French Apple Cake

Tested & Perfected Recipes

With chunks of sweet apples nestled in a tender and buttery rum cake, this French apple cake is the essence of simplicity.

french apple cake

The summer after my junior year in college, I worked in Paris as an au pair for a family with three little boys. My host mother, Valerie, was a pharmacist by day and bon vivant by night. She was always entertaining and would frequently enlist my help in the kitchen once the kids were in bed. Baking was her specialty and I can still picture her standing over the sink, coring and peeling apples for her French apple cake.

I didn’t think to get her 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. Like so many French home baking recipes, it is the essence of simplicity.

What you’ll need to make French Apple Cake

how to make french apple cake

Be sure to select baking apples for this recipe. Baking apples hold their shape when baked, so the chunks of fruit won’t turn into applesauce in the oven. Tart-sweet varietals such as Granny Smith, Honey Crisp, Pink Lady, Braeburn, and Jonagold are all good options. Feel free to combine different varieties for a more nuanced flavor.

How To Make French Apple Cake

how to make french apple cake

Begin by combining the flour, baking powder and salt in a small bowl. No need to sift; just whisk well.

how to make french apple cake

Set aside. Then, in the bowl of an electric mixer, cream the butter and sugar until light and fluffy.

how to make french apple cake

Add the eggs one at a time.

how to make french apple cake

Beat in the vanilla extract and rum.

how to make french apple cake

It will look a little grainy at this point; that’s okay.

how to make french apple cake

Add the dry ingredients.

how to make french apple cake

Mix until just combined.

how to make french apple cake

Add the chopped apples.

how to make french apple cake

Use a rubber spatula to fold the apples into the batter.

how to make french apple cake

Have a 9-inch springform pan greased or a 9-inch cake pan greased, lined with parchment, and greased again.

how to make french apple cake

Scrape the batter into the prepared pan and even the top.

how to make french apple cake

Sprinkle with 1 tablespoon of granulated sugar.

how to make french apple cake

Bake the cake for about 40 minutes, until golden and crisp on top.

how to make french apple cake

Serve warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.

french apple cake

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French Apple Cake

With chunks of sweet apples nestled in a tender and buttery rum cake, this French apple cake is the essence of simplicity.

Servings: 6-8
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour


  • 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 baking apples, peeled, cored and cut into 1/2-inch cubes (I like Honeycrisp, Fuji or Granny Smith) (3-1/2 - 4 cups chopped)
  • Confectioners' sugar (optional), for decorating cake


  1. Preheat the oven to 350°F. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
  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 at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
  4. Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack. Run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with Confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.
  5. Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • This cake was a hit with my wife and in laws. I used apple cider vinegar instead of rum, along with cake flour instead of regular flour and I was very pleased! Thank you for a great recipe!

    • — Nikki Holland on March 27, 2020
    • Reply
  • Hi Jenn,
    Would rum extract work? How much of it should I use?

    • — Diana on March 26, 2020
    • Reply
    • Hi Diana, You can substitute 1 teaspoon rum extract plus 2-1/2 tablespoons apple juice for the rum. Hope you enjoy! 🙂

      • — Jenn on March 26, 2020
      • Reply
  • This apple cake came together easily and was greatly enjoyed by my family. Next time I will cut down on the rum (it was a bit strong) but overall a great recipe! I made this is a 8 inch square pyrex, and it baked up perfectly. I’ve done several recipes from Jenn at Once Upon a Chef and they have all turned out well!

    • — Andrea on March 22, 2020
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  • This cake recipe is one of the best! My favorite go to cake. Turned out great! Made it many times.

    • — MaryAnn on March 22, 2020
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  • I made this tonight. So simple and so delectable. I will be making this cake forever! Thanks very much for sharing this recipe.

    • — Halima on March 22, 2020
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  • This is such a great recipe, Jenn! Easy to follow and the result is a light and delicious cake. It did not last long in my house. I featured my version, which is not as pretty as yours, in my March 12 post at my blog, Canadian Needle Nana. Thank you!

    • — Jocelyn Thurston on March 14, 2020
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  • I love this recipe. It came out exactly as described, and its made with all ingredients I had on hand. I’m actually making it now, again, for a St Patrick’s Day dinner I’m hosting tomorrow (apple cake is also popular in Ireland), but I’m not sure how to store it overnight. I saw the recommendation for reheating from frozen, but I’m wondering how best to keep it tonight (to fridge or not to fridge), and warm it tomorrow evening also. Thank you for the great recipe!

    • — LuLu D on March 13, 2020
    • Reply
    • Glad you like it, Lulu! Because you’re serving it within a day, I’d cover it with foil and store at room temp. For slightly longer storage, you can refrigerate it. To warm it, I’d put the cake on a baking sheet and place it in a cold oven. Set the oven temp to 250 degrees and let it heat up for 10 to 15 minutes. Hope everyone enjoys!

      • — Jenn on March 14, 2020
      • Reply
  • I found your recipe for French Apple cake in January, 2020. I made it and gave some to neighbors. We loved it! I made it again and added cinnamon and nutmeg to the batter and also put cinnamon on top of the dusting of powdered sugar after baking. Absolutely wonderful. My neighbor has made it also. I think I have done it 3 times. Will do again. Thank you.

    • — Diane Tippett on March 13, 2020
    • Reply
  • Have made a couple of times now and agree with everyone – a terrific and oh so easy recipe. I had some demerara sugar on hand so used that for the sugar topping before baking. It added a great color and crunch – if you have, would recommend trying.

    • — isabelle on March 12, 2020
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  • How many grams in the cup measurement in this recipe??? Please

    • — Jackie Wynne on March 12, 2020
    • Reply
    • Hi Jackie, This recipe has metric conversions. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps and that you enjoy the cake!

      • — Jenn on March 12, 2020
      • Reply
  • Thank you so much for your recipe. I did bake the apple cake and it was delicious 🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻

    • — Peggy on March 11, 2020
    • Reply
  • Made this last night and it was delightful! I was iffy about the apple to batter ratio going in the oven, but once the oven did its magic everything was perfect.

    I did not want to use rum and found out too late that I was out of apple juice or cider. I upped the vanilla extract by 1/2 teaspoon and used milk instead of rum/apple juice. It is a very forgiving recipe because it still tasted great.

    As always, your directions (and pictures) are really helpful.

    • — Stephanie on March 10, 2020
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  • Best cake in the world. Making it as my wedding cake in October. Thank you for sharing your recipe

    • — Madeline on March 9, 2020
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  • The taste of this cake is so wonderful and full of depth! I followed the recipe as written: I used a 9in. springform pan and diced 4 med. Granny Smith apples to measure 3 1/2 c and the height of the cake was 1 1/2 in. as expected. I’m always careful to not over mix. However, I wouldn’t describe the cake as light and fluffy , as some have, but rather, moist and even gummy. Did I do something wrong? Is this how the cake is supposed to be? I would prefer a drier crumb .

    • — Elisa on March 9, 2020
    • Reply
    • Hi Elisa, It shouldn’t be gummy, but it should be moist. Is it possible it was a bit underbaked?

      • — Jenn on March 11, 2020
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      • Hmmm… maybe. I removed it from the oven after 35 min. bc my toothpick was clean. I used Gold Medal bleached flour could that make a difference?

        • — Elisa on March 11, 2020
        • Reply
        • I don’t think the flour was a problem. I suspect that it was just a bit underbaked.

          • — Jenn on March 13, 2020
          • Reply
  • Hi Jenn:

    This cake is a huge family and friend favourite. Can I double or even triple the ingredients to make a larger quantity. Can I also double the quantity and use the same size baking dish to get a cake that has more depth.

    • — Jacqueline on March 7, 2020
    • Reply
    • Hi Jacqueline, So glad you enjoy this! If you want to double the recipe, you’ll get the best results with two 9-inch springforms or regular cake pans. If not, you could get away with a 9 x 13-inch pan. Hope that helps!

      • — Jenn on March 9, 2020
      • Reply
  • This cake is amazing. I have made it several times and everyone loves it. I was wondering if it could be altered by taking out the apples. The cake part is really tasty by itself and I want to use it as a base for other desserts. If I leave out the apples would I have to bake it for a shorter amount of time since it won’t have as much moisture?

    • — Stacey on March 5, 2020
    • Reply
    • Hi Stacey, Unfortunately, I think the cake will be dry without the apples; they add a lot of moisture. Sorry!

      • — Jenn on March 11, 2020
      • Reply
  • This recipe was amazing. Just finished making it and I’m on my second slice. I reduced the sugar by a smidgen to 112 grams because most recipes often are too sweet for me. I could definitely taste the rum which was a bonus to me. It seemed like the apples soaked up most of it. Or maybe Barbadian rum is stronger. I’ll definitely be making this again. I have to freeze some to keep and have with ice cream. Heavenly.

    • — Jaci on March 3, 2020
    • Reply
  • Hi
    I will be making this for an upcoming gathering and will probably freeze in readiness. If I want to serve it warm, would you defrost thoroughly and then put uncovered in the oven on a gentle heat? How hot would you have the oven and for how long?

    • — Kaly on March 3, 2020
    • Reply
    • Hi Kaly, I’d put the cake on a baking sheet and place it in a cold oven. Set the oven temp to 250 degrees and let it heat up for 10 to 15 minutes. Hope you enjoy!

      • — Jenn on March 3, 2020
      • Reply
      • I’ve heard rave reviews from my friend about this “must make” cake but unfortunately am allergic to apples!! Is there anything that I could replace them with? Perhaps pineapple?

        • — Chantel on March 23, 2020
        • Reply
        • Hi Chantel, So glad you’ve heard good things about the cake! I think this would also work well with peaches or pears. I also have a strawberry cake that you may want to take a peek at. Hope you enjoy whatever you make! 🙂

          • — Jenn on March 24, 2020
          • Reply
          • Could I use canned pears? We can’t go to the store right now for obvious reasons but I still want to make this cake. What do you think? Thanks!

            • — Turtle on March 27, 2020
          • I wouldn’t recommend it — I think they’d be too soft. Sorry!

            • — Jenn on March 27, 2020
  • I have not made this yet but I am wondering if I can add caramel over the top of it. Thanks!

    • — Denise on March 2, 2020
    • Reply
    • Sure, Denise, that will work. Enjoy!

      • — Jenn on March 3, 2020
      • Reply
  • Can you use canned apples?

    • — El on March 1, 2020
    • Reply
    • I think it would be best to stick with fresh apples for this — sorry!

      • — Jenn on March 1, 2020
      • Reply
  • Just made this this morning, not only was it super easy but it was delicious – a huge hit with everyone. I used Fuji apples and Myers Dark Rum. Thank you thank you – will definitely make this again.

    • — Ana on February 29, 2020
    • Reply
  • Just made this cake, its super light and delicious. not sweet at all so for those who like sweet, you’ll need more sugar. I didn’t use any rum – instead, I add 1 tbsp of lemon juice and a bit of cinnamon. Also I used 4 apples (2 wasn’t enough to have 3.5 to 4 cups of chopped apples). Overall great cake one of those recipes when you need something quick and impressive for unexpected guests. Thank you for sharing – I’ll be making it again.

    • — Liza on February 26, 2020
    • Reply
  • This is the first cake I’ve ever made and it was so easy. So thanks for that. However, being as picky as I am, there is no taste of the rum (I used spiced rum), so I’m going to try adding more rum next time. Also, I used braeburn apples but they were too dull tasting for this recipe. I’d suggest that anyone making this for the first time make sure you have a juicy and sweet apple for this. In any case, Jenn, can you tell me whether I’d be able to substitute the rum with sparkling wine? If so, how much sparkling would I use to make this work? Your recipe along with these ingredients work for me (easy and uncomplicated), so I’m hoping I can convert it into a “champagne cake” for an upcoming event. I understand that the liquid quantity would be much greater but I just can’t find a suitable recipe I like. Hope you can help. Thanks!

    • — Tessa A. on February 20, 2020
    • Reply
    • Hi Tessa, Glad you enjoyed the cake! I think you could increase the rum by 1 tablespoon, but I wouldn’t use any more than that as it will affect the structure of the cake. If you’d like a stronger rum flavor, I’d probably leave the recipe as is but add a rum-flavored whipped cream or rum glaze. As for the sparkling wine, I wouldn’t use any more than 3 to 4 tablespoons. Hope that helps!

      • — Jenn on February 20, 2020
      • Reply
  • Such an easy and light cake. I did mine in a 9″ springform pan, but next time I will use an 8″ or 9″ cake pan and line the bottom with parchment to invert onto a serving dish. I’m GF and used Cup 4 Cup flour and it turned out well. I suggest using the rum (I don’t even care for rum), since you can’t taste it, but gives the cake great flavor.

    • — Danielle M on February 18, 2020
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  • Excellent! And easy

    • — Pam Fleischer on February 17, 2020
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  • I have made this twice in 2 weeks and my neighbor, with whom I shared a piece , made it once. It is delightful. I did increase the vanilla and I did add on top of the powdered sugar, a fair amount of cinnamon.

    • — Diane Tippett on February 15, 2020
    • Reply
  • This came out perfect the first time I tried it! This is exactly the kind of cake I like because I’m not big on frosting. Perfect in every way!

    • — Bernadette on February 12, 2020
    • Reply
  • Just a quick comment re storage in the freezer. Aluminum foil is a porous product and not suitable for freezing. If using foil, be sure to place in a freezer bag or equivalent safe storage container.

    • — Beatrice on February 8, 2020
    • Reply
  • Made this cake today because the grandson took one bite of two apples and then tried to put them back into the basket so I had to use them. I also didn’t use rum or anything as a sub for the rum and it still came out as a delicious moist cake. But I did use three apples, they were small and two had a bite taken out of them and I ended up cutting my apples a little smaller than recipe suggests.

    • — Patty K on February 4, 2020
    • Reply
  • Hello. Making the cake today. I will be making it with Apple juice rather than rum . My question is does it have to be dark rum . Found only one dark rum at the store and it was expensive. Can spiced or golden rum be used instead of the dark?

    • — Loretta on February 3, 2020
    • Reply
    • Hi Loretta, the spiced rum or golden rum would work nicely too. Enjoy!

      • — Jenn on February 3, 2020
      • Reply
  • Have made this twice – outstanding both times. Used Honeycrisp apples. Leftovers great for breakfast! Easy for even the most novice baker. Recommend using the rum, adds lovely flavor – not any alcoholic taste.

    • — Stephanie B on February 2, 2020
    • Reply
  • Hi all! Is there any substitute for rum ?

    • — Joy on February 1, 2020
    • Reply
    • Sure, Joy, you can use apple juice or apple cider in place of the room. Hope you enjoy!

      • — Jenn on February 2, 2020
      • Reply
  • Looks delicious! I would like to make it for a birthday party, but it must be egg free. Any suggestions for subs? Could it be made gluten free?

    • — Maya on January 29, 2020
    • Reply
    • Hi Maya, A number of my readers that avoid eggs have mentioned that they use flax eggs when baking. I would assume many baking recipes would also work with some kind of egg substitute. People have also commented that they’ve prepared this with gluten-free flour and have been happy with the results. Hope that helps!

      • — Jenn on January 29, 2020
      • Reply
  • Made this to take to a friend whose mom passed away unexpectedly. Since we are gluten free, I used my usual flour blend. They RAVED about it and couldn’t believe it was gluten free! So easy, quick, and a pretty presentation. Thank you. I’ll make another for us this week!

    • — Leigh on January 22, 2020
    • Reply
    • Leigh, what flour blend did you use? Thanks in advance.

      • — Sandra on February 24, 2020
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  • So wonderful. Mine turned out exactly as the cake pictured. I made it exactly as you printed. It was tempting to add some cinnamon. . . but no, I baked like the French! Husband loved. Thank you so much.

    • — Janice on January 21, 2020
    • Reply
  • This is fantastic so quick and easy and so very delicious 😋 thanks for this one. I used spring form and the presentation was spot on

    • — Karen on January 19, 2020
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    • Hi JENN. I just want to say thank you so much for all your recipes you share!! I’m not a good cook but when I cook or bake using your recipes. People love my cooking! This apple cake is easy to make and delish!!

      • — Michi on January 26, 2020
      • Reply
  • This cake was the best cake I’ve ever made! It’s so delicious. Have it with a cup of coffee and it’s the perfect dessert.

    • — Linda on January 14, 2020
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  • Very easy and very very good. Tip: If you don’t keep rum just buy the little airplane bottle at the liquor store. One bottle is equal to just about 6 tablespoons. Won’t go bad b/c you will definitely be making another cake!

    • — Donna on January 12, 2020
    • Reply
  • I made this cake for a post-New-Year’s brunch for 6. Everyone loved it! I used Newtown pippin apples and a 9-inch springform pan. I did the creaming and mixing the old-fashioned way, with a wooden spoon. My tester came out clean after 45 minutes, but the cake was a little underdone. Next time I will bake for at least 50 minutes.

    • — Gerry on January 4, 2020
    • Reply
  • Delicious! I subbed apple cider for the rum and reduced sugar to 2/3c (I do that with almost all recipes though). I’ve served it to others and everyone who has had it LOVES it. Thank you!

    • — Anna on January 2, 2020
    • Reply
  • This is an amazing cake! I used Honey Crisp apples and it came out perfectly. It has proven to be so popular in my house that I have made it three times in the last four weeks.

    • — Dutch on December 30, 2019
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  • This is a great easy recipe. I made it it twice with gluten free flour and it was wonderful. I feel that its too sweet even though I didn’t even add the powdered sugar to the top. I would reduce the sugar by 1/3.

    • — Ramina on December 30, 2019
    • Reply
    • I was just about to ask Jenn if she’s tried any of the gluten-free flours and if so, which one(s) did she find worked/tasted the best. What kind did you use?

      • — Aidan on January 12, 2020
      • Reply
      • Hi Aidan, I have one recipe for gluten-free chocolate cookies and I make the cookies with King Arthur Measure for Measure Gluten-Free Flour (which gets positive reviews from many gluten-free bakers).

        • — Jenn on January 13, 2020
        • Reply
  • This apple cake recipe is the first recipe from once upon a chef that I made several months ago. This one got me started cooking at home much more often. Delicious cake and easy to make. Whole family loved!

    • — Becky H on December 30, 2019
    • Reply
  • I have made this wonderful little cake numerous times. When baking for gluten sensitive friends, I use Bob’s 1:1 flour substitute, makes for a very delicate crumb. I don’t know how well it keeps–that has never been a problem!

    • — Elaine Savick on December 29, 2019
    • Reply
    • Thanks for the gluten-sensitive info. Have you ever used any other GF flours?

      • — Aidan on January 12, 2020
      • Reply
  • Delicious! Made as written. But I also like some of the ideas of other reviewers (e.g. some berries on top) so I will making this cake for a long time to come.

    • — Robert in Albany on December 28, 2019
    • Reply
  • this sounds wonderful. What Could I replace the rum with that is not alcoholic?

    • — Fatemah Rajah on December 25, 2019
    • Reply
    • Hi Fatemah, You can replace the rum with milk or apple cider. Enjoy!

      • — Jenn on December 27, 2019
      • Reply
  • Jenn, I recently had French Apple Cake at a friend’s home. I’d like to bake it myself, however a bottle of rum would go to waste in my home. I do have rum extract. How much extract do you recommend to use instead of rum itself?

    • — Hildy on December 19, 2019
    • Reply
    • Hi Hildy, You can substitute 1 teaspoon rum extract plus 2-1/2 tablespoons apple juice for the rum. Enjoy!

      • — Jenn on December 20, 2019
      • Reply
    • If you live near a liquor store like Bev Mo, you can buy small size bottles of just about any alcohol. The sizes are the same as you find in a hotel room mini-bar. I usually have a bottle of red and a bottle of white wine for cooking but for additional liquors like Kahula, Grand Mariner, rum, etc. that’s where I head.

      • — LC on January 22, 2020
      • Reply
  • OMG! This cake is amazing! I made it exactly as the recipe said and it came out delicious and moist. It is easy to put together as well.

    • — Kathy on December 18, 2019
    • Reply
  • Have made this cake multiple times and it’s always a hit! Simple but yumm and it’s a recipe, I’ve memorized at this point lol. Thank you for sharing 🙂

    • — ZFA on December 15, 2019
    • Reply
  • Beautiful, perfect little cake to make quickly. I couldn’t convince my husband to open his 20+ year old bottle of dark rum from Bermuda, so used some Captain Morgan spiced, so really couldn’t taste that part at all. But it was still lovely. I added some cinnamon to the powdered sugar topping. Will definitely make again. Jenn, all of your recipes from your book (I love it) and your site turn out perfectly every time.

    • — Lori B. on December 15, 2019
    • Reply
    • 💓

      • — Jenn on December 16, 2019
      • Reply
  • Excellent! I highly recommend this recipe.
    I can also give you the original French 4/4 aux pommes or Gâteau au yaourt aux pommes if you want as I am French 🙂

    • — Jasmine on December 14, 2019
    • Reply
  • Freakin’ delicious! I cut the sugar by ¾ and pressed raspberries into the top before baking—it was delicious. I baked it for my grandma who can’t bake anymore, though she is the queen of baking (among other queens). We both like non-sweet sweets, ironically.

    • — B on December 13, 2019
    • Reply
  • Hi, is it possible to use fresh orange juice instead of bourbon?
    Thank you, kasandra

    • — Kasandra on December 4, 2019
    • Reply
    • Sure, Kasandra (it will give it a slightly orange-y flavor though). If you’d prefer an alternative to that, apple juice or apple cider will work as well. Hope you enjoy!

      • — Jenn on December 4, 2019
      • Reply
  • I thinly sliced the apples instead of using chunks; I liked the result. I added a bit of cinnamon (of which I am a big fan), but I should have added more as I did find the cake a little bland the first time I tasted it the day I baked it (I forgot to sift icing sugar over it, but then discovered I didn’t have any anyway!). Instead, the next day, I sprinkled it with a combination of cinnamon/regular sugar and I liked it much better.

    • — Liz Higgins on December 4, 2019
    • Reply
  • I have made this twice in the last few weeks. The first time I used spiced rum and thought the alcohol was a little strong for me but took it to a pot luck and it disappeared quickly. Used white rum the second time, doubled the recipe, and put it in a bundt pan. It was our Thanksgiving dessert and a huge hit. My husband, who never eats sweets, has had several pieces. My entire family on both sides have requested it again for Christmas! I buttered the bundt pan heavily and covered it in sugar before adding the batter. Thanks!!

    • — Kay in Nashville on November 30, 2019
    • Reply
    • Kay (or anyone else who has used a bundt pan), How long is the baking time for a basic bundt pan? Taking this to party on Saturday and don’t want to under/over bake it. THANKS!

      • — Sharron on December 12, 2019
      • Reply
  • 2nd time making this. A simple make, delicious taste, and an elegant appearance. Cooling right now for an early Thanksgiving. Thank you.

    • — Margaret on November 27, 2019
    • Reply
  • Hi Jenn…I just made this French apple cake so easy sounded too good to be true but I love I’m always looking for something sweet in the afternoon with a tea this cake is awesome I’m also thinking of adding raspberries next time I used honey crisp apples perfect for this cake. Thank you

    • — Donna on November 26, 2019
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  • Excellent. One of those versatile cakes that could easily be served at a brunch or as a dessert with a dollop of whipped cream, not overly sweet and such a lovely texture – the apples keep their form, I used 3 Honeycrisp which gave me around 31/2 cups chopped. Keeps very well too.

    • — Kathy on November 25, 2019
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    • Can I make this without Rum?

      • — Amanda Collings on December 3, 2019
      • Reply
      • Sure, Amanda, but you’ll need to replace the rum with something else — apple cider or apple juice both work nicely. Hope you enjoy!

        • — Jenn on December 4, 2019
        • Reply
  • This was DELICIOUS! I could have ate the whole thing to myself… had to exercise self control. Thanks for the recipe!

    • — Abbey on November 25, 2019
    • Reply
  • Could calvados be swapped for the rum?

    • — RB on November 24, 2019
    • Reply
    • Sure! Enjoy 🙂

      • — Jenn on November 25, 2019
      • Reply
  • can this be made a day in advance?

    • — Abbey on November 23, 2019
    • Reply
    • Sure, Abbey – it keeps nicely for a few days. 🙂

      • — Jenn on November 23, 2019
      • Reply
  • The absolutely delicious apple cake the best ever I have made it tons of times as we speak I am preparing to make one it’s is a hit best ever. I am almost making a bunch to give as thanksgiving gifts easy to make and amazing recipe

    • — Jeanette Borg on November 22, 2019
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  • Oh my goodness. This cake is absolutely wonderful. I love anything apple, and as I was feeling frisky, I went out and purchased Bicardi Black. I kept checking the recipe, as it seemed the apple to to batter ratio was high. My spring form pan was a little large, so mine cooked perfectly in 30 minutes. It was so delicious. Perfect with a little whipped cream and a cup of coffee. It was good warm and cool. Surprisingly, our 5 year old grand daughter loved it, and asked me to bring it to her school, as they are studying France right now. Dont think the rum would go over too well at kindergarten. LOL. All I can think of is a bitter cold winter day, and this for dessert, after a steaming bowl of beef stew. I used golden delicious apples. Thanks for all the hard work you do, that makes us all look like rock stars in the kitchen.

    • — Laura Migliore on November 21, 2019
    • Reply
    • 🙂

      • — Jenn on November 21, 2019
      • Reply
  • Very easy to make this cake, I put 1 cup sugar, 6 tablespoons of milk, and doubled the recipe for a 9×13 pan. It took only about 30 min to cook.

    • — Mihaela on November 17, 2019
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  • I made this cake using self raising flour and prunes soaked in vodka because I had no rum. I just used a stick mixer because I’m lazy. The batter was delicious and the cake was too. Even my husband liked it, and he doesn’t have a sweet tooth.

    • — Dana Alfred on November 17, 2019
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  • This is the best cake recipe I’ve ever made! I found it last month when I needed to bring something to a party. I didn’t have time to shop and only had a few apples in the house the night before. It was a HUGE hit and everyone was completely impressed. I’ve made it now for two other events and it’s always the same. Bonus, everyone thinks I’m an amazing baker. Little do they know it’s the most simple cake to put together. Thank you for posting this recipe!

    • — Jamie on November 10, 2019
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  • first time it was awesome, this weekend it was boring, flavor was flat, maybe I used the wrong vanilla, or not enough…. will try again for Thanksgiving.. maybe use a vanilla bean?

    • — una on November 9, 2019
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    • Strange! Did you make any adjustments to the recipe this time around?

      • — Jenn on November 10, 2019
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      • Because so much of the batter is apple I think you should consider the apples ..try a different mix

        • — Lee on November 13, 2019
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      • I just used standard rum instead of dark rum by mistake. I am making it to take to a get together tonight so don’t want to cut out a price to try … do you think it will taste ok?

        • — Kate on November 14, 2019
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        • Yep – it will be fine!

          • — Jenn on November 15, 2019
          • Reply
    • Because so much of the batter is apple I think you should consider the apples ..try a different mix

      • — Lee on November 13, 2019
      • Reply
  • I’m going to make this recipe for my crafts group next week & I’d like to know if I can use white rum instead of dk. rum in recipe

    • — Pat McLean on November 9, 2019
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    • Sure, Pat – that’s fine. 🙂

      • — Jenn on November 9, 2019
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  • Turned out so well….simply awesome and so easy to bake

    • — Niko on November 9, 2019
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  • This is a delicious cake! Wonderfully simple to make, yet so tasty.
    I thought it was pretty light on the rum flavour (or maybe it is because I did not use particularly fancy rum), so I decided to pair it with a maple-rum-whipped cream. We loved it!

    • — Momo on November 8, 2019
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  • Wow. It looks great and tastes great.

    I used 1 tsp rum extract instead of the rum (all I had). It seems to have come out just fine

    • — Barry on November 8, 2019
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    • One idea: to remove from the bottom of the springform pan, use a pizza spatula. It’s big enough.

      • — Barry on November 8, 2019
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      • I slid off the springform. then flipped.

        • — una on November 9, 2019
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      • Easy and delicious!

        • — Judy on November 12, 2019
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  • We loved this recipe, the cake was so moist. I used Cognac in place of rum.
    Going to make for our Thanksgiving Potluck.
    Can you freeze it?
    Many thanks for sharing 😊

    • — Cheryl Maskey on November 5, 2019
    • Reply
    • Glad you liked it (and, yes, it freezes nicely)! 🙂

      • — Jenn on November 6, 2019
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      • Do you leave out on counter or in fridge?

        • — Jamie on November 7, 2019
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        • Hi Jamie, 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. Hope you enjoy!

          • — Jenn on November 8, 2019
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          • Thank you! Made it last night, cant wait to enjoy!

            • — Jamie on November 8, 2019
  • I had some apples to use up and ran across this recipe– (I liked the story behind it). It was so easy to make and wonderfully delicious! Thank you for sharing the recipe! I’ll be using it again and again.

    • — Sally on November 3, 2019
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  • Absolutely fantastic recipe! Easy to make and super delicious! One question: It tasted almost a little too juicy, do you think that means I should have left it in the oven a little longer? Or I might have been somewhat too generous with the rum. In any case, thank you for a great recipe, will definitely make again!

    • — Clare on November 3, 2019
    • Reply
    • Hi Clare, the cake is definitely moist due to the apples, but if you thought it was a little too wet, it may have been a touch underbaked. And if you used more rum than the recipe called for, that definitely could’ve been a factor.

      • — Jenn on November 4, 2019
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  • Made multiple times already and making it again today. I don’t have any rum in the house so I have omitted it. This cake is delicious!

    • — Karen on November 3, 2019
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  • Hi Jenny.. Thank you so much for the easy and awesome recipe. I don’t have apple cider or apple juice to substitute with rum, I used milk instead and it turned out well. Super delicious cake..!! Thank You again..

    • — Mulan on October 31, 2019
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    • Glad it turned out nicely with the milk — thanks so much for reporting back — I’m sure other readers will find it helpful as well! 🙂

      • — Jenn on October 31, 2019
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      • I don’t have any rum or apple juice in the house either so I’ve been making it without it. Everyone loves this cake! I’m going to try adding a little milk, thanks for the suggestion.

        • — Karen on December 7, 2019
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  • Hi Jenny , thank you so much for your super delicious recipes. I have tried some and they all come out perfect and yummy.
    I am just wondering what to substitute for the rum in this French apple cake. Thank you again,

    • — Afrah on October 29, 2019
    • Reply
    • Glad you like the recipes, Afrah! You can use apple juice or apple cider in place of the rum. Hope you enjoy!

      • — Jenn on October 29, 2019
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    • I have tried the apple cake substituting milk for the rum and used all purpose gluten free flour. The cake turned out delicious, moist, tasty and above all easy to assemble 👌…. Thank you so much thumbs up 👍

      • — Afrah on November 20, 2019
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  • Hi Jenn,

    I’ve tried your French Apple Cake Recipe and have a bunch of questions I’d love answered so I can make another batch this morning?

    Very impressed with how well it turned out and even looked just like the photos; that’s the sign of a well written recipe and instructions.

    Definitely give it a 5/5!

    Can you please advise me on how I can substitute other fruits in place of the apple?

    I have two different ideas :
    1) Tinned Pineapple
    2) Or a mix of Tinned Peaches(Soft of course) and Tinned Pears (Quite hard).

    I was thinking of either using the Pineapple, or a mix of both the latter fruits.

    I was planning on straining the fruits and not using the juice, but wondered if i could use some juice in place of water or some liquid to add extra flavour (but without making it too soggy?)

    If not, I would strain the fruit but wondered if I would need to squeeze the pineapple with a fork to get as much liquid out of it so it also doesn’t make the cake too soggy?

    And wondered if I should do something similar for either of the two latter fruits also?

    Also, Could I drizzle some of the juice over the cake before putting in in the over, after sprinkling with caster sugar – to add some extra flavour?

    The other thought was to lightly ice the cake at the end with plain icing sugar or mix (not sure why the difference?) mixed with a little of the fruit juice for flavour? Any advice on this or is it a bad idea?

    Please advise me on what you suggest?

    I also have no alcohol for the recipe so I used 1.5 Tablespoons of Maple syrup…. could I double that in future or what would you suggest? I don’t want to make it too strong?

    Also, Can I simple double the recipe in the same size pan – will this change the cooking time any more/less than just doubling it? Or should I use a different size pan for a double batch?

    I really loved the recipe and look forward to trying more!

    Thank you


    • — B on October 28, 2019
    • Reply
    • Hi B, glad you enjoyed this! In answer to your questions — I do think this would work nicely with peaches or pears. I suspect pineapple would work as well but would make sure that (for any of the fruits) you thoroughly drain them so you don’t add more moisture to the recipe and make the cake soggy. I don’t think it would hurt to drizzle a small amount of juice over the batter before putting the cake in the oven, but not sure it would have a big impact.

      Regarding adding more maple syrup, while you could add a touch more, I wouldn’t add much so as not to make it too sweet or throw off the ratio of wet to dry ingredients.

      I don’t think the cake needs any frosting, but you could do something simple like you mentioned. A cream cheese frosting like this one would also be nice but not sure that it’s necessary.

      And regarding doubling the recipe, I think you’ll get the best results with two 9-inch springforms or regular cake pans. If not, you could get away with a 9 x 13-inch pan.

      • — Jenn on October 29, 2019
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  • So easy and so delicious! My favorite kind of recipe. I tried turbinado sugar on top, but it caused some craters. Tasted amazing.

    • — Marnie Hyland on October 26, 2019
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  • Delicious and easy. No dark rum in the house so I substituted calvados. Very good dusted with powdered sugar, and with vanilla or butter pecan ice cream. It gets better after a day or two as apple flavor gets more pronounced.

    • — Debra Shedrick on October 24, 2019
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  • This cake is awesome! Very tender batter and easy to put together. The HoneyCrisp apples we used were LARGE, which in the end we had 4 ½ cups. The recipe doesn’t give an amount for cups, so I used all 4 ½ cups. There was just a lot of moisture from the apples. Next time we will just measure out 3 cups. Otherwise, really a good cake and we will make again for the upcoming holidays!

    • — Sissy on October 24, 2019
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  • I can’t stop making this. I’ve made it about 5 times in the last 2 weeks. and every time it gets rave reviews. Super easy and super good. I used amaretto tonight because that’s what I have on hand. (because I used all the rum in previous cakes. Incredible, easy and delicious. Thanks so much for sharing

    • — Jane Allen on October 21, 2019
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  • Thank you for this amazing recipe! The cake turned out moist and bursting with the flavors of the apples, butter and rum. It’s so easy to make but tastes oh so heavenly!

    • — TimFlam on October 20, 2019
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  • Excellent!! Will definitely make again! Husband gave it 2 thumbs up, and he’s not a big sweet eater! Looking forward to having another slice with coffee tomorrow morning! Thanks for the recipe! It’s a keeper!

    • — Chris on October 20, 2019
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  • Oh my! Did it yesterday for visitors and there’s almost nothing left. As usual with anything Jen’s, easy, clear, outstanding!
    Is this a perfect symbiotic relationship? You provide us with phenomenal recipes that make us shine and make everyone happy, we try to return the love to you by coming back for more! Thank you Jen, for ALL of the recipes, from ALL of us out there, the ones that are posters of reviews.

    • — Sandra on October 20, 2019
    • Reply
    • xoxo

      • — Jenn on October 21, 2019
      • Reply
  • I absolutely love this recipe! It is so delicious and incredibly easy to make. This is one of my go-to recipes when we have a lot of apples. It is warm and simple but it is so pleasing when you pull it out of the oven and smell the rich, heavenly scent of apples, rum, and vanilla. I have shared this cake with all of my friends and family and everyone approves! Thank you so much for sharing!

    • — Lucy on October 19, 2019
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  • This recipe turned out an absolutely perfect apple cake! It is very plain looking, but it was divine. Perfectly moist, a bit crisp on the edges, and amazing flavor. I used my new silicone round baking pan, and sprinkled powdered hat on top. A delicious, simple recipe for any occasion! I’m taking it to the tot Shabbat tonight!

    • — Cara Lavender on October 18, 2019
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  • This recipe is PERFECT!
    I’ve done the recipe 6 times in the last 3 weeks and it comes out perfectly every time!
    I even won a contest at work for the best apple themed recipe.

    • — Vicky on October 18, 2019
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  • Very easy and delicious cake. I added pecans

    • — barbara O on October 17, 2019
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  • I am not a careful baker so I always have mixed results. Despite using the apples I had on hand, cider instead of rum, and doubling the recipe (always tricky for a careless baker) this cake was amazing. “Elegant” “Luscious” “10/10” and “just perfect” according to my family. Thanks for another great recipe!

    • — Eileen on October 17, 2019
    • Reply
    • 🙂

      • — Jenn on October 18, 2019
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  • I really enjoyed this recipe. As someone else mentioned, it was a bit sweet (but not cloyingly so); I may cut back the sugar (on top or in the cake) the next time. Also, when I could smell the rum in the final product (but you couldn’t taste it). I suspect this is because I used a rather old bottle! Still, this is a winner! My wife, who is more of a chocolate lover, agreed. Another plus: it was so easy to make. This would be a good thing to make on a group getaway/retreat. I look forward to trying it again swapping in apple cider and brandy for the rum.

    *I’m not able to click stars. I give it 4/5!

    • — Mo on October 17, 2019
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  • The best cake ever! Honey Crisp apples and Captain Morgan with a dollop of whipping cream.

    • — Dawn Lon on October 16, 2019
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  • Mine is in the oven. But the batter tasted heavenly. I used white cuban rum and added a splash extra. Can’t wait to dig into it!!

    • — Jenn on October 14, 2019
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  • Completely unclear why an apple cake has zero cinnamon. Zero nutmeg or cloves. Just vanilla. Very bland. Very very bland.

    • — Julie Anne Dull on October 13, 2019
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    • Oh and rum. Couldn’t taste it.

      • — Julie Anne Dull on October 13, 2019
      • Reply
    • That’s the beauty of cooking Julie Ann, you mix, match, change and experiment, both sweet and savory.The things you like, you repeat, the ones you don’t, you keep changing until you do. If you strictly marry one flavor profile, you might be missing out, but if you are open minded enough to try something different (as you hopefully did) you just might be surprised… 😉

      • — Martell Sandra on October 20, 2019
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  • Delicious, easy to make, lighter dessert for after a big meal. Perfect.

    • — Pat on October 12, 2019
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  • This looks absolutely delicious; I’m making it today to bring to relatives! Any chance salted butter would suffice? Thought we had unsalted and no such luck.

    • — Becca on October 12, 2019
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    • Hi Becca, While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!

      • — Jenn on October 13, 2019
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  • I cooked for 35 minutes though all else was the same. It turned out great though sweet for my taste. I will reduce sugar next go round. It is super simple to make and a keeper for sure.

    • — Beth Whitten on October 11, 2019
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  • This cake is inexpressibly delicious — and super easy to make! I am so glad I picked up some dark rum because it elevates the cake to the level of divinity. Powdered sugar on top is magical. I can tell I will bake this again and again, and I have a feeling I had better keep the recipe handy to share!

    • — Em on October 10, 2019
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  • I made it few times and it was a big success

    • — Lucie on October 10, 2019
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  • A cake with rum in it!? How could I resist!
    Super recipie, mine was ready a few minutes earlier than stated, baked on fan cooking mode.
    This lovely cake is already missing a quarter of it…
    May thanks also for the option of converting ingredients in metric, much appreciated!

    • — Queca Verde on October 9, 2019
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  • If doubling and using 9 x 13. Should it be cooled in pan? Then removed to serving platter

    • — Kay medlin on October 6, 2019
    • Reply
    • Hi Kay, if you’re using a 9 x 13 baking dish, for ease, I’d cut it into squares and serve it directly from the dish. Hope you enjoy!

      • — Jenn on October 7, 2019
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    • Can I make this without rum or will it taste bad? I have none. Can I use vanilla instead?

      • — Randi Hofmann on October 13, 2019
      • Reply
      • Hi Randi, I wouldn’t substitute vanilla for the rum, but you can replace it with apple juice or apple cider. Hope you enjoy!

        • — Jenn on October 13, 2019
        • Reply
  • I didn’t have dark rum on hand, so I played it fast and loose and had to decide if I was going to sub for French Brandy or White Puerto Rican Rum. After consulting the group chat, we decided to try the white rum. I made a double batch of this, and only used half of the rum called for, just in case I had made a mistake in subbing. Additionally, I used 2 Granny Smith Apples and 2 Winesap Apples (double batch), and I cooked it in a large, greased pie dish.

    Aside from those changes, I followed the recipe and was greatly rewarded with a delicious treat that had my partner going “oh… mmm… ohmmmmm” the whole time eating it– even saying to the guys in the video game party “I’m having a mouthgasm over here.”

    A++, 10/10 would bake again!

    • — Anita Raise on October 6, 2019
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  • I don’t usually leave reviews, but I just had to. This cake was DEVINE! I don’t have rum (non drinker) so I sub with our local orchard’s apple cider. I used 3 small gala apples and 1 honey crisp. Baked exactly 40 mins. Cooled for an hour. Husband who is very picky with desserts, made sounds that should only be heard in the bedroom. Yep, that good!!

    • — Lori on October 4, 2019
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  • easy to make & delicious

    • — Lucy on October 4, 2019
    • Reply
    • Jenn, what a fabulous recipe! This cake is simple, but truly divine. I lived in France for several years and this cake took me right back to the restaurants and boulangeries I loved when I was there. The only change I made was substituting brandy for the dark rum since it was all I had on hand.

      I’m so happy I found your site!

      Merci beaucoup,

      • — Diane on October 21, 2019
      • Reply
  • Yum. Still awesome, easy and impressive every time I make it.

    • — Karin on October 3, 2019
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  • I am always one to sneak a vanilla instant pudding (jello) packet into my cakes to add extra moisture… would that be overkill here or an ok addition?

    • — Hayley on October 3, 2019
    • Reply
    • You really don’t need it here, Hayley – this one is extra moist thanks to the apples. Promise 🙂

      • — Jenn on October 3, 2019
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  • Do you think it will be ok without the rum? Just don’t have it and need a delicious dessert without going back to the store. I love all your recipes :).

    • — Marie on October 1, 2019
    • Reply
    • Hi Marie, Do you have bourbon or brandy? Both would work really well. Otherwise, you could use apple cider or milk.

      • — Jenn on October 1, 2019
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      • I have apple cider and milk only :). Thank you so much. Which would be better? The same quantity as the rum?

        • — Marie on October 1, 2019
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        • I’d go with the cider and, yes, same amount as the rum. 🙂

          • — Jenn on October 1, 2019
          • Reply
  • This apple cake is sooo good! Super light but moist. I definitely recommend this recipe to anyone. The only thing I would change is maybe add another half of apple. Apples vary in size and I felt just a few more pieces would make it perfect 🙂 Will be making again for sure. Thanks for a great receipe.

    • — Joanna on October 1, 2019
    • Reply
  • Hi Jen
    I’ve only got 8 inch pans. How would I use those?
    Thanks so much!
    Btw loving EVERY recipe I’ve made from your site!


    • — Jennifer Griffith on October 1, 2019
    • Reply
    • Hi Jennifer, So glad you’re enjoying the recipes! An 8-inch pan would be fine. It may just take a couple minutes longer in the oven so keep a close eye on it. 🙂

      • — Jenn on October 1, 2019
      • Reply
      • Just made it and it turned out great! Going to make it again…like now😜

        • — Jennifer Griffith on October 1, 2019
        • Reply
  • OMG. THIS RECIPE IS AMAZING. Plain and simple. No tweaking necessary and multiplies beautifully, and this is coming from someone who pretty much always ends up adding or changing something in a recipe. I have just found a family favorite, I think this is the first cake recipe that we will be sure to make every year. LOVE THIS. literally had all of our guests ask for the recipe!!! And it does actually freeze very well. So happy with this one!!!

    • — Simi on October 1, 2019
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  • What is a good dark rum for baking? I am not a rum drinker.

    • — Daniela on September 30, 2019
    • Reply
    • Hi Daniela, Myer’s brand is a pretty common one, but any dark rum will work. Hope that helps! 🙂

      • — Jenn on October 1, 2019
      • Reply
  • I’ve made this twice now and it is easy and delicious. The first time I made it, I was busy talking with our guests and used 1 cup of butter, instead of 1 stick. It baked beautifully and was yummy. Yesterday, when I made it again, I realized my mistake, but the extra butter made it so good that I used 1 1/2 sticks of butter. It was equally as good as the first time! Even someone who doesn’t like desserts asked for a piece to take home 🙂 Another 5 star recipe from Jenn – thank you!!

    • — Emily on September 30, 2019
    • Reply
  • I only have white rum…can I use white rum as a substitute?

    • — Chris Anderson on September 30, 2019
    • Reply
    • Definitely!

      • — Jenn on September 30, 2019
      • Reply
      • Thank you!

        • — Chris Anderson on September 30, 2019
        • Reply
  • Can I use Macintosh apples?

    • — Diana on September 30, 2019
    • Reply
    • Hi Diana, those aren’t optimal for baking as they will get too soft/mushy when they cook. Sorry!

      • — Jenn on October 1, 2019
      • Reply
  • Absolutely perfect and delicious with a cup of coffee. The kiddos lived it!!!

    • — Grace on September 29, 2019
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  • Oh my goodness this is good! It turned out perfectly!

    • — Vicki on September 29, 2019
    • Reply
  • Straight from my tree to “your” cake – absolutely light and delicious! The first was so easy and good that I promptly made 3 more.

    • — Sue S on September 28, 2019
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  • Hi! Is this cake ok for toddlers if we use run? If not, can I substitute Apple juice or orange juice? Thanks Jen!

    • — Kim on September 28, 2019
    • Reply
    • Hi Kim, I always gave it to my kids when they were little, but if you’re nervous about it you can sub apple cider. Hope that helps!

      • — Jenn on September 28, 2019
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  • I could I use duck eggs instead of chicken? Is 1 equivalent to 2?

    • — Allise on September 27, 2019
    • Reply
    • Hi Allise, I don’t have any experience at all baking with duck eggs so it’s hard to say – sorry! This article gives some guidance if you’d like to take a peek. I’d love to hear how the cake turns out if you make it with duck eggs!

      • — Jenn on September 30, 2019
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    • I’ve made this with apples several times and it’s HEAVENLY. Do you think I could swap pears for the apples successfully?

      • — Clelie on November 3, 2019
      • Reply
      • So glad you like it! Yes, I do think pears would work nicely here as well. 🙂

        • — Jenn on November 4, 2019
        • Reply
  • I have tried several apple cake recipes but this is the best one by far. It reminded me of what my mom used to make in Italy but she passed when I was in my twenties and I never learned how to make her recipe. It was absolutely delicious! Thank you for the recipe!

    • — Angelina on September 26, 2019
    • Reply
    • ❤️

      • — Jenn on September 27, 2019
      • Reply
    • ❤️ is right!

      • — Mo on October 5, 2019
      • Reply
  • Hi Jenn,

    You may have already answered… I don’t have dark rum with clear rum work?

    • — Donna on September 26, 2019
    • Reply
    • Yes, Donna, light rum will work. Enjoy!

      • — Jenn on September 26, 2019
      • Reply
  • Hi Jenn. I don’t have rum, but I do have Disaronno – an amaretto-tasting liquor. Do you think this would work?

    • — Minnie Wilkes on September 25, 2019
    • Reply
    • Sure, Minnie; it will have a slightly different taste, but it should work. Hope you enjoy!

      • — Jenn on September 25, 2019
      • Reply
  • Can I use rum extract or vanilla extract in place of the dark rum? If so, I assume I should use a smaller amount.

    Thanks so much!

    • — Cindy on September 25, 2019
    • Reply
    • Hi Cindy, you can substitute 1 teaspoon rum extract plus 2-1/2 tablespoons apple juice. Enjoy!

      • — Jenn on September 25, 2019
      • Reply
  • We fought over the leftovers!

    • — Ty on September 25, 2019
    • Reply
    • 🙂
      Glad you enjoyed it!

      • — Jenn on September 25, 2019
      • Reply
  • Made the cake last night for my family and everyone absolutely loved it! It’s light and delicate, and delicious!! Thank you!

    • — Vasudha on September 22, 2019
    • Reply
  • The best ever apple cake. Thank u so much!

    • — Chrystalla Nathanael on September 21, 2019
    • Reply
  • Absolutely delicious 😋 only used 1/2 cup sugar and topped it with 1tbsp of demara brown sugar and sliced almonds.

    • — Grace Haener on September 20, 2019
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  • Absolutely delicious. I will make this again for Rosh HaShana.

    • — Angela Backer on September 19, 2019
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  • Wow! Fabulous!

    • — Lisa C on September 18, 2019
    • Reply
  • Hi Jenn, can I use spiced rum in this recipe in place of dark rum? Thanks

    • — Lisa on September 17, 2019
    • Reply
    • Yup! Hope you enjoy. 🙂

      • — Jenn on September 18, 2019
      • Reply
      • Is there anything I can sub for butter if I need this to be non dairy?

        • — Corinne on October 8, 2019
        • Reply
        • Hi Corinne, a number of readers have commented that they’ve used coconut oil successfully here. Hope that helps and that you enjoy if you make it!

          • — Jenn on October 8, 2019
          • Reply
  • I made it this time with brandy, absolutely divine. Thanks Jenn

    • — Karen from Sydney on September 17, 2019
    • Reply
    • Thanks for sharing this! Looks delicious. I only have a 7 inch round tin or a 9inch square tin. Do you think it will work without any adjustments? Thanks.

      • — Fran on November 13, 2019
      • Reply
      • Hi Fran, I’d probably go with the 9-inch square pan. The cake will not be as deep and will take less time in the oven so keep a close eye on it. Hope you enjoy!

        • — Jenn on November 13, 2019
        • Reply
  • Parfait ! Parfait ! Parfait !
    Bravo et merci !!!:-)
    Ok, almost midnight, but I have to write this review after enjoying a delicious piece of one of the two cake I made with my two girls late tonight. This is simply a fantastic recipe in its simplicity and taste. We use the weekend to visit one our local farm and do some early apple picking, and I was devastated to see how much damage a hail storm had caused to the apples at the farm. Despite the farmers encouraging visitors to not mind the external damage, it was just really bad and very hard to pick anything to eat fresh. Then I told my wife and the girls that we can still pick our regular load of apples to support the farm and just go through Jenn’s book and website for recipes that use apples. And of course, right to the cellphones and the first thing that caught my attention is this cake … probably because of the French thing. Long story short, we were back to the house with probably a good 10 lbs of hail battered crimson crisp. We had a very late start in baking tonight and decided on making two cakes (one with almond and one with rum) to address some early conflicts among the girls. The plan was to enjoy the cakes in the morning since they were going to be ready late. But I felt bad for sending the girls to the bed and pulled them out of bed (they were not really sleeping and keep coming down) as soon as the cakes were ready. That was a mistake as they wanted theirs with vanilla ice cream and I had to resist tasting the cake while they kept raving with my wife about how delicious it is. Well, as soon as they went to bed I decide to cave in and cut me a very nice piece of the rum-flavored cake and it was soo goooooooood. I now regret not also going for the ice-cream :-). If I have not written a book already, I can probably write a book about how great this recipe is and how delicious the cakes came out. We are going to be making more with all that crimson crop we have and share with our neighbors … the girls love it !!!

    Thank you Jenn and again, you are costing Vie de France !!! 🙂

    • — Francois on September 16, 2019
    • Reply
    • 🙂 So glad you enjoyed it!

      • — Jenn on September 16, 2019
      • Reply
      • Can this recipe be doubled or tripled and then baked in a 9 inch springform round pan? Would it affect the baking time end temperature?

        • — Helena Lockhart on September 22, 2019
        • Reply
        • Hi Helena, If you’d like to double this, you’d get the best results with two 9-inch springforms or regular cake pans (I wouldn’t suggest putting all the batter in one 9-inch springform). You could also get away with doubling it and using a 9 x 13-inch pan. It may take a bit longer in the oven- just keep a close eye on it. Hope you enjoy!

          • — Jenn on September 22, 2019
          • Reply
  • Hi Jen, I want to make non alcoholic version of this cake so what can I substitute for rum?

    • — SK on September 15, 2019
    • Reply
    • Hi SK, you can replace the rum with an equivalent amount of apple juice or apple cider. Hope you enjoy!

      • — Jenn on September 16, 2019
      • Reply
      • Thanks Jen! I will try that.

        • — SK on September 17, 2019
        • Reply
  • This is a lovely recipe. I omitted the rum and added 1/4 tsp almond extract, and baked in a smaller springform pan. So, so, good!

    • — Amanda on September 15, 2019
    • Reply
    • Hi, can I triple this recipe? If yes, what size pan do you recommend? Glass or metal? Thanks!

      • — Evelyn Baran on September 22, 2019
      • Reply
      • Hi Evelyn, for the best results, I wouldn’t do more than double the recipe. If you do more than that, it can impact the baking time. I’d suggest two 9-inch springforms or regular cake pans. You could also get away with using a 9 x 13-inch pan. Either glass or metal will work. Hope you enjoy!

        • — Jenn on September 23, 2019
        • Reply
  • Easy and delicious!!!

    • — MiChal on September 14, 2019
    • Reply
  • This cake is fantastic. It is very light and has great flavor. So easy to make. Thanks for a wonderful recipe that I will make for years to come.

    • — Joy Forster on September 12, 2019
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  • Thank you for sharing this recipe, my family just loved it! I didn’t sprinkle the top with sugar, and it was just as delicious. I will be making this recipe again and again!

    • — Julie on September 12, 2019
    • Reply
  • Can margarine be substituted instead of butter? Cooking for a kosher crew. Thx

    • — michelle on September 12, 2019
    • Reply
    • Hi Michelle, While I haven’t made it with margarine, several readers have commented that they have successfully, so I think you can get away with it. Hope you enjoy!

      • — Jenn on September 12, 2019
      • Reply
  • In place of the rum extract, I pureed some overripe mango pieces I had on hand, and used 3 Tbls. of that! Absolutely delicious cake. Only needed 1 apple, as mine were rather large. I also used more than 1 Tbls. sugar on the top (maybe 2) — and I like to add it about 10 mins into baking to ensure it all stays nicely on the surface! That was the best part! Thanks as always for your marvelous recipes. What a treat
    Also a “warning” … one cake might serve only 4 people if they’re not being shy!! It doesn’t rise high, and it shrinks a bit from the 9-inch springform pan.

    • — Laurie Hepler on September 8, 2019
    • Reply
  • Amazing! I picked a huge basket of apples over the weekend and have already made three of these cakes – I used imitation rum extract and didn’t have quite enough, but the cake was so flavorful – I can’t wait to try it sometime with actual dark rum rather than the imitation extract I had on hand – I’m sure the flavor would be even more intense! 5 stars all the way!

    • — Sarah P on September 4, 2019
    • Reply
  • Cake was so easy to make…we all love how it came out:)

    • — Esther on September 2, 2019
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  • So so easy to make! Very light and tart/sweet. I whipped up some whipping cream with sugar and put that on top and it was just lovely. It looked sooooo pretty with the powdered sugar on top. I have made five of your recipes so far and they have all been perfect. This is so rare for recipes I find on the internet. Thank you so much Jenn!

    • — Jen U. on September 2, 2019
    • Reply
    • 😊

      • — Jenn on September 2, 2019
      • Reply
  • Lovely cake thank you . Tried it with double recipe – half in ring tin and half in bar tin. Cooked without rum. Dripped golden syrup over granulated sugar topping before baking. Very popular with everyone!

    • — Phoebe on August 21, 2019
    • Reply
    • I made this cake this evening and it was fantastic!! I followed the recipe exactly and was tickled at how perfectly it came out!! Thank you for a blog that gives excellent recipes that are easy but elegant!!

      • — Momstarr on August 31, 2019
      • Reply
  • I just made this cake. It was so easy! The house smells so good and I can barely stand it. It hasn’t cooled off yet but it looks amazing. Thank you chef Jen for another wonderful recipe.

    • — Dorene Guida on August 11, 2019
    • Reply
  • Hey Chef Jen. Absolutely love your recipes! What would be the best flavor for the whipped cream topping please.

    • — Dorene Guida on August 9, 2019
    • Reply
    • Rum or vanilla would both work well. 😊

      • — Jenn on August 9, 2019
      • Reply
    • Love this recipe! I have baked this cake twice in the past 2 days 🙂

      • — Amy on August 16, 2019
      • Reply
  • Helpful and great recipe! I actually used three apples instead of two (per request), with some extra flour and butter, plus three small eggs (versus 2 large, since I don’t have large) to try to make sure it could handle the extra apple. I also skipped the rum and instead added some yogurt. I am more beginner level baker, but it seemed to work out 🙂 Thanks Jenn

    • — Caroline on August 7, 2019
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  • Love all the reviews and positive feedback. I was asked to bake applecake for a wedding and was wondering if I could bake it two days before the wedding? Will it still be fresh enough?

    • — Rianne Bosman on August 5, 2019
    • Reply
    • Hi Rianne, I think you could away with it. I’d cover it tightly with plastic wrap and store it in the fridge, then bring to room temperature before serving.

      • — Jenn on August 6, 2019
      • Reply
  • can i use soft margarine in ths recipe?
    (such as becel)

    • — Lois on August 2, 2019
    • Reply
    • Hi Lois, while some readers have commented that they’ve used margarine with success here I am less confident about soft margarine as it has more water and less fat. If possible I’d stick with stick margarine or even coconut oil if you don’t want to use butter. Hope that helps!

      • — Jenn on August 2, 2019
      • Reply
      • Vegetable oil ok? Need nondairy.

        • — Evelyn Baran on September 22, 2019
        • Reply
        • Hi Evelyn, I’d stay away from vegetable oil but, if you’re looking to use something non-dairy, you could make this with margarine or coconut oil. While I haven’t tried either, a number of readers have commented that they’ve used coconut oil and have had success. I’d love to hear how it turns out!

          • — Jenn on September 23, 2019
          • Reply
  • Can you use imitation rum extract?

    • — Maryellen on August 1, 2019
    • Reply
    • Sure, Maryellen, you can substitute 1 teaspoon rum extract plus 2-1/2 tablespoons apple juice. Enjoy!

      • — Jenn on August 1, 2019
      • Reply
  • I hadn’t planned to make a cake today, but when I discovered a couple apples in the fridge and saw that Jenn had a quick recipe, I decided to give it a try. I’m so very happy I made this and grateful to Jenn for yet another FABULOUS recipe! This cake is light and has no overbearing flavors, just a lovely apple taste. My family loved it too!! I whipped up a little cream flavored with DiSaronno Amaretto to dollop on top of the slices, poured us each a cup of coffee and we were in paradise.
    Thank you!!!!

    • — Paula Reed on July 29, 2019
    • Reply
  • Awesome cake. Had to make a second because the first was eaten up so fast!

    • — Al on July 29, 2019
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  • I used Smith and cross rum and found the cake to be too strong in rum flavor. I would potentially retry but with a lighter less quality rum as the cake texture was nice and the cake itself was pretty. Just advise on caution of use of rum.

    • — Francis on July 28, 2019
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  • very good, very good

    • — Gabi on July 15, 2019
    • Reply
  • Found your recipe & made it today. The Best. I threw some slivered almonds on top with the sugar for some crunch. Yummo. Thank you for sharing

    • — Barbara Falkner on July 14, 2019
    • Reply
    • If I dont add the rum, what Can I add? Thanks

      • — Lee on August 9, 2019
      • Reply
      • Hi Lee, You could add apple cider in place of the rum.

        • — Jenn on August 11, 2019
        • Reply
  • Jenn you are a godsend! Best cake I’ve ever baked and my friends loved it! Such a delicious cake and so moist too.

    • — Sarah on July 11, 2019
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  • This cake was a hit at our house. It is so simple, light, and simply delicious! Thank you very much! You’re a genius in the kitchen!

    • — Minh C. on July 2, 2019
    • Reply
  • This was delicious, I had to give sone away to my neighbours to stop myself from eating the whole thing! I will definitely be making this again and again. Love your recipes Jenn

    • — Lisa on June 29, 2019
    • Reply
    • 🙂

      • — Jenn on June 29, 2019
      • Reply
  • Hi Jenn,

    This is my goto apple cake recipe and I have been baking it for different people and the response has always been amazing.

    I want to check if you think baking it as a loaf cake would work? I have a friend’s party coming up and it is much easier to carry with me a loaf cake than a round cake.


    • — keefy on June 27, 2019
    • Reply
    • Hi Keefy, So glad you like this cake and that it’s been well received by people you’ve given it to! I’ve never made this as a loaf; while I think it’s possible it may get a little gummy in the middle. You could give it a try, but for the most predictable results, I’d stick with the round pan.

      • — Jenn on June 27, 2019
      • Reply
  • Added a bit more dark rum plus a little more flour just because I really wanted that rum taste to be prominent and it was incredible. I sprinkled chunky sugar granules with molasses before baking, added a nice crunch to it.
    Great recipe Jenn!

    • — Michelle O on June 25, 2019
    • Reply
  • It turned out very well.

    • — Niru on June 23, 2019
    • Reply
  • This cake is so simple but it is always a hit with my kids and anywhere I bring it. I think this was my first OUAC recipe I made and I kept coming back to it before I really realized how awesome Jen’s recipes are. You rock!

    • — Adrianne Simeone on June 21, 2019
    • Reply
  • I was recently on a 2 year cooking hiatus and took a trip to Paris. Inspired to be back in the kitchen upon my return, I found this recipe. I’m so happy I found it because I’ll definitely be making it again. A very special and delicious cake.

    Since I didn’t have rum, I subbed it with 1 tbsp St. Germain liqueur, 1.5 tbsp white wine, and .5 tbsp vanilla extract. Absolutely wonderful!

    • — Tara Thompson on June 20, 2019
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  • Absolutely delicious 😋 I used self-raising flour and left out the baking powder, lovely cake. Reminds me of Europe.

    • — Virginia on June 19, 2019
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  • Such positive reviews! I can’t wait to make it and wondered if ai might use Calvados in place of dark rum?

    • — Pat R. on June 17, 2019
    • Reply
    • Sure – hope you enjoy! 🙂

      • — Jenn on June 17, 2019
      • Reply
  • Great recipe! easy, I had made several times and is a sucess with family and friends. Thanks!

    • — Toni T on June 15, 2019
    • Reply
    • Can this cake be frozen?

      • — Louisa on August 31, 2019
      • Reply
      • It can, Louisa – see the freezing instructions at the very bottom of the recipe. 🙂

        • — Jenn on August 31, 2019
        • Reply
  • Hi Jenn,

    I have both dark spiced rum and regular light rum on hand. Which would be best to use in this recipe?

    Thank you,

    • — Joyce Dalessi on June 11, 2019
    • Reply
    • Hi Joyce, I’d go with the dark spiced. Enjoy!

      • — Jenn on June 11, 2019
      • Reply
  • This is a great cake and so simple! My husband claims it’s his new favorite.Thanks!!!

    • — Connie on June 9, 2019
    • Reply
  • I got a lot of apples given to me so I decided to make this cake and I’m so in love with it! I wanted a non alcoholic version so I added water instead of the rum. It turned out so moist and delicate, truly pleased. Saved this recipe for future! Thank you x

    • — Elissa on June 9, 2019
    • Reply
  • Baked this cake today for friends, they all loved it

    • — Desie on June 8, 2019
    • Reply
  • Absolutely delicious ans moist. Thanks for sharing!

    • — Yvy on June 1, 2019
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  • I made this cake and by golly it was the best buttery and moist cake. We finished the whole cake right after it came out from the oven. The little pockets of apple just melts away and the top is crunchy while the interior is oh so moist. I’m making this cake again tomorrow! Thank you for this wonderful recipe!!!

    • — Dixie on May 30, 2019
    • Reply
  • i just made this with Feijoa’s instead of apples and it was delicious!! thank you!!

    • — Emelia cox on May 25, 2019
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  • This is my families all time favourite, I do add cinnamon, omit rum and add a little extra vanilla essence Just the best!!! Thank you 🇦🇺

    • — Sandra Hall on May 11, 2019
    • Reply
  • Hi. I made it yesterday. It was divine. Thank you so much for this recipe. Greetings from Croatia.

    • — Natalija on April 29, 2019
    • Reply
  • Hi! Will there be a big difference in flavor/texture if i use margarine instead of butter ? Thank you.

    • — Cuci on April 28, 2019
    • Reply
    • Hi Cuci, I’ve only used butter here. If you’re looking to use something non-dairy, a number of readers have commented that they’ve used coconut oil and have had success. If you try it with either coconut oil or margarine, I’d love to hear how it turns out!

      • — Jenn on April 29, 2019
      • Reply
      • I used margarine and it turned out perfect 🙂

        • — Elissa on June 9, 2019
        • Reply
  • Am just wondering if I should cover cake with glad wrap and put in fridge to use next day, or us it best to leave on the bench over night?

    • — Lyn on April 18, 2019
    • Reply
    • Hi Lyn, I’d cover it with aluminum foil and leave it on the countertop overnight. Hope you enjoy it!

      • — Jenn on April 18, 2019
      • Reply
    • I’ve made this cake both with butter and margarine. Both times it turned out good and well-appreciated. Personally, i prefer using butter for the richer taste .
      Thank you very much for this wonderful recipe , Jenn !

      • — Cuci on June 30, 2019
      • Reply
  • My son’s favorite cake. I just use bourbon instead of rum.

    • — Julesu on April 13, 2019
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  • Your French Apple Cake is one of my husband’s favorite (I’m French and he’s Jewish). I don’t always keep confectioner’s sugar in my kitchen so I just put a bit of white sugar in an electric grinder and voilà! I prefer not putting the powdered sugar on the whole cake after it’s cooled because it always melts so instead I wait and sprinkle it on one piece at a time just before serving.

    • — Nathalie H. on April 12, 2019
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  • This cake is perfect. I also added a bit of cinnamon while folding the apples in and it turned to so we’ll!!

    • — Vidya on April 12, 2019
    • Reply
  • This is one of my favorite, go-to recipes from Jenn. It always turns out wonderful and is gone in the blink of an eye. The only substitution I made was replacing the rum with brandy. (And, I only did this because I did not have rum on hand.) It was delicious!

    • — Jill Johnson on April 12, 2019
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  • I made this recipe exactly as printed and it turned out delicious! I am not a baker never enjoyed it. But I have made this one 3 times and totally enjoyed it. I am making one for the Pioneers of Alaska bake sale, I’m pretty excited. Now will be looking for new recipes to try on Once Upon a Chef. Thanks

    • — Elizabeth Gilmon on April 11, 2019
    • Reply
  • I enjoyed this dessert. Very rustic and delicious. Our guests enjoyed it and asked for seconds!

    • — Jean on April 11, 2019
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  • This recipe is amazing!!!!! I have made this cake at least 8 times and it never disappoints. It is so simple to follow and the result is an elegant dessert that you would find in any French bakery in Paris. Every recipe I have ever made from your site has been perfection Jenn. I really appreciate the time you take to include the recipe background, the photos and extra notes. You make cooking such a fun and exciting experience . Thank you!

    • — Sameera on April 11, 2019
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  • I have made this twice and it was a great hit both times. The first time, it travelled well in the picnic basket to the Hollywood Bowl for a picnic under the stars listening to the LAPhil. Four people total and the entire cake was gone by the end of the evening. Second time for my January 1st Rose Parade breakfast in Pasadena. It was moist and delicious, wonderfully sweet for breakfast and people were carrying out extra pieces on their way to the parade. I made it exactly as written except used a whole scraped vanilla pod to get the lovely black dots and I added whipped cream on the side.. I l love honey crisp apples in this. My daughter lives in Europe and is a new bride and this is on her go to list.

    • — Josephine B on April 11, 2019
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  • Has anyone baked this cake in a high altitude? If so, please share adjustments made, if any.
    Thank you, Louise

    • — Louise on April 5, 2019
    • Reply
  • Fantastic!

    • — Craig on March 31, 2019
    • Reply
  • Made this today. Very Delicious!! Thank you!!

    • — Ven on March 31, 2019
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  • Delicious!

    • — Donna on March 25, 2019
    • Reply
  • This was a hit! I used gluten free all purpose flour and it came out delicious. I’ll keep this as my go-to recipe whenever we need to use up apples!

    • — Kristen on March 23, 2019
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  • Excellent recipe! I made it exactly as written and it was fast, easy and delicious!

    • — Nara on March 17, 2019
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  • This a very delicious cake! The sweetness is just perfect!! The only thing I have to say is, for my oven, 40 minutes bake time was too long. It came out darker than the picture. I typically set my timer 5 or 10 minutes shorter than the recommended bake time and I keep checking until it reaches the desired done-ness and color. This very day, I was busy preparing other things that I forgot to check on it. I served it to my gusts anyway and they loved it! They even asked me for the recipe! Thanks Jennifer!!!

    • — Gloria on March 16, 2019
    • Reply
  • Hi. Could I use Spiced Rum?

    • — Deanna on March 14, 2019
    • Reply
    • Sure!

      • — Jenn on March 14, 2019
      • Reply
  • Made this as cupcakes and omitted rum and added milk and they turned out to be amazing! Thanks so much for a precise recipe! Me and my lil one are drooling with these hot cupcakes 💞 Regards, Sheetal

    • — Sheetal Gokak on March 14, 2019
    • Reply
  • Great and easy recipe. Have been making it for sometime, people love it especially the rum gives it a distinct flavor. Whenever I freeze it, as I do with all my baking left overs, it becomes crumbly after defrosted. I wish I could solve that problem. I do reduce the butter and sugar whenever I bake anything. Love it

    • — Freweini abebe, NY on March 5, 2019
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  • This recipe is delicious! I omitted the rum, made in into muffin cups, and baked them at 350 F for 20 minutes. It came out absolutely tasty, fluffy and delicate! Thank you!!!

    • — migdelis hanja on March 4, 2019
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  • This cake was super delicious. I omitted rum and added apple cider. Kids loved it ! Thank you for the wonderful recipe . Roshni

    • — Roshni on March 3, 2019
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    • It is delicious. Thank you.
      What would splitting butter to oil or 1/2 butter and 1/2 oil do to the cake?

      • — Lisa on May 27, 2019
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  • This recipe was excellent. Made it while substituting apple juice for rum. Wonderful taste and lovely texture. Thank you so much for sharing. My family loved it. Regards, from Pakistan

    • — Mehr Abdullah on February 19, 2019
    • Reply
  • Love it! This recipe is going into my permanent collection. I’m getting ready to make it again but wondering if I can scale the ingredients x 1.5 since it yielded a somewhat thin cake compared to your photo. I used two apples but I’ll be sure to measure the apples to 4 cups as you mentioned in a previous post.

    • — Alo on February 18, 2019
    • Reply
    • Sure, Alo, that should work — bake time will be a bit longer, so make sure you keep an eye on it.

      • — Jenn on February 19, 2019
      • Reply
    • Can I bake this in a bundt pan?

      • — Carolyn on April 18, 2019
      • Reply
      • Hi Carolyn, It should work, but you’ll definitely need to double the recipe.

        • — Jenn on April 18, 2019
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      • Simple and elegant! I made this cake twice in one day! The first one I doubled the amount of apples and increased the baking time… perfection! The second I used the recommended amount of apples but scattered thinly sliced almonds and sugar in the top. This basic recipe lends itself to so many variations. Fantastic website! Thank you 💕

        • — Monica Gunn on September 9, 2019
        • Reply
  • Hi there, can I skip the rum? I am planning to bake this for my guest and they have kids with them.

    • — Joy (Philippines) on February 11, 2019
    • Reply
    • Hi Joy, the rum should be okay to use here with the kids, but if you’d prefer not to, you can substitute apple juice or apple cider for the rum. Hope you enjoy!

      • — Jenn on February 12, 2019
      • Reply
      • Hi Jenn
        I love this cake and have baked it many times. I talked about it in my French class today & my teacher thought it might be Gateau aux Pommes au Rhum et la Cannelle (cinnamon). I like the idea of adding a spice – have you tried it this way?

        • — Pam on May 8, 2019
        • Reply
        • Interesting! I haven’t tried it with cinnamon but I’m sure it would be delicious. Please let me know how it turns out if you try it. 🙂

          • — Jenn on May 9, 2019
          • Reply
      • Can you use caster sugar instead of granulated?

        • — Nora Ryan on September 8, 2019
        • Reply
        • Hi Nora, I’d stick with granulated sugar for this. Hope you enjoy. 🙂

          • — Jenn on September 8, 2019
          • Reply
  • This cake was delicious! Simple to make, the recipe was precise and it came out exactly as pictured. With just the right amount of sweetness it’s a perfect anytime snack!

    • — SL on February 10, 2019
    • Reply
  • Hi! Can I bake this a day ahead? Or is it best baked the day of serving it?
    Thank you.

    • — Sonia on February 5, 2019
    • Reply
    • Hi Sonia, this cake keeps nicely for a few days, so baking it a day ahead is fine – hope you enjoy!

      • — Jenn on February 5, 2019
      • Reply
  • Can I use whiskey instead of dark rum ? Thank you

    • — Anne on February 2, 2019
    • Reply
    • Sure, Anne. Enjoy!

      • — Jenn on February 3, 2019
      • Reply
  • Can you supply poundage amount of apples…as size varies? Thnx!

    • — Terry on January 29, 2019
    • Reply
    • Hi Terry, I would guess that they would weigh somewhere between .75 and 1 pound. When the apples are chopped, they should yield 3.5 – 4 cups. Hope you enjoy!

      • — Jenn on January 30, 2019
      • Reply
  • My family and guests love this cake!

    • — A. Littles on January 27, 2019
    • Reply
    • I am making this a second time and was wondering if gold rum would work; is it dark enough?

      • — Marie on June 8, 2019
      • Reply
      • Yes that’s fine, Marie. 🙂

        • — Jenn on June 9, 2019
        • Reply
  • Fantastic! Followed the recipe w/o modification. Looked great… was absolutely delicious.

    • — Greg on January 26, 2019
    • Reply
  • I loved this cake, but wasn’t sure if it tasted like yours, Jenn. Last week we were in Palm Springs and went to a small French-owned cafe for breakfast. The menu included “Granny’s Apple Cake”! I then went to look at the Pastry Case and there it was…I ordered a piece and voila, it tasted very similar to the one I made the first and second times. Although you describe it as a dessert, Jenn, I think it is also a tasty breakfast coffee cake. Thanks, Pat

    • — Pat on January 21, 2019
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  • This is an absolutely phenomenal recipe. My hubby is indulging it right now.

    • — April on January 20, 2019
    • Reply
  • I followed this recipe exactly and found it to be dry and crumbly. Not sure how to make it more moist?

    • — Gillian TAYLOR on January 19, 2019
    • Reply
    • Hi Gillian, Sorry you found this to be dry! Dryness is usually caused by overcooking or measuring the flour incorrectly. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference.

      • — Jenn on January 20, 2019
      • Reply
      • I baked it for 40 minutes. I scooped the flour with a 1/2 cup measure, but will try it again using a spoon. It was very tasty, although dry. Thanks

        • — Gillian TAYLOR on January 20, 2019
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        • Believe it or not, scooping the flour instead of spooning it in can make a difference. Scooping it packs the flour in and often equates to using a bit too much.

          • — Jenn on January 22, 2019
          • Reply
      • You may also want to try weighing the flour. I’ve had good success with this. 1 cup of flour = 4.25 ounces. Having the correct amount of flour makes a huge difference to your results. Hope this helps.

        • — Gloria on March 4, 2019
        • Reply
  • Absolutely fantastic! We are from Belgium and I just tried your recipe. My husband, especially, loved it and I got so much compliments. Thanks for sharing!

    • — Gita on January 19, 2019
    • Reply
  • I would like to double this recipe and bake in a 9 x 13 pan. I am guessing that I would bake it for about 50 minutes. Also, I have in my mind to substitute Cointreau for the rum, since it is what I have on hand, it’s French, and orange juice is found in Jewish apple cake! Has anyone doubled the recipe with success? TYIA !

    • — Jacqueline Van Gorden on January 13, 2019
    • Reply
    • Hi Jacqueline, If you’d like to double this, you’d get the best results with two 9-inch springforms or regular cake pans. If not, I do think you could get away with a 9 x 13-inch pan. It may take a bit longer in the oven but not quite as long as 50 minutes- just keep a close eye on it. Hope you enjoy!

      • — Jenn on January 13, 2019
      • Reply
  • This was perfect! Moist and delicious, my family loved it. I will definitely keep this recipe to use when I have too many apples.

    • — Mercedes on January 8, 2019
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  • I had 2-3 honey crisp apples sautéed, and Cubed last week due to them being old, cooked on the stove. This recipe came super handy so the cooked apples didn’t go bad in my fridge. I live In high altitude (5,280 feet above sea level) so I did 1/3 white sugar minus 2 tsp, and 1/3 light packed brown sugar. My cooked cubed apples had cinnamon on them. I also don’t have rum since I don’t drink so I added 2 more tsp of non alcoholic vanilla. but the recipe honestly turned out perfect with these simple adjustments. I put It in the oven at 350 for 35 minutes and let it cool. Tastes
    Amazing and plan to make it again. Thank you for this recipe!

    • — Mia W on January 7, 2019
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  • Hi Jenn, would you be so kind to add a version with metric weight?

    • — JW on January 6, 2019
    • Reply
    • Hi JW, this recipe has metric conversions. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope you enjoy!

      • — Jenn on January 6, 2019
      • Reply
  • We made this cake today for the very first time and it was so delicious. It is so easy to make and tastes like a cake made by a pastry chef. Thank you for this amazing recipe – it will be a family favourite for many generations to come.

    • — Annie on January 6, 2019
    • Reply
  • This recipe is as easy as it is good. I have made it 4 times and it comes out just as good each time. The cake is very elegant visually and lives up to its eye candy tease with a grown up taste and perfect texture. Love it!

    • — Karen Woodrum on January 3, 2019
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  • Thanks Jenn , wonderful recipe ! Everybody loved it and I also made a gluten-free one that came out perfect !

    • — Rachana on December 30, 2018
    • Reply
  • Tried this recipe today; used 3 tablespoons of buttermilk in place of the rum, and 3 cups of gala apples. Following is my husband’s reaction:
    Husband: This is great! Did you use all the apples?
    Me: No.
    Husband: Good, then you can make more!

    Doesn’t get any better than that!

    • — Lynne on December 26, 2018
    • Reply
  • When doubling recipe, can I bake both pans at same time at same temp? Or bake them separately?

    • — DadLovesToCook on December 22, 2018
    • Reply
    • Yes, just keep in mind that you may need to increase the cooking time a bit. Enjoy!

      • — Jenn on December 23, 2018
      • Reply
  • I made this cake today for a dinner party. It was perfect exactly as is. I made a simple caramel sauce to top it however you could use this cake as a base with many various toppings! EVERY recipe I have ever made from this site has been a keeper. Jenn, I really appreciate the time you take to include the recipe background, the photos and extra tips and tricks. Or the “don’t worry if it looks like this…” tips. You help to make cooking less intimidating, and more fun. Thank you!

    • — Michelle on December 21, 2018
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  • What temperature please?

    • — Suzi on December 21, 2018
    • Reply
    • Hi Suzi, The cake gets baked at 350°F. Enjoy!

      • — Jenn on December 21, 2018
      • Reply
  • This cake is over-the-top delicious. I made it for my husband’s birthday because he loves apple pie. It was a big hit. The flavor is fantastic. I love the amount of apples. It’s almost like an apple pie cake. My new go-to dessert.

    • — Bernadette Hanson on December 20, 2018
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  • I don’t usually take the time to write recipe reviews but this one is worth writing. This is a simple, elegant cake where the apples are tasted as apples. There is no cinnamon to cover or disguise the cake or the fruit and it is wonderful for a dessert or….shhhhhhh, don’t tell….for breakfast. I stand by that. It is heavily requested in my house. It’s my very favorite of cakes. Additionally, it is low in sugar which is much appreciated. The crumb is brilliantly moist and holds together beautifully. If you have not tried this cake, please do it.

    • — Carol Burns on December 20, 2018
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    • Hi Chef Jen . Going to make this delicious cake again tonite. I don’t have rum. I see many people tried things but I don’t have apple juice. I have almond extract. How much with the addition of almond milk to make up for 3 tablespoons of rum.

      • — Dorene Guida on August 18, 2019
      • Reply
      • Hi Dorene, I’d use only 1/4 teaspoon of almond extract; it’s very strong. Enjoy!

        • — Jenn on August 18, 2019
        • Reply
  • Made this without the rum (didn’t have any on hand) and added one teaspoon of almond extract in addition to the vanilla, plus a tablespoon of McCormick’s gingerbread spice blend and it was amazing! So simple to make and I think you could easily play with some different flavourings to change things up.

    • — Audra Sarver on December 15, 2018
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  • I am really sorry to say that I just don’t understand the title or the great reviews. No where through France did I see anything like this cake and no one really liked it . The apples were just wrong – since when is Honey Crisp a baking apple and the French do not cube their apples. From now on I’ll stick to my cookbooks. Sorry. I wanted to like it.

    • — Susan on December 15, 2018
    • Reply
    • French will totally make that type of desert at home. My mum often used rum in her desert while in Canada we tend to use cinnamon.

      • — CARO on January 21, 2019
      • Reply
  • I have made your French Apple cake several times and everyone who has tasted it raves about how delicious it i. Thank you for this absolutely delicious recipe

    • — Mary McGuire on December 13, 2018
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  • It is very much like Lithuanian apple pie only we don’t add the booze. Since it is extremely sweet it is good any day and anytime of the day:) Very flavorful.

    • — Egle on December 10, 2018
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  • Perfect at first attempt!

    • — Prisca on December 9, 2018
    • Reply
  • Could anyone tell me the exact quantity of butter? Is it half a cup of melted butter?

    • — Naj on December 9, 2018
    • Reply
    • Hi Naj, It’s 1 stick or 1/2 cup.

      • — Jenn on December 10, 2018
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      • Hi Jenn, just wondering how much 1 stick of butter was in grams? 250gms? Thanks!

        • — Korri on January 23, 2019
        • Reply
        • Hi Korri, It’s 113 g. If you look in the top right corner of the recipe, you’ll see a button that allows you to toggle between metric and cup measures. Hope that helps! 🙂

          • — Jenn on January 23, 2019
          • Reply
  • ⭐️ ⭐️⭐️⭐️⭐️
    For some unknown reason, I cannot rate by marking the stars. However, this cake is amazing. Wholesome & delicious. My only a suggestion would be to double the ingredients and make two cakes. The first will go quickly. TRUST ME 😫

    • — JJ on December 9, 2018
    • Reply
  • I discovered this cake after coming back from apple picking …….I was too tired/ lazy to start a pie crust for an apple pie. It was in the oven within a half hour and it got a four thumbs up, my husband and me unanimously agree. I have tried dark rum, Calvados, and Maple Whiskey from Canada as they all add a unique little something to the taste. I am planning on doubling the recipe the next time I make it because every time i want a piece, the pan is empty. I have never had any issues with the cake, I often cut the sugar to 1/2cup; I have melted the butter when I did not have enough in the refrigerator and had to pull a package out of the freezer…it is pretty foolproof. I have served the cake with a spiced apple and cranberry sauce and whipped cream.
    If people are having problems with their cake rising, maybe their leavening agent, the baking powder is old? So glad I found this cake, so much better than an apple upside down cake.

    • — Michele on December 8, 2018
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  • I just love this cake! It’s my third time making it and today I’m doubling the ingredients because the original ingredients yields a rather small cake. My wife loves it too! I love the simplicity of the recipe and, although I love apples, apple pie is just too much effort! This is a great and delicious compromise. Thanks Jenn Segal.

    • — Faslie on December 7, 2018
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  • This cake was absolutely delicious!! I added some flaked almonds on top for a bit of more difference in texture and sliced the apples so I could layer them on top. I have made a lot of cakes but I don’t think I have ever made a more fluffier cake than this one. Also the rum adds a very warm fall-like taste. Thank you so much for sharin!

    • — Rosa Bekx on December 3, 2018
    • Reply
  • I’ve made this recipe 4 times in the last couple months. It is amazing. I love apples, but don’t care for apple pie. Thought this might be a nice alternative, and I couldn’t be more pleased. I had some sitting on the counter the day after my first attempt, when friends came over for a birthday party – this cake disappeared! It was a bigger hit than the expensive “official” birthday cake we bought. Every time I’ve made it since, I get a request for the recipe. The recipe is relatively simple which is a HUGE plus. Most baked items this nice would take a lot more effort.

    • — Laura on December 2, 2018
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  • I literally googled “what to make with 6 small apples,” because I wanted to use my red delicious apples before they spoiled. This came up in the search results and looked easy and yummy. I modified a small bit. I substituted Apple Brandy for the rum, added a 1/2 tsp more of vanilla, and added lime zest of one whole lime. I also baked it in a bundt pan greased with shortening and floured. It is an AMAZING breakfast cake with my coffee. It is dense, moist, and not too sweet. I did use all 6 of my small apples (four in the batter) and two on the bottom (top) of the bundt. I did not think it was bland at all. It has a subtle flavor which is not overpowering of sugar. I believe the Apple Brandy really brought out the apple flavor. I wish I could post a photo as it turned out beautiful. I baked it for 36 minutes (watched until the top and edges got a nice dark golden color).

    • — Melissa on November 30, 2018
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  • Thanks for sharing this amazing recipe!! I’ve made it several times now (once substituting quince for apple) and have had rave reviews every time! It has become my go-to event cake! I’ve also used regular rum rather than dark since I ran out and it tasted just fine!

    • — Ayse Urso on November 27, 2018
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  • FABULOUS! I even love it more than apple pie and will make for Thanksgiving instead because I will have other pies. I didn’t change a thing in the recipe, no need to, its perfect as is. I have made it 3 times in the last month, and it won as a potluck entry.

    • — Andrea L Kochanowski on November 20, 2018
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  • can I use gluten free flour in this recipe?

    • — Joyce Fortier on November 20, 2018
    • Reply
    • Hi Joyce, I’ve never made a gluten-free version of this, but a number of readers have commented that they have and have been happy with the results. Hope you enjoy if you try it!

      • — Jenn on November 21, 2018
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  • I baked this cake yesterday. I grated the apples as opposed to chopping them though. It was so moist and flavourful. It was an instant hit in my house!

    • — Paola Rabbath on November 19, 2018
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  • I used apricot Brandy instead of rum. It tasted very yummy.

    • — Debra Paulson on November 18, 2018
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  • I just made this cake and it’s already a family favorite! It’s light, fluffy, and more importantly delicious. I’d add less sugar next time. Otherwise, I’m a fan. Thank you so much!

    • — Janelle on November 18, 2018
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  • Awesome recipe…beautiful cake!

    • — John in Kansas on November 11, 2018
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  • Made this twice and it’s now a family favorite. Who knew something so easy could be so delicious and impressive! Make sure to test oven temperature. Only 33 minutes in my oven. I used 3 small Jazz apples -they’re sweet and and just a bit tart.
    Thank you Jenn! So happy I found your site.

    • — Anna on November 9, 2018
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  • Delicious . Loved it. I didn’t add rum since i didn’t have at the time but it came out perfect. Apple cake is my husband’s favourite so I’m always trying out different recipes. I baked again tonight this time with rum. Was good but my husband still preferred without rum. Thank you very much.

    • — Roberta on November 5, 2018
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  • excellent and easy, our guests loved it, will definitely make again and again!!!

    • — Janice Tkach on November 4, 2018
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  • Delicious. Second time making it. It is so quick and easy, but it looks and tastes like it came from a French bakery.

    • — Melvina on November 4, 2018
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  • This is so easy to make but very impressive. Clear instructions, thank you!

    • — Shanleigh on October 28, 2018
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  • Just made it now. It’s easy and delicious. As good as the french rustic apple tart.
    Thank you Jenn for sharing your recipes

    • — Roxanne on October 28, 2018
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  • Made this for company and it went over very well. They all loved it.
    Wasn’t sure about the size of apples when cutting them up. Could you give a cup amount to be a little more precise? Just bought your latest book. I love it.

    • — Marylu on October 27, 2018
    • Reply
    • Hi Marylu, Glad everyone enjoyed this! The apples, when chopped, should yield 3.5 – 4 cups.

      • — Jenn on October 29, 2018
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  • I made this cake and wasnt very pleased with the texture. It was pretty tasteless and the apples were soggy and spongy. I was displeased because I went out of my way also to find dark rum, which was expensive and did absolutely nothing for taste. I wound up throwing out 3/4 of the cake because no one in my house would eat it. I dont think apples should be put into a dry cake such as this, they are too moist, and spoil the texture.

    • — Fran on October 26, 2018
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  • I love a good simple recipe and this is almost perfect except I didn’t think it yielded enough batter for the 9” round pan I have, and the cake doesn’t quite have the height i was hoping for – this means I either have to make it in a smaller pan or I would double the recipe of the batter (not the apples because I felt like tb ratio of apple to batter is also skewed towards more apples or perhaps the apples I used were too big). Hopefully my next cake using a modified version of this recipe will turn out great.

    • — Kim on October 21, 2018
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  • We had guests for dinner a few nights ago and I served this cake for dessert with whipped cream. Everyone loved it – big hit! Just a note: when I was preparing the cake, I checked it after 30 minutes of baking (as someone else had suggested) and it was done – the full 40 would have dried it out.

    • — Calgary Cook on October 16, 2018
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  • I’m ho hum about this cake. I used brandy instead and under baked by 3 minutes. Moist. Rather petite, didn’t rise much in my springform pan. Flavors are subtle, I used haralson. I will make one more time and will double the recipe and add cinnamon. O/w would not make again. I did make this author’s baked apple French toast and that was good

    • — Alison Welshinger on October 14, 2018
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  • Made two French Apple Cakes this morning. Followed the recipe step by step. Perfecto. Glad I made two. One for us and one for a friend who just had surgery. Cannot wait to try another dessert you have posted. Thank you.

    • — Nancy M. on October 14, 2018
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  • This is excellent and easy. I used Calvados instead of rum, it came out great. I’m not much of a baker but I think this recipe is pretty much foolproof. I might try it with pears next time!

    • — Barbara on October 14, 2018
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  • Going to make this – can anyone let me know whether this cake can be frozen in advance? And for how long?

    • — AC on October 14, 2018
    • Reply
    • Hi AC, you can bake the cake and freeze it, but it would not work to freeze the batter before baking it.

      • — Jenn on October 15, 2018
      • Reply
  • I made some homemade apple pie filling with all the apples from apple picking. After making some stuffed tarts I had a lot left over. So I used it in this recipe. I actually doubled the recipe and I substituted chopped apples with my homemade apple pie filling which I also had added chopped walnuts too. The cakes came out great!!

    • — Sara on October 13, 2018
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  • Is dark rum the same as spiced dark rum?

    • — Laura on October 12, 2018
    • Reply
    • They are slightly different (spiced rum has additional spices added to it) but if that’s what you have on hand, it will work nicely too. Hope you enjoy!

      • — Jenn on October 12, 2018
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  • This is absolutely wonderful…so moist and delicious! I confess I had to make one alteration; had to omit rum so used 1/2 tsp. of almond extract instead. I’m sure the rum would be fantastic but we didn’t miss it at all. We tried it with ice cream but actually it’s better without…you can appreciate the flavors and texture better on its own. Thanks for a great recipe!

    • — Pat on October 12, 2018
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  • This is exactly the type of apple cake I had been looking for. Made it and it came out perfectly. Thanks so much for a wonderfully simple and delicious recipe!

    • — Jordan Coriza on October 11, 2018
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  • Made this cake exactly following instructions. Same day – so-so. Next day – delicious.

    • — Linda Shear on October 11, 2018
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  • Omg I never ever leave reviews but I seriously had to for this one. I did as everyone suggested, rolled apple pieces in cinnamon sugar before adding into batter. This cake was devoured. YUMMMM..

    • — Anita Elias on October 10, 2018
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    • I have to try the rolled in cinnamon sugar!!!

      • — Janice Tkach on November 4, 2018
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  • Such a moist and delicate flavor to this cake. It had a lovely texture and the rum made it so moorish.

    • — Anne Hellie on October 10, 2018
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  • I made this cake and it was perfect for Rosh Hoshana. I suggest cutting a piece of parchment paper to fit and greasing it just in case.

    • — Steph on October 9, 2018
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  • I copied this recipe into a spiral notebook many months ago when I was very ill. I’m finally up and mostly about with my walker. This recipe was all it promised to be….absolutely and positively delicious!! Perfect for an October day. Thank you, Jenn, for your detailed and thorough recipe. Can it give it 10 stars?

    • — Ann on October 8, 2018
    • Reply
    • So happy you enjoyed it, Ann — and glad you’re feeling well enough to bake!

      • — Jenn on October 8, 2018
      • Reply
  • Hi Jenn, I made this cake today and I thought it was little dry; however, my German husband loved it. He ate three slices. I didn’t add rum and baked it only 35 minutes. I’ve tested my oven and it doesn’t run hot, not sure what happened. I still have apples left, I’m going to give it another go tomorrow and add apple juice for the rum. I’ll trim down the cooking time to 30 minutes and see if that does the trick. I had the best apple cake in Germany, that was moist and just just plain good! It was served with a vanilla sauce , which made even more yummy. Wish me luck!

    • — Cathy on October 8, 2018
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  • Light, delicious, one of those simple flavorful cakes you just can’t get enough of! Highly recommend.

    • — Susan, New Mexico on October 7, 2018
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  • I made this cake several times last fall. It is quick to make and absolutely delicious. I went apple picking yesterday and look forward to making this again soon.

    • — Cheryl on October 7, 2018
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  • Made this cake because I wanted to use up some apples. It is so good I’m making 4 more for Thanksgiving and will make more until that basket of apples is gone! Everyone loves it. I think it tastes even better the next day. Thank you to whoever brought this cake online.

    • — Nadia on October 7, 2018
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  • It’s incredible. Sooooo delicious

    • — Azam on October 7, 2018
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  • Favorite fall cake. So easy to make, and hard to keep around because it’s good as dessert, perhaps with vanilla ice cream, and as breakfast with coffee and pretty much any time. Crucial to use DARK rum—it just isn’t the same with light rum. I sometimes don’t bother peeling the apples and it’s fine though not as pretty.

    • — Cathy Carpenter on October 6, 2018
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  • Thanks for this! Excellent recipe. I substituted white for soft brown sugar. Used only half a cup. Still very sweet but yummy.

    • — Helen C on October 6, 2018
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  • Yesterday in honor of apple season and my fondness for all things French I made the scrumptious French Apple Cake for dinner with friends. We loved it! I followed the recipe substituting fresh apple cider for the rum. Honey Crisp apples are my favorite to use baking. I used a 9” square King Arthur purchased baking pan and it baked perfectly. I always bake with room temperature ingredients but I was in a hurry to get the cake in the oven so when my husband brought home the cider it was cold. Three cold tablespoons later the butter mixture looked like little peas! That one step caused the cake to have little pockets of butter visible on the top crust. It did not effect the flavor at all. In the future i will double the recipe and bake in a 9×13 pan. Fresh whipped cream and a dusting of powdered sugar…perfect. Only a snack portion remained which went home with our guests!

    • — Anita Friedrich on October 6, 2018
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  • My son wanted to make an apple cake for his teacher because she had been unwell. We followed the recipe exactly (other than the rum, we replaced it with apple juice) and it was AMAZING!

    • — Ansiey on October 6, 2018
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  • I had a couple of apples in the fridge and decided to make this cake. So easy to make and it is so good!!!!! I printed the recipe and will definitely make it again.

    • — Deanna Leittl on October 5, 2018
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  • This has become a go to recipe and a great way to use all those apples from our Fall harvest. Love it!! The apple to cake balance is perfect and the dessert is not too sweet….just right paired with french vanilla ice cream or a heavy whipped cream. I’ve made extra cakes for the freezer and they freeze well…still deeelish! Thank you Jenn.

    • — Kathie on October 5, 2018
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  • Loved this! Didn’t have any rum so left it out–still delicious!

    • — Colleen on October 5, 2018
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  • What can I substitute for the 3 T of rum in the French apple cake recipe? My family does not like the taste of alcohol in desserts. Thanks in advance, Jenn,

    • — Sandra on October 4, 2018
    • Reply
    • You can replace the rum with apple juice or apple cider. Hope you enjoy!

      • — Jenn on October 4, 2018
      • Reply
  • It’s so lovely when your first endeavor looks just like the picture. French Apple Cake has a mild, pleasing taste that takes you to that cozy little seat by the cafe window. I also loved that all the ingredients were in my cupboards.

    • — Chimene Kirkpatrick on October 4, 2018
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  • This cake was easy to put together. We had just gone apple picking and I wanted a quick recipe that would use some of our yummy apples. This cake was perfect. It was a little dry, but I think that was my fault for overbaking it. The flavor was delicious.

    • — Tonya Pagel on October 4, 2018
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  • Nice quick apple cake. Not too sweet and on small side portion wise. Perfect for when you’re dieting and your sweet tooth needs just a little something.

    • — Sherry on October 4, 2018
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  • Simplicity of this cake is exceptional, which is what I like in the French. I’m not an apple fan but done this way is fabulous. Looking forward to trying with peach too.

    • — Patricia Rabil on October 4, 2018
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  • Delightful cake perfect for fall breakfast or lovely fall dessert

    • — Cindy on October 4, 2018
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  • This French Apple Cake has done the impossible: it rivals my husband’s grandmother’s Apple Cake that is at least 100 years old (and is excellent and simple). Our family has made her cake for generations and my daughter and family who are Jewish love it for its delicious use during Jewish holidays. That said (and props and loyalty to “Big Grandma” and the few recipes she left), this French Apple Cake from the creative and reliable Jenn Segal’s cookery talents is absolutely delicious. Being bourbon fans, we will try the reader’s suggestion of using bourbon instead of rum next time, but it is really, really good as it is. Apple season has arrived again (joy!) and it’s time to revel in all the wonders of that fine fruit, Michigan apples, but it will be hard not to want to make THIS recipe exclusively. Thanks again, Jenn Segal, for your wonderful “presence” in our kitchen!

    • — Annie Cross on October 4, 2018
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  • Delicious!! Such an easy, quick cake to mix up and it brought all those good autumn smells of apple to my kitchen. Every bite was buttery and delicious. I didn’t have rum but was very good without it. I would like to add some cinnamon or apple pie spice next time I make it.

    • — Judy Hazel on October 4, 2018
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  • I made the French Apple Cake because I wanted something simple but with a taste of Fall. This recipe absolutely hit the spot! Simple, yet flavorful, this will be a recipe I make again and again!

    • — Cyndy G on October 4, 2018
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  • This cake is amazing! So tasty, light, and looks so elegant. You feel like you baked a cake that deserves to be in a French bakery. Thank you again for another amazing recipe.

    • — Sam on October 4, 2018
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  • I absolutely love this cake and so does everyone else who tries it. My husband who is not a big dessert person actually requests this cake. So many people have asked me for the recipe. I’ve doubled the batch and baked it in a 10 inch cake pan and it turned out wonderfully. So simple, yet so delicious.

    • — Anna on October 4, 2018
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  • Usually any apple dessert I make is pretty heavily spiced, so this was recipe was a little out of my comfort zone, however, I’m so glad I made it. We all loved that it wasn’t too sweet, and it was delicious topped with real whipped cream.

    • — Pam Faunce on October 4, 2018
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  • There are so many reviews, mostly great, to read through I made it about half way through them! I’m wondering if this would work with apples I chopped and froze, or do they need to be freshly cut up? Using up the tail end of last seasons apples!

    • — Eileen on October 3, 2018
    • Reply
    • Hi Eileen, I’ve only made this with fresh apples, but I suspect it would work with frozen apples as well. I’d love to hear how it turns out if you try it!

      • — Jenn on October 4, 2018
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  • Would this recipe work with spiced rum, or would the flavor be too overpowering?

    • — CanadianInParis on October 3, 2018
    • Reply
    • Yes, I’ve tried it and it works well.

      • — Jenn on October 3, 2018
      • Reply
  • Great reviews~might it be made gluten-free as well?

    • — Tam DuBose on October 1, 2018
    • Reply
    • Hi Tam, I’ve never made a gluten-free version of this, but a number of readers have commented that they have and have been happy with the results. Hope you enjoy if you try it!

      • — Jenn on October 1, 2018
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  • This was scrumptious! Loved the rum flavor. Was a hit with the whole family, definitely a keeper.

    • — Deniza on October 1, 2018
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  • Professional and quite easy! Pillowy and graceful in texture. Used a combo of Honeycrisp and Fuji, topped with homemade cinnamon iced cream.

    • — Josh R on September 30, 2018
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  • can I make this in a bundt pan?

    • — michele pare on September 30, 2018
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    • Hi Michelle, I think it will work but you’ll need to double the recipe.

      • — Jenn on October 1, 2018
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  • Best apple cake ever. It was very easy to make it.

    • — Marta on September 30, 2018
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  • Recipe was clearly written and easy to follow and the results were outstanding. It came out looking just as beautiful as in the pictures. The cake itself is moist and tender, with such an amazing aroma and flavor. Even my fiance who isn’t a dessert guy liked it, which speaks volumes. Definitely making it many more times while apple season lasts!

    • — Karlie on September 30, 2018
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  • This is one of my favorite desserts to bake for company. Very quick to put together and absolutely delicious. Just before serving I add a light sprinkle of powdered sugar on top (I think it makes the presentation extra pretty). I almost never have left overs as everyone has seconds! Really really wonderful and so simple to make. Never disappoints; I’ve made it many times.

    • — DV on September 27, 2018
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  • Nice French simple dessert. I made according to the recipe, except I tossed the apples with abit of sugar.

    • — Kz on September 23, 2018
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  • ABSOLUTELY the WORST cake in the UNIVERSE! I am a baker that loves food and sweets. I made this for my family’s thanksgiving dessert. Usually everyone devours my confections. Only two thin slices were consumed. It is the worst pie I have ever tasted! please do not make this pie! It is terrible!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
    NO LIE

    • — NANCY E ANGELO on September 21, 2018
    • Reply
    • You had thanksgiving dinner two months early. !!!!!!!!!!!!!!!!!!!!!!!!!!

      • — That girl on September 22, 2018
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    • There are over 550 reviews of this recipe, most of them five stars. Maybe you made a mistake somewhere?!

      • — Deniza on September 30, 2018
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    • Could you please be more specific as to why you felt this was the worst cake? Thank you.

      • — Maggie on October 7, 2018
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    • Really?? The worst PIE you ever tasted???? I suspect you have an ulterior motive in trashing this recipe.

      • — Paula on October 21, 2018
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    • Cake or pie? I think your confused. Please add only constructive/helpful comments that are useful to us readers.

      • — Vosges on November 24, 2018
      • Reply
  • When I double this recipe do I double all ingredients exactly the same? Can I leave out the rum?

    • — Robin Goldberg on September 19, 2018
    • Reply
    • Hi Robin, The rum adds really nice flavor but you can replace it with apple juice or apple cider if you prefer.

      • — Jenn on September 19, 2018
      • Reply
  • Baked this today and it’s a fantastic apple cake! Added about half teaspoon of cinnamon, ‘rolled’ the chopped apples in dark muscovado sugar as suggested in previous comments, zest of one lemon and used Edinburgh rhubarb and ginger liqueur….We enjoyed it warm with vanilla ice cream…nom!! Thank you for a great recipe 🙁

    • — Heather on September 16, 2018
    • Reply
  • I have made this cake three times today, it’s that good! Easy, pretty much fail-proof, and oh-so delicious.

    • — Brigette on September 16, 2018
    • Reply
  • Hi Jen! I made your French Apple Cake yesterday. It turned out perfect even I didn’t have rum. Will do it again with Granny Smith Apple and will get rum today. Love the golden crisp and how moist the cake was. Thank you for sharing this recipe! Love from Thailand.

    • — Nan Kaudelka on September 13, 2018
    • Reply
  • Can the cake be made a day ahead? Thanks Linda

    • — Linda Gagnon on September 12, 2018
    • Reply
    • Definitely, Linda – it keeps nicely if made a day or two ahead. Hope you enjoy!

      • — Jenn on September 12, 2018
      • Reply
  • Thank you so much for this recipe. I adapted it to make it gluten, dairy and egg free and it turned out amazing, a big hit with the family. Smelled so good while baking too.

    • — Jude on September 11, 2018
    • Reply
  • Made this for Rosh Hashanah, it was delicious! Moist and flavorful cake. My cake looks exactly as pictured. Will make this cake again.

    • — Irene on September 10, 2018
    • Reply
  • I doubled this for a dinner party and so I could send some into work with my husband. I used pink lady apples (what I had, and one of my favorites) and they stayed quite firm; if I use them again I will slice or dice them finer. I also rolled the apples in a cinnamon/raw sugar mix, skipped the sprinkle of sugar on top, and used calvados instead of rum. Delicious cake and very easy! For anyone interested in doubling it, I used a 9×13 pan and it was done at 40 minutes. I probably could have pulled it 5 minutes earlier but we like a lot of crusty bits.

    I am going to try the same basic recipe with cherries and kirsch soon. Thank you!

    • — Sequoia on September 10, 2018
    • Reply
  • Can you leave the rum out of this? I don’t have and don’t want to purchase just for this cake. I have light rum.

    • — Peggy Duvak on September 9, 2018
    • Reply
    • Hi Peggy, The rum adds a lot of flavor and makes this cake special – light rum will definitely work.

      • — Jenn on September 9, 2018
      • Reply
  • I made this cake today and turned out well….I try at least 2-3 recipes every week from your website. They always turn out perfectly.
    Thank you Jenn

    • — sravanti on September 9, 2018
    • Reply
  • Once again a delicious recipe that I easily converted to gluten free.
    I did increase baking powder and vanilla due to gluten free flour issues. It came out great.
    Thank you for your great work.

    • — Candy P Scanlon on September 7, 2018
    • Reply
  • Can I double this amount for a large Rosh Hashanah gathering? Would I still use a Springform pan?

    • — beverley on September 7, 2018
    • Reply
    • Hi Beverly, Yes I think it’d be fine to double – you can either make two cakes or one taller cake in the Springform pan (just keep in mind it will take a little longer to cook).

      • — Jenn on September 8, 2018
      • Reply
      • Thanks. I’m going to try one taller cake in Springform pan. Will let you know how it turns out!

        • — beverley abel on September 8, 2018
        • Reply
  • I made the French Apple Cake yesterday! It’s fabulous! Just delicious! Will definitely be making again.

    • — Brenda Morgan on September 7, 2018
    • Reply
  • Hi Jenn

    Loved most of your cake/bread/muffin receipes. One general question, will the cakes turn out just as great if we use dried egg powder &/or dried egg white powder?
    Thank you.

    • — Sindy Ang on September 6, 2018
    • Reply
    • Hi Sindy, glad you like them! I’ve never used dried egg or egg white powder in baking, so I really can’t say – I’m sorry I can’t be more helpful!

      • — Jenn on September 7, 2018
      • Reply
  • It is my favorite recipe of apple cake. I am making it for couple of years, and it is always success. Easy, fast, tasty. In addition to apples, I am adding raisins.
    Thank you Jennifer for your posts. I am looking forward to new ones.
    Sincerely. Elaine.

    • — Elaine on September 6, 2018
    • Reply
  • I noted in the recipe of the french apple cake, it does not show parchment paper… that an option…?

    • — Craig Baron on September 6, 2018
    • Reply
    • Hi Craig, I actually do use parchment here but it’s not necessary if using a springform pan.

      • — Jenn on September 6, 2018
      • Reply
  • Can you substitute gluten free flour for the all purpose flour?

    • — Anne Brandt on September 6, 2018
    • Reply
    • Hi Anne, I haven’t prepared this with gluten-free flour, but a number of readers commented that they have and have been happy with the results. I’d love to hear how it turns out if you try it!

      • — Jenn on September 6, 2018
      • Reply
  • What can you use instead of Rum for an alcohol free version? Thank you

    • — Se on September 6, 2018
    • Reply
    • Hi Se, you can replace the rum with apple cider or apple juice. Hope you enjoy!

      • — Jenn on September 6, 2018
      • Reply
  • This cake is out of this world delicious!! So glad I found this recipe; will be making this over & over again for sure. Made it exactly as the recipe states. Yum!!

    • — Sarah on September 5, 2018
    • Reply
  • Tried this cake made by a friend – loved it! But the first time I prepared it the cake turned out flat – didn’t rise at all…. today was going to try again with double portion, when noticed there was a problem with METRIC doses – they are not correct at all!
    1 cup shows 125 gr, and 2/3 of the cut shows 130 gr (instead of 85 gr), if possible could you pls check and fix this.
    Other than that the recipe is great, will cook it couple of times more to bring to perfection))

    • — Natali on September 1, 2018
    • Reply
    • Hi Natali, Thanks for your note. I looked at the metric measurements but they look right to me. 1 cup of sugar is 200 g, so 2/3 cup would be about 130 g. This is not a high-rising cake; it should be about 1-1/2 inches tall.

      • — Jenn on September 1, 2018
      • Reply
      • Jenn – I just made and used your metric . They are wrong because your 2/3 of a cup of sugar is 130 grams whilst your 1 cup of flour is 125 grams . This is mathematically impossible as well as annoying

        • — Lee Ann on September 6, 2018
        • Reply
        • Not sure I understand, Lee Ann. When measuring by volume, one cup of flour weighs 125 g while one cup of sugar weighs 200 g…so this seems correct to me. Check out this chart from King Arthur Flour for metric conversions.

          • — Jenn on September 6, 2018
          • Reply
          • So I did make it correctly ? Hmmmm

            • — Lee Ann on September 6, 2018
        • The reason they are different is because sugar and flour have different density. Thats is why 1 cup of sugar has different weight the 1 cup of flour. Hope this helps.

          • — Clare on September 12, 2018
          • Reply
          • Natiali and Lee Ann,

            Jenn is correct with her measurements. People who say her measurements are mathematically impossible are misunderstanding the difference between volume measurements (which we use cups and spoons for) vs. weight measurements like grams or ounces. The fact is, a cup of flour weighs less than a cup of sugar, and that’s why in Jenn’s recipe, 2/3 of a cup of sugar, even though it’s smaller in volume, is heavier than a whole cup of flour. It should be. Rather than going back and forth about this verbally, if you’re already cooking with a scale this should be very easy to prove in a matter of seconds. Put a bowl on your scale and set the scale to zero. Put a cup of flour in the bowl and see what it weighs. Dump it out. Put a cup of sugar in and see what it weighs. You’ll see that the weights are not identical, even though the volume is exactly the same: 1 cup of each. Depending on what method you use when you scoop flour (compacting it or fluffing it up), or how accurate your measuring cups are, your weights might be a few grams different from Jenn’s, but that won’t change the fact that you’ll find the sugar is heavier than the flour. It is for exactly this reason that weight measurements are a better way to bake. Because people’s habits are different, a cup of flour scooped by one person could weigh 4 ounces/112 g, where another person’s cup could be 5oz/140g. But if you follow a recipe that calls for 125g, you just use 125g – no room for error.

            • — Catherine Flaherty on September 14, 2018
  • If I don’t have rum, what can I use in its place?

    • — Joy on August 27, 2018
    • Reply
    • Hi Joy, Bourbon would be great here if you have that.

      • — Jenn on August 27, 2018
      • Reply
  • Turned out beautifully

    • — Diana on August 20, 2018
    • Reply
  • does this cake freeze well ?

    • — Frances Gaston on August 19, 2018
    • Reply
    • Yes beautifully!

      • — Jenn on August 20, 2018
      • Reply
  • A delicious, easy recipe! Thanks so much. I’ve used brandy as a replacement for the rum.. great result both times.

    • — Leonie on August 2, 2018
    • Reply
  • Absolutely delicious! The whole family loved it. But I didn’t have any rum so I added a splash of port, some molasses and a little lemon juice (thinking they might replicate the taste) and it was great! This cake did not last long on the shelf.

    • — Ben on July 21, 2018
    • Reply
  • I have made the French Apple Cake…the best recipe!!! I tried the recipe with pears instead of apples added flaked almonds and dusted with a little powder sugar and is out of this world! Buttery, tender and delicious…Thank you for this wonderful and delicious recipe.

    • — Sonia Quinonez on July 18, 2018
    • Reply
  • Hi Jenn, I made this apple cake. It was awesome and delicious and moist. Thanks again!

    • — Fanny on July 10, 2018
    • Reply
  • Hi could you tell me please 1 stick of butter is equivalent how many ounces.

    Its is easier to measure it like that for me as its difficult to source butter by the sticks.
    I really want to try the French Apple Cake today.


    • — zanifar taitt on July 10, 2018
    • Reply
    • Hi Zanifar, If you look in the top right corner of the recipe, you will see a button that allows you to toggle between metric and cup measures. Hope that helps!

      • — Jenn on July 11, 2018
      • Reply
  • This cake is so easy and delicious! Thanks Jenn for another winner!

    • — Lori on July 9, 2018
    • Reply
  • Just made this cake tonight. So tender and moist! Absolutely fabulous recipe!!! I will definitely make again!!!

    • — Christina on July 1, 2018
    • Reply
  • Oh dear! I didn’t have enough ingredients, so I halved everything. 25 minutes on, after the early glorious smell coming from the oven, I started to smell burning. The cake top was all black – presumably from the granulated sugar sprinkled on top. I had it on the middle shelf but I think I’ve just realized what happened. My stove has just been cleaned and the heat must have been coming from the top, not the bottom of the oven. Ouch. That would do it, wouldn’t it? I’ll scrape all the black off and try what’s underneath. I’m sure it’s absolutely delicious, but looks terrible! Mea culpa.

    • — Joy on July 1, 2018
    • Reply
    • Hi Joy, Sorry that you had a problem with the top burning — Yes, I suspect there was something strange going on with your oven!

      • — Jenn on July 3, 2018
      • Reply
  • Hello Jenn, what is the science or rationale behind adding apple juice or apple cider vinegar, instead of dark rum?

    • — Chelsea on June 28, 2018
    • Reply
    • Hi Chelsea, I only suggest apple cider for those who can’t use alcohol – no science behind it. 🙂

      • — Jenn on June 29, 2018
      • Reply
  • I make a recipe like this, but I never thought to add rum. Thanks for the idea!

    • — Alan Newton on June 28, 2018
    • Reply
  • Hi- what is the substitute for the rum?

    • — Hema on June 26, 2018
    • Reply
    • Hi Hema, you can substitute 1 teaspoon rum extract plus 2-1/2 tablespoons apple juice. Enjoy!

      • — Jenn on June 27, 2018
      • Reply
  • I really love this recipe and have made it many times but have recently gone dairy-free. Do you think I could replace the butter with a vegan butter substitute like Earth balance, coconut oil or vegan shortening?

    • — Heather on June 6, 2018
    • Reply
    • Hi Heather, glad you like the cake! I’ve only used butter here, but a few readers have commented that they’ve used coconut oil successfully. Hope you enjoy!

      • — Jenn on June 6, 2018
      • Reply
  • Awesome cake, I rolled the diced apple in cinnamon and dark cane sugar before adding and everyone loved it! Thanks for the great recipe.

    • — Ros on May 27, 2018
    • Reply
  • Hi Jenn,

    Can you make this cake ahead of time or is same day best? I suppose it would freeze okay?


    • — Rachel Bond on May 23, 2018
    • Reply
    • Hi Rachel, the cake keeps well if made a day or two ahead. It also freezes nicely!

      • — Jenn on May 24, 2018
      • Reply
  • Hi Jenn, Can I use caster sugar for the creaming process, or is it best to use regular granulated sugar as specified? Many thanks.

    • — Sophie on May 8, 2018
    • Reply
    • Hi Sophie, I’d stick with the regular granulated sugar here – sorry!

      • — Jenn on May 9, 2018
      • Reply
  • Hi
    I have never reviewed a recipe in my life, but, this cake….superb! I have baked it as written, but out of apples I used raisins that I soaked in dark rum for a couple of days and it was sooooo wonderful too.
    Everything that I have cooked in your collection is perfect! Thank you:)

    • — Paula Flett Oshawa, Ontario on April 26, 2018
    • Reply
    • I love that idea, Paula – a rum raisin cake!

      • — Jenn on April 26, 2018
      • Reply
  • This is the best cake ever! I have made it with different apples, added apple pie spice or cinnamon. Also made without spices. Add the rum, makes a difference! The only “hard” part is peeling the apples! Will try a version leaving the peels intact. Thank you!

    • — Judith B Baum on April 13, 2018
    • Reply
  • I added walnuts and used Apple Whiskey!
    It was yummy!

    • — Dolly Waldecker on April 9, 2018
    • Reply
  • We love this cake! This is so good and easy to make. We always have apple so this is my “go to cake” when we have last minute company or we need a last minute dessert.
    All of our friends love this cake and that includes one friend who doesn’t eat dessert.😀

    • — Dolly Waldecker on April 9, 2018
    • Reply
  • Made this for Easter (2018). Fantastic. The cake was very moist and everyone loved it. My oven took only 30 min. to bake. Thank you Jenn.

    • — Kate on April 2, 2018
    • Reply
  • Last month, I made this twice in one week! Everyone loved it and asked for the recipe.
    Am making again for Easter. It’s the perfect dessert. I use coconut rum and it’s amazing. Thanks Jenn – you’re amazing too!

  • Fabulous. This is my one and only apple cake recipe.

  • Can you substitute oil, for the butter, and if so, how much oil ?

    • Hi Kate, I don’t recommend it for this recipe. Sorry!

  • bake at what temp?

    • This should be baked at 350°F/175°C. Hope you enjoy!

  • I made this cake for myself for my birthday and could not been happier with my recipe selection. I followed the recipe exactly as written and the results were a triumph. My husband and I both agree it tasted like a dessert that one would find at a patisserie in France. Trés bon!

    • My Sis Sabine had send me the recipe because she liked it so much. I made it the next day (I live in Frankfurt) and it was so very easy to make and I loved it!! Thanks to you and my Sis 😊 Jeanine

      • — Jeanine on April 2, 2018
      • Reply
  • I made this previously with the apples and light rum as I did not have dark and it was amazing. Today I had pears I needed to use and made with pear and amaretto–also wonderful! This recipe was a surprise to me how much I liked it–flavor buttery and good.

  • Hi Jenn,

    Made this cake and it was devoured within an hour of coming out of the oven by my family! Do you think I can add an apple cider/calvados glaze to this?

    • Glad everyone liked it! Yes, I think it would be nice with the glaze you described. I’d love to hear how it turns out with that addition!

  • Hi Jenn

    Could you add a crumb topping to this instead of the confectioners sugar?

    • Sure, Karen – I think that’d be delicious. 🙂

  • Hi Jenn, I want to make this cake for kids so can we substitute rum with anything else? Thanks

    • Hi Sk, the rum will bake off so this would be safe to serve to kids. That said, if you’d prefer not to use it, you could replace the rum with apple cider or apple juice. Hope you enjoy the cake!

  • Jenn-your recipes are all amazing thank you so much! I use King Arthur’s Flour. Do you know if I would need to adjust the amount? Is that what you use in baking?

    • Thank you, Janet – so glad you are enjoying them! I use King Arthur Flour as well, so no adjustments needed. 🙂

      • this is a follow up to say that this was another 5 star recipe. I made with light rum as we did not have dark and I was surprised at how delicious this cake was–normally a chocolate lover. Family ate at one breakfast. Another time will try this with pear and amaretto.

  • Made this cake for the first time tonight,
    left out the rum didn’t substitute anything for it and the cake was delicious!!!
    Going to make it again with blueberries!!!!
    Thank you for this delicious recipe!!!!

  • This cake is beautiful and delicious. I made it for the holidays and it looked and tasted like it came from a fancy bakery. I made two minor changes – the 2nd time I made this used Apple cider instead of rum and preferred the taste and I also buttered my glass dish Will make again and again. 6 stars!

  • Great recipe! I have made (and enjoyed) it as written and have also made it with frozen berries. I replaced apples with
    1 1/2 cups frozen berries and replaced the dark rum with lemon cello! Delicious!

    Thank you for sharing your talent with through your newsletter! Looking forward to seeing your cookbook

  • this one is a definite keeper…so simple…so good…so moist! Jens recipes are always spot on!

  • I have made this cake so many times within the past month! I’ve tried the recipe with Honeycrisp, Gala, and Granny Smith and it really doesn’t matter which apples I use…it always turns out delicious! It’s such a light textured moist cake that’s not too sweet. I’m constantly giving the recipe out to whoever tastes it. I also used spiced rum because that’s what I have on hand. I’m very grateful to have found your blog and have made so many of your AMAZING recipes Jenn…can’t thank you enough! I’ve also preordered your cookbook and can’t wait to receive it!

  • I’ve made this delicious cake many times! I always use Fuji apples and either rum or brandy. I’m also tempted to try and use Irish cream! 😀
    I once sliced the apples instead of chopping them for this cake, but the cake ended up a bit soggy so I recommend chopping apples exactly as the recipe. 🙂

  • I made this French apple cake during the holidays and it was delicious. I was looking for a recipe that was a little more sophisticated. By that, I mean less sweet and more interesting. This was perfect. The apples gave it a familiar, comforting taste. The addition of rum gave it more depth while also making it more fun! It served beautifully with coffee and my guests really enjoyed it. I customized it a little by serving it with a drizzle of crème anglaise over the top and a little more on the plate. It was great! I will definitely make it again.

  • What changes need to be made for higher elevations?

    • — Mary Ellen Weyenberg
    • Reply
    • Hi Mary Ellen, I’m sorry, but I don’t have any experience with high altitude baking. Perhaps these tips may help. Hope you enjoy the cake!

    • I’ve baked this delicious cake many times at 4500 ft. with no adjustments. Comes out great every time.

  • My husband took this cake to work and everyone loved it. They have asked me to make it again… it when that happens!

  • I made this cake for a family dinner and everyone loved it! I was worried about the rum flavor but it does make the cake special, will definitely make this again.

  • This is my ‘go to’ cake! I am not a sweets person and this cake has just the right amount of sweetness to please my guests and not too much for me to enjoy. The rum and vanilla give it wonderful flavor. I usually serve it with softly whipped cream. YUM!

  • Fantastic cake! I cut the recipe in half and made it in a 6 inch pan lined with parchment. It turned out great! Really good with the rum. Will definitely make again.

  • Made this as a gift. Such a lovely flavour and soft texture to the cake! I used spiced rum and it turned out great, thanks for the recipe!

  • I spent an half an hour looking for nut-free apple cake recipes and landed on this one. It was simple and tasted great. It’s amazing what only 3 tablespoons of rum can have on the flavour. I used Bacardi Black rum.

  • Made it as a round cake and as muffins with a halved recipe and it turned out great! Replaced the rum with milk (sorry, France!) and everyone loved it. New go to recipe!

  • My husband baked the cake exactly as written and we were absolutely delighted. It is beautiful, moist and delicious, and has a lovely light texture. We’ll definitely make it again and look forward to enjoying it with our morning coffee. Thanks, Jenn!

  • This is a 5+Star recipe! I’ve made this cake numerous times. Family and friends can not wait for it to come out of the oven. It makes the house smell wonderful!
    It is my “go to” dessert when I am invited for dinner—(you should never go empty handed!)—but I do come home that way! And of course everyone wants the recipe.
    It is a gem and is now part of my recipe collection.

  • Could I make this in a Bundt pan ?

    • Sure, Carmen – although you should definitely double the recipe. Enjoy!

  • I love this recipe! I tried several varieties of rum–all are good, but I actually prefer coconut rum the best.

  • This was so easy to make and there was very little prep time. I added another apple to the recipe. It is extremely delicious!
    WARNING if you are on a diet don’t make this. It goes down way too easy and you will be making a few of them a week.

  • OMG. So I was asked to make a dessert for my brand new (like 1st week of employment) boss’ birthday. All I really knew was that he liked peach flavored things, so I made this French apple cake using fresh peaches, knowing your recipe would be the best and most trustworthy 🙂 Being a former chef myself I knew you had to beat the heck out of the butter and surger to make it light and it turned out SO AMAZING! I was still surprised at how light and airy the crumb turned out and it has the slight hint of rum! It definitely does not need a frosting because the flavor and texture of the cake shines all by itself. I doubled it to make a 9×13 pan and it worked just fine. It also wasn’t eaten till the next day and it was fine too, hence my glowing review. I got many compliments and my boss wanted the leftovers to take home, but I thank you for another wonderful recipe. 5 stars for sure!!!

    • Can you tell me how long to bake 9×13 approximately? Thanks!

      • — Shirley on July 28, 2018
      • Reply
  • Being from Minnesota that is noted for some of the best apples that make me smile when autumn comes. That being said, I decided to make the French Apple cake for my bookclub. It was well received . You mentioned to serve it warm or at room temperature, which I did with fresh whipped cream. There was a small piece left which I placed in the refrigerator. The next day I tried it cold. It was not only moister, but the flavors had become more intense. So that is the only change I would make serve it after spending the night in the refrigerator…..absolutely fantastic!

  • I make the French Apple cake every year on Christmas morning for my family.. .we LOVE it. It takes hardly any time to prepare and it tastes like it comes from a professional bakery.

  • Excellent recipe.. will make this again

  • This is my favorite dessert of all. It’s light, delicate, divine. It’s easy. I’ve only made it with light rum because that’s what’s in my pantry.
    (Had a hard time deciding between this and the coconut macaroons. )

  • 5 stars! This is one of my favorites desserts to make for company because it’s so delicious and quick/easy to prepare. I add an extra apple (I usually use Gala), and I use bourbon instead of rum because that’s what I have. I sift powdered sugar over the cooled cake to serve. It travels well and keeps well for a few days.

  • Delicious…I added some pears in with the apples…cooked about 35 mins in a regular cake pan and topped with homemade whipped cream. Great recipe. Easy and came out perfect!

  • Delicious and so easy to make. I used sifted whole wheat flour since I was out of white flour…was a bit concerned but it was still delicious! My new favorite dessert. Thanks.

  • Can I double the recipe and bake it in a 9×13 pan? If so, how long do I bake?

    • Hi Carol, you can definitely double it. I haven’t made it in any other size pans but I think you’ll get the best results with two 9-inch springforms or regular cake pans. If not, you could get away with a 9 x 13-inch pan. I think it should take a bit longer in the oven; keep a close eye on it.

      • Thanks for the reply. I will use 2 springform pans. Happy Thanksgiving.

  • Can this cake be frozen?

    • Yes, it freezes nicely!

  • This apple pie was so moist and so tasty, I had to make it 2 more times to make everyone happy!! Great recipe!

  • Hi Jenn! Fan from the UK here. I was wondering if you are planning to give measurements in kilograms, for your friends across the pond, as we don’t tend to use sticks of butter and cups here. I had to convert this recipe which took a bit of time. By the way, my husband is Parisian and he says this is the best apple cake he has ever eaten! Better than his very French mother’s – high praise indeed!

    • So glad you all enjoyed it! Some, but not all, of my recipes have metric conversions; this one does. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. If there are other recipes you’d like to see conversions for, just let me know which ones and I’ll put them at the top of my list!

  • Oh I loved this! It was even better the next morning with a cup of coffee.

  • Fantastic apple cake – makes a delicious, moist cake every time. Yet another fabulous fail-proof recipe from my new favourite site 🙂

  • I had to leave you a review! I made this cake for a French-themed dinner party and it was a huge hit! The cake is so simple to make but beyond delicious! My daughter said it was the best cake I’ve ever made. Yum, yum, yum! Thank you!

    • — Christie Castellano
    • Reply
  • My favorite cake. Made it today and didn’t have rum but used almond extract. Was just as delicious. Thanks. I’ve also used blueberries and peaches. Wonderful recipe.

    • — Virginia Murrell
    • Reply
  • Absolutely loved this cake. The slight hint of rum was just perfect. Beautifully buttery and rich with a lovely cake texture and what I really liked is that it`s not overly sweet. It`s just perfect. I think we finished this cake overnight. I`m making another as we speak.

  • This is one of the moistest and delicious cakes I have ever made. My husband loved it!

    • Same with my husband and I.

      • — Virginia Murrell
      • Reply
  • Can I double this recipe

  • Jenn, I love your beautiful recipes!
    One general question I’ve always wondered about concerns apple recipes. I see that apples are always peeled and I think leaving some of the peel on adds flavor and texture to sauce and pies. Is there a reason not to leave peel on?
    I do see that in a recipe such as this French apple cake, the finished product has a finer texture and is fancier in appearance. But, in general, I’d appreciate your comments about my question.
    Thanks much!

    • Thank you, Sharon – so glad you’re enjoying the recipes! If you like the peel, I think it’s fine to leave it on for things like hearty muffins or crisps with oat/nut toppings, but for delicate cakes, I’d definitely peel. Hope that helps!

  • This is my new FAVORITE Apple Cake recipe! I’ve made it several times because it’s a simple, quick, and perfect recipe. We really enjoy the pure tastes of apple and butter. I’m not throwing away my old apple cake recipe, loaded with cinnamon and other spices, but this is really delicious. I do top it with a light sprinkling of sanding sugar before baking.

  • Hi Jenn, Was wondering if you would make any adjustments for high altitude? I usually do for a layer cake, but not sure about this one. Am new to your website; adore your recipes!!

    • Glad you like the recipes, Diane! I don’t have any experience with high altitude baking, but you may find these tips helpful. Hope you enjoy the cake!

  • Made this again for a dinner party along with your beetroot salad as a starter. It was excellent, light as a feather . I serve with a fallow of rum whip cream .
    Next day I micro wave for a 20 secs and it’s lovely

  • French Apple Cake. This cake is so delicious and easy. As others have said, “It does improve with a day age.”
    QUESTION: I want to make this cake for some Christmas presents about a month away from the holiday. How should I wrap it and will it maintain its delicousness!

    • Glad you like it! Are you saying you want to make them now and freeze them until the holidays? Thanks for clarifying!

    • Yes, Jenn, I want to make several within the next month and freeze them until I give them as gifts during the Christmas season. Thank You!

      • Diane, that would be fine. Just let the cakes cool completely before wrapping them well in plastic wrap and then adding a layer of foil. Hope everyone enjoys!

  • is this cake good as a breakfast treat with coffee?

    • Yes definitely!

  • You mention spraying the springform pan. Do you flour it as well?

    • Hi Momo, it won’t hurt, but it’s not necessary. Hope you enjoy!

  • This recipe sounds light and delicious and easy! (5 stars) and I plan to make it for an October Harvest dinner party. Do wonder if I can substitute 3T Grand Marnier for the 3T Rum? Thank you.

    • Hi Suzanne, I think that will be a delicious variation – please lmk how it turns out!

  • May I substitute Grand Marnier for the rum? That’s what I have on hand.

    • Sure Suzanne, that’ll work. Hope you enjoy!

  • Loved the taste of this cake & how easy it is to prepare but it doesn’t rise to 1-1/2″ after it’s baked. I used a 9″ spring form pan. Any suggestions? My baking powder is still good for 2 yrs before it expires. Does the amount of apples affect the weight of the batter so that it didn’t
    rise at it should?

    • Hi Myrna, Sorry to hear you had a problem with the cake rising. If it’s not the baking soda, I’m wondering if perhaps you measured something incorrectly. Did you use the spoon and level method for measuring the flour?

  • Thanks Jen for a wonderful apple cake. My hubby doesn’t usually eat cake except for zucchini chocolate cake but this time he had two slices.
    I have cooked several of your recipes and they are all excellent. Thanks for making me feel like a gourmet cook. A friend said it’s like fine dining when I made all recipes for thanksgiving dinner from your website. Kudos to you!!!

  • This cake was so delicious, my husband and I nearly devoured the whole cake at one sitting. It is very easy to prepare and best when warm from the oven. However, still very good next day. This will be a new staple for special occassions.

  • Easy to make, and it was delicious! And OH….smells wonderful ;-).

  • What may I substitute for the rum?
    Thank you

    • Apple cider or apple juice will work nicely as a substitute for the rum. Enjoy!

  • Oh … My … Goodness! Not too sweet, not too big …FANTASTIC! Thank you!

  • Can this be made without the rum be if so, should I substitute with something else or simply leave it out?

    • Hi Jen, you could use apple cider or apple juice instead. Enjoy!

  • I like this dessert very much, with a consistency somewhat like bread pudding. One small change I made was to cut the rum down to 1 T and up the vanilla to 2 T, but that’s really just a matter of taste.

  • Loved the cake but found that after I refrigerated what little remained after serving it, the flavors were much better the next day and I could taste the rum. That is my only recommendation ! Great recipe.

  • This is my favorite cake. In fact, my husband and I have been enjoying it for the last couple of days. It is light, fluffy and filled with luscious apples and that sweetness is perfect.

    • — Virginia Murrell
    • Reply
  • Jenn, hello, Maria Roberts here.
    I would like to make this cake, can it be made in an 8″ round springform? If so
    I wonder whether I needed to salute the apple slightly to make sure they get cooked?


    • Hi Maria! Sure, it’s fine to make the cake in an 8-in springform. And there’s no need to sauté the apples – they’ll cook through (promise!).

  • This was really lovely. The rum was a nice addition and I added walnuts to this cake (as well as to the pumpkin bread). I found a 9 inch spring-form pan made the cake “thin”, so using a good knife, I cut the cake into squares, dusted icing sugar on top and then arranged a nice dollop of vanilla ice cream on the plate and voila “French Apple Cake Squares” and it looked quite pretty! I will make this again !

  • I made this for the first time tonight and everyone loved it! Will definitely be making this often!!

  • My apple cake didn’t rise to the 1 1/2 as a suggested outcome. I did bake it for 35 min and did add an extra apple. Height wasn’t what I was going for but nonetheless, it tasted great!

    • — Harriet M. Yelon
    • Reply
  • Great recipe. I use apples from a tree in my yard. I also have pears and substituted those for the apples and used disaronno instead of rum.

    • Received apples from neighbors tree. He commented they were tart. Will they still work

      • — Sue on July 31, 2018
      • Reply
      • Yes definitely, Sue!

        • — Jenn on July 31, 2018
        • Reply
  • This was so easy, quick and best of all, DELICIOUS! I served it with lightly sweetened whipped cream and all my guests raved about it. It’s definitely a keeper and I’ll be back to your site for more recipes.

  • Love this recipe, have made it so many times with and without the addition of golden raisins… good!!

  • What are your thoughts on adding a few golden raisins steeped in rum?

  • 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!

  • 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!

  • 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.

  • 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!

  • How should it be stored if not eating it immediately after baking? And, instead of rum, can strong coffee be used?

    • 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!

  • 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.

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

  • Absolutely delicious! We love apples and apple cake. I’ve been looking for apple recipes without cinnamon since my husband says it bothers him now. This recipe is perfect. For those who don’t keep alcohol in their homes, could you substitute rum flavored extract, and how much?

    • Hi Pat, Glad you like the cake! but If you don’t want to use rum, you can substitute 1 teaspoon rum extract plus 2-1/2 tablespoons apple juice.

  • 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

    • I think they’d work, Kathy – please lmk how it turns out if you try it.

  • 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

  • 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

  • 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
    • 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?

    • 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!

  • Great simple recipe…not too sweet & totally seasonal. Next time I might add some coarse chopped walnuts or pecans.

  • 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!

  • 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.

  • 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!

  • Would creme anglaise sauce or even lemon curd be good with this? I’m looking for a good traveler.

    • Hi Sarah, I think creme anglaise would definitely work. Enjoy!

  • 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?

    • 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!

  • 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!

  • Hi Jenn, Can I freeze this cake for future use? Thanks, Ora.

    • Yes, Ora, it freezes nicely!

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

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

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

  • Is the amount of flour correct.?

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

      • No luv. It was perfect. ❤️

  • 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!

  • Making to take to event tomorrow. Store in cake taker or tightly wrapped and does it need refrigerated. Thanks

    • No need to refrigerate, Kay. Hope everyone enjoys!

  • 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?

    • 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!

  • 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!

  • 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!

  • 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.

  • 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.

  • 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 !

  • 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

    • 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.

  • 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!

  • My husband is a Diabetic, can Splenda be substituted for the regular sugar?

    • 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.

  • 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.


    • 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!

      • 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

        • ? Thank you!

  • 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.

  • 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

    • Hi Kay, I’m approximating here, but I think it would be around 170 grams.

      • 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)

  • 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.

    • 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?

    • 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!

  • Can I use granny smith apples

    • Sure Pam, they should work just fine. Enjoy!

  • how long do you put it in the oven for?

    • 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.

  • 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.

  • 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

  • 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!

  • Can I bake cake in a bundt pan or tube pan by doubling recipe

    • Hi Maureen, I think that would work. Just keep in mind that it will definitely take longer to bake. Enjoy!

  • 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!

  • 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
    • 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?


    • 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.

  • 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.

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

  • First time perfect! Thank you!

    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.

    • 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.

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

    • — Wendy G Schoenburg
    • 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.

    • Hi Judith, You can substitute apple cider or apple juice — and it will still be delicious :).

  • 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!

    • 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 :).

      • 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!)

  • 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.

  • Jenn!
    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! ;))

  • 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!

  • 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
    • Reply
  • 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.

  • 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.

  • 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 🙂

  • 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?

    • 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.

  • 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!

  • Hi
    My Nana called this Nobby Apple cake minus the liquor, always disappeared. Will try your version. Thanks

  • 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
    • Reply
    • Hi Wendy, either will work nicely. (If you go with the light rum, it will have just a subtle rum taste.

  • 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!

  • 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
    • Reply
  • Are there any changes for high altitude? Thanks!

  • 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

  • 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!

  • can you use light rum instead?

    • Yes, Randi, it will only have a subtle rum flavor, but it will definitely work. Hope you enjoy!

  • 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!

  • 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!

  • Hi, can the butter be substituted with coconut oil? 1:1 replacement?

    • 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!

      • 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.

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

  • 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!

  • 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!

  • 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!

  • 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.

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

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

    • — Michael Friedman
    • Reply
  • 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..

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

    • — Virginia Murrell
    • Reply
  • Hands down best apple cake I have not only made, but have eaten !! Thank you Jenn!

  • 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.

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

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

  • Hi Jennifer,
    Thank you for posting this recipe, it sounds great. Can I replace rum with cognac?

    • Sure A, that’s no problem.

      • Thans, .Jennifer. I went ahead and made it with cognac and the cake is AMAZING! Will definitely make it again.

  • 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.

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

  • I have spiced rum, not dark rum. Do you think that will be ok in the recipe, or should I hit the liquor store?

    • Hi Shelly, I’ve made it many times with spiced rum and it’s wonderful so you’re all set!

  • can I make this in a bundt pan?

    • Yes, I think that would work, but would recommend doubling the recipe as the pan is significantly larger.

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

    • Hi Beth, I would wrap it tightly and refrigerate it, and then bring it to room temp before serving. Hope everyone enjoys!

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

    • Glad you like the cake! And, yes, I think that would work. Just keep in mind that it will definitely take longer to bake.

  • Can I use rum extract instead of rum? If so, how much should I use?

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

  • 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??

    • 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 :).

  • Is there a difference if using white or dark rum? Looking to make for the Rosh Hashanna holiday.
    Thank you!

    • — Susan Rabinovitz
    • Reply
    • Hi Susan, Either will work fine. Enjoy!

  • 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!

    • 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!

  • My guests were very impressed with the cake, delicious!

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

  • 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?

    • Hi Kathi, I’d definitely go with the Butterscotch Schnapps. Enjoy!

  • Would using 3 tbsps Calvados instead of the rum keep the integrity of the recipe?

    • Definitely! Hope you enjoy.

  • Hi
    Can i make ahead of time and freeze?

    • Definitely– it freezes nicely!

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

    • Hi Missy, you could replace the rum with apple cider or apple juice. Hope you enjoy the cake!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!

    • 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.

  • 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

    • 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.

      • 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.

        • Good to know, Lori– thanks so much for chiming in!

  • 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…

  • 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!!!

  • 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!

  • 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.

  • 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!

    • 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.

  • 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.

  • 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!

  • I would like to try this recipe. Can I make it with whole wheat flour instead of all purpose white flour?

    • 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!

  • I am making this for a family with small children. Is the dark rum ok to use or should I use rum extract?

    • 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.

  • 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:)

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

  • Yet another amazing recipe! Thanks so much for sharing.

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

  • 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.

    • 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.

      • I’ll definitely try that, Jim. Thanks!

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

  • easy and delicious

  • 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?

  • 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.

  • French Apple Cake…all time favorite! Love the little bit of rum flavoring-elevates the flavors!

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

  • 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.

  • 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!!!!

  • 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?

    • Yes, you could replace the rum with apple cider or apple juice.

  • 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.

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

  • 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!

    • 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.

  • 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!

  • 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.

    • 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 🙂

  • 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…

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

  • Is this cake okay for children? Does the alcohol in the rum bake off?

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

  • 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!!!

  • Can the batter be made ahead of time and then bake a day or two later?

    • Hi Stephanie, Unfortunately, that won’t work but the cake keeps well if you want to make it a day ahead of time.

  • 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)

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

    • — marinahammergren
    • Reply
  • 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?

  • 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.

    • 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.

  • 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.

    • If using pears, how many and what kind?

  • 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!

  • 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?

  • This looks so good! Can you leave out the rum?

    • Yes, but you’ll need to add something in its place — try apple cider or apple juice.

  • 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!

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

  • 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… 🙂

  • I don’t have dark rum, though I do have light. Would this be okay to use in your French Apple Cake?

    • Yes, perfectly fine 🙂

  • 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…

  • 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 ).

  • 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!

    • So glad it turned out well, Elissa! Can’t believe apple season is already here.

  • 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.

  • 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.

  • 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!

    • I would use rum if possible but you could substitute 1 teaspoon rum extract plus 2-1/2 tablespoons apple juice.

  • Absolutely brilliant! My kind of cake!

  • 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!

  • 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

  • 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.

    • Hi Nila, Grannies should be fine. Enjoy!

  • 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. 🙂

  • 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!!

  • 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?

    • Hi Nova, You can replace with apple cider.

  • 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?

    • Hi Mary, Yes, absolutely! Please let me know how it turns out 🙂

  • I replaced sugar with dates. Delicious !

  • 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?

    • 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 🙂

      • 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!

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

    • Hi Belva, Yes that should work, although it might be a little tart.

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

  • Delish!!!

  • 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!

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

  • 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.

  • 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!

  • 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!

  • Could I double the recipe and bake in a bunt pan?

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

  • 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!

  • 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.

  • 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!!!

  • 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.

  • 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.

  • 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.

    • Hi Cindy, Yes, it’s fine to make it a day ahead — it keeps well.

  • 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

  • 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.

  • 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.

  • 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!

  • 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.

  • 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.

    • 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!

  • Can I use regular white rum instead?

    • Hi Amanda, Yes, that’s fine 🙂

  • This cake was beautiful and so easy to make.

  • Made this today and it is very delicious!

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

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

  • 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)?

    • 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.

  • 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! 🙂

    • Thank you for the wonderful feedback, Marianne. So glad you are enjoying the recipes!

  • can I use white rum or brandy if I do not have dark rum?

    • Hi Olha, Yes, white rum would be fine.

  • 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.

  • 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!

  • 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
    • 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.

    • 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.

  • 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!

  • 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.

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

    • Hi Virginia, I think it could work, but it might be better to add them in the form of a streusel topping.

      • The cake was delicious without nuts and everyone loves it. So glad I found your website!

  • 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
    • Reply
    • Hi Christy, I think it will work. If you try it, please let me know how it turns out.

  • 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!

  • Absolutely fantastic recipe. Phenomenal flavor, buttery and delicious.

  • 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.

  • 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.

  • 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.

  • I didn’t have any normal rum so I used some Screech, just perfect. Still a gentle taste of rum

  • 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.

  • 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!

  • 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!

  • 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

  • This cake is amazing. I used brandy instead of rum and it was delicious. Thank you for sharing!

  • 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

    • Hi Sandy, Absolutely, the extra large eggs will work just fine.

  • Hi Jenn,

    Is there a substitute for the rum?

    • 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.

  • 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.

    • 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 🙂

  • 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!

  • 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?

  • 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!

  • 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.

  • 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.

  • Do you have to refirigerate it after it is baked? Thank you it sounds delicious.

    • Hi Kathleen, You don’t need to refrigerate it, but you can as long as you bring it to room temp before serving.

  • would this cake be freezable?

    • Hi Linda, Yes you can definitely freeze it.

      • 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 🙂

  • 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.

  • 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.

  • Love this cake… when I varied the recipe, I added some butterscotch chips that gave it kind of a candy apple taste… yummmmm

  • 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.

  • 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 🙂

  • 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 🙂

    • 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.

      • thanks a lot Jenn for the inputs. that surely helps 🙂

      • 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

  • Is there a substitute for the alocohol (rum). if i choose to omit the rum, what else do i add?

    • 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!

  • This French Apple Cake looks delicious, I’ll have to give it a try.

  • I would love to figure out how to make this as a scone. Suggestions?

    • 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.

  • 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.

  • This is my 12 year old daughters favorite cake. She even wants to make it for her birthday!

  • Very nice cake that can be for a brunch as well as an any time dessert.

  • This is definitly going to be made soon. I LOVE your site!

  • I used the light rum and it came out just fine. The powdered sugar adds the perfect amount of sweetness.

  • 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!

  • I’m thinking about serving this for Easter breakfast!!!!
    Cake for breakfast!!!

  • 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.

  • I must try this! I don’t care if I’m on a diet. It’s all in your head anyway… right? … Right?

  • 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. 🙂

    • Love your idea on the turbinado sugar, Liesel. Thank you for the suggestion.

  • 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!

  • 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.

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

  • 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.

  • Love this recipe. Ate it for dessert and breakfast with coffee the next day. Can’t wait to try it with other fruits.

  • 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.

  • 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!

  • 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!

  • 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.

  • 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 :).

  • 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!

  • 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.

  • 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!

  • 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.

  • 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.

  • I make apple cake pretty often but I’ve never added rum. I’ll try next time.

  • Can rum be replaced with something else?? We do not drink ….

  • 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
    • 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.

  • 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!

  • Delicious cake!!! Made this for dessert tonight and there wasn’t a crumb left. Thank you!

  • 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.

  • 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?

  • I also love the fact that you recipes do not require tons of ingredients like other sites most you have on hand already 🙂

  • 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!

  • I only have spiced rum, which I think might be nice. What do you think?

    • I’ve made this cake twice now and it’s so delicious…especially warm! Never any leftovers! Love it!
      Thank you Jenn for your wonderful recipes!

      • — Linda on January 27, 2020
      • 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.

  • 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!

  • 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!

  • 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!

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