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’ve made this before and loved it. Can I use whole wheat flour instead next time?
Glad you’ve enjoyed it! I’d suggest starting by using half whole wheat and half all-purpose to make sure you like the texture. If you do like it, the next time you make this, you can up the ratio of whole wheat to white a bit more. Also, you may want to consider white whole wheat as it’s lighter and milder tasting than regular whole wheat flour (yet just as nutritious). I’d love to hear how it turns out!
This is my go to recipe, made it so many times single portion, 1.5 portions and even double portions in 2 tins for stacking! I know this cake will keep well for a night and it warms up nicely in microwave for 4 minutes. However, this time, I need to make this 2 days in advance due to time pressures. Will this still keep well covered in room temperature? The only change I made was replace rum with milk as my daughter in law is pregnant.
And thank you so much for all your amazing recipes. This cake and the Thai crunch salad are my 2 most asked recipes by guests!
So glad you like it and it’s been a hit with guests! Yes, the cake keeps nicely for a few days, so you should be fine.
My first time making an apple cake and it all went smoothly. Very easy recipe to follow and soooo delicious. I didn’t have any rum so I used whiskey instead and to keep the calories low I used Truvia caster sugar substitute. I use it all the time in my bakes and it tastes exactly like the real thing.
Love this recipe. Will use slightly less apple next time.
Loved the recipe 🥰. It’s simple yet a very satisfying cake. Thankyou so much for the wonderful recipe ☺️.
I just made this cake but I am not serving until tonight, How do I store the cake? Refrigerator or counter?
Hi Lori, After it’s fully cooled, you can store it on the counter covered with foil. Hope you enjoy!
Thank you! It was delicious. Have you you tried it with pineapple? My father loves pineapple upside down cake and think it may work.
Glad you liked it! I’ve never tried it with pineapple, but suspect it would work. Just make sure to thoroughly drain any moisture off before incorporating into the batter. Please LMK how it turns out if you try it!
Hi Jenn-
Love this recipe. I make it at least once a month for various get-togethers.
I found a version that is universally loved is by using pears instead of apples, and I double the recipe so that the cake is more substantial. I use two cans of well-drained chopped pears in juice, not heavy syrup. It’s always a hit.
Thanks for all your recipes and tips!!
Hi there! I love the flavor profile of this recipe (I used apple brandy 😊) but I have noticed the cake separates from the apples pretty easily when eating. Is this because I am using a Bundt pan? If so, do you have any tips for keeping the cake more intact when cutting and eating? Thank you in advance!
Glad you like it! I’ve never had that problem and haven’t heard that from other readers so it could be due to the bundt pan. You may want to experiment next time and bake it in a 9-inch springform or cake pan to see if that resolves it.
This is my and my husband’s absolute favorite weekend breakfast treat. I have the recipe memorized. My husband has to switch to a very low saturated fat diet. I know that creaming the butter for this cake is essential. If I halve the butter and swap in 1/4 cup canola oil, at what point do you recommend adding the oil? Or would apple sauce be a better substitute than oil? I’d like to give this my best try, so we can keep this cake in our life! Thank you!
So glad your husband likes it! Out of the two options, I’d go with the oil (and add it in while you’re creaming the butter and sugar). I’d love to hear how it turns out. 😊
Hi Jen,
LOVE this cake, and most of your other recipes. I had to reduce the sugar though, but it’s a personal preference thing.
I wonder if it’s possible to change out the apple with berries to change things up a bit? Thank you!
Hi Patrick, Glad you liked it! I wouldn’t suggest blueberries here as they can be tart when baked, which means you’d need to add sugar to the recipe, which would throw things off a bit. I have a blueberry cake if you want to check it out. I also have a strawberry cake if you’d like to use strawberries.