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 is a great recipe. So tasty. The light sponge texture is wonderful and the rum and vanilla really make the apples zing. Have made 3 in just one week – a new family favourite. Thank you.
The cake itself looked amazing and moist on the inside, but after the first bite, we knew something had gone terribly wrong. It tasted too much like alcohol that the rest of the taste was overshadowed. We couldn’t eat it and had to chuck the whole cake, which was too bad. It looked so pretty. Next time I make this, I will omit the rum extract.
Hi Gigi, you mentioned rum extract – the recipe actually calls for rum (not extract), so if you replaced 3 tablespoons of rum with rum extract, that would explain the very strong alcohol flavor. I hope you enjoy if you choose to make it again!
This recipe did not call for rum extract it called for rum. Huge mistake on your part.. yikes!
Amazing recipe
The texture was great but after reading the reviews I was expecting something better. The taste of the cake is bland and a bit too sweet. I’d like to try again with more apples and a bit less sugar, maybe a bit more salt. The texture is the perfect vehicle for some granny smith apples though.
Fantastic recipe even for my fussiest and most experienced baking friends. Husbands said, “this is totally French bakery quality.” I used an 8” spring-form pan with no issues.
I’m going to try it with fresh (firm) berries, dark cherries or apricots as there is a bounty of glorious fruit this summer ☀️
Hi Jenn,
Could I use blueberries instead???
This recipe is fabulous; have made it numerous times with a little cinnamon and nutmeg added.. and I use all vanilla, no rum…
Hi Marlene, So glad you like the cake! I wouldn’t suggest blueberries here as they can be tart when baked, which means you’d need to add sugar to the recipe, which would throw things off a bit. I have a blueberry cake if you want to check it out.
I love this recipe so much and have made it many times. I’ve always subbed bourbon for the rum (we don’t really use rum) and it’s delicious.
One question, would it be possible to double or 1.5x the recipe for a taller cake? I love the original recipe but looking to serve it to a larger group. Since it doesn’t take up much space in the pan I feel like there would be room. Has anyone tried this?
Hi Cat, so glad you like the cake! You can double the recipe and bake it in the same pan. The bake time will be longer, so keep an eye on it.
This cake is SO good it never lasts more than two days in my house. Last time I made it, I realized that I was out of spiced rum. I ended up using Malibu in its place and it was fantastic with a slight coconut flavor.
Great recipe. Works well with Honeycrisp or Evercrisp apple varieties. Deliciously light with the predominance of apple
I just made it for the second time. It’s so easy! This time I used nectarines and decorated the top with cherries. Absolutely love how you can add different fruit, and it’s way better then a tart or pie.
I LOVED IT!! soooo good. I added a pinch of cinnamon which really elevated it. And also almond extract instead of rum. I also made homemade thick custard to go with it. Best thing ever.