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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This really is a lovely cake. I doubled the ingredients because I only had a 10 inch pan. It really is a keeper. However, I did email you a couple of months ago and asked whether it is advisable to use oil instead of butter as I’ve noticed that most of your cakes include butter. I did not get a reply. Will oil make much difference to the structure of the cake? I understand butter contains more saturated fats and I am trying to make healthier cakes if at all possible. Can I also use almond flour for cakes instead of white flour? Thank you.
Hi Jody, So glad you like the cake and I’m sorry you didn’t get a response to your email! The only oil that would work here (and in baking recipes where the butter and sugar are creamed together) is (solidified) coconut oil as you need something solid to combine with the sugar. And you may be able to swap part of the all-purpose flour with almond flour, but I’m concerned the texture of the cake won’t be right with all almond flour. If you go to http://www.kingarthurbaking.com, click on the “Learn” button at the top of the page and search for “gluten-free baking tips” you’ll find some information on using almond flour and potential tweaks that may be necessary (scroll down to the bottom of the page to find it). Hope that helps!
Used ingredients as described.
‘Do not worry if the dough is crumbly’ it says in this recipe. Yet I did worry as i have made 100s of cakes before and none of the doughs looked like this. Turns out it is all crumbles when it comes out of the oven. What a terrible recipe…
Mush, baking time isn’t enough for a cake with so many apples. It was mush in the center. Looked pretty but this is a bad recipe.
This is my go to recipe. Never fails and so easy and delicious. I’ve made it many times and always asked for the recipe.
I made this cake yesterday for tomorrow. Stored it in a cake dome. Today I felt it and it was a little wet on top. What can I do?
Hi Danielle, I think I’m weighing in too late to help, but for future reference, I’d pop it in the oven at 300°F for 5 to 10 minutes.
I was hoping to make a Bundt cake for Thanksgiving…can I use this recipe? Do you suggest any modifications?
Thank you in advance.
Hi Sara, I’ve never baked this in a Bundt pan, but I think you could double the recipe and use a bundt. The bake time will be different — I’d guesstimate it will take around 60 minutes but keep a close eye on it. Please LMK how it turns out! 😊
Love this recipe! It’s so easy but so delicious. Everyone loves it – even the grandkids.
Amazing recipe! We really enjoy rum. Do you see any issues with adding an extra tablespoon (or 2) of run? Will this make it too watery? Thank you!
Glad you like it! The cake is pretty moist as is – I think you can get away with up 1 to 2 tablespoons but wouldn’t use more than that.
I’ve made this before but this time it is taking almost an hour to bake. Though this is the 1st time I added the rum. 🤔
The best apple cake recipe I have ever made. I doubled it and used two cake pans. It was gone in 24 hours from my family devouring it. Will definitely be making again!
Can’t wait to make this cake. I’m going to travel with it on Thanksgiving. Would it be okay to use a 9×9 disposable aluminum pan? Do I need to adjust the baking time?
Happy Thanksgiving!
Hi Eva, The cake will not be as deep and will take less time in the oven so keep a close eye on it. Happy Thanksgiving!
INSTANT hit and so so easy!! Def going in my saved recipes. One question–if I was wanting to make smaller cakes to give out for gifts, could I theoretically split the recipe in half? And just use two 4.5 inch rounds? (adjusting baking time of course) Hopefully this isn’t too stupid of a question!
Glad you enjoyed it! Yes, I think what you’re suggesting will work. Just keep a close eye on them while they’re baking.