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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So easy and delicious. I would definitely make this again.
This is a great recipe. It’s moist, light, and fluffy. And the apples are amazing in it. I chopped into smaller cubes and used 5 small/medium apples instead, which I was worried about, but it was great. I used rum extract in half the amount and it tasted amazing.
Wasn’t sure about this recipe because of the rum and passed it by several times. Well, my loss as it’s easily the nicest apple cake I’ve ever eaten. It’s easy to make. I used apples from my garden, three as they are on the small side, it’s perfect.
I don’t like granulated sugar on things, so I left it off and gave it a good dusting of icing sugar instead before serving. It’s so tasty we didn’t want anything with it.
I’m in UK, but it was easy to convert into grams, found conversion charts on Google.
My husband says “it’s a keeper”. Thanks for the recipe.
So glad you enjoyed it! And it may be helpful for you to know that most of my recipes have conversions to grams. 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. 🙂
Can I use a loaf pan for this recipe?
Hi Charlotte, you could try it but I’m concerned that it may be a little gummy in the center. If you want an apple bread/cake in a loaf pan, I’d suggest this. Hope you enjoy if you make it!
I made this last night to serve as dessert to the chicken marsala and french green beans recipe from your collection.
It was quick and easy to put together and was AMAZING!!! You taste the butter, it’s moist from the apples, with just the right amount of rum. Truly a home run. My son said he would eat it everyday. Big compliment from him!
This will be my go to dessert recipe.
I made the cake last night.
What a light, elegant, lovely cake.
I had 3 large Granny Smith apples and I chopped them all. It turned out to be way too much (4 cups) and decided to put them all in the cake anyway. I thought it would make the cake thicker. Taller. It did, but it was also kind of wet from so many apple chunks. Soggy in the morning.
My mistake. So don’t use more than 2 1/2 to 3 cups of apple chunks. Jenn knows best 😉
I didn’t have dark rum, so I used Kahlua rum and coffee liquor. It worked perfectly.
I can’t wait to make it again with less apple.
Thank you, Jenn, for a great recipe again 🙂
Excellent recipe as is!!
Made this today. I was not overly crazy about it. Full disclosure- I don’t like the taste of rum and I really tasted it in this cake. If you like rum, you’ll love it! The texture was great – I think it would have been delicious if I scaled back the rum or omitted it completely. The recipe is solid, it’s just a matter of taste.
I have never made a better cake, it was simple yet divine. I love how the apples absolutely shine in this recipe and even the leftover cake holds up beautifully and tastes just as delicious as first baked. What a wonderful way to enjoy the bounty of fall apples. I consider this recipe one of my great finds, Thank You for Sharing!
Made this wonderful cake yesterday and it was amazing!!! Will definitely keep this recipe on dessert rotation.
Looks so good and I can’t wait try to make it!
what is the size of the pan?
Hi Eden, You’ll need a 9-inch springform or regular cake pan. Hope you enjoy if you make it!
Can this be made using whole wheat flour instead of all purpose white?
Hi Jamie, I’d suggest starting by using half whole wheat and half all-purpose to make sure you like the texture. If you do like it, the next time you make this, you can up the ratio of whole wheat to white a bit more. Also, you may want to consider white whole wheat as it’s lighter and milder tasting than regular whole wheat flour (yet just as nutritious). I’d love to hear how it turns out!
I made it today but somehow it was little soggy other than that it’s very light and tasty . I used the Granny Smith Apple and used brown sugar instead of white sugar.
I didn’t use Rum , I added tbsp of sour cream And little bit of milk bcoz batter was somehow too thick.
Overall good recipe!!
Excellent recipe. Cake was super moist. I added peach juice instead of rum and added almond extract , cinnamon and nutmeg.
Adding the rating
This cake is beautiful! I’ve made it several times and it’s my new favourite! Simple to make and not too sweet.
I made this for a second time using bobs redmill gluten free flour and worked as well as all purpose. Happy camper.
This is most delicious apple cake ever, this recipe is so good .I am going to treasure this recipe. My husband loved it. Thank you so very much.
I had some apples on hand and had a dinner guest coming. Found this recipe and gave it a try. Wow so easy and so awesome. Served it with vanilla ice cream. Definitely making this again. Thanks for the recipe.
EXCELLENT Recipe! It is actually better the next day when the flavor sits!!! Big hit!
I absolutely ADORE this recipe. A roaring success everytime I bake it.
The only thing I swap is brown sugar for white.
I spoiled myself with the same Kitchen Aid hand mixer as in your pics. What a difference a proper mixer makes!!
I use Granny Smith apples for my cake and have it with dollops of unsweetened cream.
Thank you for your stunning recipe.
Hi
Can I make this a day ahead or best served same day ?
Thanks
Hi Dibster, it keeps nicely for a few days so that should be fine. Hope you enjoy!
This cake is AMAZING! I was given some apple-pears (Asian pears?) from my neighbour’s tree and was looking for a nice cake to put them in. I am so glad to have found this one. I was so impressed with how easy it was to put together and the taste, oh my gosh, it is lovely! I didn’t have dark rum, so I used some Appleton’s Spiced Rum and it was heavenly. I’ll be making this again, for sure.
This recipe is amazing! 10000/10! I make double the recipe each time yet it’s always gone the next day. I use an extra shot of rum just because I like the flavour and I’m okay with the stickier cake. I sometimes make a simple glaze for the top as well. It’s so funny delicious!
This is the most delicious apple cake ever this recipe is just perfect. We baked yesterday with my 6 year old son and was so perfectly soft and delicious. My husband loved it. Definitely will make it again. Thank you!
Can I make this cake without the rum? I wanted to make it for a friend who is pregnant. Or do you have a similar recipe without the alcohol?
Hi Lorraine, you can just replace the rum with apple juice or apple cider. Hope your friend enjoys! 🙂
The cake is delicious. I didn’t have rum so I used apple infused brandy. It added extra apple flavor to the cake.
Very yummy! Made for afternoon tea for the husband and kids. Used apple juice instead of rum. Worked really well. I love recipes that work. Will make again
I just made this cake, following the recipe exactly and I would give it 10 stars if I could! It was moist and buttery and the apples were cooked perfectly – I used 2 medium-sized Honey Crisp and spiced rum. This is now my go-to dessert when entertaining at home. Thank you, Jenn.
Anne Marie
I made this cake twice this week – delicious both times. I added an extra apple the first time and I think the cake would have held together once it had cooled off, but my family ate it all while it was still warm and it was falling apart just a bit.
The second time I made it to bring to my staff at work and I cut the rum in half – I liked it better but my son who tasted both cakes said he liked the full amount better, so that’s a matter of taste – with 1.5 T rum you still get a hint of the flavor.
Both times the cake looked exactly like the picture – lovely! Thanks for a great recipe.
I made this to bring to a dinner party we were invited to and it was a huge hit! Unfortunately, I can’t have gluten or sugar but my husband assured me it was one of his favorite things I’ve ever made. He loved that it’s not overly sweet but added that the flavor and texture were perfect.
This came out perfect! I used Earth Balance vegan butter stick as a replacement for dairy free and used Liberty apples we picked on a farm. Delicious!!
This recipe is really simple yet amazing. I used gala apples which are sweeter than common baking apples, so I reduced the amount of sugar to half. I also skipped the rum. The cake was still delicious, with crispy shell and soft fruity interior. The sweetness was just right.
Just reading your recipe and seeing your photos makes me drool! I am so excited to make one tomorrow however, my family doesn’t drink alcohol and so I would omit the dark rum. I have read in your other comments apple juice will work fine as substitute and unfortunately white grape juice is all I have. Will that work best as well? Thank you!
Or milk probably? Thanks again!!!
Milk will work too. 🙂
Sure, you can get away with white grape juice. Hope you enjoy!
Why not try with Maple Syrup? That’s what I just did and it’s still in the oven. Can’t wait!
Can you replace the butter with oil?
Hi Esther, the one oil that should work here is coconut oil. Please LMK how it turns out if you try it!
Excellent! It disappeared in 2 days! I used Bramley apples from our tree in the garden, they were very moist, I should have baked the cake a bit longer, it was overly moist in the centre, but it didn’t stop us from devouring it.
This is one of my favorite fall “go-to” dessert recipes. We recently ran out of rum and I substituted Chambord. It was different but I thought, as did my family, that the raspberry blended nicely with the apples. I also usually add extra apple! Delicious.
Absolutely delicious. Rather than adding dark rum, I added 1/2 a tablespoon of ground cinnamon. Despite the changes, the rest of the simplicity in this recipe remained the same and the taste was wonderful.
Lovely recipe and result! Just used a higher gas mark 4 as gas mark 3 appeared too low.
Just made this and it was absolutely delicious! Moist, yet very light and chock full of apples. I did need to use almost four apples to get 3 to 4 cups. My husband loved it as well!
Hi Jen – Can you use regular, clear rum? Does the dark rum add a lot more flavour? Thank you!
Hi Michele, this will still be delicious with regular rum. Hope you enjoy!
I just made this recipe. I didn’t have rum so I used McKinney Bourbon. This is such an amazing, delicious cake. My husband has eaten almost ½ in one sitting.
My sister is also making it tonight for herself & one for a neighbor.
Thank you!
Hi Jenn,
The only dark rum I have is a spiced dark rum (Kraken). Would that still work or would that ruin the flavor? Would I be better off with plain dark rum?
Thank you!
Hi Alison, spiced rum is perfectly fine to use. Hope you enjoy! 🙂
I saw this recipe yesterday and I had all the ingredients except Rum but I used scotch and I have to tell you that I had never made a cake as fabulous as this one. Immediately I share the recipe with my family. Thank you so much. Can I try to use cinnamon instead vanilla for a change?
Marite
So glad you enjoyed this! If you’re referring to using cinnamon extract instead of vanilla extract, sure, I think it’s worth a try. Please LMK how it turns out if you try it with this tweak!
This cake is AMAZING! After a day of apple picking in beautiful Toronto orchards I made this cake and my family fell in love with it! I used brandy as I did not have rum. My kids have asked me to make it again tomorrow! I wished I could post my pictures. Thank you Jenn
I just made this cake today, and it was delicious. This recipe is definitely a keeper!
Can you use a deep dish pie plate? I don’t have a 9” springform pan.
Sure, Audrey, that should work. Enjoy!
Easy and delicious! It’s now my go to cake, when required to “bring a desert” or “bring a plate”! Don’t drink alcohol, so used maple syrup instead! Worked perfectly.
Hello,
I just made this cake today and it is UNREAL. It’s a light and beautiful cake. However, I have run out of rum and I want to make another one to bring to my mom- it’s THAT good. I have a few different whiskeys home. Would that work?
Glad you like it! Sure, whiskey will work if you’re all out of rum. 🙂
Can I use amaretto or calvados instead of the dark rum in the French Apple cake. Thx. Charlotte
Sure – hope you enjoy!
I made this many times now—delicious cake and beautiful presentation. Everyone in my family loves it. Do you have a recipe for apple cider donuts?
Glad you like this! As of now, I don’t have a proven recipe of my own for apple cider donuts – I’m sorry! I’ll have to add that to my list of recipes to potentially develop. Thanks for the suggestion as I’m always looking for new inspiration!
Can I omit the dark rum if I want to make it kids friendly?
Hi Andrea, you can replace the rum with apple juice or apple cider. Hope you enjoy!
I just made this!
Very easy to make and simply delicious!
Followed the recipe exactly as written
I only had Gala apples so I tossed them with a bit of fresh lemon juice.
I used a 9” spring form
I will go with this quick and easy recipe anytime I need little desert in a hurry for guests The rum adds a great taste
I wonder if you could use plums in this recipe?
Try this … it’s simply 😋 yummy!
So glad you liked it! I actually have a plum cake that’s similar so you may want to try that. Hope you enjoy if you make it!
I have made this recipe twice now and it is a keeper, I probably use more apples than the recipe calls for and I added apple pie spice. Excellent recipe, thanks for sharing.
I have made this several times and it’s always a hit. I made it this summer for my German mother and former mother-in-law (also German) for afternoon coffee and cake – a German tradition. They raved! Very easy to make and turns out perfect every time. Thanks Denise for the share last spring. ❤️
This cake is divine and looks fabulous! We have an orchard full of cider/eating apples and a little tired of the same old desserts. The rum is a great addition. Thank you for another GREAT recipe.
Omg this cake was amazing and moist. I will definitely be making this cake again, it was so simple and easy- also a little elegant if you want.
Made this for my apple loving husband’s birthday! Delicious!
wow! really good chef!