Apple Cake Recipe (A French Classic)
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This French apple cake recipe is wonderfully moist, just sweet enough, and packed with apples in every bite.
In my twenties, I worked as an au pair in Paris for a family with three little boys. My host mother, Valérie, loved to cook, and her apple cake—with tart apples baked into a tender, buttery rum cake—quickly became one of my favorite desserts. This recipe is based on hers, and it’s every bit as easy to make as it is delicious.
Pair it with a cup of coffee in the afternoon or serve it for dessert topped with whipped cream or a scoop of vanilla ice cream. It’s a great cake to make in the fall, when apples are at their peak, and throughout the holiday season.
“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, baking powder, and salt: Measure the flour by spooning it into the measuring cup and leveling it off rather than scooping directly from the bag.
- Unsalted butter: Make sure it’s at room temperature so it creams properly with the sugar.
- Granulated sugar: Sweetens the cake, with a little extra sprinkled over the top before baking to create a delicate, crackly crust.
- Eggs: Bring them to room temperature so they blend smoothly into the butter mixture.
- Vanilla extract and dark rum: The rum gives the cake its distinctive flavor and pairs beautifully with the apples without overpowering them.
- Baking apples: Choose firm apples that hold their shape in the oven, such as Honeycrisp, Granny Smith, Fuji, Braeburn, or Pink Lady. I like slightly tart varieties best to balance the sweetness of the cake.
- Confectioners’ sugar: Optional, for dusting over the cake before serving.
- Jump to the printable recipe for precise measurements
How To Make Apple Cake
Combine the dry ingredients: Whisk together the flour, baking powder, and salt.
Make the batter: Beat the butter and sugar until light and fluffy, then add the eggs one at a time. Mix in the vanilla and rum, then add the dry ingredients and mix just until combined.
Add the apples: Peel, core, and cut the apples into chunks, then fold them into the batter. The batter will be quite thick and there will be a lot of apples—that’s exactly how it should look.
Bake the cake: Scrape the batter into the prepared springform pan and smooth the top. Sprinkle with sugar, then bake until golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan, then remove and dust with confectioners’ sugar before serving.
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 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/Freezing Instructions: The cake is best enjoyed fresh but keeps well 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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Great and easy recipe. Have been making it for sometime, people love it especially the rum gives it a distinct flavor. Whenever I freeze it, as I do with all my baking left overs, it becomes crumbly after defrosted. I wish I could solve that problem. I do reduce the butter and sugar whenever I bake anything. Love it
This recipe is delicious! I omitted the rum, made in into muffin cups, and baked them at 350 F for 20 minutes. It came out absolutely tasty, fluffy and delicate! Thank you!!!
This cake was super delicious. I omitted rum and added apple cider. Kids loved it ! Thank you for the wonderful recipe . Roshni
It is delicious. Thank you.
What would splitting butter to oil or 1/2 butter and 1/2 oil do to the cake?
This recipe was excellent. Made it while substituting apple juice for rum. Wonderful taste and lovely texture. Thank you so much for sharing. My family loved it. Regards, from Pakistan
Love it! This recipe is going into my permanent collection. I’m getting ready to make it again but wondering if I can scale the ingredients x 1.5 since it yielded a somewhat thin cake compared to your photo. I used two apples but I’ll be sure to measure the apples to 4 cups as you mentioned in a previous post.
Sure, Alo, that should work — bake time will be a bit longer, so make sure you keep an eye on it.
Can I bake this in a bundt pan?
Hi Carolyn, It should work, but you’ll definitely need to double the recipe.
Simple and elegant! I made this cake twice in one day! The first one I doubled the amount of apples and increased the baking time… perfection! The second I used the recommended amount of apples but scattered thinly sliced almonds and sugar in the top. This basic recipe lends itself to so many variations. Fantastic website! Thank you 💕
Hi there, can I skip the rum? I am planning to bake this for my guest and they have kids with them.
Hi Joy, the rum should be okay to use here with the kids, but if you’d prefer not to, you can substitute apple juice or apple cider for the rum. Hope you enjoy!
Hi Jenn
I love this cake and have baked it many times. I talked about it in my French class today & my teacher thought it might be Gateau aux Pommes au Rhum et la Cannelle (cinnamon). I like the idea of adding a spice – have you tried it this way?
Pam
Interesting! I haven’t tried it with cinnamon but I’m sure it would be delicious. Please let me know how it turns out if you try it. 🙂
Can you use caster sugar instead of granulated?
Hi Nora, I’d stick with granulated sugar for this. Hope you enjoy. 🙂
This cake was delicious! Simple to make, the recipe was precise and it came out exactly as pictured. With just the right amount of sweetness it’s a perfect anytime snack!
Hi! Can I bake this a day ahead? Or is it best baked the day of serving it?
Thank you.
Hi Sonia, this cake keeps nicely for a few days, so baking it a day ahead is fine – hope you enjoy!
Can I use whiskey instead of dark rum ? Thank you
Sure, Anne. Enjoy!
Can you supply poundage amount of apples…as size varies? Thnx!
Hi Terry, I would guess that they would weigh somewhere between .75 and 1 pound. When the apples are chopped, they should yield 3.5 – 4 cups. Hope you enjoy!