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 recipe is divine. Super easy to make with pantry ingredients and what a show stopper! The cake is actually light and delicious. It presents like it came from an expensive patisserie- this will be on permanent rotation during apple season and beyond. Thank you Jenn
Made this last night for a fitting end to a sukkot dinner. Decided to have everyone be my guinea pigs. Nine people cleaned their plates. Delicious and easy to do. Next time, I will line the spring form pan with parchment so I can easily remove the cake from the base.
So simple and so French! This lovely cake was a dream to bake and divine to eat, absolutely my go to French apple cake recipe now, I will test it out one day on my French friends, thank you!
I made this for game night at the neighbors last night. It was a big hit, came out perfectly. I make sweetened whipped cream and it was delicious. Easy recipe with great results! Thank you Jenn.
can you recommend bake time for making this as muffins?
Hi Stacie, I’d start checking around 20 minutes. Please LMK how they turn out!
Delicious ❤️. Love Juliet from England
This is the first recipe I have made from this new cookbook.
I made this for breakfast (I know…) this morning. It’s a cake I have been making some version of for a long time. This one is delicious, more like a tender pudding cake, or a clafoutis only with more flavor and better texture.
I did a couple of things differently: since I am basically a lazy cook when it comes to prep, I grated the unpeeled (I tell myself it adds fiber) apples on the largest blade of my mandoline. I’m not a big fan of rum, so I used 2T amaretto and a T of butterscotch schnapps. Delicious!
I’m looking forward to making more of these very accessible recipes.
Thanks!
Simple and absolutely luscious… only thing I added was to soak the chopped apples in lemon juice (juice of 1 lemon) and added 1 tablespoon of vanilla yogurt to the batter (lemon juice discarded after soaking apples)
Just taken two freshly baked out of the oven. Terrific, this is the fifth time I have made this cake in the last two months. Lazy me – I used my Thermomix and gently mixed in the apple pieces at the end. Used bottom lined 20cm cake tins and they just fell out beautifully (as usual). Thank you for a wonderful (and easy) recipe!
Wonderful!
Outstanding. I made this today and we absolutely love it. My husband comments were “Hon, this is a bomb, this is the kind of dessert you can impress any guest”. I served it with homemade vanilla ice cream. Thank you, thank you for this easy and wonderful recipe.
I made it last night!
It is delicious. We truly loved it! 🙏🏼🙏🏼🙏🏼🌈🙏🏼🙏🏼🙏🏼
Delicious and elegant! Followed every step in the recipe! Everyone likes it! Easy to make, yet beautifully presented! Thank you for this wonderful recipe!
Made tonight for tomorrow evening. Should I wrap in cling film and store in the fridge?
What is the best way to warm it to prevent it drying out?
Hi Jilly, I’d store it on the counter, covered with foil. And to warm it, I’d put the cake on a baking sheet and place it in a cold oven. Set the oven temp to 250 degrees and let it heat up for 10 to 15 minutes. Enjoy!
Delicious! The whole family enjoyed it. I did not have rum or vanilla extract, so I substituted with Amaretto. It added a nice almond flavor to the cake.
I love the cake but the brand of rum I used gave it a strange taste. Which brand of rum do you use?
Hi Rob, Sorry to hear you didn’t love the taste. I like Mount Gay rum.
Hi Jenn, with all these rave reviews I’m thinking of baking this to break the fast! Just a question regarding the rum. I’m not a fan of boozy tasting desserts. Does the rum make it taste boozy or is it just a slight flavour? Could I possibly omit the rum or does that ruin it?
Thank you!
Hi MC, the cake does not taste strongly of rum — it’s more subtle in flavor. If you’re concerned, you can substitute apple juice, apple cider or milk for the rum. Hope that helps!
Can I use malibu coconut rum
Yep 🙂
Hi Jen,
Big fan of your recipes. Made this and was amazing as always.
Do you think its possible to switch out the apples with berries especially when they are in season? Thanks!
Hi Pat, I’d use this recipe instead. (And you can replace a few tablespoons of the milk with rum if you enjoy that flavor.) Hope that helps!
Made this with Granny Smith’s from my yard. Wonderful, simple recipe that comes out perfectly. The cake looked very beautiful and impressive once baked. I love the way the sugar on top creates a sweet crackly surface during baking. It reminds me of apple cakes baked in Britain when I was a child. Thank you so much for sharing this.
I baked this cake for Rosh Hoshanah when it is traditional to serve an apple cake for dessert. Your instruction were easy to follow for this novice baker and the results were both beautiful and scrumptious. Thank you for this recipe!
I made this today with Asian pears and apple brandy and I ate half of it already. This cake removes every ounce of any self control that I have. It’s so freaking good.
I made it with apples a few times last fall and it has a permanent place in my fall baking repertoire.
Today I made this cake. I used 3 medium Fuji apples which measured almost 4 cups. I did not have rum so I added 2 tbs of coffee liqueur and 1 tbs of brandy. I honestly could not tell if the alcohol affected the flavor. I will try a different liqueur next time; maybe peach schnapps. Also, I did not sugar the top, just to cut the sweetness a little. However, this cake was fabulous. I could eat it for breakfast, with coffee, tea. I could have it vanilla ice cream. It is just so versatile. The balance of sweetness to moisture and the flavors and texture of the apples was on point. I used a springform pan and baked it for about 46 minutes.
Easy to make, light but tangy. Also a great way to use up extra apples. Great recipe!
What can I use in place of dark rum? Thank you!
Hi Jan, you can use apple cider, apple juice, or milk in place of the rum. Hope you enjoy!
Another amazing recipe! My family doesn’t love apple cake. I made this with raspberries. I’m sure it was very different in some ways – but wow was it good. Thanks as ever!
This is Fabulous!! I’ve made it several times and it is always perfect! An impressive dinner party dessert. Or sometimes just lovely to have with morning coffee. I don’t always have rum and used Triple Sec in last night’s version. Thank you, Jenn.
I have a 10 inch springform, what is the time conversion?
Hi Michelle, I don’t think you’ll have enough batter for a 10-inch springform pan. You could make 1.5 times the recipe. Timing should be about the same but keep a close eye on it. Hope that helps!
Delicious and moist. I made it today. I double the recipe and make it in a square pan. I use Anita’s organic mixed blend flour which has enriched wheat flour, sprouted spelt, rye, etc..all mixed together. I added in raisins as I always like to add little touches. I will definitely make it again to use some of the apples from my tree.
I also made your chunky apple sauce today, what a lovely way of using the apples and it was really nice so will make BBQ pork chops tomorrow for dinner
This was my first recipe from your impressive repertoire, and it was scrumptious! Your instructions were clear and way to follow, and the cake turned out just like the photo! My Scrabble group were highly delighted, and my husband equally so. Thank you.
Love this cake !! Have made it several times.
Can I bake this on Sunday and serve on Monday night for dinner ? Or is the cake best same day ?
Thank you !
So glad you like it! It keeps nicely for a few days so that should be fine. 🙂
Delicious: recipe worked perfectly. Thank you!
Hi
I have made many of your recipes, they are always delicious and I have received many compliments from guests.
The French Apple Cake a family favorite. Can it be frozen after baking?
Thank you
So glad you like the recipes! Yes, this can be frozen. See the bottom of the recipe for freezer-friendly instructions.
LOVE this cake. Just ate three pieces as soon as I flipped it and sugared it. I did not have any rum so I substituted with “J.Seeds Apple Cider Whiskey”. Delicious! I did find it to be just a tad soggy, but I think that’s an oven issue for me (don’t think it actually heats to the setting) and next time (which is probably tonight) I will try to bake it a little longer. I used apples from our tree, which we still have yet to definitively identify, but they worked great. Will make again and again and again. And again. And even after that.
Jenn:
Thank you for sharing this wonderful recipe. It has become my go-to choice. It is simple, elegant and delicious.
Perhaps the greatest compliment comes from my husband, who is not a dessert lover. He claims he can eat a piece every day.
Lisa
Made this for my book group. Very easy to make and SO delicious.
Can you use frozen apples? Any change in recipe required? Loved it!
I’ve only made this with fresh apples, but I suspect it would work with frozen apples as well (with no changes in the recipe). I’d love to hear how it turns out if you try it!
I just love the simplicity of this recipe , made the original version several times! This time I doubled the recipe (and used 1/2 butter + 1/2 olive oil) ; Turned out delicious and moist. This is a keeper and thanks so much for sharing
Made this just this morning, followed recipe exactly ,it came out perfectly , took to a small gathering with some family, they loved its light buttery flavor and texture with the apples. Mine looked exactly like the picture you have with the recipe. Will definitely make again!
Such a great recipe! The cake turned out perfectly and was simple to make
Hello, can I chop the apples the night before? Thank You Jenn.
Sure, but I’d toss them with just a touch of lemon juice to keep them from getting overly brown. Enjoy!
Fantastic recipe!! My SIL told me to toss out all of my recipes and keep this one. The family loved it!!
Thanks for the wonderful recipe. May i know can this apple cake be serve cold?
You could serve it cold, but I think it’s best warm or at room temperature.
Hi Jenn,
Is there a substitute for the rum? Or is it needed?
Thanks!
Hi Aisha, You can use apple juice, apple cider, or milk in place of the rum. Hope that helps!
If I doubled the recipe would it be okay in a 9 x 13 pan?
Sure, Sue, that should work. Bake time may be a bit longer but keep a close eye on it. 🙂
YUM. Just made it and scored it a ten!
Hi Jenn,
Does the cake not rise much? If I use a smaller cake tin resulting in a taller cake, will it work? I’d have to increase the time in the oven probably?
Thanks in advance!
Sharon
That’s correct, the cake is pretty low profile. You could use an 8-inch cake pan to get slightly more height. It may take about 5 minutes longer to bake, but keep a close eye on it.
Could I cook this in a glass pie pan? Would the baking directions be different?
Hi Renae, As long as your pie pan is deep dish it should work. And glass will work — just keep an eye on it and reduce the heat by 25°F if it looks like it’s starting to brown around the edges. Enjoy!
What a fabulous recipe. Just stunning. The smell whilst baking is something else. Loved it! Thank you 🙂
Hi Jenn,
Quick general question for you — we use booze (rum, Grand Marnier, etc) in our cooking, but aren’t big liquor drinkers, so we end up with these huge bottles that sit on our shelf for a long time (stored in a cool, dark place but opened). Do you ever use old-ish liquors in baking, or do you always buy fresh?
Hi Ric, I use oldish. 🙂
Thanks for the quick reply! Baked this last week and it was delicious. Moist, right amount of rum, super apple-y. Great with vanilla ice cream for sure!
Just a fantastic delicious easy cake!
This recipe is always a winner at my house, last time I switched it up a bit. We had substituted the apples for peaches and added a half a teaspoon of cinnamon. It was so lovely, even on a warm sunny day.
Jen, do you think peaches would work in this recipe instead of apples?
Diane
Yes, I think peaches would work nicely here.
This is an excellent cake, it soon became one of our favourites. Made it with fresh sour cherries yesterday and the taste is really delicious!