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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Hi, made this and it was delicious! but when I stored it in plastic tuppleware overnight the next day it was quite heavy and soggy. How would you advise storing it to avoid this?
Thanks
Hi Claire, If you found it to be soggy the second day, next time, I’d store it covered with foil, but don’t completely seal the foil around the plate so that a little air can get in.
Question: we don’t drink so no alcohol in the house – what can I use to replace the rum? Thanks in advance!
Hi Barbara, you can use apple juice, apple cider, or milk in place of the rum. Hope you enjoy!
I made it and it was sooo good! I doubled the recipe for a 9” x 13” but I clearly didn’t bake long enough – it was a little underdone in the middle. Tasted sooo good though!
I just made this cake. It turned out beautiful and the TASTE is fabulous !!! Also, very simple to make. I am so glad I found your website Jenna. I will check out your other recipes !!!!
I have made this twice now. So very country apple delicious. Simple but makes you keep going back for another piece.
Can I double this recipe for a 9 x 13 pan?
That should work. The bake time may be a bit longer so keep a close eye on it. 🙂
Although I do not always love rum flavored desserts, there were so many rave reviews, I figured I needed to try it. And I’m so glad I did! I made it with Cruzan Blackstrap Rum and it was amazing; such a delicious brown sugar quality to it. The cake was full of apples and a perfect ending to a fall dinner. I did worry that I did something wrong because I thought mine was not as high but when I looked more closely at the picture, I decided that they were pretty similar. However, from the pictures, I didn’t feel I had as much cake batter even though I had the right amount of apples. And mine did not brown as much as Jenn’s. I was surprised because I thought the sugar on top would surely have caused it to brown a lot. I baked it for 5 min. longer than suggested, hoping to get more color. It didnt help a whole lot, so even though it tested done, I put it back in for 2 more min. Still not terribly browned but good enough. Good thing it’s a moist cake! Haha. My husband loves apple desserts (and I loved the Cruzan in it!) so I definitely will be making it again!!
This was so delicious! A lightly scented rum, lick-your-plate dream.
The recipe was simple and easy to follow. I had no rum so used brandy. Couldn’t wait for it to cool to taste, so ate a piece warm. Awesome. Many thanks.
Heather
I made this cake as directed, making 1-1/2 batches to fill a 10 in. springform pan as suggested by another reviewer. I used a little more than 5 cups of apples, which was too much, a 4 tablespoons of rum. Next time I will use fewer apples and chop them finer. Some of the apples were still firm and crisp. The texture was a little dense. I felt it could have baked longer, although I did the toothpick test which showed the cake was done and pulling away from the sides of the pan. I think next time I will add more vanilla and toss the apples with cinnamon and some of the sugar as suggested by another reader. and maybe increase the baking powder slightly. I liked the cake and will tweak the recipe to suit my tastes. Love the recipes from this site. It’s my go-to site for new recipes. Thanks, Jenn.
Made this with farm fresh apples and it was awesome! I didn’t have dark rum so I used Disaronno and it tasted great. I also packed more than 4 cups of chopped green and red apples in there. It was super moist, not too sweet, and incredibly easy to make. Thank you for the recipe!