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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This is basically Dorie Greenspan’s Marie Helene’s Apple Cake which I’ve made many time and is superb. My changes for a 9” springform pan. To One cup flour, I add 1 tsp baking powder, 1/4 cup +2 tablespoons sugar , 10 shakes of nutmeg, one teaspoon cinnamon. One tablespoon vanilla, no rum. 3-4 medium apples.
Followed the recipe and it was perfect! Such a delicious cake for little effort and few ingredients! This will be my go-to apple cake! Thank you!
this cake was great! wondering what can you substitute the rum with?
Hi Jamie, you can replace the rum with an equal amount of apple juice or apple cider. And glad you enjoyed it!
I had a few honey crisp apples and was searching for an”apple cake” recipe rather than pie. I don’t usually have good luck with desserts, but the simplicity of this one and # of reviews made me want to try it. It turned out perfectly, and we we warmed it for a few seconds in the microwave. It was so yummy – even hubby loved it and he rarely likes anything new. I love some of the reviews using amaretto. I used Papa’s Pilar dark rum from Key West and it gave just the right hint of flavor. Thank you for the great recipe!
Hello Jenn, first time trying a recipe from your website, and I must say this was BOMB. It was so amazingly good. Not too sweet and just right. I’m not much of a baker so your instructions were super clear. The only thing was mine came out thinner and smaller then what was pictured but nonetheless, it was amazing.
This was delicious! Loved it.
This sounds SO yummy!! Could this be made into a 3-layer cake with apple filling and buttercream? Also could I used canned cinnamon apples instead of fresh apples in the batter??
Can’t wait to try This recipe this week!!
Hi Kristina, this cake is pretty heavy so I don’t think it lends itself all that well to a layer cake, particularly three layers. And I’d stick with fresh apples here; I think the canned ones will be too soft. Hope that helps!
Just made this delicious cake. I did not have Rum, so I increased the vanilla to 1 Tablespoon, added a splash of Almond extract and a few dashes of cinnamon. It was yummy!
Will definitely make again.
Hi. Can you tell me if this cake is cooled in the tin or turned out to cool. Thank you
Hi Nadia, I’d let it cool in the tin. If you want to serve it a little warm, you can remove from the tin toward the tail end of cooling. Hope you enjoy!
I tried making this and it was really bad tasting, it could have been me 🤷♀️
This looks and sounds amazing! I was recently gifted a bag of apples and oddly enough several bottles of rum! I know what I’m making tonight!!!
My dad’s apple tree has generated ten million apples. I have boxes of them in the garage for making stuff. I decided to make this cake today with some of them. The cake is so good. I love it.
I will make it repeatedly and give out as gifts. It’s simple enough for me to make without getting distracted. I will have to buy some more rum though.
I already made the apple tart previously (from your recipe) which was eaten up. I am afraid to make the apple pie. The crust thing defeats me.
I need more recipes to use up the ten million apples.
Simple, delicious, and rather elegant! Thank you so very much.
Bringing it, yet again, to a picnic on the Biltmore Estate…perfect.
I have a very pretty glass pie plate with scalloped edges. Can I make this cake in that plate and simply not take it out other than to serve it piece by piece?
Sure, assuming it is a deep dish pie plate, that will work. Hope you enjoy!
I made this for the first time, it was super easy and super good, will make again , would be even better with a little warm rum sauce 👍
I’m happy that I came across this recipe! I loved the cake and the flavour took me by surprise, this was my very first attempt at trying a fruit cake. Huge thank you😊
I made this recipe today and found it delectable!
I used a mix of soft white berries, hulled barley, oat berries and rye berries freshly milled, in place of the all-purpose flour.
I reduced the sugar to less than 1/4 cup (35 g) in the batter and skipped all the other additional sugar. I used 1-1/2 green apple and 12 dried prunes soaked in hot green tea. Baked 40 minutes. It was marvelous.
I made this cake and I’m happy with the results.
I made a gluten free version and made one with all purpose flour both came out delicious.
I will be using this recipe over and over again.
Hi, what gluten free flour did u use? Would the Bob’s red mill 1 to 1 gluten free flour work?
Thanks
what type of gluten free flour and how much flour?
Hi Margaret, Maybe Kim will weigh in, but a know a lot of readers have mentioned they have good luck with King Arthur Gluten-Free Flour (and you’ll need the same amount).
I am eager to try this, but only have light rum, can I use that instead?
Sure!
I made this awesome cake and we all loved it.. Can I double the recipe and just bake a little longer? If so, how long?
So glad you liked it, Lore! Yes, you could double it and bake it longer. I’m honestly not sure how long it will take, so I’d keep a close eye on it.
Can this be made in an 8″ springform pan?
Sure – it may just take a few extra minutes in the oven so keep a close eye on it. Enjoy!
I made this last night for a family dinner and everyone loved it! Very simple, light and airy, not too heavy or sweet. I like the fact that there isn’t any cinnamon here, just pure apple goodness (used two Granny Smiths). I baked mine in a 9inch springform pan as suggested, but I would probably use a smaller one next time, as the cake was rather thin (thinner than the pictures). The texture and taste were still 10/10, just visually I would’ve wanted it slightly thicker. I served it warm with some vanilla ice cream, yum! Thanks for another super simply yet amazing recipe!
I made this last night and it came out perfect. I did not have rum so I added Calvados. I made it in a springform pan. I loved how it was so full of apples. You instructions are the best. Use a wire whisk, electric beater, rubber spatula, I followed everything to a T.
Made this tonight and I don’t typically like baking. But this was very easy and delicious. My cake wasn’t as thick as the one pictured. I used a 9 inch spring form pan so I’m not sure what I did wrong. I also had difficulty removing the parchment paper from the bottom without messing the cake up. I’m such an amateur! Help!
Hi Bridgit, You said the cake wasn’t as thick as the one in my pics. Any idea how thick it was? Also, the parchment isn’t needed when you use a springform pan — it’s really intended to make the cake release easily if you’re using a regular cake pan.
I’ve never quite understood how measures methods like ” full cups” “1/3 of a cup” etc.. could work in making chemistry happen exactly how it’s meant to, and yet they absolutely do here, each time. A super simple, yet moist and delicious apple cake. I don’t tend to write reviews, as I just never find the time, but I felt I absolutely had to for this. Thank you for growing my confidence in cake making! The whole family has loved it. Can’t wait to make more!
So glad you enjoyed! 🙂
I made it, this was great, thank you. I just added 3 tbsp flour.🍎
I’ve made this twice; both times perfect! But the 2nd time trying it made me realize this is a keeper! I had 3 spare apples about to go bad and they were fairly big, so when I was folding them in the batter I knew the apple to batter ratio was WAY off but I took a leap of faith and made sure that the apples on the top of the cake pan were covered completely w batter. Cooked it, spread butter over the top then grilled it for 5 mins and oh GOD it came out so beautifully golden crisp with amazing taste! You know it’s the best recipe when you get great results despite messing up a little. 😭
And also, I subbed the alcohol w vinegar (‘cos Muslim) and couldn’t even tell if there was vinegar in it.
Could you make this with fresh peaches? I am thinking of swapping out the rum for brandy. What are your thoughts?
I’ve made it using apples – and loved it!
Yes, I think peaches would work nicely here too. Please LMK how it turns out! 🙂
We had apples galore from orchard visit so decided to make this for Labor Day lunch. I used apple juice as did not have rum. Served with vanilla ice cream, delicious! A keeper, will try rum or whiskey next time!
I didn’t have a dark rum, in place of it used Captain Morgan’s. It was so delicate and delicious.
Amazing 😋😋
I’ve tried it and it’s delish! Does it freeze well..? Thank you!
Glad you like it (and yes, it freezes nicely)!
We have made this recipe several times and it is wonderful. We did not have rum on hand, so we have tried it with amaretto and with whisky. It was incredible with the whisky. Perfect flavor for the apples. The batter was so delicious people were fighting over the bowl. This will be the dessert I will take to any potlucks.
Very tender crumb. A delicious cake. Our variation: I happened to have half a cup of drying blueberries in the kitchen and threw them in with the apples, halved the vanilla and used 2T Calvados instead of 3 of Rum.
So delicious and easy to make! Everyone loved it!!
This is soooo good! I need to cook it longer, but even undercooked, it’s delicious! Made it tonight and we ate some as soon as it was cool enough. Followed recipe as written. 😃
This cake is delicate and delicious! I am so happy to have this recipe, which I followed precisely. Thank you Jenn!
This cake is delightful. It’s light, buttery and delicious. I used orange zest and juice instead of rum as I didn’t have any and it came out perfectly. Would definitely make it again.
Absolutely delicious! And, so easy. I’m making another one by request today.
Nice tasty cake.
Absolutely delicious! Are used 3 cups of cubed apples and one cup of walnuts instead. I also baked it in a tube pan.
IMG_8170.HEIC
IMG_8171.HEIC
I made this cake for the first time and it was delicious! As I like bit less of sugar, I only used 1/2 cup and absolutely loved it! Thank you!
Joanna
Hi.
I’m making this cake for the 3rd time just now. It’s delicious! However, how did you get 3 1/2 to 4 cups of cut-up apples from 2 whole apples? I got roughly 1 cup of cut up fruit from 1 apple. So, I have been using 3 apples. The cake comes out a little soggy. Please advise.
Thank you!
Olga
Hi Olga, I think there must be a lot of variation in the size of apples, so if you find that the cake is soggy with the 3 apples, I’d cut it back to 1-1/2 or 2. Hope that helps!
Thanks so much, Jenn. I will keep playing with the amount of apples. It’s a wonderful cake, even when it’s my somewhat soggy version!!
This cake is delicious ! Will definitely make it again ! Thank you for sharing … I look forward to trying more of your recipes, Jenn .
Made this yesterday. Was easy and very good 💕💕😊😊🇨🇦
Hello Jen, What a lovely apple cake! Recently, I had an apple cake with grated apples in the middle of the cake. Would it be possible to do the same with your cake?
Glad you liked it! Unfortunately, I don’t think grated apples in the center of the cake would work here — sorry!
Bonjour ! I’ve made this many times now and have always used rum. I love it. This time, however, I used calvados plus 1/2 tsp of cinnamon. It was a delicious rendition!
I made this and it was so good, I had to limit myself. I made one for my family since it was too small to share. I ran out of apples, but have everything else. I am wondering if I can make it using canned fruit (minus the juice) and will doubling the recipe ruin it. Thanks
Hi Leila, Glad you enjoyed this. I’d stick with fresh fruit here — I think canned will be too soft. Sorry!
Thank you
I followed your ingredients exactly but added cinnamon and popped it into a 2lb loaf tin. Cooked for 40 mins with the oven set to conventional. Absolutely perfect! Thank you for sharing this wonderful recipe and will definitely be making it again very soon!
I have to start by saying that I do quite a bit of baking. I have to say that this is the BEST thing I have ever baked. When your mother in law says it was amazing, you know it is good. I am making one today for us and tomorrow for my mother in law. Definitely by go to baking recipe right now. Thank you so much Jenn.
🙂
So simple, so good! Everyone devoured it.
Can I substitute the rum for rum extract? If so, how much rum extract? I would think 3 TBSP would be too much??
Yes, 3 Tbsp. would be too much. You can substitute 1 teaspoon rum extract plus 2-1/2 tablespoons apple juice. Hope you enjoy! 🙂
This is the first recipe I made from your blog, and it is so good that I quickly turned into a fan of your blog. Loved the cake for breakfast since it is not overly sweet.
This morning I received your cookbook and I’m so excited, can’t wait to try more of your wonderful recipes! I’m so happy to say I can cook, THANK YOU 💜
Can i substitute the sugar w brown sugar
Hi Sylvia, for the best results, I’d stick with granulated sugar here — sorry!
Made with apples from my tree today. Delish!
I did broil for 2 min to get a beautiful golden top, since the rest of the cake was almost done.
I wonder if the sugar could be swapped for a substitute? Half of the carbs are sugar. Maybe half sugar and half substitute? Stay tuned on that…
Can muffins be made with this recipe? How to guess the baking time? Thanks!
Hi Roxanne, You could definitely bake this as muffins. I’d start checking around 20 minutes. Please LMK how they turn out!
I made muffins today. Cooked at 180c for 20 minutes. They are delicious!
This is a favorite of my oldest son. I do use bourbon instead of the rum. I love bourbon and it smells amazing as it is baking. so simple and delicious
Very delicate cake. Not very sweet which would make it pair well with vanilla ice cream.
DELICIOUS
Moist AF! Delicious!