French Apple Cake
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With chunks of sweet apples nestled in a tender and buttery rum cake, this French apple cake is the essence of simplicity.
The summer after my junior year in college, what seems like eons ago, I worked as an au pair in Paris for a family with three little boys. My host mother, Valérie, loved to cook and would frequently enlist my help in the kitchen once the kids were in bed. Her French apple cake, with chunks of tart apples nestled in a tender, buttery rum cake, is a longtime favorite of mine. Similar to many homemade French desserts, like clafoutis, madeleines, or crepes, it is the essence of simplicity.
What you’ll need to make French Apple Cake
When this baking this cake or any any dessert with apples, such as apple crisp, apple pie, or apple cobbler, 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.
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.
Set aside. Then, in the bowl of an electric mixer, cream the butter and sugar until light and fluffy.
Add the eggs one at a time.
Beat in the vanilla extract and rum.
It will look a little grainy at this point; that’s okay.
Add the dry ingredients.
Mix until just combined.
Add the chopped apples.
Use a rubber spatula to fold the apples into the batter.
Have a 9-inch springform pan greased or a 9-inch cake pan greased, lined with parchment, and greased again.
Scrape the batter into the prepared pan and even the top.
Sprinkle with 1 tablespoon of granulated sugar.
Bake the cake for about 40 minutes, until golden and crisp on top.
Serve warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.
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Video Tutorial
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.
Ingredients
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 stick (½ cup) 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 baking apples, peeled, cored and cut into ½-inch cubes (I like Honeycrisp, Fuji or Granny Smith) (3½ - 4 cups chopped)
- Confectioners' sugar (optional), for decorating cake
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. 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.
- 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 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.
- 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.
- Freezer Friendly Instructions: The cake can 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
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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, 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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Can I use pie filling for this cake without changing the amount of other ingredients?
I wouldn’t recommend it — sorry!
We loved it. I used a gluten free flour and stivia, it was delicious!!
Delicious, moist and buttery.
Can I use cake flour instead of AP flour? Thank you.
I don’t recommend cake flour here, JJ. I’m sorry!
I loved the apple cake, but I reduced the rum the second time and added cinnamon. Has anyone tried it with peaches, since it’s now summer and apples are not in season? Any changes to the recipe?
Hi Mary, peaches should work nicely here too. I have a few other recipes that use fresh peaches (Peach Cobbler, Peach Crisp, Peach Cake with Pecan Streusel) if you want to check those out as well.
OMG! This was delicious, simple and not overly sweet. I made this for my mother who suffered from a stroke 4 days ago. She has not been eating much, but she sure did have two slice of this cake and asked that the second one be a little bit bigger. Lol. Thank you for sharing this recipe.
Glad you both enjoyed it, Mary. I hope your mom has a speedy recovery.
Delicious! Instructions were really clear and therefore easy to make. A little flaky (in a good way) on the outside and really soft on the inside. It went really well with a cup of coffee or with a scoop of ice cream.
My friend recommended and I made five times already, in love with this recipe and I’m sharing with everyone!
Hi Jenn,
I absolutely love your recipes. Thanks so much for sharing. What should I substitute if I don’t have any rum (or any form of alcohol) in the house? I’m guessing oil or milk? Thanks.
Hi Steph, I’d go with the milk. Enjoy!
Hi Jenn,
I have several stalks of fresh rhubarb. Could I use this instead of apples?
Thanks!
I think rhubarb should work here but it may be a bit tart. I’d love to hear how it turns out if you try it!
Wow! Im doing it for the second time in 3 days! Super easy, soft and tasty.
I added cinnamon and changed the rum to mayple syrup, since I didnt have this at home.
Made this cake today for tea with my sisters. Amazing! So easy and comes out perfect. I doubled the recipe and made two. Definitely will be making this all the time. Thanks
Wow this cake was absolutely delicious. No rum in the house so used a decent Tawny Port. I was very happy with the result. Thank You.
Fantastic recipe! My aunt made this just recently but she modified the recipe by adding 3/4 cup of butter instead of 1/2 and used canned pears instead of fresh apples and it tasted divine! Melts in your mouth good!!
Hi. I have made this a few times now and it turns out great. Usually leave out the rum, just because I don’t have it, and add a bit of cinnamon and nutmeg. Will continue to use this recipe. Thank you
Can you do this cake without Rum? Or is there an alternative that can be used.
Hi Tiff, Feel free to replace the rum with milk or apple cider/juice.
This is the answer i was looking for! THanks! No need to reply to my earlier email.
I loved the process and the end result! Truly a delicious apple cake that I’m certain to make again. Thank you for all the visuals -even the picture of the ingredients! Really helps us novice bakers.
I was just wondering if I could make this recipe but bake it in a bundt cake pan instead.
You can, but you’ll need to double the recipe. Hope you enjoy!
Can I double recipe?
Sure, hope you enjoy!
This became a favorite in my home. Thank you so much for this recipe.
Wonderful cake, didn’t change a thing with original recipe. Served warm and it was delicious. A keeper for sure.
What an amazing cake! I will definitely make this again!
Hi Jenn,
We are at home again in Melbourne and I stumbled across your lovely recipe. I’m going to try this tomorrow but I am intending to replace flour with Almond meal. What are you thoughts?
Hi Shravan, for the best results, I’d stick with all-purpose flour. Sorry!
I have made this recipe 3 times. IT turns out perfect every time. I substitute 2 tbsp of spiced rum instead of the 3 tbsp dark rum. THis recipe is so moist and is even better the next day.
Absolutely loved this recipe so much that I have baked two in less than six hours. One for afternoon tea and the other for dessert. Big hit both times with comments that it was deliciously light. Omitted the rum and added freshly squeezed orange juice and cinnamon and fresh nutmeg. Can’t wait to have all the ingredients to make it again.
Do u peel the apples?
Yes, they should be peeled. Hope you enjoy!
Great cake A great addition to my repertoire, my husband loved it which is all that matters.
Hi Jenn, made this tonight – didn’t have rum so used Calvados instead – it turned out fabulous! As good as anything you would buy from a classy bakery, thanks so much for the recipe, will be making again soon.
Hi! I don’t have rum but I have whiskey and brandy. Can I substitute rum with either of them? Thanks!
Hi Grace, Brandy would be nice here. Enjoy! 🙂
Before I make this, what is the equivalent of a cup of flour, and half a cup of butter?
Hi Sue, I’m assuming you mean the weight? If so, I have conversions to weight for most of my recipes. 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 the cake!
6/30/20
Jenn,
This recipe creates the most professional tasting cake I’ve ever baked; it definitely, provides the texture and lightness of a French delicacy. Bermuda Gold rum was added: the first day it had too prominent a flavor; on the second day, it was more subtle when the cake was warmed for 30 seconds in the microwave. Thank you!!
I also appreciate the metric measurements.
This batter has become my staple recipe for any cake involving fruit! The possibilities are endless. Some of my favorite variations have included apricots, amaretto, and almond extract, apples and cognac, pears, nutmeg, and rum, cherries, amaretto and almond extract, plum, brandy, and cardamom. My husband is from Europe, and both he and his mother always devour whichever one I make. We also enjoy that it does not eat very sweet 🙂
Thank you, Jenn, for a fabulously easy recipe that is consistently delicious!
Amazing cake! Loved the recipe
Wow I tried this tonight and it was sooo delish! I didnt want to put alcohol in the cake so i substiuted 2 tsp of almond extract and omg my son loved it so much he asked if he could have it as his birthday cake! Your recipes are always amazing and so detailed! Thank you for this!!!
So yummy! Me and my wife wolfed it down so quickly!
Couple of adjustment I made:
Coat cut apples with line juice and cinnamon
More cinnamon in the dry ingredients, plus cardamon
Used 1/2 whole wheat flour and 1/2 almond flour
I loved making this. I eliminated the rum, but the cake was amazing anyway. I also added and egg, sugar, butter lemon zest glaze on top in the last 10 minutes of cooking. Wowzer beautiful and really delish!
Hey Jen,
I plan to make this tmw night. I actually had a coworker bring me some rum to work so I can make it as I’m not a drinker. However I do enjoy cinnamon with my apples. Any suggestions as to how much and when to add if decided to add this to the cake?
Hi Staci, I’d recommend 1/2 to 1 teaspoon cinnamon. You could add some of it to the flour mixture and toss some with the chopped apples. Hope you enjoy!
Perfection- I doubled recipe with exception of sugar, used spelt and oatmeal flour.
Two cakes great taste w/o diabetic guilt
This was a fantastic cake, was gone in a flash. Definitely making this again. Thank You.
Delicious! I had dark coffee rum so I used that and it was yummy
I did also add cinnamon and cloves to it
Nice looking cake, easy to bake but the taste is quite boring. Next time I will add cinnamon and cloves for a bit of character. Then this will be hit!
Yummy; best cake ever!!! Easy to make; taste delicious and the entire family loved it!
The cake was amazing!!
Lovely taste and texture!
With only one cup flour, you can make such a masterpiece 😉
Thanks,
WOW, this was delicious. So simple & perfect! We’re out of rum, so I used rye instead, and it worked perfectly. My whiskey-loving partner & I are obsessed!
I’ve already made it several times. Every time it looks and tastes DELISH 😋 I really follow your recipe because I and my family don’t like really sweet cakes. I don’t drink alcohol but for this recipe, I added 1 or 2 tablespoons more rum… Perfect
I made this cake last night. There is NO cake today because my picky-preteen boys ate it all! Lovely recipe and super easy to make!!!
I actually omitted the rum and added 2tsp of vanilla instead of 1 – it was amazing!!!
I halved the ingredients, because we were only 3 of us. Wished I hadn’t, because we ate the whole cake! I didn’t have any rum, but the cake was delicious without it. It was sooo yummy. Sent the recipe to my daughter and she made it the same day. Same thing….nothing left over! Thank you for a really easy and delicious cake. Will make it again and again!
i made it yesterday, it was absolutely amazingly delish! i modified a bit as for our dietary needs. 80g of xylitol to replaced normal sugar and 3.5 apples i had in my pantry, granny smith x 1, royal gala x 2 and 1/2 pink lady. heaps of apple and not too sweet. we love it a lot! thanks for sharing and i love your french recipes so far. xx
Hello, I would like to bake this cake but can I skip the alcohol and substitute it with something else?
Sure – you can use apple juice or apple cider in place of the rum. Enjoy!
Was looking for a quick and easy cake. It is delicious. I actually served it cold with some berries on the side. Fully recommend
Absolutely amazing desert. Everyone loves it. I sometimes use Strohrum to give a cake a bit more rum and vanilla taste.
This is the most amazing cake I have ever had in my entire life. I made it like an upside down cake and it came out just brilliant. Thank you so much for this amazing, now family favorite, recepie. Lots of love from New Zealand 🙂
Delicious apple cake! I didn’t want to pull out my stand mixer so I just used a whisk and some elbow grease. It came out great. Can’t wait to make this cake again, thank you for the recipe!
This cake is so easy to make and very delish, perfect pair with cup of tea or coffee.
Is the oven set on fan forced? Thanks
No (I always develop and publish my recipes using the regular setting on my oven).
This review is way overdue. This cake has made me famous and popular amongst family and friends. I am a decent cook but baking has never been my thing, well after making this cake I am not only praised for my cooking but now for baking as well! Actually all of your recipes so far have been bulletproof and I made quite a few. Actually your whole website is so easy to navigate and follow instructions now when i need to cook something I never have. I use your website as my cooking book. Now finally I do have a question. Can I use apricots instead of apples? my apricot tree is overflowing!
So glad you’ve enjoyed this, Ksenia! Yes, I think apricots would work here – I’d love to hear how it turns out if you try it!
I decided since it’s almost summer and we just picked up a bag of fresh SC peaches at the farmer’s market, to replace the apples in this recipe with peaches and leave everything else the same. I was a bit worried since the peaches were so juicy, but let me just tell you, this was the best peach dessert I’ve ever had!!! Soooo delicious!!! This recipe is obviously very versatile and I’m sure other fruits like black cherries (maybe with almond sliver on top) would work depending on the season. Fantastic recipe that I’m sharing. Thank you so much! I’ve been trying many of your recipes and although this is my first review, I owe you many because every recipe we tried has been outstanding!
I made this last night to take to a friend’s house; I made it again this morning for another friend. How’s THAT for a review? Wowser! This is terrific! Thanks, Jen.
Had some apples sitting in a fruit bowl which were starting to look rather sad so I decided to give this a cake a go. The cake was yummy but I discovered that I prefer rum in my drinks instead of my cakes. Would reduce the amount of rum used as I found the flavour to be quite overpowering (definitely a personal preference) but otherwise a delicious cake!
I also used a smaller springform instead of the recommended 9″ as somehow I didn’t have enough batter. Not sure if I got some measurements wrong but the smaller form worked great.
Absolutely delicious cake! followed the recipe to the T. I had a bag of apples that I knew I wasn’t going to eat so I’ve made this cake 2 days in a row so I can share with everybody and everybody absolutely loves it!
I do have one small question – is it possible to make this batter without any fruit? I love the better and I’ve been looking for a good vanilla cake recipe. please advice
Hi Sylvia, glad you enjoyed this! I wouldn’t recommend omitting the apples here. I think if you did, the cake would end up being dry. Sorry!
I thought the cake was delicious, but the rest of the family thought that the rum taste overpowered the cake. Next time, I will use less too!