcakes? I love this recipe, as does every single person I’ve made it for…which is many, many people!

    - Laurir on December 15, 2016 Reply
    • Hi Laurir, You could certainly bake the batter in a muffin pan; just reduce the cooking time. I’d start checking around 20 minutes. You might like a cream cheese frosting on top — you can use the one from my carrot cake recipe. Please let me know how they turn out :).

      - Jenn on December 15, 2016 Reply
      • 5 stars

        Doubled the recipe and made 24 muffins, which my husband absolutely loved! We are not normally sweet eaters, so this was perfect without any frosting. Thank you for a very easy, adaptable, and yummy recipe.

        Laurie (not Laurir – sorry for the typo!)

        - Laurie on March 16, 2017 Reply
  • 5 stars

    This cake is so easy to make and tastes really great! I guess because it’s too cold inside the kitchen, I had trouble creaming the sugar and butter. The texture of my batter didn’t look as fluffy as yours in the photos. I was worried it might affect the texture of the cake but it didn’t. I sprinkled it with panela on top instead of granulated sugar and I’m glad I did because it had a very beautiful color when it came out of the oven.

    - Anna on December 11, 2016 Reply
  • 5 stars

    Thank you so much for this amazing recipe!
    I’ve made it THREE TIMES in TWO WEEKS and every single time it came out perfect! This will be one of my most used recipes for the rest of my life, 100% guaranteed! This weekend, I’ll be making it for the other half of my family and I have no doubts that they will fall in love with this cake as well!
    I would suggest not refrigerating it since it wont last more than a couple of days either way. :)) It stays moist and delicious this way. And definitely don’t skip on the rum, like the other reviewers have commented already. This recipe is really perfect as is; I wouldn’t change a thing! The last time I made it, I used one Honeycrisp apple and three Macintosh (ran out of Honeycrisp) and replaced the butter with coconut oil and still perfect! So in case you run out of butter or the recommended kind of apples (like me), I found that these substitutions definitely preserve the integrity of the recipe.
    Thank you so much again, Jenn! Easy, delicious, amazingly tasty and relatively healthy desert recipe that will forever stay in my family now! ;))

    - Christina S. on December 8, 2016 Reply
  • 5 stars

    Absolutely amazing! Beautifully balanced flavors – the rum was an extra bonus. I made it for guests, but we had to cancel our dinner. This left the entire cake for two of us – we consumed it over a few days and it stayed perfectly moist. In our rotation permanently – thank you for this recipe!

    - Ann Archer on December 8, 2016 Reply
  • 5 stars

    I give this 5 stars all the way around! Five stars for an easy recipe, five stars for using only a few staple ingredients, five stars for taste. It is such a nice mild cake, not too rich, and is good for breakfast, along with tea or coffee, or as a dessert.

    - Carol Richardson on December 2, 2016 Reply
  • 5 stars

    So this recipe has become our family’s go-to dessert; so much so that it has sparked an apple cake cook-off in the extended family. Here are my slight modifications: 1) double the recipe. It will fit perfectly in a springform pan and you’ll need the extra cake as the recipe is so good. 2) Cutting the rum to three tablespoons (when doubling) is perfect – not too strong. I’ve experimented with light and dark rum and both work well. 3) sprinkle brown sugar in lieu of white for a slightly different, perhaps sweeter top crust. Note we generally omit the powdered sugar as a result. 4) best apples? Gala, honey crisp and Kenzo seem to work best from our point of view. Really, the recipe is delightful and needs no modifications, but if you do double it please be aware cooking time increases to nearly an hour.

    - Emily Hylton on December 1, 2016 Reply
  • 5 stars

    I recently made this cake as part of a bereavement meal for a friend. The cake was very moist and delicious with delicate flavors of apple and a hit of rum. I made it in the 9″ springform pan and my only suggestion would be that if you’re going to remove it entirely from the pan, that a piece of parchment be cut and put in the bottom.

    - Margo Gardner on December 1, 2016 Reply
  • 5 stars

    This is my favourite recipe! Thank you, Jen! It is so easy, at the same time so delicious. I substitute rum with apple juice (I use 7-8 table spoons of freshly squeezed apple juice). The cake is usually finished the same evening 🙂

    - Seljan on December 1, 2016 Reply
  • As this cake does not seem too high, do you think you could make 2 and sandwich together with cream cheese frosting? Do you think flavors would work to do that?

    - Kate on November 21, 2016 Reply
    • Hi Kate, This cake is pretty heavy, so not sure that it lends itself well to a layer cake. That said, if you want to try it, I’d suggest using two 9-inch round cake pans.

      - Jenn on November 22, 2016 Reply
  • I was looking for an apple based dessert recipe after our neighbour gave us a bag-full of apples from his tree. I didn’t want pie, as I’m really hate apple pie. I tried this recipe and added about a half cup of chopped walnuts. It has become a household favourite! I have since made this cake for my neighbours on each side of us, for our Canadian Thanksgiving, and for a recent yearly retreat with girlfriends. Each time, I get asked for the recipe, and promptly forward your blog info! Thanks for a great recipe!

    - Sindy on November 17, 2016 Reply
  • Hi
    My Nana called this Nobby Apple cake minus the liquor, always disappeared. Will try your version. Thanks

    - J on November 17, 2016 Reply
  • I don’t have any dark rum and can’t find any available in small bottles…I do have light rum and amaretto….which do you think you work best in this recipe? Thank you.

    - Wendy G Schoenburg on November 15, 2016 Reply
    • Hi Wendy, either will work nicely. (If you go with the light rum, it will have just a subtle rum taste.

      - Jenn on November 15, 2016 Reply
  • 5 stars

    Made this last night and it was a hit with our 2 year old and DH. Substituted the rum for Apple juice as suggested and added a dash of cinnamon. Only took 30 mins in oven. Next time however, I would use slightly less sugar as it’s a little sweet for me. Will become a staple, thankyou very much!

    - Lily on November 15, 2016 Reply
  • I will definitely use this as one of my desserts for Thanksgiving…so glad I read all the reviews…maybe where I live they sell small apples…can’t imagine 2 apples yielding 3.5 to 4 cups…I’ll be sure to buy enough apples! Thanks…can’t wait to try this…love all your recipes…

    - Wendy G Schoenburg on November 10, 2016 Reply
  • Are there any changes for high altitude? Thanks!

    - Kathy on November 8, 2016 Reply
  • 5 stars

    Made this yesterday for today’s luncheon guests. Used fuji apples and cognac instead of rum. My cake looked exactly like your photo! So moist and delicious, wish I could give it more than 5 stars! Thank you, Jenn, for all your delicious recipes. Marion

    - Marion on November 6, 2016 Reply
  • 5 stars

    Delicious! This apple cake has surpassed my expectations! I followed the recipe, except added four tablespoons of rum instead of three which ended up being a mini-bottle. I also sprinkled the top with turbinado sugar before putting it in the oven. Mille mercis, Jen!

    - Elena on October 22, 2016 Reply
  • can you use light rum instead?

    - Randi on October 16, 2016 Reply
    • Yes, Randi, it will only have a subtle rum flavor, but it will definitely work. Hope you enjoy!

      - Jenn on October 16, 2016 Reply
  • 5 stars

    Simple and Elegant Cake!!! It has such few ingredients that it is surprisingly simple and flavorful. I had a few apples to use up and it was perfect! I will make it again for sure!

    - Beth Harris on October 11, 2016 Reply
  • I made this for the holidays and it was a hit! The the 9″ springform pan made it easy to serve. The consistency and flavors are perfect. I used 2 large honey crisp apples. I was afraid I had too much apple and not enough batter but it baked up just fine. The rum really makes this cake so do not leave it out. I am typically not a huge apple cake fan but this one is a keeper!

    - Debbie on October 8, 2016 Reply
  • Hi, can the butter be substituted with coconut oil? 1:1 replacement?

    - Siew Kheng on October 8, 2016 Reply
    • Hi Siew, I’ve never used coconut oil in this recipe, but I think it would work. And I see online that it’s a 1:1 replacement. I’d love to hear how it turns out!

      - Jenn on October 8, 2016 Reply
      • 5 stars

        Hi Jenn, I used your recipe yesterday to bake a cake for my niece’s birthday celebration today. It turns out wonderful and is very good. Love it! ???
        Will try out using coconut oil on my next bake. Will let you know the outcome.

        - Siew Kheng on October 8, 2016 Reply
        • 5 stars

          I have tried replacing the 113g of butter with 100g of avocado oil today. The outcome is excellent!

          - Siew Kheng on February 26, 2017 Reply
  • I have made cake twice and it was lovely. The second time I baked it in a 9 inch cake pan and when it was cool I covered it with the foil for a overnight trip to my granddaughter’s volleyball games. The moisture of the apples made the cake damp. I learned a lesson not to tightly cover the cake. However the volleyball team made it disappear very quickly!

    - Kate Gasman on October 7, 2016 Reply
  • 5 stars

    This cake turned out beautifully. Because it’s so simple the taste of the apples really shines, with a background hint of vanilla and rum. So easy and tasty!

    - Kathryn Magee on October 6, 2016 Reply
  • 5 stars

    This French apple cake is devine! I have made it several times, both in the 9″ springform pan, and in two smaller ones to give to friends. I give a copy of the recipe along with the cake, because I know they will ask for it! I didn’t change a thing, and don’t leave out the rum!

    - Marie Frank on October 6, 2016 Reply
  • 5 stars

    Fantastic cake, and quick to make. I forgot to peel the apples but it turned out fine. Be sure to use real dark rum like Meyers for the full effect.

    - Cathy Carpenter on October 6, 2016 Reply
  • 5 stars

    This cake was amazing. I made it for the holidays with my daughter. Everyone now wants us to make it every year!

    - Sherry and Joy on October 5, 2016 Reply
  • 4 stars

    A lovely cake, simple to make. I am glad they have metric and US measurements.

    - Michael Friedman on October 5, 2016 Reply
  • 5 stars

    Jenn, you did it again! Thank you so much for another delicious recipe. Followed the recipe exactly, was so yummy. Got requests for the recipe. Looking forward to testing another of your recipes soon..

    - Marion M on October 4, 2016 Reply
  • 5 stars

    The most wonderful, delicate, tasty cake I’ve had in a long, long time. I will be making this often. Thanks.

    - Virginia Murrell on October 3, 2016 Reply
  • 5 stars

    Hands down best apple cake I have not only made, but have eaten !! Thank you Jenn!

    - Ellie on October 2, 2016 Reply
  • 5 stars

    I loved this cake recipe. I made it for my Erev Rosh Hashanah dinner and added cinnamon to the batter and sprinkled it on top. I strongly recommend this addition as it adds a warm depth of flavor. I reviewed and recommended this recipe on my website too! Will definitely be making this again.

    - Jeremy Scheck on October 2, 2016 Reply
  • 5 stars

    This was delicious! I loved it. I baked it for 35 minutes and used honeycrisp apples.

    - SallyT on October 2, 2016 Reply
  • 5 stars

    Wonderful recipe, easy and delicious. This is now my ‘go to’ apple cake recipe. Thank you Jenn!

    - Diana on October 2, 2016 Reply
  • Hi Jennifer,
    Thank you for posting this recipe, it sounds great. Can I replace rum with cognac?

    - A on October 1, 2016 Reply
    • Sure A, that’s no problem.

      - Jenn on October 1, 2016 Reply
      • Thans, .Jennifer. I went ahead and made it with cognac and the cake is AMAZING! Will definitely make it again.

        - A on October 1, 2016 Reply
  • 4 stars

    First, let me congratulate you for your excellent style, and even more on the fact that you take the time to answer viewers’ questions. Secondly, re the Apple Cake which certainly was easy, I found it to be pleasant but nothing special. I also felt the rum to be overpowering, and would suggest instead an apple brandy, or almost any other fruit liqueur.
    For the person (people) who worry about alcohol in baking should be aware that it burns off with only the residue (flavor) remaining.

    - renee on October 1, 2016 Reply
    • 5 stars

      I use Grand Marnier in this recipe and it’s wonderful!

      - Jim on October 2, 2016 Reply
  • I have spiced rum, not dark rum. Do you think that will be ok in the recipe, or should I hit the liquor store?

    - Shelly on October 1, 2016 Reply
    • Hi Shelly, I’ve made it many times with spiced rum and it’s wonderful so you’re all set!

      - Jenn on October 1, 2016 Reply
  • can I make this in a bundt pan?

    - shelley katz on September 30, 2016 Reply
    • Yes, I think that would work, but would recommend doubling the recipe as the pan is significantly larger.

      - Jenn on October 1, 2016 Reply
  • 5 stars

    hello, do I have to keep the cake in the refrigerator? I made it today, Friday, and serving it on Sunday.
    Thank you!

    - Beth on September 30, 2016 Reply
    • Hi Beth, I would wrap it tightly and refrigerate it, and then bring it to room temp before serving. Hope everyone enjoys!

      - Jenn on September 30, 2016 Reply
  • 5 stars

    I love this cake…we used this for a gourmet club dinner!
    Can I double and make in a bundt pan?

    - mary Mckeaney on September 30, 2016 Reply
    • Glad you like the cake! And, yes, I think that would work. Just keep in mind that it will definitely take longer to bake.

      - Jenn on October 1, 2016 Reply
  • Can I use rum extract instead of rum? If so, how much should I use?

    - Myra Holmans on September 29, 2016 Reply
    • Hi Myra, I’d use rum if possible, but you can substitute 1 teaspoon rum extract plus 2-1/2 tablespoons apple juice. Enjoy!

      - Jenn on September 29, 2016 Reply
  • 5 stars

    Made one change to make it prettier! I cut the apples in slices and inserted them into the top. It was wonderful! So happy i found your site. Love the layout of the recipes with the pics! ♡
    Any hope to turn this into an app??

    - Iris Leili on September 29, 2016 Reply
    • So glad you enjoyed the cake and sounds like it was very nice to look at too! I don’t have an app under development now, but I’d never say never :).

      - Jenn on September 29, 2016 Reply
  • Is there a difference if using white or dark rum? Looking to make for the Rosh Hashanna holiday.
    Thank you!

    - Susan Rabinovitz on September 29, 2016 Reply
    • Hi Susan, Either will work fine. Enjoy!

      - Jenn on September 29, 2016 Reply
  • 5 stars

    Do you think this could work as minicupcakes? I love the recipe and have made it several times but was thinking of making minicupcakes with it to share at work.

    Thanks for all of your wonderful tasted and perfected recipes!

    - Sara on September 28, 2016 Reply
    • Hi Sara, glad to hear you enjoy this cake. I think this could work as mini cupcakes. I’d start checking them for doneness after about 12 minutes. I’d love to hear how they turn out!

      - Jenn on September 30, 2016 Reply
  • 5 stars

    My guests were very impressed with the cake, delicious!

    - Julie on September 25, 2016 Reply
  • 5 stars

    I tried the apple cake, I rate it a 5 star, love your recipes

    - Tina on September 24, 2016 Reply
  • Question:
    Looking in my bar, I do not see any dark rum, but do have the following: Kahlua, Baileys Irish Cream, Peppermint Schnapps, Butterscotch Schnapps, lastly Rhubarb Cordial. Would you recommend anyone of these as a replacement for the Dark Rum?

    - Kathi Wilson on September 21, 2016 Reply
    • Hi Kathi, I’d definitely go with the Butterscotch Schnapps. Enjoy!

      - Jenn on September 22, 2016 Reply
  • Would using 3 tbsps Calvados instead of the rum keep the integrity of the recipe?

    - E. M. Hartman on September 20, 2016 Reply
    • Definitely! Hope you enjoy.

      - Jenn on September 20, 2016 Reply
  • Hi
    Can i make ahead of time and freeze?

    - Anat on September 17, 2016 Reply
    • Definitely– it freezes nicely!

      - Jenn on September 17, 2016 Reply
  • 5 stars

    What could I substitute for rum? As I’m making this for kids and don’t want to use alcohol.

    - Missy on August 30, 2016 Reply
    • Hi Missy, you could replace the rum with apple cider or apple juice. Hope you enjoy the cake!

      - Jenn on August 30, 2016 Reply
  • 5 stars

    Utterly DELICIOUS. Made it yesterday for some friends coming over for Sunday lunch and they loved it. And will now be making it next weekend for my Mum’s birthday. Your recipes are amazing, and it’s so helpful to read the reviews too. I used grand marnier as I didn’t have any rum, and it was sooo good. Plus, it must surely be slimming as it has apples in it;) Thanks Jenn for another 5 star recipe.

    - Michelle on August 29, 2016 Reply
  • 5 stars

    Delicious! Made it in a metal round 9″ cake pan and kept it in the pan since we were traveling and it was fine. Kept very well in the refrigerator.

    - Maret on August 17, 2016 Reply
  • 5 stars

    One of my absolute favourites. I have made this at least a half dozen times i the past few months. The rum adds a beautiful flavour.

    - Terri L on August 10, 2016 Reply
  • 5 stars

    Oh my Word – took 1 bite and wondered – am I in HEAVEN?! Delightful, delicious, and super easy to make. Love this recipe, end result & intend to make this repeatedly. Planned to take it to work, & maybe still should, however it’s so good want to keep it all for ourselves. Yum! Thank you so much for sharing your recipe, definitely one to treasure.

    - Kelli on August 2, 2016 Reply
  • Do you suggest this recipe to use peaches or the strawberry cake recipe? This has good flavorings, but I was going to try the other recipe so I could use big peach halves on the top. Can you tell what season it is in NJ?! Thoughts?? TIA!

    - Fran Antolina on July 30, 2016 Reply
    • Hi Fran, I think either of those recipes would work with peaches, but I would suggest dicing them instead of using the big halves on top of the cake. I also have this peach cobbler recipe that might appeal to you.

      - Jenn on July 31, 2016 Reply
  • 5 stars

    Great recipe! So simple and very delicious. It didn’t last long in my house. Just wondering if you’ve ever doubled it and what size pan you used

    - Elaine on June 19, 2016 Reply
    • Hi Elaine, so glad you enjoyed it! Yes, I think you could definitely double it. I haven’t prepared it in any other sized pans, so I can’t say for sure how it would turn out. I think your best bet is to use two 9-inch springforms or regular cake pans.

      - Jenn on June 19, 2016 Reply
      • Hi Elaine & Jenn,
        I know this is a pretty late response to a question but I recently doubled this recipe and baked it in a 9 X 13 glass pan and it turned out fine. It cooked faster than I thought so I was happy I checked it early.

        - Lori on February 1, 2017 Reply
        • Good to know, Lori– thanks so much for chiming in!

          - Jenn on February 2, 2017 Reply
  • 5 stars

    Sooo easy to make, and came out great. Elegant, simple, satisfying. I dusted it with icing sugar, and paired it with some vanilla ice cream (as was suggested), and presentation was gorgeous. Excited to have another dessert I can rely on…

    - Erika on June 4, 2016 Reply
  • 5 stars

    Well just another successfully executed recipe!!! This cake was just about the easiest thing I’ve ever prepared! With the simplest ingredients! This little cake was moist on the inside and had a lovely crispy top. Perfect flavor, perfect texture and rave reviews from my guests!! Thanks Jenn for helping me look like a great cook!!!

    - Karen Tennant on June 2, 2016 Reply
  • 5 stars

    We loved it. Served it with whipped cream and the whole thing was gone by the end of dessert. I used silver rum rather than dark, as it was all I had in my cabinet, but it turned out lush. Even my daughter who normally dislikes apple desserts loved this, so I’m definitely going to bake it again! Thanks for a new favourite!

    - Phaedra on May 15, 2016 Reply
  • 5 stars

    WOW!!! I am not easy to please, so when I say it’s good, believe me, IT’S GOOD. So simple to make and so sophisticated. Love the fact that it is a small cake. My gentleman friend, who is not a sweet eater, chose it for his birthday dinner. Thanks Jen for another winner.

    - Carol on April 27, 2016 Reply
  • 5 stars

    Have made this a handful of times already with good results and requests for extra servings by all! We don’t keep rum on hand, but sub in a pour of milk and a little extra vanilla and that seems to work well; and I also add cinnamon into the dry mix sometimes 🙂
    I was just wondering if you have tried any other fruits in this cake? I’m baking a double batch for Easter and thought I might try some blueberries in one of them (instead of, not in addition to the apple)… thoughts?
    Thanks so much for sharing this; it has really helped me enjoy baking knowing a simple recipe can turn out so well!

    - Katie on March 25, 2016 Reply
    • Hi Katie, I probably wouldn’t add blueberries as they’re very tart when baked, which mean you’d need to add sugar to the recipe, which would throw things off a bit. But I bet it’d work well with pears or peaches. If you try it, please let me know how it turns out.

      - Jenn on March 25, 2016 Reply
  • 5 stars

    Oh Lord!!! Absolutely delicious! I will make this again. I didn’t have rum, so I subbed butterscotch schnapps and I poured batter into two 6 inch cake pans (25-30 min). I have made so many of your recipes and they are always winners! Thank you.

    - Jacquie on March 23, 2016 Reply
  • 5 stars

    Hey i just made this french apple cake and i have to say how perfect and delicious it was my all family was impressed and i saved it to make it another time thanks a lot for this wonderful recipe!

    - mora on March 21, 2016 Reply
  • I would like to try this recipe. Can I make it with whole wheat flour instead of all purpose white flour?

    - Julia Sarkis on March 10, 2016 Reply
    • Julia, I would suggest using 1/2 white and 1/2 whole wheat flour. If you do, please let me know how it turns out!

      - Jenn on March 10, 2016 Reply
  • I am making this for a family with small children. Is the dark rum ok to use or should I use rum extract?

    - Kathy Ellis on March 1, 2016 Reply
    • Hi Kathy, I think it’s fine for kids (my kids eat it), but if you’re uncertain, you could use the rum extract instead.

      - Jenn on March 2, 2016 Reply
  • 5 stars

    I made this cake for the valentine’s day dessert. OMG it is so easy to make and taste so good that my husband and I are both very impressed! Will definitely make it again !

    I will cut the rum and cut down the sugar and make it as apple muffin for my little boy and see how it goes:)

    I’m from HK and I have tried a few of your receipes and it all turns out really good. Many thanks:)

    - Cherry on February 14, 2016 Reply
  • 5 stars

    Delicious and simple to make. I used ginger flavored brandy instead of the dark rum and it was scrumptious ❤️

    - Sandy Castle on February 13, 2016 Reply
  • 5 stars

    Yet another amazing recipe! Thanks so much for sharing.

    - Laura Kargov on February 7, 2016 Reply
  • 5 stars

    Made it! Loved it! Super easy and flexible recipe. Will definitely make it my favourite. Thank you!!!

    - Lee on January 25, 2016 Reply
  • 5 stars

    Just made this cake. Oh My Gosh. Made it while watching football playoffs. It’s now half time and the cake is half gone. Didn’t even have time to dust it with powered sugar before it was cut! So moist. I was concerned that two apples might be too much, but it was perfect.
    Thank for a wonderful cake.

    - Kaye on January 16, 2016 Reply
    • 5 stars

      This cake is wonderful!!! Everybody loves it. I have made it a half dozen times now. Next time you make it try using Grand Marnier instead of the rum. I think that, although it’s hard to believe it could taste better than it does, you might like it even more.

      - Jim on January 16, 2016 Reply
      • I’ll definitely try that, Jim. Thanks!

        - Jenn on January 16, 2016 Reply
  • 5 stars

    Outstanding cake. I took it to work and they loved it. Great with a cup of coffee or tea.

    - judith russ on January 1, 2016 Reply
  • 5 stars

    easy and delicious

    - alleen luu on December 23, 2015 Reply
  • I have made this cake many times and it turns out great. I would make this for Christmas using the same recipe but substituting cranberries instead of apples and substituting an orange liqueur instead of the rum. Can this be done? Do you have a simple cranberry cake recipe like this?

    - Anna on December 20, 2015 Reply
  • 5 stars

    Made this for a friend recovering from surgery. She loved it! So does my family. Oldest done requests for birthday. We use high quality bourbon instead of rum and personally, I like this flavor better. I’ve tried several recipes from this site and they have all turned out great.

    - Julesu on December 9, 2015 Reply
  • French Apple Cake…all time favorite! Love the little bit of rum flavoring-elevates the flavors!

    - Susan Campbell on December 9, 2015 Reply
  • 5 stars

    I made this cake for the third time…Every time it turned out perfectly…very tasty and my husband love it. Thank you.

    - Nuzhaa on December 2, 2015 Reply
  • This is the third time that I have made this cake. This time it was for Thanksgiving. I used Grand Marnier instead of the dark rum this time and all I can say is “Bingo”!!!
    Wow, was that terrific! Not a crumb was left. Everyone loved it. Thanks again for providing such a wonderful recipe.

    - Jim on November 29, 2015 Reply
  • 5 stars

    I was trying to duplicate a family recipe for apple cake. When I found this recipe, I had no idea I was starting a tradition of my own. I have made this cake 3x’s in one week-by request! Incredibly quick, easy, and one of kind. By quick I am referring to the mixing portion. The key to this cake is combining the room temperature butter with the sugar to a light fluff! Thank you for sharing this “family” recipe!!!!

    - AJ Henderson on November 27, 2015 Reply
  • 5 stars

    I want to make this for my son’s second birthday family dinner! This looks like a great alternative to a super sugary cake that will make his tummy hurt! Is there a nonalcoholic alternative I could use instead of the rum?

    - LBP on November 25, 2015 Reply
    • Yes, you could replace the rum with apple cider or apple juice.

      - Jenn on November 25, 2015 Reply
  • Newbie baker. I would like to use 4 inch mini springform pans for this recipe; how many mini pans would I need? Any assistance will be deeply appreciated.

    - Trish on November 20, 2015 Reply
    • Hi Trish, I’m guessing 2-3; the batter should come about half way up the sides of the pan. Hope that helps!

      - Jenn on November 20, 2015 Reply
  • 4 stars

    Hey Jenn, can I easily double this recipe? I made it tonight as a test (planned to serve it for a dinner party this weekend – in addition to your beef bourgignon – and wanted to try it out beforehand) and it turned out pretty flat in my 9-in springform. For the record, my husband loved it. I’m also curious what might be a good alternative liqueur to use, as I’m not a big rum fan. Amaretto? Grand Marnier? Thanks!

    - Audrey on November 3, 2015 Reply
    • Hi Audrey, Yes, it’s fine to double it. And, yes, you can use any liqueur you like — Amaretto and Grand Marnier would both be wonderful.

      - Jenn on November 8, 2015 Reply
  • 5 stars

    I have made this twice and each time it turned out perfect! I served it with just the dusting of icing sugar. My family loved it!
    This recipe has become one of my new favourites!

    - Mona on October 29, 2015 Reply
  • 5 stars

    This is both beautiful and delicious! Thanks to other reviewers, the first time I made it was with spiced apple cider and the next time with dark rum. I liked the apple cider much better. It had a lighter taste. One question – can I add more apples? I’d love to get more bits in each bite.

    - janet on October 29, 2015 Reply
    • Hi Janet, A little more apples is okay but not too much or the cake will get soggy. Please let me know how it turns out 🙂

      - Jenn on October 29, 2015 Reply
  • 5 stars

    WOW! Delicious. I did not change a thing except that I put a round of parchment on the very bottom of the pan after coating it. This is not a super sweet recipe, however, I feel it was right on with the ingredients which compliment each other so well. Very important to use the Meyer Dark Rum. The first time I made it I only had light rum on hand- very little flavor with that.
    Thank You for a great recipe…

    - Chef Cheryl on October 29, 2015 Reply
  • 5 stars

    This cake is SO good & simple to make, have made several times, always enjoyed.

    - Mary Moe on October 29, 2015 Reply
  • Is this cake okay for children? Does the alcohol in the rum bake off?

    - Amanda on October 24, 2015 Reply
    • Hi Amanda, Not sure if it bakes off entirely but I think it’s fine for children — my kids eat it 🙂

      - Jenn on October 24, 2015 Reply
  • 5 stars

    Terrific recipe!!!! I have an apple tree that produces Rhode Island Greenings. I have been looking for different ways to use the apples. This was very tasty and relatively easy to make! Thanks for a great recipe!!!

    - Jim on October 19, 2015 Reply
  • Can the batter be made ahead of time and then bake a day or two later?

    - Stephanie Fagin on October 19, 2015 Reply
    • Hi Stephanie, Unfortunately, that won’t work but the cake keeps well if you want to make it a day ahead of time.

      - Jenn on October 19, 2015 Reply
  • 5 stars

    I used Orange liquor instead of the rum. If you use 1.5 T, you wont taste it…….if you use 2T you can taste it. so it is up to you how much you want to taste it. Both are great with coffee. Thanks much, Jenn – ;o)

    - Linda on October 15, 2015 Reply
  • 5 stars

    This recipe comes out perfect every time. Simple and easy to make. Love it.

    - marinahammergren on October 10, 2015 Reply
  • 5 stars

    I have an abundance of gala apples from my yard. Has anyone tried making the cake from frozen apples? Or making cak and then freezing it?

    - Tina on October 7, 2015 Reply
  • I am interested in trying out this cake and bringing it in to work. I have several coworkers so I am wondering if this recipe can be doubled and baked in a 9×13″ pan.

    - Lalitha on September 30, 2015 Reply
    • Hi Lalitha, I haven’t tried it so I can’t say for sure — to be safe, I’d probably make it in two round pans.

      - Jenn on October 1, 2015 Reply
  • 5 stars

    I found a bit of dark spiced rum in the back of my liquor cabinet. Wow, did that ever taste yummy!! I normally would have added cinnamon or other spices to this recipe, but the spiced rum did it for me.
    PS: have also done this with pears for a great result.

    - Donna on September 30, 2015 Reply
    • If using pears, how many and what kind?

      - Tina on October 1, 2015 Reply
  • 5 stars

    This cake is SO nice! Serve nicely with coffee or tea to friends. Maybe even a glass of Pino Grigio! I froze remains of what DH didn’t hoard when freshly baked. He would have been happy to eat the entire cake, little x little — asked what happened to the rest before I decided to freeze it! To eat after frozen, thaw briefly, covered, in the microwave. Excellent!

    - Sally Fumich on September 27, 2015 Reply
  • 5 stars

    I tried to make this vegan and without white flour. Used whole wheat pastry flour, egg substitute and vegan ‘butter.’ The batter was more like dough, very stiff. Cake was only 1 inch high, but it was crunchy on top and very delicious. Any suggestions for vegan version?

    - Angela Bell on September 26, 2015 Reply
  • This looks so good! Can you leave out the rum?

    - Elise on September 25, 2015 Reply
    • Yes, but you’ll need to add something in its place — try apple cider or apple juice.

      - Jenn on September 25, 2015 Reply
  • 5 stars

    This recipe is perfect. I have made it twice and have gotten rave reviews….they keep asking for a second helping…

    The instructions are exact and the taste, density, and color came out terrific…I am making it tomorrow again!

    - Marlyne Clarke on September 22, 2015 Reply
  • 5 stars

    Absolutely fantastic cake! Replaced sugar with 4 tablespoons of honey and it came out delicious! Thank you!

    - Anna on September 20, 2015 Reply
  • 5 stars

    This was amazing! I made 1.5 times the recipe for a bit more cake and baked it in a bundt pan. I also used apple juice instead of rum. It turned out great and was a huge hit! Can’t wait to make it again, although next time I might not share it… 🙂

    - Emily on September 15, 2015 Reply
  • I don’t have dark rum, though I do have light. Would this be okay to use in your French Apple Cake?

    - Wendy on September 14, 2015 Reply
    • Yes, perfectly fine 🙂

      - Jenn on September 14, 2015 Reply
  • 5 stars

    I don’t get to bake much, but somehow find time to EAT baked goods quite a lot! So I think of myself as a tough judge and this cake was AMAZING. So simple, so light and delicate, so delicious. I’m bringing it to a Rosh Hashanah gathering tomorrow and wanted to do a test first so I know I’ll be serving something edible. Spectacular. I have a feeling I’ll be making this again…and again…and again…

    - perry on September 12, 2015 Reply
  • 5 stars

    I made the cake yesterday and I have to say it was AMAZING!!! Very easy (especially since I’m not too fond of measuring). It tastes even better when warm. Since I didn’t have any rum I just went without and it is just as tasty. Thanks Jenn! (Now one of my favourite cakes ).

    - Sasha on September 5, 2015 Reply
  • 5 stars

    Oh my, this cake is crazy amazing! Delicate and elegant yet deep flavored and easy to whip together. Used apples that I picked from my friend’s orchard in Maryland — (Jenn, I have bushels of them and pears if you’d like some!). Went with amaretto instead of rum. Yum!

    - Elissa on September 1, 2015 Reply
    • So glad it turned out well, Elissa! Can’t believe apple season is already here.

      - Jenn on September 3, 2015 Reply
  • 5 stars

    I loved this! It was a fairly easy recipe that had wonderful flavor! It doesn’t have a great deal of sugar, and it isn’t missed at all, I highly recommend it.

    - Kathy on August 27, 2015 Reply
  • 5 stars

    I never leave reviews for recipes but this apple cake was out of this world! It was so delicious. Your website is such a gem, have made 4 recipes in 2 days and have all been amazing. Keep up the good work.

    - Talia on August 14, 2015 Reply
  • Can I use rum flavor instead of actual rum? If so, how much? Will it take away from the flavor of the recipe too much? Thanks!

    - pchez843 on August 11, 2015 Reply
    • I would use rum if possible but you could substitute 1 teaspoon rum extract plus 2-1/2 tablespoons apple juice.

      - Jenn on August 15, 2015 Reply
  • 5 stars

    Absolutely brilliant! My kind of cake!

    - A on August 9, 2015 Reply
  • 5 stars

    Holy sweet mother of all things sacred, profane, and everything else! — finally found the recipe I used to help my host mother make in Belgium when an exchange student. Like you I never thought to ask for the recipe (it is deceptively simple). She used to use good old brandy though and soaked the apples, which were tart, with a few spoonfuls of sugar plus the alcohol while preparing the batter. No brandy mixture was wasted, she poured out any remnant over the top of the cake before popping it in the oven. Thanks for rejuvenating my memories!

    - Lulubelle on July 27, 2015 Reply
  • 5 stars

    I have been looking for a receipe for this cake for years. Thank you so much for posting it. I made it yesterday and it vanished in one sitting. Utterly superb. Thank you again

    - Nathalie Marlin on July 25, 2015 Reply
  • Jenn, can I use Granny Smith apples in this cake without too many adverse consequences?! If not, could you please suggest an alternative cake/dessert using Granny Smith apples that can be served without cream/ice cream !
    I am so enjoying your recipes which always come out great despite their relative simplicity ! Thank you very much for giving us access to them and at no charge.

    - Nila on July 1, 2015 Reply
    • Hi Nila, Grannies should be fine. Enjoy!

      - Jenn on July 2, 2015 Reply
  • 5 stars

    My first cake from scratch ever. So good!! Delivering pieces to apartment neighbors so I don’t eat it all myself. Because I could. It is THAT good! I might try a bit less sugar next time. Between the sugar in the batter sugar on top before baking, it was just a bit sweet for my taste — and I want to add powered sugar for that pretty finish. But overall, this is heaven warm out of oven. 🙂

    - Jennifer on June 29, 2015 Reply
  • 5 stars

    Best cake ever!! Loved the taste. I used the Malibu Coconut Rum and it was just delicious. The instructions are just perfect.
    Thank you for keeping it simple!!

    - Florence on June 26, 2015 Reply
  • As I am not a drinker, is there anything non-alcoholic I can substitute the rum with? Or can I just leave it out all together?

    - Nova on June 18, 2015 Reply
    • Hi Nova, You can replace with apple cider.

      - Jenn on June 19, 2015 Reply
  • Hi Jenn,
    This may be a silly question, but I am at the cottage and don’t have apples only 2 bosc pears. Do you think they would work in this recipe?

    - Mary on June 12, 2015 Reply
    • Hi Mary, Yes, absolutely! Please let me know how it turns out 🙂

      - Jenn on June 12, 2015 Reply
  • 5 stars

    I replaced sugar with dates. Delicious !

    - Sara on June 9, 2015 Reply
  • 5 stars

    This cake is delicious! I made it exactly as instructed and everyone loved it. I am trying to lower the amount of sugar in my diet and found this cake a little sweet for me as a think I am noticing sweet things more. If I were to make this with coconut sugar, or else cut the amount of sugar to a half or even just a quarter cup, do you think it would still come out as well?

    - Tess on May 31, 2015 Reply
    • Hi Tess, So glad you enjoyed the cake. I would say it’s fine to reduce the sugar by a few tablespoons but I wouldn’t alter the recipe too much or it won’t turn out right. Good luck 🙂

      - Jenn on June 2, 2015 Reply
      • 5 stars

        Hi Jenn, I finally had an occasion to make this again and took your suggestion. I decrease the sugar by two tbsp but followed everything else exactly. It was absolutely perfect for us. thank you!

        - Tess on December 5, 2015 Reply
  • 5 stars

    Loved the apple cake, so simple and delish. Looking for a similar rhubarb cake recipe. Could I substitute rhubarb for apples in this recipe?

    - Belva on May 29, 2015 Reply
    • Hi Belva, Yes that should work, although it might be a little tart.

      - Jenn on May 31, 2015 Reply
  • 5 stars

    Simple awesome apple cake – serve with vanilla cream and its delicious!

    - jackie on May 22, 2015 Reply
  • 5 stars


    - Angela Miller on May 16, 2015 Reply
  • 5 stars

    This cake is perfect. Light, moist, elegant, subtle. I did not mess with the recipe, did not substitute anything, add anything, or succumb to any personal inspirations – so I am reviewing the actual recipe. Quality ingredients simply shine through in this cake. The rum is a must. The only problem I had with this cake was the regular-sized springform pan – definitely too large, and the cake came out too flat for my liking. I will probably try an 8″ x 8″ pan in the future.
    I am so glad to have found an apple cake recipe that does not call for a cup of oil, nuts and a million spices that kill the taste of apples. Thank you!

    - MK on May 5, 2015 Reply
  • 5 stars

    Excellent. Delicious, easy to make, definitely a “go to” recipe. Thank you.

    - Kate McDermott on May 3, 2015 Reply
  • 5 stars

    I stumbled upon this blog when googling for recipes to use a bunch of sliced apples I was given for free at work. What a lucky find! I didn’t have any rum in the house so I used my favorite Polish vodka. I also added some freshly ground cardamom and King Arthur Fiore di Sicilia. AMAZING! To use up all the free apples I made 4 cakes and I am freezing them for upcoming work meetings. I’ll let you know how they work frozen and defrosted.

    - Eleonore on April 27, 2015 Reply
  • 5 stars

    This is the perfect recipe for when you have 2 lonely apples. I made this with Granny Smith apples and spiced rum, and it was amazing. Pretty much the best dessert I’ve ever made!

    - TerriM on April 19, 2015 Reply
  • 5 stars

    Hi Jenn!
    As many have already said… this recipe is perfect. Easy and delicious. Looks like I’ll be baking up another one in the not too distant future!

    - Joanna on April 11, 2015 Reply
  • Could I double the recipe and bake in a bunt pan?

    - Debbie on April 2, 2015 Reply
    • Hi Debbie, It should work; just make sure to grease and flour the pan well so that it comes out nicely.

      - Jenn on April 2, 2015 Reply
  • 5 stars

    Great recipe. Very moist & buttery!
    Baked exactly 40 minutes in a stone tart/quiche pan. Didn’t have dark rum so used light. Did add a pinch of nutmeg and cinnamon. Thank you for sharing!

    - andrea on April 2, 2015 Reply
  • 5 stars

    This week I made 2 inspired versions of this cake. I used a combination of white whole wheat flour and almond meal. In the second one I doubled the recipe except for the apples. I used large apples. I used all browned butter in the first and a combination of browned butter and sour cream in the larger version. I also added walnuts. They were both really delicious and moist. I can’t stop myself. I’m making another this weekend. I look forward to what I might do to it this time. Thanks for such a really good basic apple cake recipe.

    - Linda Levitt on April 1, 2015 Reply
  • 5 stars

    The cake was flatter than in the picture but the flavour definitely more than made up for it. It doesn’t need the rum but if you want more depth, definitely add it. Not overly sweet or oily but moist and light.
    Definitely a recipe to keep on hand.
    Thank you Jenn!!!

    - Olivia on March 27, 2015 Reply
  • 5 stars

    Loved this recipe! It’s a dangerous cake because it’s not at all heavy and too easy to eat 2 slices in one sitting.

    I used 3 organic Piñata Apples that were a good price at the store and omitted the rum because I don’t care for rum. Couldn’t resist adding just a touch of cinnamon. I forgot the sprinkle of sugar on top but I think it’s a good idea so I’ll try it next time.

    I eat this cake, as is. No ice cream, whipped cream or creme fraiche. All the things that I know should go nicely with this cake simply aren’t needed in my opinion.

    I shared this cake with friends and now they ask when I’ll make it again. So this 5 star recipe is from me and 3 other people.

    - Dawne on March 26, 2015 Reply
  • 5 stars

    This was a hit! No surprise there, I did try some of the uncooked batter in anticipation. At first it does seem like its a lot of apple as you are folding them in but do not fear..the end result is spectacular. Perfect as is.

    - Sara on March 26, 2015 Reply
  • Can I make this apple cake a day ahead and then warm it before serving with a scoop of vanilla ice cream? I don’t want it to be dry.

    - Cindy Corcoran on March 25, 2015 Reply
    • Hi Cindy, Yes, it’s fine to make it a day ahead — it keeps well.

      - Jenn on March 25, 2015 Reply
  • 5 stars

    Oh, I see where I reviewed this French Apple Cake the first time I made it in March, 2013.(under the name of “3way1”. Just thought I’d tell you I only have enough of that rum left for one more cake. I may outlive that fifth of rum after all. LOL

    - Sylvia Roberson on March 19, 2015 Reply
  • 5 stars

    The French Apple Cake is really a winner. I’ve made it three times now, and every time it was perfect. Not only do I love it, my guests have loved it too. I didn’t do any substitutions. Thanks for a lovely recipe.

    - Sylvia Roberson on March 19, 2015 Reply
  • 5 stars

    I’ve made this so many times. It’s so simple to make, but tastes so sophisticated. This cake doesn’t last a day in our house. I usually cut it into squares and garnish with powdered sugar. My husband and I have it with moroccan mint tea.. ahhh.. I think I’ll make some today.

    - Yana Mazur on March 19, 2015 Reply
  • 5 stars

    Love this cake. It was a hit with all my family, even the picky eaters! The instructions are easy to follow and I really appreciate the visual steps provided…thanks so much!

    - Linda on March 19, 2015 Reply
  • 5 stars

    The first time I made this I accidently only used one apple, a very large honey crisp. The next time I made it I used two apples, again very large honey crisps. I think I prefer it with less apple. It was so good. You could taste more of the rum/cake.

    - Barbara on March 19, 2015 Reply
  • 5 stars

    This recipe is so easy to make and I made this in a 8″ cake tin. It turns out great and and I just couldn’t help it but devour it warm and plain without the recommended ice cream because it feels too decadent as I was having it for late night supper. 😉
    I’m a Muslim and I don’t take alcohol so instead I replaced the rum with milk and it looks and tastes just perfect. On the other hand, if any of you were wondering if you can cut down on the sugar amount I’d say go for it because that is what I would do next. And yes, this recipe deserves repeat over and over and I would do that once this batch is finished.

    - Della on March 17, 2015 Reply
    • I’ve been scrolling the comments looking for an alternative to rum (don’t care for the flavor). Glad to have found your tip about milk. Thank you!

      - Elissa on September 1, 2015 Reply
  • Can I use regular white rum instead?

    - Amanda on March 12, 2015 Reply
    • Hi Amanda, Yes, that’s fine 🙂

      - Jenn on March 12, 2015 Reply
  • 5 stars

    This cake was beautiful and so easy to make.

    - Dhanu on March 10, 2015 Reply
  • 5 stars

    Made this today and it is very delicious!

    - Crystal on March 9, 2015 Reply
  • 5 stars

    Hello! This cake is amazing!!! Instead of Rum I added three tablespoons of Calvados oh my was it delicious! Thank you for this recipe.

    - Monica on February 22, 2015 Reply
  • 5 stars

    Wow!! Simple and elegant, of course in the South, Apples & Woodford Reserve Bourbon make your cake outstanding..
    Thank you ma’am…

    - David Cooper on February 21, 2015 Reply
  • 4 stars

    Nice cake, but as we don’t drink rum and I had none on hand, I tried substituting almond extract, and I would definitely not include 3 tbsps of it next time, as the almond flavour overwhelmed the cake.

    I used 2.5 medium-to-large Fuji apples and that was almost too many as the batter got lost in the apple chunks. I think 2 smaller apples would be just right.

    Jenn, would you suggest one tbsp if substituting with something like almond extract (for rum)?

    - Jenn on February 10, 2015 Reply
    • Hi Jenn, I would suggest using apple juice or apple cider instead of the rum. Almond extract is wonderful but only in very small doses — 1/4 or 1/2 teaspoon would be plenty.

      - Jenn on February 10, 2015 Reply
  • 5 stars

    THANK YOU Jennifer for sharing your talent in such crystal clear, inspired recipes! I recently moved from France to California and was unsuccessfully struggling with my new housewife fate and poor cooking skills… until I found your marvelous blog which has saved many of our meals and even made people think that I could cook! 🙂

    - Marianne on February 5, 2015 Reply
    • Thank you for the wonderful feedback, Marianne. So glad you are enjoying the recipes!

      - Jenn on February 6, 2015 Reply
  • can I use white rum or brandy if I do not have dark rum?

    - Olha on February 1, 2015 Reply
    • Hi Olha, Yes, white rum would be fine.

      - Jenn on February 2, 2015 Reply
  • 5 stars

    I have made this cake five times in the last month! My husband and family love it. The first time I did not have any rum, and used almond extract instead. I’ve tried it with the rum, and with a little of both the almond and the rum. I have to tell you, the almond extract without the rum and with a couple more small apples made it very moist and even more delicious.

    - Anna Rakowicz on January 24, 2015 Reply
  • 5 stars

    Hi Jenn,
    I just had a piece of the French Apple Cake, and it was heavenly. I loved the chunks of apples and the lightness of the cake. So easy to make! It’s going to be my new cake to make for company or take to friends. Love your recipes!

    - Marie Frank on January 17, 2015 Reply
    • Thank you!

      - Jenn on January 17, 2015 Reply
  • 5 stars

    My husband and I made this tonight for a special treat and it exceeded our expectations! We only had Red Delicious apples on hand, and rather than a dark rum, my husband chose a spiced rum. The cake was incredibly moist and so delicious that we weren’t able to decide between homemade ice cream or whipped cream. So we tried the cake served both ways!!

    - Valerie Lawrence on January 5, 2015 Reply
  • I want to make this for a lunch meeting of 8 person and would like to make it a bit higher (I will 1-1/2 the recipe)in the spring form pan. Will this amount overflow from the pan? and how long do I need to bake it? Thanks.

    - Willa on December 15, 2014 Reply
    • Hi Willa, I think it will work without overflowing since a springform pan is higher. It will take a little longer to bake but I really can’t say for sure so I’d start checking at the same time.

      - Jenn on December 18, 2014 Reply
  • 5 stars

    I decided to make this for Thanksgiving dinner at my parents house. I wanted to try something different and this cake turned out AMAZING!! Everyone loved it! Mostly because it was not super sweet and had lots of apples! My husband wants me to make this one again!

    - Julie Fluegel on December 12, 2014 Reply
  • 5 stars

    This cake is absolutely delicious. There’s something about alcohol flavoured cakes that makes my older family members so happy… maybe its the alcohol! This cake had the perfect balance of ingredients and looked so lovely served a cake plate.

    - Areti on December 3, 2014 Reply
  • 4 stars

    Do you think chopped walnut or pecans would be a good addition without ruining the overall texture of this cake?

    - virginia tate on November 30, 2014 Reply
    • Hi Virginia, I think it could work, but it might be better to add them in the form of a streusel topping.

      - Jenn on December 1, 2014 Reply
      • The cake was delicious without nuts and everyone loves it. So glad I found your website!

        - virginia tate on December 1, 2014 Reply
  • 5 stars

    Loved it!! Will definitely be making this a lot. Do you know if the recipe would work well with whole wheat flour or 1/2 white and 1/2 whole wheat flour?

    - Christy Sullivan on November 23, 2014 Reply
    • Hi Christy, I think it will work. If you try it, please let me know how it turns out.

      - Jenn on November 24, 2014 Reply
  • 5 stars

    This apple rum cake was fabulous! Normally, my husband doesn’t eat dessert, but he’s been nibbling constantly! I’m making it to take to a friends on Saturday and I’ll make one for T’giving as well! Thanks so much for the wonderful recipe!

    - barbara on October 12, 2014 Reply
  • 5 stars

    Absolutely fantastic recipe. Phenomenal flavor, buttery and delicious.

    - Joanne P on October 5, 2014 Reply
  • 5 stars

    I love this recipe. Being French, it appeals to me like a warm hug at the New Year. I have made it twice in two days. The second day I made one and a half times the recipe. It was a little higher, more like a CANADIAN CAKE and my guests were thrilled. For my European friends, I make the regular recipe. Try it you’ll love it.

    - Sharon on October 4, 2014 Reply
  • 5 stars

    Another home run (rum– LOL), Jenn!
    I made 2 of these cakes– one in a springform pan and the other in a round cake pan. I was afraid the cake pan one wouldn’t release and I’d end up with a tasty, but broken result, but I was wrong. Both were intact and delicious.
    Plan on making your cocktail meatballs next week for a large gathering instead of the typical frozen meatballs and grape jelly recipe.
    Thanks again for all the new additions to my old, stained recipe collection.

    - Judi Berlin on September 27, 2014 Reply
  • I made this French Apple Cake modifying to gluten free flours and it was delicious. Not having dark rum, I subbed brandy, also. Was a big hit! It’s a keeper.

    - Michele on August 20, 2014 Reply
  • I didn’t have any normal rum so I used some Screech, just perfect. Still a gentle taste of rum

    - Kathy on March 11, 2014 Reply
  • I made this cake, it turned out beautiful. Im not used to that much sugar so next time ill skip out on the sugar top. I also grated the apple rather than having chunks.

    - Shelly on November 18, 2013 Reply
  • This apple cake is both delicious and an elegant dessert. My son-in-law who lived in France as a young boy absolutely loves it! Must bring back wonderful culinary memories for him living there! I’m gonna try it again this weekend using honeycrisp apples…can’t wait!

    - Mary Redmiles on November 14, 2013 Reply
  • This is my “go-to, quick and easy I want something sweet” cake! It’s the perfect amount of sweetness with a scoop of fresh whipped cream. Absolute favorite for those fresh picked apples! Recipe is spot on!

    - Tara Fodor on November 14, 2013 Reply
  • My go to apple cake recipe. I keep a bottle of dark rum on hand specifically for this recipe. Easy, moist and delicious. Great cake to take to book club or other events. Perfect for Thanksgiving

    - Danita on November 6, 2013 Reply
  • This cake is amazing. I used brandy instead of rum and it was delicious. Thank you for sharing!

    - Chris on November 5, 2013 Reply
  • Jenn –
    Would like to make this as all your recipes have been wonderful! But can I use extra-large eggs as that’s what I tend to have in the house?
    Many thanks, Sandy

    - Sandy on September 10, 2013 Reply
    • Hi Sandy, Absolutely, the extra large eggs will work just fine.

      - Jenn on September 10, 2013 Reply
  • Hi Jenn,

    Is there a substitute for the rum?

    - Shelly on August 7, 2013 Reply
    • Hi Shelly, Rum is an important flavor in this cake but perhaps you could try apple cider instead for a more intense apple flavor. You might also want to bump up the vanilla a bit, or even add a teaspoon of cinnamon to replace the rum flavor.

      - Jenn on August 7, 2013 Reply
  • Hi Jennifer
    I made this cake twice. Since I like lot’s of fruit in my cakes, I used 3 cups of chopped apples for this recipe. Taste is out of this world, but my friends complained that cake was falling apart-too crumbly. I guess it is because I used too many apples. Please tell me many cups of chopped apples I have to use. When you say 2 apples-small,medium,large,it doesn’t mean so much to me, I need to somehow measure.Please help.I need to make it in August for my birthday. I love your site and ALL recipes.

    - Vera on July 26, 2013 Reply
    • Hi Vera, Thanks for your comment. So glad you have enjoyed the recipes! As for the cake, I use 2 medium-large baking apples, which yields 3-1/2 – 4 cups, so I don’t think you’re using too many — if anything, not enough! Try adding more fruit to see if that makes a difference, as that will add more moisture to the cake. And Happy early birthday 🙂

      - Jenn on July 26, 2013 Reply
  • My family loves a sweet treat for weekend meals. This was so easy and I loved that the ingredients are always on hand. Nice and light and loved the apple flavor!

    - Bridget on March 10, 2013 Reply
  • I made this, but without the rum as I am not a fan. Of course, it felt that something was lacking, so if I make this again, I would increase the vanilla or maybe add some spice-maybe apple pie spice?

    - mona cote on March 9, 2013 Reply
  • I have made this several times and it always comes out predictably delicious. The rum really adds depth of flavor. This is great to eat any time of day. Usually start at breakfast!

    - Karen on March 9, 2013 Reply
  • This sounded so good that I bought a fifth of dark rum just so I could make it. Well, it was just as good as I had imagined it would, and now I have enough rum to make it…probably as long as I live. (I’m 76)
    What a lovely dessert to place in front of my guests and family. Homemade delectable goodness!
    Thanks for sharing the recipe.

    - 3way1 on March 9, 2013 Reply
  • This has become my favorite cake! Just the right size to take to my book club meetings and for dinner with friends. It is so easy to mix together and always comes out of the oven perfect. I love this recipe.

    - Judy on March 9, 2013 Reply
  • Do you have to refirigerate it after it is baked? Thank you it sounds delicious.

    - Kathleen on November 12, 2012 Reply
    • Hi Kathleen, You don’t need to refrigerate it, but you can as long as you bring it to room temp before serving.

      - Jenn on November 13, 2012 Reply
  • would this cake be freezable?

    - Linda on November 10, 2012 Reply
    • Hi Linda, Yes you can definitely freeze it.

      - Jenn on November 10, 2012 Reply
      • Great — thanks. Of course, that’s assuming I don’t eat the second cake I made to freeze it. Seriously, I cannot stop nibbling at it. Maybe I should make your scones to keep me occupied 🙂

        - Linda on November 10, 2012 Reply
  • I decided to try this with pears since I have an abundance and the recipe reminds me of some of the Italian pear cake recipes I have seen. It turned out great.

    - Danita on October 21, 2012 Reply
  • Made this cake on Friday – gone in less than 24 hours !! I keep finding that all the recipes on this blog are as they should be – perfectly scrumptious !! I could not help myself and added a handful of walnuts. Jennifer – since I am visiting my parents in Puerto Rico, I used Don Q rum – it was out of this world !! Thanks fr all the recipes. Tomorrow I am making another winner – middle eastern chicken.

    - daymel on October 7, 2012 Reply
  • Love this cake… when I varied the recipe, I added some butterscotch chips that gave it kind of a candy apple taste… yummmmm

    - Holly on October 2, 2012 Reply
  • I’ve made this twice and my family loves it. I did add a few shakes of cinnamon the second time. The cake seems to be even better on the second day.

    - Julie Backas on October 2, 2012 Reply
  • I tried the was yumm :)..i also dusted some cinnamon powder along with the icing sugar…i love apples and cinnamon…thx for the recipe again 🙂

    - Meera Money on August 5, 2012 Reply
  • sure that helps… 🙂 one more query..when we say a cup of flour, what does it come to? cos at times some recipes says 150 gms, some 200 and so forth..and at times the measurements go hay hope u mean its 200gm of flour 🙂

    - Meera Money on July 20, 2012 Reply
    • Hi Meera, Unfortunately, in the States we don’t weigh our measurements, at least not in home cook recipes. To keep it consistent, I always use the spoon and level method. Instead of scooping the flour directly into the measuring cup (which would pack it in), I spoon it into the measuring cup until it is overflowing, then level the cup off with the back edge of a knife.

      - Jenn on July 20, 2012 Reply
      • thanks a lot Jenn for the inputs. that surely helps 🙂

        - Meera Money on July 28, 2012 Reply
      • A little late, but 1 cup of all purpose flour spooned is 125 grams. I have a masters degree in food. We always weigh all ingredients.
        I plan to make this cake for my Rosh Hashanah dinner Thursday night.
        Susan Kolpack

        - Susan Kolpack on September 19, 2017 Reply
  • Is there a substitute for the alocohol (rum). if i choose to omit the rum, what else do i add?

    - Meera Money on July 19, 2012 Reply
    • Hi Meera, You could use a teaspoon of vanilla; it won’t be the same but the cake will still be very good. Hope that helps!

      - Jenn on July 19, 2012 Reply
  • This French Apple Cake looks delicious, I’ll have to give it a try.

    - Angela J on June 26, 2012 Reply
  • I would love to figure out how to make this as a scone. Suggestions?

    - Karen O on June 24, 2012 Reply
    • Hi Karen, This recipe wouldn’t work for scones, but check out my cream scone recipe…you could always add some diced apples to it.

      - Jenn on June 25, 2012 Reply
  • I can’t wait to try this recipe, hopefully tomorrow. It looks simple to make, delicious and not overly gooey sweet, my guys are going to love this one.

    - Sue on June 20, 2012 Reply
  • This is my 12 year old daughters favorite cake. She even wants to make it for her birthday!

    - Janice on June 20, 2012 Reply
  • Very nice cake that can be for a brunch as well as an any time dessert.

    - Cheryl on May 16, 2012 Reply
  • This is definitly going to be made soon. I LOVE your site!

    - Lisa Ballantyne on May 15, 2012 Reply
  • I used the light rum and it came out just fine. The powdered sugar adds the perfect amount of sweetness.

    - Schmidty on May 15, 2012 Reply
  • Oh this was good, this was very good. I have a friend who loves apple cake so I made this for his birthday. I was lucky to get a bite of this. Rich and full of lovely flavors!

    - debb on May 15, 2012 Reply
  • I’m thinking about serving this for Easter breakfast!!!!
    Cake for breakfast!!!

    - Carol on April 7, 2012 Reply
  • I’m not a great cook but this recipe turned out really well. I think the cake is good even two days later after being in the refrig. I did not have dark rum so bought a small airline bottle size of Bacardi Gold, a lighter rum and it worked fine. I’m not a rum fan and I did taste a slight rum flavor at first but found it was ok for me. My husband did not even taste the rum. I used a 9 1/2 inch springform because that is what I had but otherwise followed the recipe exactly.

    - Marsha in FL on April 4, 2012 Reply
  • I must try this! I don’t care if I’m on a diet. It’s all in your head anyway… right? … Right?

    - Brecken on March 8, 2012 Reply
  • Ooh la la! This has become one of my husband’s favorite desserts. The rum favor and the texture of the chopped apples is perfect. It is so simple to make. I have started sprinkling a bit of turbinado sugar on the top before baking, which adds a nice crunch. We typically serve with whipped cream. My oldest son usually finishes any leftovers for breakfast. 🙂

    - Liesel on March 8, 2012 Reply
    • Love your idea on the turbinado sugar, Liesel. Thank you for the suggestion.

      - Jenn on March 8, 2012 Reply
  • This cake is very elegant and in appearance and taste. My son-in-law, who lived in France as a child loves it! Thank you for the recipe!

    - Mary on March 1, 2012 Reply
  • I have made this like … five times. For myself. I eat all of it. I justify this by the fact that it is mostly apple, which is healthy, right??

    But seriously, this cake is SO GOOD. I love apple pie, apple crisps, and apple muffins … this apple cake has joined my list of favorites.

    I was worried when I baked it for the first time, because it seemed like there wasn’t enough “cake,” but it bakes up so nice and fluffy. I also use whiskey instead of rum and it goes very well (smells and tastes delicious!); also I like to dust some powdered sugar on top. Deeeelicious.

    - Victoria on March 1, 2012 Reply
    • 4 stars

      I’m pretty sure as long as it has apples in it it counts as a fruit.

      - Caitlyn on November 28, 2014 Reply
  • My mother made this cake way back when. I hadn’t thought of it until I read your recipe. There were 6 of us in our family so there were never any leftovers. I always wished she would make two, so there would be an extra piece for the late-night snack. I have to make this. Thanks for the memories.

    - Linda on March 1, 2012 Reply
  • Love this recipe. Ate it for dessert and breakfast with coffee the next day. Can’t wait to try it with other fruits.

    - Kelsey Quane on March 1, 2012 Reply
  • I need to add this to my pinterest recipe board so I can remember to make it once we move into our new home and I get my kitchen stuff out of storage.

    - Danita on March 1, 2012 Reply
  • This is one of my favorite recipes from your site. Hard to find a dessert that isn’t so heavy. I love apple pie but I might like this apple cake better!

    - Andrew on March 1, 2012 Reply
  • I have made this several times, and it is wonderful. I use spiced rum and add a pinch of nutmeg and cinnamon. Thanks for sharing your great recipes and ideas with us!

    - Cory on January 8, 2012 Reply
  • Made this for the third time to bring to a friend’s house for Thanksgiving. Each time it came out great … wonderfully simple & tasty. Thanks for this recipe.

    - Patti on November 27, 2011 Reply
  • Thanks so much for the wonderful recipe. I read your post, realized I had everything on hand and needed to kill time my kids (2 and 4). With my two helpers we had this baby in the oven in about 20 minutes or so. Super easy. It came out so moist and tasty. Mine stuck to the bottom of the pan, but I think I didn’t flip it soon enough. I don’t really taste the rum now, but maybe that is because I was drinking a rum and coke with dinner :).

    - Elizabeth on October 23, 2011 Reply
  • Thank you for your input regarding substitutions for the rum. I often shy away from recipes that include alcohol because I understand that it is an important factor to the overall results. I can not use any alcohol, whether or not the recipe is cooked. Having options is encouraging me to attempt this recipe. Much appreciation!

    - Mrs. KD on October 20, 2011 Reply
  • Chef,
    I’m a recent culinary school graduate and enjoy your e-mails. I tried this cake, my wife loves it and I also introduced it to the chef that I work under and it has been added to our desert menu.
    Thank you.

    - John S on October 15, 2011 Reply
  • This cake is delicious! And the texture is divine. I actually used almond extract since I didn’t have rum or vanilla on-hand. Thank you for sharing!

    - Lora on October 11, 2011 Reply
  • I have made this cake eight times and everyone loves it. The rum and apples were hit at school and at our community Rosh HaShana party.

    - Tamyla Abraham on October 11, 2011 Reply
  • Neelu, Rum is an important flavor in this cake but perhaps you could try apple cider instead for a more intense apple flavor. You might also want to bump up the vanilla a bit, or even add a teaspoon of cinnamon to replace the rum flavor.

    - Jennifer on October 5, 2011 Reply
  • I make apple cake pretty often but I’ve never added rum. I’ll try next time.

    - WeLoveChicken on October 5, 2011 Reply
  • Can rum be replaced with something else?? We do not drink ….

    - Neelu on October 5, 2011 Reply
  • I made this today and it looks, smells, and tastes delicious. I was wondering if you have ever tried vanilla paste instead of vanilla extract. I love using it especially when my baked goods are light colored because you can see the vanilla specks which I find is an added dimension, visually. I have vanilla paste in the same brand of vanilla extract you have in the picture. I used honeycrisp apples and bought extra to eat. You have done it again! Divine simplicity.

    - Karen Tannenbaum on October 1, 2011 Reply
  • made this this afternoon….very good!! simple too. loved the slightly crunchy top….i did top w/ a little cinnamon along w/ the sugar.. thanks for such great recipes…have enjoyed several.

    - kim reaser on October 1, 2011 Reply
  • Hi Louisa,

    It’s not really a high cake. It measures just shy of 1-1/2″ tall. If you’re looking at it in a 9-inch cake pan, you should see about an inch of the pan over the cake. Sometimes the photos can be a bit deceiving b/c of the angle. If it’s flatter than mine, the only thing I can think of is that your pan is too large or your baking powder might be expired. Hope that helps, and for what it’s worth, it should still taste wonderful even if it is a little flat. Hope it turns out!

    - Jennifer on September 28, 2011 Reply
  • Delicious cake!!! Made this for dessert tonight and there wasn’t a crumb left. Thank you!

    - Lisa on September 28, 2011 Reply
  • I’ve already made this twice! It’s wonderful; thank you for sharing! I used spiced rum and thought it was perfect (I’m not a rum lover and find dark rum too much for me). I also added a pinch of cinnamon.

    - Cory on September 28, 2011 Reply
  • I just took mine out of the oven, and it does not look as fluffy as yours…mine is very flat…followed the directions exactly…what could I have done wrong?

    - Louisa on September 28, 2011 Reply
  • I also love the fact that you recipes do not require tons of ingredients like other sites most you have on hand already 🙂

    - Beautiful1000000 on September 28, 2011 Reply
  • I tried it and it was great! I love how your recipes are to the point, like here is what you need and how to do it. I also like that your recipes can be printed pretty much on one page as well. When I used to find recipes on other sites it used to print 3 pages of adds that could not be removed.. I have been making your recipes for a while now and they are all great. Keep up the great work!

    - Beautiful1000000 on September 28, 2011 Reply
  • I only have spiced rum, which I think might be nice. What do you think?

    - Carole McKibben on September 27, 2011 Reply
  • Hi Monica, I’d encourage you to use real rum. The flavor is essential to the recipe and leaving it out will change the texture of the cake as well. Sorry! Sometimes I buy the mini bottles if I can find them.

    - Jennifer on September 27, 2011 Reply
  • I was wondering if I had to use real rum, or if I could use rum extract instead, since its such a small amount. We don’t usually uave hard drinks like that here for very long. Thanks!

    - Monica S on September 27, 2011 Reply
  • That looks lovely and very easy. Living in Norway, the apple cake is a delicacy, and mine is quite perfect… however, it lacks rum. I am trying this one!

    - Vaniljekjeks on September 27, 2011 Reply
  • I’ve made something similar while camping in a Dutch oven. It was delicious but not as refined as this lol. I’ll definitely have to try this one at home!

    - Britt W on September 27, 2011 Reply

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