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.
You may also like
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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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Made a half recipe of this cake and baked as 8 muffins. Started them at 375 for 10 minutes (gives them a higher top) and then another 12 minutes at 350. Rave reviews! Thank you for this lovely recipe!
Made this today for my sister’s birthday. I followed the recipe to a t and it was delicious.
Because our family has a sweet tooth I made a caramel sauce, warmed it and drizzled it over each slice. Everyone loved it!
Vanilla ice cream would be good too.
This recipe will be on repeat!
Thanks
Made this for the first time yesterday, and it was a hit! My husband and kids have me making two more tonight. Awesome recipe, thank you for sharing!
Fantastic recipe! I followed the recipe to the dot and the cake came out perfect! My husband and I finished half the cake in one sitting. It was so light and fluffy and delicious. I served it warm with some homemade rum caramel sauce and it was divine!
This was really amazing, thank you.
Just reduced the sugar to 1/2 cup.
Cooking time may depend on the type of apples though.
Is it possible to replace all purpose flour with almond flour?
Have you tried it with pears instead of apples?
Hi Sendra, Glad you liked it! You may be able to swap part of the all-purpose flour with almond flour, but I’m concerned the texture won’t be right with all almond flour. If you scroll down to the bottom, this piece on gluten-free baking has some information on using almond flour and potential tweaks that may. be necessary. Hope you find it helpful!
I made it today and it was perfect. Thank you.
Do you think it can be made GF and if so, do you think I should use GF 1:1 flour or a combination of this and almond flour?
Glad you liked it, Ricki! A number of people have commented that they’ve had success using 1:1 gluten-free flour for this. 😊
Jenn, , I am semi new to your recipes but I am loving them and I just made this for guests and it was delicious.
Absolutely delicious! Made it for the family and it was gone that same day, had to make another one. Thank you for sharing 🙂
So good!!
I’ve made this twice, and everyone loves it. For an extra treat, top your slice with a little caramel sauce and whipped cream.
Hello!
I love and appreciate your recipes. This recipe appealed to me because of its simplicity and beauty, and I imagined the creation would have been lovely. But it was soggy. Probably, I did something wrong, but I wonder if you have suggestions for the next time I attempt this.
Thank you very much,
Scotty Ashworth
Hi Scotty! Glad you like the recipes but I’m sorry you had a problem with this one! The cake is definitely moist but shouldn’t be soggy. Did you make any adjustments to the recipe? Could it have been a bit underbaked?
Hello Jenn,
Thank you so much for your reply! I should have mentioned that when I first placed the cake in the oven, the oven started to smoke terribly. The batter was leaking through the spring form pan even though I greased and then covered the bottom of the pan with parchment paper. To alleviate the smoking, I placed a small piece of foil on a lower rack to catch the drippings, and the smoking eventually stopped. I ended up baking the cake for about 10 minutes longer than directed, and the tester came out clean. Everyone loved it, but I, the baker, might have too critical. I love the simplicity and deliciousness of your recipes. I will attempt this again. Again, thank you!
Hi Jenn, I made your French apple cake for our Christmas dessert this year, and it was a big hit !! I was not sure what to make until last minute but your sweets recipe is always delicious so I picked from your most popular dessert. My parents in law loved it and wanted to have a second piece right after first one. I served it with earl grey flavoured whipped cream. Thank you so much ! Merry Christmas from Belgium 🙂
💕
Great recipe. I try to make this for every special occasion, so I can share it with friends and family.
It’s easy and satisfying. Thanks.
Simply delicious !
Sorry to see that you neither answered nor posted my comment. Does this mean you are selective in what you allow your readers to see? Disappointing, as I have made and enjoyed many of your recipes, but this is the first time I’ve tried to post and my comments aren’t posted or responded to.
Hi Marguerite, I apologize that it took me a little while to get back to you on your prior question — with the holidays coming, the traffic on the blog has been quite high, so just trying to manage it all. Thanks for your patience!
This is a delicious cake that was super easy to make and I love that it did not require the extra step of adding frosting. I followed the recipe exactly as it was written and it turned out perfect.
Thank you, Jenn!
I made this cake the first time for a fall dinner party, and it was so well-received that I’m making it again for Christmas Day Brunch. I serve it with a small scoop of vanilla ice cream or a dollop of creme anglais, with a rum-caramel sauce. So good! Question, though…I saw a similar recipe which tossed the apples with a bit of apple cider vinegar. Thoughts, please? BTW…I’ve lived in France off and on for the past 35 years, and never had such a lovely, rustic, and easy to make dessert!
Hi Marguerite, So glad you enjoyed it and I love the idea of the caramel sauce! I don’t recommend apple cider vinegar here; I don’t think it’s necessary and worry that it may impact how the cake rises.
I love this cake! Is it possible to double this cake to make it serve more people? What is your suggestion for that?
Glad you like it! yes, it’s possible to double it. You can use the same size pan (the cake will just be taller and take longer to bake). Another option is baking it in a 9 x 13-inch pan. The bake time may be slightly longer so just keep a close eye on it.
Amazing!
Unbelievably good and I was able to follow this recipe perfectly. Well laid out, and ingredients were balanced just right. Thank you so much.
The best cake and soooooo easy to make!
I love this recipe and make it often. But we usually eat it over a few days and the top gets soggy when I store it in a Tupperware pie container. Do you have any advice on how I can better store the cake to keep the top crisp? Thanks so much Jenn!
Hi Linda, glad you like the cake! Because it’s so moist, it’s really impossible to keep the top crisp – it’s just the nature of the cake. Instead of storing it in a pie container, though, I’d cover it loosely with foil.
Thank you Jenn! Wishing you happy holidays and all the best in the new year. Thank you for your gift of fabulous recipes!!
Jenn Segal, hi,
I cannot thank you or praise you enough for this wonderful recipe. I, whose cakes are generally a disaster have finally succeeded in making a perfect delicious cake that family and friends enjoy and i did not change a thing in the recipe. This is now my cake and i even have it for breakfast, i enjoy it so much. It was described by everyone who tried it as light, crumbly and simply wonderful. Thank you, you are a star!!
I make this cake often and it is delicious every time. It’s easy to make and I have used several different types of apples. Tonight I used Honey Crisp. Thank you for sharing this wonderful recipe!
Love, love, love this recipe. Made it three times, still love it! We like to eat the cake cold w homemade apple sauce on the side. Yummy!
When a recipe title starts with the word French you know it’s going to be good. I’ve made this and Jenn’s Rustic French Apple Tart many times when I’m craving something with apples. This recipe is for when I want to impress and the other is for when I want comfort but both are great with a cup of dark roast coffee or breakfast tea. Only problem is I can’t pass by the counter and not grab a slice of either.
My husband’s college friend was married to a French woman and he asked me for the recipe. My secret ingredient is two drops of Fiori di Sicilia from King Arthur along with the vanilla.
I made this for a lady’s Bible study and it turned out perfect. It looked just like your photo. I used apple juice in place of the rum and it was so moist and delicious. Thank you for your recipes.
I have made this cake three times in the past two days: I got a free bag of Michigan Apples and stumbled upon this recipe. It is so good and gets better every time I make it. I added a bit of penzey’s pie spice (cinnamon, vanilla sugar, mace, ginger, nutmeg, anise seed, and clove) with Spiced Rum instead of dark for a little extra kick around the holidays. It is so good.
Hi Jenn. I love this recipe- first time I’ve ever made a cake from scratch! I also like how it gave step by step pictures along with a video – for a first timer like me, it was very helpful. Very tasty – can blueberries be substituted for the apples?
Hi Betty, Glad you had success with it! 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 you may want to check out.
Thank you! I made the blueberry crumble …. it smells so good – can’t wait for it to be done.
Delicious 😋
Just delicious
Hi Jenn –
Do you think that I could substitute about 1/4 (or more) of the AP flour with almond flour? I find almond flour adds a delicious sweet, chewy flavor and texture. The cake is so delicious as-is. It couldn’t hurt to experiment, but I wonder if you have any insight.
Thanks to you or anyone with input.
Hi Lora, I don’t know much about baking with almond flour and I know it behaves different than all-purpose flour, but you could try experimenting with 1/4 cup. If you scroll down to the bottom of this page, it provides helpful info about baking with almond flour. Please LMK how it turns out if you try it!
Can I freeze apple rum cake.
Yes, it freezes nicely! See the freezer-friendly instructions at the bottom of the recipe.
I am in the Uk and made this cake today, use a fan oven so had to adjust the temperature, the cake was absolutely delicious, I have been looking for a recipe to match an Apple cake we eat in Spain when there which they import I might add, this is the closest I have come across and will definitely be making it again, used Pink lady apples but might try Granny Smith’s next time.
Funny story on how I found this recipe. I was watching an episode of Miss Fisher’s Murder Mystery, well in one scene a little girl gets kidnapped by her mentally challenged mom, then Mom tried to bake a an Apple cake for her, well it turned out horrible because Mom mixed up salt and sugar amounts. So long story, short, I got curious and searched Apple cake recipes and found this one.
I love this story and how you ended up making/ choosing this cake! 💗😁
I have made this cake several times and it never disappoints. I have two in the oven right now and the smells that are going on in my kitchen are heavenly. 🍏🍎🍰😄
Jenn, just an FYI, 14 coming for dinner tomorrow night….its a Jenn night..two big pans of delicious baked ziti and two exquisite French apple cakes for dessert! Both recipes winners for me. I might even add a big Italian salad. Thanks again for your great recipes.
I’m so flattered that you’ll be using both of those recipes for your guests tomorrow — hope everyone enjoys!
You want a good salad that folks love? Look up That Good Salad on Taste Of Home site. I personally use olive oil, swap the Swiss for shaved parmesan and if I’m cutting costs, I omit the bacon and almonds. We all know bacon jazzes a dish up. I use herb and garlic croutons. Recipe is always requested and bowl licked clean.
Now with this Apple cake and your recommendation of baked ziti, I’ve a hunch Christmas dinner menu is settled.
I was certain that I had made a mistake when I folded the 3-4 cups of chopped apples into the small amount of batter, but it turned out great! The rum adds a nice subtle flavor.
I baked it in an 8″ square glass pan, and I used a parchment sling so lifting it out of the pan was easier.
Simple and tasty.
Outstanding recipe. I have already made it three times.
The cake is delicious and super easy to make. Next I shall try your Quiche Lorraine recipe.
Thank you.
Doris
Really great recipe! My family and I scavenged for years to find a good cake recipe, some were too dry, sweet, or dense but this one is perfect! The apples are a great touch and I highly recommend using amaretto rather rum, it complements the already great apple cake even better! Thank you do much for this perfect recipe! 😊
Hello Jenn
Love this recipe, made it a few times now. Great for using up windfall apples from the garden. 👌🏼 Have also made it with gluten free flour which works great.
Just 1 question. I was wanting to make this cake for a school event so need to substitute the rum for something non alcoholic, what would you recommend please?
Thx.
So glad you like it, Gemma! You can use apple juice, apple cider, or milk in place of the rum. 😊
Many Thanks 🤗
Hi Jenn, absolutely love your recipes, and this one doesn’t disappoint for sure. I am planning on baking this for a large crowd, can you please provide advice on how to double the portion? Would this require two equally sized pans? Thanks, Ashley.
Hi Ashley, Glad you like it! You can double it and use the same size pan (the cake will just be taller and take longer to bake). Another option is baking it in a 9 x 13-inch pan. The bake time may be slightly longer so just keep a close eye on it. Hope everyone enjoys!
Why don’t you make it easily PRINTABLE! Geeeeez.
Hi Patti, when you’re viewing the full recipe (near the bottom of the page), look in the upper righthand corner of that box – you’ll see an icon there that looks like a printer. Select that and it and it will open a dialog box that gives you printing options. Hope that helps! Please let me know if you have any additional questions.
Wow, I never print recipes and I could find the print button easily. You don’t have to be rude about it.
What a shame some folks have not been taught proper manners and take advantage of internet anonymity.
Maybe pen and paper could work for you?
Just made this for Thanksgiving 2023, I too will give it 5 stars. Nice and light and perfect with coffee. A real crowd pleaser. And the best part it’s so easy to make.
Can I replace butter with oil?
The only oil that will work here is (solidified) coconut oil as you need something solid to cream with the sugar.
Awesome cake! Thanks for sharing, our family loved it.
I baked this French apple cake, and it turned out great! Instead of using rum, I used 1 tablespoon Irish cream syrup (the kind of syrup used to flavor coffee) and 2 tablespoons water. Served with French vanilla ice cream, it was delicious!
Hi! I plan to make a double recipe in a nonstick springform pan. Can I bake it and leave it in the springform pan for a day? I’m afraid that it will stick. Your thoughts are appreciated.
Hi Cheryl, I’d run a knife around the edge of the pan and then remove the springform edge after you take the cake out of the oven — then you don’t have to worry about it sticking. Enjoy!
Made this cake twice now. Had it warm with cream. An absolutely delicious light fluffy cake. 🍰
I am obsessed with this cake…
Since I discovered this recipe a few weeks back, I’ve made it about four times and each time it gets eaten in record time. It’s super easy to make aswell, which I really appreciate with a 6 month old baby in the house😊
Hi Jen
How far ahead of Thanksgiving can this cake be baked?
Thank you
Hi Carol, It keeps nicely for several days, so it would be fine to make it now. Enjoy!
Long time fan, first time commenting. I love the tangy taste and fluffiness buttermilk gives to cakes. Could I use buttermilk instead of rum or a different liquid in this recipe?
Hi Dottie, I don’t recommend buttermilk here. You can replace the rum with apple cider, apple juice or milk. Hope you enjoy the cake if you make it!
Is light rum ok? If not, I can run out and get dark.
Yes, light rum is fine – enjoy!
Hi! Can you replace with cognac? I’m not super familiar with alcohol subs. Thanks for your time! My brother-in-law introduced me to your site after making your lemon pudding cakes. Delicious!
Glad you liked the lemon pudding cakes! Yes, you can use cognac in place of the rum here. 😊
This is my go to cake for gifts, parties, etc. Easy to make and tastes exquisite!
hi! Can you make day before Thanksgiving and then bake day of?
Hi Jen, I wouldn’t recommend holding the batter overnight but you can definitely bake it the day before – it keeps nicely!
If I bake it the day before, should I store it in the fridge?
Hi Stephanie, I would leave it on the counter at room temp. Enjoy!
So good! If you dreamed of a perfect cake it would be this one!
This is not very good. I made it perfectly to the recipe and it lacks flavor. If you eat with ice cream in same bite it’s ok but there is absolutely zero flavor.
The supreme compliment! My husband said this is his favorite cake in the whole world! This is another 5 star.