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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I made this apple cake today and it was a huge hit. This cake was delicious! ❤️
Made this cake for a dinner party last night to go with home-made vanilla ice-cream; a resounding success – really straightforward to make although I would suggest still lining and greasing if using a springform tin as the cake batter can sneak through any small gaps!
Worked really well with Mount Gay rum, but a whiskey or bourbon would probably work equally well.
Increasing the ingredient proportions by half again gave nice-sized servings for 10 guests, and I just added about 15 mins onto the bake time.
Finally finished off with sliced of apple arranged in a circle around the top (I had 3/4 of an apple spare!).
Really pleased, thanks.
its great i really loved it thank you.
I have made this several times and love it. In fact I am hooked on all your recipes. However next week I have offered to take dessert to a dinner party where one of the guests has a gluten allergy. Can I substitute Cup4Cup gluten free all purpose flour?
Hi Dena, I do think it would work here. Hope everyone enjoys!
Hi Dena, I have made this recipe many times with Cup4Cup gluten free flour (my favorite), Bob’s Red Mill gluten free flour and King Arthur gluten free flour. It depended on what I had in the pantry. It’s wonderful! Rumford baking powder is gluten free. Just make sure any ingredients are clearly marked gluten free on the label. I hope that helps. Happy Baking!
I made this for the first time this evening exactly as written, substituting only milk for rum, and it. is. wonderful! Will be making again and again. Thank you!
Omg, so delicious. I made exactly to recipe except no rum … use double vanilla and equal amount almond extract.
I did make it and we loved it ( my husband had made an apple cake a few months ago) and said this is definitely better than the one I made, and it was an easy recipe… thanks
Absolute perfection!! Subbed whole milk for rum, and did 3/4 tsp vanilla extract + 1/4 tsp almond extract as Jenn suggested in comments. I used 2 regular sized honeycrisp apples, which chopped measured roughly 3 cups. Didn’t bother chopping more apple due to comments RE: crust became soggy. Turned out beautifully!! Made 2 batches for family and extended family and plan to make a 3rd this week for a dinner party. Thanks for an awesome and easy recipe! I whipped up 2 today while home with a 6 month old so anyone can do it lol
The cake disappeared so fast my husband and adult son almost drooled.
I replaced the rum with Binyamina Amaretto Liquor which was all i had ,fantastic substitute .
This is a definite keeper to go in my fave recipe handwritten book which will get passed on one day.
Thank you for an amazing recipe
Good morning (west coast a.m.) Jenn ?,
I’ve made your wonderful French Apple Cake several times and it always turns out perfectly delicious. I’ve served it warm….and have frozen it with no problems. But I have a question about making it – and baking it – the afternoon before serving (24 hours countertop). We’re having company Saturday at 3 ish for tea/coffee and I was thinking of baking it Friday afternoon, wrapping once cooled and sifting the powder sugar over the top Saturday before they arrive.
What do you think? It won’t have that “just baked” feel or taste will it? Any ideas? Am afraid I might not have time Sat. morning ?…..
Thanks,
Joan
Hi Joan, Glad you like this! And this will still be delicious on the second day — it keeps nicely for several days! 🙂
Sensational, can’t wait to make it again. Easy to make and everyone loved it! I used spiced rum because that is what I had on hand and it worked perfectly.