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 the perfect recipe for when you have 2 lonely apples. I made this with Granny Smith apples and spiced rum, and it was amazing. Pretty much the best dessert I’ve ever made!
Hi Jenn!
As many have already said… this recipe is perfect. Easy and delicious. Looks like I’ll be baking up another one in the not too distant future!
Could I double the recipe and bake in a bunt pan?
Hi Debbie, It should work; just make sure to grease and flour the pan well so that it comes out nicely.
Great recipe. Very moist & buttery!
Baked exactly 40 minutes in a stone tart/quiche pan. Didn’t have dark rum so used light. Did add a pinch of nutmeg and cinnamon. Thank you for sharing!
This week I made 2 inspired versions of this cake. I used a combination of white whole wheat flour and almond meal. In the second one I doubled the recipe except for the apples. I used large apples. I used all browned butter in the first and a combination of browned butter and sour cream in the larger version. I also added walnuts. They were both really delicious and moist. I can’t stop myself. I’m making another this weekend. I look forward to what I might do to it this time. Thanks for such a really good basic apple cake recipe.
The cake was flatter than in the picture but the flavour definitely more than made up for it. It doesn’t need the rum but if you want more depth, definitely add it. Not overly sweet or oily but moist and light.
Definitely a recipe to keep on hand.
Thank you Jenn!!!
Loved this recipe! It’s a dangerous cake because it’s not at all heavy and too easy to eat 2 slices in one sitting.
I used 3 organic Piñata Apples that were a good price at the store and omitted the rum because I don’t care for rum. Couldn’t resist adding just a touch of cinnamon. I forgot the sprinkle of sugar on top but I think it’s a good idea so I’ll try it next time.
I eat this cake, as is. No ice cream, whipped cream or creme fraiche. All the things that I know should go nicely with this cake simply aren’t needed in my opinion.
I shared this cake with friends and now they ask when I’ll make it again. So this 5 star recipe is from me and 3 other people.
This was a hit! No surprise there, I did try some of the uncooked batter in anticipation. At first it does seem like its a lot of apple as you are folding them in but do not fear..the end result is spectacular. Perfect as is.
Can I make this apple cake a day ahead and then warm it before serving with a scoop of vanilla ice cream? I don’t want it to be dry.
Hi Cindy, Yes, it’s fine to make it a day ahead — it keeps well.
Oh, I see where I reviewed this French Apple Cake the first time I made it in March, 2013.(under the name of “3way1”. Just thought I’d tell you I only have enough of that rum left for one more cake. I may outlive that fifth of rum after all. LOL
The French Apple Cake is really a winner. I’ve made it three times now, and every time it was perfect. Not only do I love it, my guests have loved it too. I didn’t do any substitutions. Thanks for a lovely recipe.
I’ve made this so many times. It’s so simple to make, but tastes so sophisticated. This cake doesn’t last a day in our house. I usually cut it into squares and garnish with powdered sugar. My husband and I have it with moroccan mint tea.. ahhh.. I think I’ll make some today.
Love this cake. It was a hit with all my family, even the picky eaters! The instructions are easy to follow and I really appreciate the visual steps provided…thanks so much!
The first time I made this I accidently only used one apple, a very large honey crisp. The next time I made it I used two apples, again very large honey crisps. I think I prefer it with less apple. It was so good. You could taste more of the rum/cake.
This recipe is so easy to make and I made this in a 8″ cake tin. It turns out great and and I just couldn’t help it but devour it warm and plain without the recommended ice cream because it feels too decadent as I was having it for late night supper. 😉
I’m a Muslim and I don’t take alcohol so instead I replaced the rum with milk and it looks and tastes just perfect. On the other hand, if any of you were wondering if you can cut down on the sugar amount I’d say go for it because that is what I would do next. And yes, this recipe deserves repeat over and over and I would do that once this batch is finished.
I’ve been scrolling the comments looking for an alternative to rum (don’t care for the flavor). Glad to have found your tip about milk. Thank you!
Can I use regular white rum instead?
Hi Amanda, Yes, that’s fine 🙂
This cake was beautiful and so easy to make.
Made this today and it is very delicious!
Hello! This cake is amazing!!! Instead of Rum I added three tablespoons of Calvados oh my was it delicious! Thank you for this recipe.
Wow!! Simple and elegant, of course in the South, Apples & Woodford Reserve Bourbon make your cake outstanding..
Thank you ma’am…
Nice cake, but as we don’t drink rum and I had none on hand, I tried substituting almond extract, and I would definitely not include 3 tbsps of it next time, as the almond flavour overwhelmed the cake.
I used 2.5 medium-to-large Fuji apples and that was almost too many as the batter got lost in the apple chunks. I think 2 smaller apples would be just right.
Jenn, would you suggest one tbsp if substituting with something like almond extract (for rum)?
Hi Jenn, I would suggest using apple juice or apple cider instead of the rum. Almond extract is wonderful but only in very small doses — 1/4 or 1/2 teaspoon would be plenty.
THANK YOU Jennifer for sharing your talent in such crystal clear, inspired recipes! I recently moved from France to California and was unsuccessfully struggling with my new housewife fate and poor cooking skills… until I found your marvelous blog which has saved many of our meals and even made people think that I could cook! 🙂
Thank you for the wonderful feedback, Marianne. So glad you are enjoying the recipes!
can I use white rum or brandy if I do not have dark rum?
Hi Olha, Yes, white rum would be fine.
I have made this cake five times in the last month! My husband and family love it. The first time I did not have any rum, and used almond extract instead. I’ve tried it with the rum, and with a little of both the almond and the rum. I have to tell you, the almond extract without the rum and with a couple more small apples made it very moist and even more delicious.
Hi Jenn,
I just had a piece of the French Apple Cake, and it was heavenly. I loved the chunks of apples and the lightness of the cake. So easy to make! It’s going to be my new cake to make for company or take to friends. Love your recipes!
Thank you!
My husband and I made this tonight for a special treat and it exceeded our expectations! We only had Red Delicious apples on hand, and rather than a dark rum, my husband chose a spiced rum. The cake was incredibly moist and so delicious that we weren’t able to decide between homemade ice cream or whipped cream. So we tried the cake served both ways!!
I want to make this for a lunch meeting of 8 person and would like to make it a bit higher (I will 1-1/2 the recipe)in the spring form pan. Will this amount overflow from the pan? and how long do I need to bake it? Thanks.
Hi Willa, I think it will work without overflowing since a springform pan is higher. It will take a little longer to bake but I really can’t say for sure so I’d start checking at the same time.
I decided to make this for Thanksgiving dinner at my parents house. I wanted to try something different and this cake turned out AMAZING!! Everyone loved it! Mostly because it was not super sweet and had lots of apples! My husband wants me to make this one again!
This cake is absolutely delicious. There’s something about alcohol flavoured cakes that makes my older family members so happy… maybe its the alcohol! This cake had the perfect balance of ingredients and looked so lovely served a cake plate.
Do you think chopped walnut or pecans would be a good addition without ruining the overall texture of this cake?
Hi Virginia, I think it could work, but it might be better to add them in the form of a streusel topping.
The cake was delicious without nuts and everyone loves it. So glad I found your website!
Loved it!! Will definitely be making this a lot. Do you know if the recipe would work well with whole wheat flour or 1/2 white and 1/2 whole wheat flour?
Hi Christy, I think it will work. If you try it, please let me know how it turns out.
This apple rum cake was fabulous! Normally, my husband doesn’t eat dessert, but he’s been nibbling constantly! I’m making it to take to a friends on Saturday and I’ll make one for T’giving as well! Thanks so much for the wonderful recipe!
Absolutely fantastic recipe. Phenomenal flavor, buttery and delicious.
I love this recipe. Being French, it appeals to me like a warm hug at the New Year. I have made it twice in two days. The second day I made one and a half times the recipe. It was a little higher, more like a CANADIAN CAKE and my guests were thrilled. For my European friends, I make the regular recipe. Try it you’ll love it.
Another home run (rum– LOL), Jenn!
I made 2 of these cakes– one in a springform pan and the other in a round cake pan. I was afraid the cake pan one wouldn’t release and I’d end up with a tasty, but broken result, but I was wrong. Both were intact and delicious.
Plan on making your cocktail meatballs next week for a large gathering instead of the typical frozen meatballs and grape jelly recipe.
Thanks again for all the new additions to my old, stained recipe collection.
I made this French Apple Cake modifying to gluten free flours and it was delicious. Not having dark rum, I subbed brandy, also. Was a big hit! It’s a keeper.
I didn’t have any normal rum so I used some Screech, just perfect. Still a gentle taste of rum
I made this cake, it turned out beautiful. Im not used to that much sugar so next time ill skip out on the sugar top. I also grated the apple rather than having chunks.
This apple cake is both delicious and an elegant dessert. My son-in-law who lived in France as a young boy absolutely loves it! Must bring back wonderful culinary memories for him living there! I’m gonna try it again this weekend using honeycrisp apples…can’t wait!
This is my “go-to, quick and easy I want something sweet” cake! It’s the perfect amount of sweetness with a scoop of fresh whipped cream. Absolute favorite for those fresh picked apples! Recipe is spot on!
My go to apple cake recipe. I keep a bottle of dark rum on hand specifically for this recipe. Easy, moist and delicious. Great cake to take to book club or other events. Perfect for Thanksgiving
This cake is amazing. I used brandy instead of rum and it was delicious. Thank you for sharing!
Jenn –
Would like to make this as all your recipes have been wonderful! But can I use extra-large eggs as that’s what I tend to have in the house?
Many thanks, Sandy
Hi Sandy, Absolutely, the extra large eggs will work just fine.
Hi Jenn,
Is there a substitute for the rum?
Hi Shelly, Rum is an important flavor in this cake but perhaps you could try apple cider instead for a more intense apple flavor. You might also want to bump up the vanilla a bit, or even add a teaspoon of cinnamon to replace the rum flavor.
Hi Jennifer
I made this cake twice. Since I like lot’s of fruit in my cakes, I used 3 cups of chopped apples for this recipe. Taste is out of this world, but my friends complained that cake was falling apart-too crumbly. I guess it is because I used too many apples. Please tell me approx.how many cups of chopped apples I have to use. When you say 2 apples-small,medium,large,it doesn’t mean so much to me, I need to somehow measure.Please help.I need to make it in August for my birthday. I love your site and ALL recipes.
Hi Vera, Thanks for your comment. So glad you have enjoyed the recipes! As for the cake, I use 2 medium-large baking apples, which yields 3-1/2 – 4 cups, so I don’t think you’re using too many — if anything, not enough! Try adding more fruit to see if that makes a difference, as that will add more moisture to the cake. And Happy early birthday 🙂
My family loves a sweet treat for weekend meals. This was so easy and I loved that the ingredients are always on hand. Nice and light and loved the apple flavor!
I made this, but without the rum as I am not a fan. Of course, it felt that something was lacking, so if I make this again, I would increase the vanilla or maybe add some spice-maybe apple pie spice?
I have made this several times and it always comes out predictably delicious. The rum really adds depth of flavor. This is great to eat any time of day. Usually start at breakfast!
This sounded so good that I bought a fifth of dark rum just so I could make it. Well, it was just as good as I had imagined it would, and now I have enough rum to make it…probably as long as I live. (I’m 76)
What a lovely dessert to place in front of my guests and family. Homemade delectable goodness!
Thanks for sharing the recipe.
This has become my favorite cake! Just the right size to take to my book club meetings and for dinner with friends. It is so easy to mix together and always comes out of the oven perfect. I love this recipe.