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 once the kids were in bed. 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 fall desserts. Like many French classics—think clafoutis, madeleines, or crepes—it’s wonderfully simple. A slice is perfect with a cup of coffee in the afternoon or served as dessert with a dollop of whipped cream or a scoop of vanilla ice cream.
“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: Forms the base of the cake, keeping it light and tender.
- Baking powder: Gives the cake its lovely rise and fluffiness.
- Unsalted butter: Adds rich flavor and moisture, making the cake soft and buttery.
- Granulated sugar: Sweetens the cake and gives it a crisp topping.
- Eggs: Help bind the ingredients and create structure.
- Dark rum & Vanilla extract: Add a hint of warmth and complexity to the cake. If you’d like to omit the rum, you can replace it with milk, apple cider, or apple juice.
- Baking apples: Tart-sweet varietals provide the perfect balance of flavor and also make the cake incredibly moist. Always use apples suitable for baking—such Granny Smith apples and Honey Crisp apples—and feel free to combine different types for a more nuanced flavor.
- Confectioners’ sugar (optional): A light dusting gives the cake a pretty finish.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Mix the dry ingredients. Begin by combining the flour, baking powder and salt in a small bowl. No need to sift—just whisk well—then set it aside.
Step 2: Cream the butter and sugar. In the bowl of an electric mixer, beat the butter and sugar together until light and fluffy.
Step 3: Incorporate the eggs. Add the eggs one at a time, beating after each addition.
Step 4: Add the flavoring. Beat in the vanilla extract and rum. It will look a little curdled at this point; that’s okay.
Step 5: Combine wet and dry ingredients. Add the flour mixture to the butter mixture and mix until just combined.
Step 6: Mix in the apples. Add the peeled and chopped apples to the batter, then use a rubber spatula to fold everything together.
Step 7: Prep the pan and add 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.
Step 8: Bake the cake. Place the pan in the oven and bake for about 40 minutes, until golden and crisp on top. Serve it warm or 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 keeps well at room temperature for up to 2 days; it can also be frozen for up to 3 months.
Video Tutorial
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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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Delicious!! Such an easy, quick cake to mix up and it brought all those good autumn smells of apple to my kitchen. Every bite was buttery and delicious. I didn’t have rum but was very good without it. I would like to add some cinnamon or apple pie spice next time I make it.
I made the French Apple Cake because I wanted something simple but with a taste of Fall. This recipe absolutely hit the spot! Simple, yet flavorful, this will be a recipe I make again and again!
This cake is amazing! So tasty, light, and looks so elegant. You feel like you baked a cake that deserves to be in a French bakery. Thank you again for another amazing recipe.
I absolutely love this cake and so does everyone else who tries it. My husband who is not a big dessert person actually requests this cake. So many people have asked me for the recipe. I’ve doubled the batch and baked it in a 10 inch cake pan and it turned out wonderfully. So simple, yet so delicious.
Usually any apple dessert I make is pretty heavily spiced, so this was recipe was a little out of my comfort zone, however, I’m so glad I made it. We all loved that it wasn’t too sweet, and it was delicious topped with real whipped cream.
There are so many reviews, mostly great, to read through I made it about half way through them! I’m wondering if this would work with apples I chopped and froze, or do they need to be freshly cut up? Using up the tail end of last seasons apples!
Hi Eileen, 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!
Would this recipe work with spiced rum, or would the flavor be too overpowering?
Yes, I’ve tried it and it works well.
HOW MUCH DID YOU ADD?
The same amount that the recipe calls for (so 3 Tbsp).
Great reviews~might it be made gluten-free as well?
Thanks,
Tam
Hi Tam, I’ve never made a gluten-free version of this, but a number of readers have commented that they have and have been happy with the results. Hope you enjoy if you try it!
This was scrumptious! Loved the rum flavor. Was a hit with the whole family, definitely a keeper.
Professional and quite easy! Pillowy and graceful in texture. Used a combo of Honeycrisp and Fuji, topped with homemade cinnamon iced cream.