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 energetic 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, 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 yet incredibly satisfying. 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.
- Salt: Balances the sweetness and enhances the flavor.
- 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.
- Vanilla extract: Adds warmth and complements the apples.
- Dark rum: Adds a hint of depth 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. When this baking this cake or other desserts with apples, such as apple crisp, apple pie, or apple cobbler, it’s important to use apples suitable for baking. These apples hold their shape when cooked, so the chunks of fruit won’t turn into applesauce in the oven. Granny Smith apples and Honeycrisp apples are both great options. Feel free to combine different varieties 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
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 curdled at this point; that’s okay.
Add the dry ingredients to the wet ingredients.
Mix until just combined.
Add the peeled and 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 a scoop of vanilla ice cream. A dash of cinnamon would be a nice addition, too.
Make-Ahead/Freezer-Friendly Instructions
The cake is best enjoyed fresh but keeps well at room temperature for up to 2 days. Store it 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.
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Video Tutorial
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 baking apples, peeled, cored and cut into ½-inch cubes (3½ to 4 cups chopped; 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 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.
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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Another winner from Jen! This is easy to make and very moist. I didn’t have rum so omitted it, but I imagine the rum ups the flavor a bit. Regardless it was delicious without it too!
This cake is wonderful! The slightly melted granulated sugar on the top is a masterstroke. I only had two tablespoons of rum left in the bottom of the bottle but it still worked. I used Kanzi apples. They’re not thought of as cookers, but they held their shape perfecftly. It’s early winter in Australia and still lots of Autumn apples about so I’ll be making it lots more times.
Thank you!
Amazing! I made this to use up some old wrinkly apples and it turned out so well! Next time I’ll make sure to use apples that are a bit more tart, as I used Gala and the cake turned out a bit too sweet for my tastes. The textures in this cake are superb, with the soft apple chunks, moist cake, and the crisp sugar top.
I was also out of dark rum so I subbed in bourbon and it worked perfectly. This recipe is definitely being saved to make many more times! Can’t say no to turning old apples into a show-stopping dessert 🙂
I couldn’t find it in the instructions: I’m assuming this cake can be stored on the counter or in the fridge?
So glad you enjoyed it! I’d store it on the counter, covered with foil.
I make this at every special event and every time summer comes around in full swing. It’s such a rich and flavourful cake and it’s a hit with everyone, all the time. It’s a must-have and fan-favourite. Everyone should try this cake at least once in their life!
Amazing. I used 1/4c butter and 1/4c avocado oil, and reduced the sugar to 1/2c. Also subbed apple juice for rum since I have little kids. It is so moist and flavorful, I’m making it again for guests tomorrow!
I used Honey Crisp apples, they are very soft and delicious, and I’m glad I did – sliced them thin, and they still came out a bit crisp in the cake. The batter seemed to be a little on the thick side, so I was surprised when checking a few minutes after cooking that it had melted and air bubbles were coming up, and surprisingly the cake stays flat, it doesn’t rise much at all. I used brown sugar on the top of the cake before putting into the oven, for a different look and flavor, came out well. Also cooked longer than 40 minutes. The cake is excellent and the rum gives a unique flavor (I used 3 tablespoons of Bacardi). All in all – easy and quick to put together, a great cake to serve for dinner or guests!
Hello! Thank you for this recipe! I made it today for my husband’s birthday dinner dessert tonight – he and everyone else had seconds. I didn’t have rum when making it, so I just doubled the vanilla (so 2 teaspoons), and everyone LOVED it.
Thank you again!!!
Hi! Thank you for this recipe. I made it today for my husband’s birthday dinner dessert. Everyone had seconds! I wanted to let anyone reading this know that if you don’t have brandy, just using 2 teaspoons of the vanilla works great, as that’s what I did today. I made it exact to the recipe except that one substitution.
Thank you again!!
OUTSTANDING. My new easy go to that wows every time. I make with a GF all purpose flour blend and it stays fluffy and moist for a few days. Although there is rarely leftovers! Double the recipe!
This cake is so delicious! Thank you so much for this, and all your other amazing recipes! I was wondering if you think the addition of cornmeal – for a little extra texture – would work with this recipe?
thank you!
best
Miriam
Hi Miriam, Honestly I’m not sure cornmeal would work well here…but if you wanted to try it, I would replace 2 to 3 tablespoons of the flour with cornmeal. Please LMK how it turns out if you try it. 🙂