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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Is there a good alternative to rum?
I’ve baked this before and it was delicious.
I want to make it for a party but need it to have no alcohol in it
Sure, you can replace it with apple juice, apple cider, or milk. Glad you’ve enjoyed it!
Had the texture of a pound cake. This was a “fresher”, lighter cake that accompanied our lasagna. I added pears and orange zest to the apples with an extra tablespoon (or 2 or 3 🫢😀) of rum. Soooooo delicious! Only one piece left.
Great recipe! Just wondering, how long would I adjust cook time if I doubled up the recipe but put it in the same pan?
Glad you like it! I’d guesstimate it will take about 60 minutes, but keep a close eye on it!
I have made this apple cake with a doubled recipe in a small pan — my suggestions are (1) after the first 15-20 minutes (or whenever when the batter is rising well) reduce the oven heat to 325-330 degrees and (2) add an extra tsp. of baking powder to make sure it rises and stays fluffy 🙂 You may need a foil cover for the last 1/3 of the baking time.
I have used this technique before with other similar cakes and it works well!
Thank you for your two pieces of advice. I will follow them closely as I plan on doubling the
recipe as well.
Can you bake this a day ahead and leave out on counter overnight?
Yep!
Hi! Can’t wait to try this . My son is having an “ around the world picnic” at school. If I made this and replaced the rum with milk, would the flavor be just as good ?
Sure, Ellie, milk would be fine. You can also use apple juice or apple cider. Hope the picnic is fun!
This was honestly one of the best desserts I have ever had. I wanted to make something different for my husband’s birthday, and I happened to come upon this recipe online. I followed it exactly except I substituted gluten free flour (Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour) for the wheat flour, since I am gluten intolerant.
It came out so much better than I expected. I will definitely make this again and explore more of your recipes. Thank you so much for this divine dessert!!!
I substituted 1 cup plus 6 tablespoons of gf oat flour for the regular flour to make it gluten free – it was just fabulous. Just another option.
Everyone loves this cake. Could I use brandy instead of rum?
Sure (and glad the cake is a hit)!
Absolutely gorgeous cake. Only had one apple so used a pear too. This recipe is a keeper.
I tried your French apple cake last year & wrote the recipe down to my favourite recipes.
Somehow, I have forgotten about it since I have been trying many many recipes all year. Today, I tried again and I thought you deserve good review. The best apple cake & I don’t even like apple cake. The only reason I made it because my hubby loves anything to do with apple. I must say, the best and now I enjoy it too. A must try, super easy to make too.
Can I use this recipe to make small muffins ?
Sure, Sylvana, that will work. Enjoy!
This is such a forgiving recipe. I hadn’t paid attention to the directions in terms of mixing the dry and wet ingredients and ended up using one bowl to mix the dry and then wet ingredients. I wasn’t sure how my cake would turn out. To my surprise, it came out exactly as in the picture! The cake smelled so good while it was baking, and it came out nicely and the apple chunks were the right tenderness. I love that it is not too sweet. This is definitely a keeper and will make sure I read the directions a few times (LOL).