French Apple Cake
This post may contain affiliate links. Read my full disclosure policy.
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.
You may also like
- Rustic French Apple Tart
- Perfect Apple Pie
- Apple Spice Muffins
- Apple Cranberry Oat Crumble
- Apple Cobbler
- Cake Pans to Cookie Sheets: 16 Essential Baking Pans
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Added one tsp of almond extract, one cup slivered almonds, and substituted the dark rum for spiced rum. The cake was so delicious and moist, I’ll be making this regularly from now on!
hello- would 1 1/2 of the ingredients work in a 10” springform pan?
Hi Lynne, I think it would. Please LMK how it turns out!
I also used a 10″ sf pan and added an extra .5 of the ingredients so the cake wouldn’t be too thin… took longer to bake— maybe an extra 15 minutes— but it turned out fabulous. My guests tonight raved about and devoured the cake!
I really pretty much stink at baking…having said that this cake was AMAZING! I love this blog! Thank you for sharing🥰
Absolutely beautiful and so light. Not overly sweet either.
Thank you for sharing this, I’ll definitely make it again.
So excited – making it right now. I do have dark rum but not a huge fan of rum flavor. Have you tried 1/2 the rum and 1/2 milk or should I just go for one or the other?? Thank you!
Hi, I think I’m weighing in too late to be helpful, but it’s perfectly fine to do half and half!
Gorgeous cake. Didn’t want the rum so I added cardamom and ginger. Will definitely stay in the roster.
I’ve made this recipe for several Rosh Hashanahs in a row, and I’m making it this year. It’s simple for a weeknight Jewish holiday, and everyone loves it.
Love this cake!!!! I’ve made it several times and shared the recipe several more.
Question: If I use an 8 inch springform to make it a taller looking cake- how would I adjust the cooking time/temp? Also, is that a terrible idea?
So glad you like it! Using an 8-inch springform should be fine. I’d add about 5 minutes to the baking time (but keep a close eye on it).
So simple, so easy, so delicious! I’ve made it numerous times now, always to great acclaim! I’ve used rum, I’ve used Chambord; each was ever so slightly different tasting, but both yum.
Have just made the cake which smells delicious!
I have made it Friday evening to be eaten on Sunday evening.
Can I keep it covered out of the fridge until then or should I freeze it and take it out on sunday morning? Thanks so much
Hi Suzanne, I’m obviously weighing in too late to help – sorry! For future reference, this cake keeps nicely on the counter for a few days so if you make it ahead again, it would be fine to handle it in that way. Hope everyone enjoyed it!
I love the simple elegance of this cake! Have you tried it with Calvados? I thought it might add another apple layer. Excited to make it this weekend for company!
Glad you like it! I haven’t tried it with Calvados, but I think it would be delicious. 🙂
Please can you provide metric measurements?
Hi Jules, The great majority of my recipes (including this one) include conversions to metric/weight measurements. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!
It’s a great recipe. Is it possible to bake ahead and freeze?
Sure — it freezes beautifully!
Are you sure the recipe calls for only 3 T. of rum. The photo looks like 1/4 c. I’m baking this on Thursday for guests
Yes, 3 tablespoons is correct. Hope everyone enjoys the cake!
What can I use instead of rum ?
Thanks.
Hi Meena, you can use apple juice, apple cider, or milk in place of the rum. 🙂
I need to serve 10 people: can i double this recipe or 1 1/2 it and make it in a bigger pan? if so, what size pan and how long to cook?
Sure, Joni, doubling it is fine. I’d recommend a 9 x 13-inch pan. The bake time may be slightly longer, but keep a close eye on it. Hope everyone enjoys!
The first time I made this cake, it was absolutely perfect and delicious. The second time I decided to grate the apples because my young grandsons said they didn’t like anything with “chunks”! (going through some kind of texture aversion!) Anyway, this cake does not work with grated apples! It came out kind of flat and too wet. We still ate it, but was not the picture of perfection as the stated recipe. I shouldn’t have tried to mess with it And that was the only thing I changed. It certainly made a big difference.
Fool proof recipe. Replaced rum with gin. Loved it and will do it again
This is my go to cake for the Jewish New Year…….the rum adds not only great flavor but melds the ingredients to make a magical holiday cake!
Made this cake for company and everyone loved it. I served it with a scoop of vanilla ice cream. So moist! Didn’t use rum but used almond extract and it gave the cake a wonderful flavor. I also added a little water to make up for not using the rum. Maybe next time I’ll use milk. I saved it to “my recipes” but was wondering if a space can be created there for notes that we can add for ourselves.
Forgot to rate it. Five stars as usual.
So glad you enjoyed it, Susan! And your suggestion about adding a field for notes is a good one — I will add it to my list of potential enhancements to the site. 🙂
We subbed apple juice for Rum and it turned out beautifully!
Can you use Chambord instead of rum?
Hi Anne, the Chambord will definitely give the cake a different flavor profile, but it will work. I’d love to hear what you think if you try it!
Can you use light rum vs dark rum?
Yes definitely. Enjoy!
Hi Jenn,
Can I make this with gluten free flour all purpose flour?
Would it require any changes?
Hi Ava, I think this would work nicely with gluten-free flour with no other modifications. A number of people have commented that they’ve made gluten-free versions of it and have been happy with the results. Hope you enjoy!
Could this recipe be made into cupcakes?
Sure, Aimee, I think cupcakes would work. Please LMK how they turn out if you try them!
The cupcakes turned out well except for the tops not getting a crunchy profile. I would make them again but next time I will make the pieces of apple smaller and do a crumble topping. But worth it. Thank you!
Thanks for the follow-up and glad to hear you’ve got some tweaks in mind for next time. 🙂
I just made this and of course had to try it basically straight away, it is amazingly delicious!!
I can’t stand rum so I used some bourbon I had in the cupboard, will definitely make it again. Thank you!
This is a wonderful recipe! I did not have rum, so I used Amaretto instead but followed every step of the recipe otherwise. It’s one of my ten year old daughter’s favorite desserts now. Thank you for sharing!
We’ve made many of your recipes and honestly have loved each of them. Your site is our go to for recipes.
What if I use maple flavored bourbon whiskey?
That sounds delicious!
The cake looks amazing! Can I use buttermilk instead of the rum?
Hi Peter, I wouldn’t recommend buttermilk, but regular milk, apple juice, or apple cider will work. Hope you enjoy!
Looks good, but is there an alternative to rum?
Hi Renee, Yes, you can use apple juice, apple cider, or milk in place of the rum. Hope you enjoy the cake!
Can I use Captain Morgan’s Rum in this recipe? Is it considered dark rum? Thank you!
Sure, Maura, that’s fine — enjoy!
Hi Jen
This French apple cake is divine! Perfect as is! I did serve it with crème fraiche with a swirl of apple butter and a bit of rum. Delish! Will be making this again! Thank you!
Thank you also for many other of your recipes…this is my go-to site!!!!
I made the wonderful French Apple Cake. It was easy to make and very tasty and pretty.
Made this for my mom who loves apple pies she said it was 10/10!
Another amazing recipe. So buttery and delicious and perfectly sweet. Your recipes never let me down!
Great easy cake, made with my 4 year old grandson, he loved making it. Tastes delicious will definitely make again.
Thank you Jenn for this lovely apple cake recipe. I paired it with some saltet caramel sauce and it’s the match made in heaven. The recipe was super easy to follow and the cake was moist.
Even my little picky eater almost lick his plate clean 😂 Will definitely bake it again soon!
Please share more recipes like this one.
Glad you enjoyed it! I have a number of baked goods that contain fruit if you want to check some of them out (they all contain summer fruit, so you’d want to hurry to try some or wait until next season). 🙂
I have made this cake twice with apples and it is delicious!!
I see some comments that others have substituted the apple with different fruits (blueberries, mango, pineapple) and it worked out well for them.
Would plums work well with this recipe?
Hi Kirsty, So glad you liked it! I actually have a plum cake that’s similar so you may want to try that. Hope you enjoy if you make it!
So simple to make. Just perfect.
We thought this might be rummy
But it was only yummy
An airy but dense and moist crumb
That made the entire family succumb
A little whipped cream made me wanna drum
I’m not but are you feeling any rum LOL.
I like your poem (and glad you enjoyed it)!
Hi there
I an from the UK and just wondered if all purpose is the same as plain flour or self-raising flour?
Thank you!
Hi Harpeet, Plain flour is the equivalent of AP flour here in the US. 🙂
Amazingly easy but amazingly good recipe. Made this twice over the weekend for two different gatherings. Second time made the following adjustments, in addition to the Rum, I also added three tablespoons of 1/2 and 1/2 … made it quite pleasantly moist. Used Granny Smith apples the second time … think the added punch of Granny Smith’s add to the taste. Also added a teaspoon of Almond Extract, wasn’t overpowering but gave it a slightly marzipan taste. ANd then added a half cup of blueberries, would do that again but a bit questionable if that really added anything. This recipe is a winner!
Not really a cake person but I was gifted a bucket of apples. I used Jack Daniels Apple instead of rum, it’s lovely!
Great recipe! I added milk instead of rum to make it more moist and it turned out great! Although I’d add a pinch of cinnamon for more flavour.
This is absolutely delicious! My 8 year old son says that it tastes like a cloud cake. I guess it is heavenly for him. The recipe is so simple yet so elegant. I was browsing on some apple recipes and I’m glad I found this. We have a ton of apples this year from our tree. Now, on to some more baking from your other apple recipes. I’m sure they are all great! I normally don’t leave comments but I felt the need to thank you for sharing!
What size measuring cup for flour. 1 x stick of butter? What size.
This recipe sounds glorious but no idea of quantity!
Hi Julie, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!
i’m about to make this recipe but, i dont have any butter or maragrine at home, what alternatives should I use?
Hi Jackie, The one other option I can think of is (solidified) coconut oil. Hope that helps!
Hi Jen,
Can the French Apple Cake be made a day ahead of time and still taste the same the next day?
Thanks,
Chris
Sure, it keeps nicely!
Way too easy and too good. I couldn’t stop eating this cake.
I cut back on the sugar (I used raw in the batter and on top) and it was sweet & delicious. First try I did a half recipe and used a cupcake pan. I cut the apples a bit smaller so they would fit and ensure lots of bites with apple.
Fantastic cake, so basic, simple, but amazingly yummy.
Absolutely delicious!!! Easy recipe to follow and the cake turned out perfect.
Just made this and it was amazing. Very moist. I had a little trouble releasing it from the springform pan though. Should I have maybe buttered it heavily or buttered and floured the pan? It was mostly the edges that stuck a little. Or maybe I didn’t let it cool enough? I cooled it for at least 40 minutes.
Hi Cherry, Next time I’d grease the pan more generously and also run a knife around the edges before releasing it.
Absolutely delicious. Such a easy and great recipe. I substituted in milk instead of rum and turned out brilliantly.
I will definitely be making it again. Thankyou for sharing 🙂
Can I ask though what’s the best way to store it to keep it fresh for as long as possible ??
I’ve been making this cake for a couple of years now after finding your website. It’s my go to cake of all time. It’s versatile too. I’ve made it with blueberries and peaches as well as apples. All delicious. So, thanks again for this beautiful cake recipe.
Another winner! I’m trying to decide which I love more, this one or your strawberry cake! Thanks, Jenn!
I’ve made this twice and it’s lovely. Thanks 😊
Thank you Jen for this delicious recipe. I took the cake to a party and received many compliments. Since there were many people there, I doubled the recipe and baked it in a tube pan for an hour. It came out perfect.