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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I am guessing that just saying that I found this recipe and in three days I made it three times, I am telling how good, scratch that, not good, PERFECT this recipe is.
Just made this cake and I think I could eat the whole cake by myself it’s so yummy! Thanks!
I am new to baking and trying different things. This recipe was so easy and turned out perfectly. Also very delicious! I will definitely be making this again. Thank you!
This is an extremely light and delicious cake . . . .left out the rum (not a flavor I enjoy) and the result was wonderful (as I am sure it is with the rum). I will definitely bake this again.
What a beautiful cake! I made it for the first time last week and my guests were very impressed.I realize that it is not a tall cake but would prefer something with a little more height for future baking.I have just finished my second cake but doubled the recipe and baked it in a 10 inch springform pan.It turned out perfect! Thank You
Will this recipe work using Frozen Apples?
Hi Tara, I’ve only made this with fresh apples, but I suspect it would work with frozen apples as well. I’d love to hear how it turns out if you try it!
Best apple cake I ever made light and fluffy and best of all scrumptious 💜
I won an apple-themed bake-off at work with this recipe! The competition seemed stiff but the judges said there was a “clear winner” based on looks and taste and this was it! I’m making it again this weekend so I can have one all to myself. :3
I never normally leave reviews but this French apple cake is easy to make and so very delicious…thank you!!
What a fantastic recipe. I altered it a little by using bourbon instead of rum, and served with vanilla ice cream, carmel syrup and whipped cream. The Carmel really brought an amazing cake to the next level.
OMG!!! This cake is absolutely delicious.
I am an apple freak when it comes to apple desserts and this cake is right up there with the best of them. It’s light and fluffy and has fresh apple. Doesn’t get much better than this.
I did alter the recipe a bit because I do not like overwhelming rum flavor. Instead of the vanilla and rum that’s called for in this recipe I used 2 teaspoons of vanilla, 1 tablespoon and 1 teaspoon of rum, and 1 tablespoon of apple juice. This kept the cake moist and the rum flavor there but not over powering.
Loved it!!!
Thank You for the recipe and I will be making this for the upcoming Thanksgiving holiday.
I also altered the recipe just a bit because I didn’t have any rum. 2t of almond extract in the place of the rum.
I cut sugar in half and cake was great! also, rather than sprinkling the top with sugar, sprinkle with cinnamon halfway through baking the cake.
This was fabulous.
Wow! Superb! I made it just as listed except I had to bake it in a Pyrex glass dish for 45 minutes. It came out wonderful!
This is my all-time favorite apple recipe. I used blondee apples that are naturally sweet, and the combination of those along with the rum gives this cake an awesome flavor. Every time I make this cake, it’s always a hit. I recently did a review of this dish on my YouTube channel, The Real Deal Recipe Reviews, where I always try to make recipes as written. I plan to make this cake a few more times this fall!
I have made this several times and it’s wonderfully delicious! Just a quick question though – what is the best way to store it, in the fridge or at room temperature? Thank you!
Glad you like it! You can store it at room temperature.
I made this cake last year and my family loved it! I am wondering if I could turn this into cupcakes for an event? Or… too flat?
Glad you liked it! I think you could get away with using the recipe for cupcakes. Please LMK how they turn out if you try it!
I don’t drink, so buying alcohol isn’t practical to have just for baking. I substituted rum extract (2 tsp) and boiled cider (2 tbsp) for it. The cake was delicious with a very apple- forward flavor. It’s a recipe to keep on my list of favorites!
I loved this recipe and so did friends that it was served to! I have just started trying my hand at French baking recipes…this has been the best that I have baked so far…thank-you!
Delicious, tender cake and very pretty with confectioners sugar on top. Brought it to a party and everyone enjoyed it. I will definitely bake it again for family. I accidentally used 1 Tbsp of vanilla but it was fine.
This is great!!
This was not good. Followed it exactly but the dark rum gave the cake an off putting taste. 4 adults agreed and if I were to ever make this again it would be without the rum.
Would it be so difficult for you to give measurements in grams as well as cups?
Hi Julie, 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!
Would it be so difficult for you to use your eyes and hit the switch to metric button?
I love this recipe. The only change I made is instead of rum I use sweetened condensed milk (3 tablespoons for 3 tablespoons). My family absolutely loves this. I have made it at least five times in the last month because everybody keeps complaining that they did not get enough. Thank you for this recipe.
Hi
Looking forward to making! I don’t have rum on hand. Could I use brandy?
Sure!
This looks so good! Ill definitely be trying for the fall season 🙂
I was watching the vid for this and thought raisins would probably be really good! I don’t know if anyone has tried that but I’m going to give it a shot! thank you so much!!
Just made this lovely French apple cake and it is so good! I will be making this often, thank you!!
Jen,
Would this work with unpeeled apples? The apples we have are so small peeling would be arduous. Would it taste weird?
Hi Brenda, you can get away without peeling the apples. Enjoy!
Thank you Jen, you’re always so timely with your responses. Love this site!
This is a fantastic cake! Easy to make and easier to eat. The hint of rum flavor is a lovely detail.
Guests love it.
Will the cake taste good if the rum is eliminated? For religious reason using alcohol is prohibited.
It will still taste good — just replace the rum with apple juice, apple cider, or milk. Enjoy!
I come back to this recipe every year when the apple season starts and I want to bake an apple cake. 🙂
I typically add way more apples, so that they make the most of the batter – this way the cake turns out very moist, soft, and sweet. Thanks for sharing the recipe!
How many more apples do you use?
Just found your site and liked the positive comments about this recipe
Thought I would try your recipe.
The Result.
My partner Sally said: “Exceptional”
My neighbor said “Its a keeper”
I say it was so easy to prepare and bake , yet it produced a first class cake.
Thank you very much for making it available.
I’m another baker about to make this and I just have to say my heart warmed to realize the two of you are Harry and Sally. One of my favorite rom-coms. 🙂
Made this yesterday and it is delicious! But it was quite thin and flat – would it work in a smaller tin to get a taller cake? Or would that result in the apples sinking to the bottom (at the moment it’s so thin there’s nowhere for them to sink to!)
Hi Kathryn, this is a pretty low profile cake. If you’d like a taller cake, you could make 1.5 times the recipe or use a slightly smaller pan. Keep in mind that the baking time could be a bit different. 🙂
Made it this weekend, probably used a little more apple than than the recipe called for but was delicious. I didn’t have any dark rum but I did have white rum so I used that instead. I will definitely make again, will try with dark rum and also some of the substitutions listed in the comments . Thank you for a great recipe.
Lovely cake, will definitely make again!
Fantastic recipe, thank you! Only thing I changed is to add half a teaspoon sprinkle of cinnamon to the apples before adding it to the batter, as well as mixing some in with the sugar topping. So good!
I made this twice in one week. This is an instant hit; w a cup of tea mid September, or to feed a group. This is a light, not too sweet cake. BRAVO!!
Thank you, Jennie,
It is so delicious and light. It is easy to make this cake. I served it to my long-time friends, and they enjoyed it very much. They asked me to make so much more. They called me “Deaf Chef.”I tried other recipes, such as blueberry lemon pound cake. They all love your recipes.
Thank you once again.
Ted Timler
Canada
You already had my email.
Your directions never include adding the apples.
Hi Lisa, you must’ve just overlooked it — you add them after the batter is mixed (at the bottom of the 3rd paragraph). Hope you enjoy the cake if you make it!
Sooooo delicious! I didn’t have rum, and used fresh local honey instead of sugar, used half butter and half olive oil, and sprinkled with a lavender rubbed with sugar topping. So easy to assemble and baked beautifully.
Can I substitute cognac for rum?
Sure – enjoy!
So excited to make this. Could i sub the butter for olive oil? 🙂 i will also be subbing the rum for milk – do you think these would ruin the cake by any chance? TYSM!
Hi Abbie, milk in place of the rum, but unfortunately, oil won’t work as you need something solid to cream with the butter. You could try it with (solidified) coconut oil if you need to avoid butter. Hope that helps!
What about subbing oat flour and/or fine almond flour? Also, what do you think about adding or topping with walnuts?
Hi Leah, I don’t know much about baking with either oat or almond flour. If you want to use either, I’d suggest substituting just a portion (maybe 1/3 cup here) of the all-purpose flour with one of the alternatives. And adding a topping with walnuts would be nice. I’d love to hear how the cake turns out!
THIS WAS WONDERFUL!!! Would be good for breakfast, lunch, and dinner.
So moist and buttery, not too sweet just perfect!
Just made this, and it smelled and tasted beautiful. Texture is light and it’s perfect and comforting with a cup of tea. Thank you for your delicious recipes! I will be making this over and over this Fall.
A lovely cake! Light and bright. It was a big hit with my family.
I am wondering if I can make this the day before I am serving it, and how to store the cake. In the refrigerator or on the counter ?
Many thanks
Hi Naomi, It’s very moist and keeps well for several days (and I would store it on the counter).
Jenn, Thank you for this recipe! It was a perfect ending to a delicious Rosh Hashanah dinner we had! It got raves and made me smile!
Delicious!
The cake looks beautiful but I think next time i would make it in an 8″ cake pan so I get a “taller” cake. It was pretty flat, didn’t rise as much as I expected. Haven’t tasted it, so the jury’s out on that…..
I have been looking for this recipe for years. My Mother would buy it at a bakery in town. When it closed I tried to find the owner to get it he had died. Thank you for posting . I know I will use it over and over.
Pat Dew
Louisiana
Have made this quite a few times now and perfect every time.
Have made with gluten free flour, substituted 0.5 cup flour with almond flour, omitted the rum and added 0.5 tsp ground cardamom- all were great.
Oh my. I love this cake. It is perfect with a cup of coffee or tea to serve company. I have a heavily laden apple tree ready to harvest so I have been baking and cooking and saucing apples galore. This is by far my favorite recipe for myself and company
How much rum extract could I use instead of the rum?
I did see that you could use milk or apple juice instead of the rum.
Hi Helen, If you want to use rum extract, I’d substitute 1 teaspoon of extract plus 2-1/2 tablespoons of apple juice or apple cider. Hope you enjoy!
Made this in a 7 inch tin and was much better. Also so pleased with recipe that I purchased a cook book too which has some lovely recipes in too. Thank you for your lovely recipes
❣️
I had some Fuji apples to use and didn’t feel like making crust for pie and then waiting for it to cool and gluten to “do its thing”, etc etc. I needed more instant gratification! “Cake it is!” I’ve had my eye on this recipe for a bit. My boyfriend ABSOLUTELY loves anything apple.
Let me tell you!! This was a HUGE HIT!! I may have even liked it more than he did!! It is not overly sweet and I had all the ingredients. SUPER easy! I am already planning on making this for Thanksgiving!
Oh BTW, I was just about out of dark rum so used spiced rum and it was fantastic! I’m going to make the excuse to make this again VERY soon with the proper rum, …you know,… for science!
Another stellar recipe that is elegant and easy to make. Thank you.