French Apple Cake

Name: French Apple Cake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 35 min
Cuisine: French
Ingredients: Butter or baking spray, for the pan; 1 cup (120 g) all-purpose flour; 1 teaspoon (4 g) baking powder; 1/4 teaspoon (1.5 g) fine salt; 2 large eggs, room temperature; 3/4 cup (150 g) granulated sugar; 1 tablespoon (12 g) granulated sugar, for the top; 1/2 cup (113 g) unsalted butter, melted and cooled until just warm; 2 tablespoons (30 ml) dark rum; 1 teaspoon (5 ml) vanilla extract; 4 cups (600 g) peeled, cored apples cut into 1/2-inch chunks, about 4 medium apples; Powdered sugar, optional, for serving

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Whisk a simple butter-and-egg batter flavored with vanilla and dark rum, then fold in enough apple chunks that the bowl looks almost comically fruit-heavy. Bake in a 9-inch springform pan at 350°F for 50 to 55 minutes, until deeply golden with no wet batter in the center.

Jump to Recipe

French Apple Cake is not an American layer cake with apples added for decoration. The ratio runs the other direction: lots of apple, just enough batter to hold the pieces together, and a buttery interior that lands somewhere between cake and baked custard around the fruit. Dark rum and vanilla give it depth without turning the apples into background scenery.

The strange-looking part happens right before the pan goes into the oven. Once four cups of apple chunks are folded in, there will seem to be too little batter. That is correct. The apples release moisture as they bake while the thin coating of batter sets around them. Use firm apples that keep some shape—Honeycrisp, Pink Lady, Braeburn, or Granny Smith all work well—and cut them into roughly 1/2-inch pieces so the center cooks through at the same pace as the cake.

Prep25 minutes

Cook55 minutes

Total1 hr 35 min

Serves8 servings

DifficultyEasy

Ingredients

Servings

Butter or baking spray, for the pan
1 cup (120 g) all-purpose flour
1 teaspoon (4 g) baking powder
1/4 teaspoon (1.5 g) fine salt
2 large eggs, room temperature
3/4 cup (150 g) granulated sugar
1 tablespoon (12 g) granulated sugar, for the top
1/2 cup (113 g) unsalted butter, melted and cooled until just warm
2 tablespoons (30 ml) dark rum
1 teaspoon (5 ml) vanilla extract
4 cups (600 g) peeled, cored apples cut into 1/2-inch chunks, about 4 medium apples
Powdered sugar, optional, for serving

Instructions

1Heat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment. Set the pan on a rimmed sheet pan in case a little butter escapes.
2Whisk the flour, baking powder, and salt together in a small bowl until evenly combined.
3In a large bowl, whisk the eggs and 3/4 cup sugar for 60 to 90 seconds, until slightly thickened and lighter in color. Whisk in the rum and vanilla.
4Whisk in half of the flour mixture, then half of the melted butter. Repeat with the remaining flour and butter, mixing only until smooth.
5Add the apple chunks and fold with a flexible spatula until every piece is thinly coated. The mixture should look apple-heavy with just enough batter to bind it.
6Spread the mixture in the prepared pan, press the apples into an even layer, and sprinkle the remaining 1 tablespoon sugar over the top. Bake 50 to 55 minutes, until deeply golden, the apples are tender when pierced, and a thin knife inserted in the center shows moist crumbs but no wet batter.
7Cool in the pan for 15 minutes. Run a thin knife around the edge and remove the springform ring. Let cool at least another 15 minutes before slicing. Dust with powdered sugar only after the surface is no longer hot, if using.

Nutrition Information

Estimated per serving: 1 of 8 servings.

310Calories

4 gProtein

42 gCarbohydrates

13 gTotal Fat

8 gSaturated Fat

2 gFiber

28 gTotal Sugars

150 mgSodium

85 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Cut the apples to about 1/2 inch. Large wedges can stay firm while the surrounding batter is already done.
Do not panic when the folded batter looks like a bowl of apples with a little glue holding them together. That fruit-heavy ratio is what gives this cake its characteristic texture.
A springform pan makes the tender cake easier to release. If using a solid cake pan, line the bottom and sides well and plan to serve it from the pan rather than flipping it aggressively.

Substitutions

dark rum → apple cider or apple juice Use the same 2-tablespoon amount. You lose the warm rum aroma but keep the liquid balance.

firm baking apples → a mix of two firm varieties Combining a tart apple such as Granny Smith with a sweeter apple such as Honeycrisp gives more layered apple flavor.

9-inch springform pan → 9-inch deep cake pan lined with parchment The cake can be baked in a solid pan, but it is delicate while warm; cool it thoroughly before attempting to lift it out.

Storage Instructions

Cover and keep at room temperature for up to 2 days, or refrigerate for up to 5 days. Let refrigerated slices stand 20 to 30 minutes before serving so the butter-softened crumb loosens again.

Make Ahead

The cake is excellent made one day ahead. For longer storage, cool completely, wrap individual slices tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator or for a few hours at room temperature.

Allergen Note

Contains wheat, egg, and milk. The standard version also contains alcohol from dark rum; use the listed cider or juice substitution if avoiding it.

Frequently Asked Questions

Which apples are best for French Apple Cake?

Use firm apples that soften without collapsing completely. Honeycrisp, Pink Lady, Braeburn, Granny Smith, or a mix of sweet and tart varieties all work. Avoid very soft apples that turn to applesauce before the cake sets.

Can I make French Apple Cake without rum?

Yes. Replace the 2 tablespoons of dark rum with the same amount of apple cider or apple juice. The cake will be less aromatic but the batter balance stays the same.

Why does the batter look like there are too many apples?

That is the intended ratio. The apple chunks should be only thinly coated with batter before baking. As the fruit releases moisture and the batter sets, it becomes a cohesive cake with a very apple-forward interior.

Can I use a regular cake pan instead of a springform pan?

Yes, use a 9-inch pan that is at least 2 inches deep and line it well with parchment. Because the cake is tender when warm, the safest option is to cool it thoroughly before lifting it out or serve it directly from the pan.

How do I know French Apple Cake is fully baked?

Look for a deep golden top and tender apple pieces. A thin knife inserted in the center should not show wet batter. If the surface is browning early while the center is still wet, tent it loosely with foil for the final 10 minutes.