Apple Cake Recipe (A French Classic)

Tested & Perfected Recipes Cookbook Recipe

This post may contain affiliate links. Read my full disclosure policy.

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!).

french apple cake

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!”

Kelly

What You’ll Need to Make French Apple Cake

Cake ingredients including egg, butter, and baking powder.
  • 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.

Glass bowl of unmixed dry ingredients.

No need to sift; just whisk well.

Whisk in a bowl of dry ingredients.

Set aside. Then, in the bowl of an electric mixer, cream the butter and sugar until light and fluffy.

Bowl of creamed butter and sugar.

Add the eggs one at a time.

Egg added to a bowl of creamed butter and sugar.

Beat in the vanilla extract and rum.

Vanilla and rum in a bowl of creamed butter, sugar, and eggs.

It will look a little curdled at this point; that’s okay.

Bowl of light-yellow creamed mixture.

Add the dry ingredients to the wet ingredients.

Dry ingredients in a bowl with a creamed mixture.

Mix until just combined.

Bowl of cake batter.

Add the peeled and chopped apples.

Apples in a bowl of cake batter.

Use a rubber spatula to fold the apples into the batter.

Apples and cake batter folded in a bowl.

Have a 9-inch springform pan greased, or a 9-inch cake pan greased, lined with parchment, and greased again.

Greased cake pan.

Scrape the batter into the prepared pan and even the top.

Cake pan full of apple batter.

Sprinkle with 1 tablespoon of granulated sugar.

Cake pan of apple batter topped with sugar.

Bake the cake for about 40 minutes, until golden and crisp on top.

French apple cake in a cake pan.

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.

french apple cake

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.

You May Also Like

Video Tutorial

Print

French Apple Cake

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!).
Servings: 8
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

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
  • 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

Per serving (8 servings)Calories: 279kcalCarbohydrates: 35gProtein: 3gFat: 13gSaturated Fat: 8gCholesterol: 77mgSodium: 66mgFiber: 2gSugar: 22g

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.

Comments

  • 5 stars
    Can I replace butter with oil?

    • — Brupsie on November 24, 2023
    • Reply
    • The only oil that will work here is (solidified) coconut oil as you need something solid to cream with the sugar.

      • — Jenn on November 24, 2023
      • Reply
  • 5 stars
    Awesome cake! Thanks for sharing, our family loved it.

    • — Richard E Peters on November 24, 2023
    • Reply
  • 5 stars
    I baked this French apple cake, and it turned out great! Instead of using rum, I used 1 tablespoon Irish cream syrup (the kind of syrup used to flavor coffee) and 2 tablespoons water. Served with French vanilla ice cream, it was delicious!

    • — Lisa Winsett on November 23, 2023
    • Reply
  • Hi! I plan to make a double recipe in a nonstick springform pan. Can I bake it and leave it in the springform pan for a day? I’m afraid that it will stick. Your thoughts are appreciated.

    • — Cheryl on November 21, 2023
    • Reply
    • Hi Cheryl, I’d run a knife around the edge of the pan and then remove the springform edge after you take the cake out of the oven — then you don’t have to worry about it sticking. Enjoy!

      • — Jenn on November 22, 2023
      • Reply
  • 5 stars
    Made this cake twice now. Had it warm with cream. An absolutely delicious light fluffy cake. 🍰

    • — Annette on November 21, 2023
    • Reply
  • 5 stars
    I am obsessed with this cake…
    Since I discovered this recipe a few weeks back, I’ve made it about four times and each time it gets eaten in record time. It’s super easy to make aswell, which I really appreciate with a 6 month old baby in the house😊

    • — Marni on November 21, 2023
    • Reply
  • Hi Jen
    How far ahead of Thanksgiving can this cake be baked?
    Thank you

    • — Carol Rose on November 20, 2023
    • Reply
    • Hi Carol, It keeps nicely for several days, so it would be fine to make it now. Enjoy!

      • — Jenn on November 21, 2023
      • Reply
    • Long time fan, first time commenting. I love the tangy taste and fluffiness buttermilk gives to cakes. Could I use buttermilk instead of rum or a different liquid in this recipe?

      • — Dottie D. on November 21, 2023
      • Reply
      • Hi Dottie, I don’t recommend buttermilk here. You can replace the rum with apple cider, apple juice or milk. Hope you enjoy the cake if you make it!

        • — Jenn on November 21, 2023
        • Reply
        • Is light rum ok? If not, I can run out and get dark.

          • — Judy Schell on November 22, 2023
          • Reply
          • Yes, light rum is fine – enjoy!

            • — Jenn on November 22, 2023
        • Hi! Can you replace with cognac? I’m not super familiar with alcohol subs. Thanks for your time! My brother-in-law introduced me to your site after making your lemon pudding cakes. Delicious!

          • — Amanda K. on January 1, 2024
          • Reply
          • Glad you liked the lemon pudding cakes! Yes, you can use cognac in place of the rum here. 😊

            • — Jenn on January 2, 2024
    • 5 stars
      This is my go to cake for gifts, parties, etc. Easy to make and tastes exquisite!

      • — Alisa on November 29, 2023
      • Reply
  • hi! Can you make day before Thanksgiving and then bake day of?

    • — Jen Beddia on November 19, 2023
    • Reply
    • Hi Jen, I wouldn’t recommend holding the batter overnight but you can definitely bake it the day before – it keeps nicely!

      • — Jenn on November 19, 2023
      • Reply
      • If I bake it the day before, should I store it in the fridge?

        • — Stephanie on November 19, 2023
        • Reply
        • Hi Stephanie, I would leave it on the counter at room temp. Enjoy!

          • — Jenn on November 19, 2023
          • Reply
      • 5 stars
        So good! If you dreamed of a perfect cake it would be this one!

        • — Susan on November 20, 2023
        • Reply
  • 3 stars
    This is not very good. I made it perfectly to the recipe and it lacks flavor. If you eat with ice cream in same bite it’s ok but there is absolutely zero flavor.

    • — Kenny on November 19, 2023
    • Reply
  • 5 stars
    The supreme compliment! My husband said this is his favorite cake in the whole world! This is another 5 star.

    • — Helene on November 17, 2023
    • Reply

Add a Comment

Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it




This site uses Akismet to reduce spam. Learn how your comment data is processed.