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. I’m not a baker and this cake turned out perfect – although I did leave it in the oven for longer but think it was because my cake tin was smaller so it was a little chunkier and took longer to cook. Thank you!
Followed the recipe except the rum, I used a little almond extract instead. Beautiful and delicious, moist cake with tender apples. Thank you! I have a picture but not instagram.
So glad you posted it, I’m out if vanilla extract and was wondering if almond extract would do! Thank you, can’t wait to try 🙂
Hi Christina, you can use almond extract instead of vanilla, but you’ll only need 1/4 tsp. – almond extract is much more potent than vanilla. Hope that helps!
This recipe was so easy and so delicious!
Everyone loved it!
Thank you!!!
I am eating my second piece of this wonderful cake. Why is it so good? I followed the recipe exactly except for the rum – I didn’t have rum but I had rum flavoring. I used 1 tablespoon of that. I resisted my temptation to add cinnamon and nutmeg. And this cake tastes so dang French. I think it si the very simplicity that makes it so good. Let the apples and vanilla shine – no need for spices of any kind. Oh – one thing I did do: after I cut up the apples (I used honeycrisp) I tossed them with a little bit of lemon juice to prevent browning and to add a little more tartness.
I will definitely be making this again.
This recipe is absolutely amazing. I’m just making it for the third time this week (not all of them for me!) I didn’t have any rum so I used brandy, and it was delicious. The first time I was a bit concerned after I added the apple, because it looked as though there wasn’t enough cake mixture, but I needn’t have worried. It really is a wonderful bake, very French in flavour and consistency, and I can definitely recommend it. I’ve no doubt I’ll be cooking it very often.
I am planning on making this for Sunday Family Dinner. In place of the rum how much Almond extract would I use along with the Vanilla? I have a guest that can’t have alcohol.
Thank You I will come back to rate it but I know it will be a huge hit. Our Mom made a Dutch Apple Cake all the time. I have her recipe but wanted to try yours. I have made quite a few of your recipes all big hits.
Hi Annie, I wouldn’t use any more than 1/4 teaspoon of almond extract as it’s pretty strong in flavor. So you could use 3/4 teaspoon of vanilla and 1/4 teaspoon of almond extract. And you should replace the liquid that won’t be added if you’re omitting rum — you can use apple juice, apple cider, or milk. Hope you enjoy!
Thank you It was amazing I also made the Brussel sprout salad also a big hit!
This cake was easy to make and absolutely delicious! I shared a couple slices with my neighbor who is a big baker and she raved about it. She was impressed with how light the cake was. The only adjustment I made was that I used Grand Marnier because I didnt have any rum. Simply delicious! I am making two more today for a party tonight. Thank you!
You said the recipe can be doubled. If so, what size pan?
I assume I can also increase the volume by 1/2. (3 eggs, etc.) If so, what size pan?
You can actually use the same size pan to either make 1.5 or 2x the recipe. The cake will just be taller (and take longer to bake). Another option is baking it in a 9 x 13-inch pan. The bake time may be slightly longer so just keep a close eye on it.
May I ask how long you would recommend if baking a double batch in the springform pan?
Or if doing the 9×13 how long would you recommend?
Thank you so much.
Hi Rachel, I’ve never baked a double batch of this in a springform so I really can’t say but it will definitely take longer — you’ll just need to keep an eye on it.
Hi Jenn:
This is a delicious cake. If I want to increase the recipe by 1 1/2 times so I have more servings should I use a 10 inch pan or use a 9 inch one and get a higher cake?
Glad you like it! Yes, you could make 1.5 times the recipe and bake it in the same springform. The bake time will just be a bit longer.
Thanks. I think I’ll stay with the 9 inch pan and make a taller cake–more impressive! It’s a very good fall cake and great with whipped cream.
Beautiful. So simple and yet so magical. So light… incredible. This is my first recipe from once upon a chef but definitely not the last. And a big big like for metric/cup slider. Brilliant.