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 had a few raggedy apples that I cut the good parts off of. Because it called for chopped apples, it worked beautifully. This cake is simple and came together easily. Not too sweet, just delightful.
This was INSANELY delicious and easy. The recipe said 3.3-4 cups of apples, but to use two apples. I used 4 cups, which I think was too much because it wasn’t as cakey as your photo.
Love this cake! Made it for my mother (immigrated Italian) who loved it and now makes it religiously! Now my nonna (grandmother) is making it!! It’s just perfectly light and hits the sweet spot. I even used spiced rum and I always add cinnamon to my apples which gives it the perfect touch. Thank you for another great recipe. 🙂
This is one of my favorite recipes from Jenn (and there are many!). I’ve made this dozens of times always to rave reviews. Sometimes I use turbinado sugar for the top, sprinkling on for the last five minutes of baking. We also love individual slices reheated in toaster oven so that the edges get a little crunchy. Love Jenn’s recipes — have both cookbooks — thanks Jenn for sharing!
My new “go to” apple dessert. This is fantastic.
Have you made it with spiced rum?
Glad you like it! I haven’t made it with spiced rum, but you definitely could.
I am about to make the cake for the first time and therefore couldn’t rate it but based on the reviews I’m sure I will love it. One question: could it be made with cranberries instead of apples perhaps with a few changes?
Hi Madeleine, unfortunately, I don’t think this would work with cranberries as they are significantly more tart than apples and you’d need to change the amount of sugar in the recipe (which may throw other ingredients off). I do have this cranberry nut bread recipe if you’d like to give it a try.
Hi Madeleine. It’s funny you asked about cranberry. As soon as I saw this delicious recipe from Jenn, it reminded me of a “Nantucket Cranberry Tart” recipe I make from “A Family Feast” website. It’s really, really good. I think you’ll like it. Simple and delicious. Check it out from their website.
Excellent! Husband even liked and he is an apple cake snob.
I baked but have not tasted… smells divine… but would you suggest an 8” springform vs 9” for more height? And how would that effect bake time?
Hi Ellen, An 8-inch pan will give you slightly more height. It may take about 5 more minutes in the oven, but keep a close eye on it. Enjoy!
I’ve made this several times it’s delicious. Would it turn out substituting almond flour or gluten free flour?
Glad you like it! I wouldn’t recommend almond flour, but gluten-free flour will work. 🙂
I made this and it was delicious. I made some modifications. I added 1/4 tsp more vanilla, 1/4 tsp of cinnamon and 3tbs of dark rum to the apples. I served at room temp.
Sprinkled with powdered sugar
I have made this recipe many times and it is absolutely perfect! I love that it is only one layer since I prefer it the first day. My husband pretty much stands over it until it disappears! Absolute perfection!
I bake all the time and decided to try this recipe. The apple chunks and the texture of the cake were perfect but the flavor of the rum was overpowering. I made it for my son’s birthday party, thankfully as a second cake and nobody finished their piece. Perhaps it was the rum I used but I am shocked at the number of 5 star reviews for this recipe.
Can you add some walnuts? Would it alter the cake in any way?
Sure, that’s fine. Just make sure to chop them. (If the pieces are too large, it will make the cut difficult to slice.) Enjoy!