Apple Cake Recipe (A French Classic)
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With tart apples baked into a buttery cake with just a hint of rum, this might be the best apple cake you’ll ever taste. It’s simple yet so satisfying—perfect for dessert, a cozy afternoon snack, or even breakfast (yes, it’s that good!).
The summer after my junior year of college, I worked as an au pair in Paris for a family with three little boys. My host mother, Valérie, loved to cook and often enlisted my help in the kitchen. Her apple cake recipe, with chunks of tart apples nestled in a tender and buttery rum cake, quickly became one of my all-time favorite desserts. Like many French desserts—think clafoutis, madeleines, or crepes—it’s incredibly simple to prepare.
Pair it with a cup of coffee in the afternoon or serve it for dessert topped with whipped cream or a scoop of vanilla ice cream. It’s the kind of cake that works for almost any occasion. It’s especially lovely for fall holidays, when apples are at their peak—think Rosh Hashanah, Thanksgiving, or a cozy weekend gathering. But since apples are available year-round, it’s just as fitting for Easter brunch, Mother’s Day, or anytime you need a dessert that feels special without being fussy.
“Last year I won first place in a state fair with this recipe…This year I won division champion in our county fair. It’s a total winner of a recipe!”
What You’ll Need to Make French Apple Cake
- All-purpose flour – Spooned and leveled for accuracy; provides structure without making the cake heavy.
- Baking powder & salt – The baking powder gives the cake lift, while the salt enhances the flavor and balances the sweetness.
- Unsalted butter – At room temperature for proper creaming; creates richness and a tender crumb.
- Granulated sugar – Sweetens the cake and helps create a light texture when creamed with the butter; a little extra sprinkled on top adds a delicate crackly crust.
- Eggs – Add structure, moisture, and richness; best at room temperature so they incorporate smoothly.
- Vanilla extract & dark rum – Add warmth and depth of flavor; the rum subtly enhances the apples without overpowering them.
- Baking apples – Peeled, cored, and cut into ½-inch cubes; choose firm, slightly tart varieties that hold their shape in the oven, such as Honeycrisp, Granny Smith, Fuji, Braeburn, or Pink Lady.
- Confectioners’ sugar (optional) – For a simple, elegant finish just before serving.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Mix the dry ingredients. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
Pro Tip: Using a whisk to thoroughly combine the dry ingredients ensures the baking powder is evenly distributed and the cake rises evenly.
Step 2: Cream the butter, sugar, and eggs. In the bowl of an electric mixer, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating after each addition.
Step 3: Add the flavoring. Beat in the vanilla extract and rum. The mixture may look a little curdled at this stage, which is fine.
Step 4. Combine wet and dry ingredients. Add the flour mixture to the butter mixture and mix until just combined.
Step 5: Add the apples. Using a rubber spatula, fold in the peeled and chopped apples. Folding in the apples by hand prevents the flour from over-developing gluten, ensuring a tender crumb while also helping the apple chunks stay intact.
Step 6: Fill the pan. Scrape the batter into a greased 9-inch springform pan (or a greased and lined 9-inch cake pan) and sprinkle with 1 tablespoon of sugar.
Step 6: Bake and serve. Bake on the center rack of the oven for about 40 minutes until the top is golden and crisp. Serve warm or at room temperature, plain or with lightly sweetened whipped cream or a scoop of vanilla ice cream—a dash of cinnamon would be a nice addition, too. The cake can be made up to 2 days ahead. Freeze for longer storage.
Pro Tip: Use a toothpick or cake tester for doneness. Because this cake is so apple-heavy, it should come out clean or with just a few moist crumbs; if you hit a piece of fruit, try a different spot to ensure the batter itself is fully set.
Video Tutorial
More Apple Recipes You May Like
French Apple Cake
Ingredients
- 1 cup all-purpose flour, spooned into measuring cup and leveled off
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature
- ⅔ cup granulated sugar, plus more for sprinkling over cake
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons dark rum
- 2 medium baking apples, peeled, cored and cut into ½-inch cubes (about 2½ cups; see note)
- Confectioners' sugar (optional), for decorating cake
Instructions
- Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Grease a 9-inch (23-cm) 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.
- In a small bowl, whisk together the flour, baking powder and salt.
- 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 curdled 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.
- 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 in the pan. Once cool, 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.
Notes
- When this baking this cake, it's important to use apples suitable for baking. Baking apples hold their shape when cooked, 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 great options. Feel free to combine different varieties for a more nuanced flavor.
- Make-Ahead/Freezer-Friendly Instructions: The cake is best enjoyed fresh but for up to 2 days. Store at room temperature in a cake dome or covered with foil. It can also be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.
Nutrition Information
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, Edamam.com. 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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I have a question about the amounts. Is it 3 1/2-4 cups or 2 apples? Because 2 apples gave me about two cups.
Hi Deb, sorry for any confusion. You’ll want a total of 3 1/2 to 4 cups of apples. (I think there’s a lot of variation in terms of the size of apples people find at stores.) I guess I happen to buy larger ones. Hope you enjoy the cake!
Thanks very much, Jenn. It got rave reviews even with two cups of apples. So will definitely make it again, this time with the increased cup amount.
👍
Great recipe,
by far one of the best desserts I’ve made to date.
I had to double the quantities for 6 small apples, but did not double the butter. I added a little oil and cinnamon on the apple pieces before adding to mix. Also used cane sugar, that I refined in grinder for topping part, as I never use white.
I’m trying the same recipe again today but with mangos instead of apples… and brown sugar. Doubled the quantities again, except for butter and rum this time around, as mangos are more liquid that apples… hope it’s good!
Thank you Jen for this amazing recipe.
Cheers,
Camille.
Thank you for this winner. I’ve made it several times. Everyone loves it. I’ve added more than the recommended amount of apples, at times, which has worked just fine. The recipe appears to be forgiving. My only quibble with the recipe is that the cake is baked in 25 (max 28 minutes) minutes in my oven.
Cruzan Black Strap Rum (an inexpensive dark rum) has worked particularly well. According to the product description, it’s a heavier rum made from the blackstrap molasses of sugar cane. The molasses taste of the rum works really well in this recipe, IME.
My neighbour tells me that this cake freezes really well.
I love this recipe! I have a beautiful Christmas Bundt pan I would like to use for an upcoming quaint get together. Would this recipe work in a Bundt pan?
Thanks!
Hi Trudy, glad you like the cake! I’ve never made this in a Bundt pan but think it should work. I’d recommend a 10-inch Bundt. Please keep in mind that the more ornate the Bundt pan is (you mentioned it’s a Christmas version), the more likely a cake is to stick so just beware! Please LMK how it turns out if you try it!
Hi Jen
I used the Nordic Ware Pine Forest Bundt pan, and it turned out beautifully! It was very festive and added beauty and interest to my dessert table. The cake went fast and got rave reviews! Thank you!
Love this cake…moist, flavourful, with just the right amount of rum to send it over the top!
My 4 year old requested a dessert. I chose to make this Apple Cake and it did not last long in our house. It was easy to make on a weeknight and we devoured it! So simple and delicious. An outstanding recipe. We’re having it again this week and I can’t wait!
Excellent! Followed metric measurements and came out perfectly in 9in cake pan. Very easy recipe to follow and quick to get in oven. Definitely going in the regular dessert rotation.
This is the simplest and best cake. A great choice for having friends for dinner or a family dinner. I served with ice cream and it was delicious. Thanks
So disappointed, my cake is flat! Made for a birthday today.
Hi Linda, this isn’t a high-rising cake. Typically I think it’s about 1.5 inches deep for me. Was yours flatter than that?
I’ve made this a 3rd time, once with pear and almonds, twice with Fuji apples. I’m not a fan of rum as I find it too sweet when I use it in baking. So, I used Amaretto Disaronno and Fuji apples. Amazing! I also added a little under a 1/3 c of heavy whipped cream to make it a bit custardy. What a hit! Depending on your oven, I baked it over an hour when I added the cream. Thank you for this recipe. I will make it again a small again.
I have made this 100 times including variations with different fruits, it’s always come out perfect. Thank you so much! It’s also amazing with rhubarb