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 Jenn –
Do you think that I could substitute about 1/4 (or more) of the AP flour with almond flour? I find almond flour adds a delicious sweet, chewy flavor and texture. The cake is so delicious as-is. It couldn’t hurt to experiment, but I wonder if you have any insight.
Thanks to you or anyone with input.
Hi Lora, I don’t know much about baking with almond flour and I know it behaves different than all-purpose flour, but you could try experimenting with 1/4 cup. If you scroll down to the bottom of this page, it provides helpful info about baking with almond flour. Please LMK how it turns out if you try it!
Can I freeze apple rum cake.
Yes, it freezes nicely! See the freezer-friendly instructions at the bottom of the recipe.
I am in the Uk and made this cake today, use a fan oven so had to adjust the temperature, the cake was absolutely delicious, I have been looking for a recipe to match an Apple cake we eat in Spain when there which they import I might add, this is the closest I have come across and will definitely be making it again, used Pink lady apples but might try Granny Smith’s next time.
Funny story on how I found this recipe. I was watching an episode of Miss Fisher’s Murder Mystery, well in one scene a little girl gets kidnapped by her mentally challenged mom, then Mom tried to bake a an Apple cake for her, well it turned out horrible because Mom mixed up salt and sugar amounts. So long story, short, I got curious and searched Apple cake recipes and found this one.
I love this story and how you ended up making/ choosing this cake! 💗😁
I have made this cake several times and it never disappoints. I have two in the oven right now and the smells that are going on in my kitchen are heavenly. 🍏🍎🍰😄
Jenn, just an FYI, 14 coming for dinner tomorrow night….its a Jenn night..two big pans of delicious baked ziti and two exquisite French apple cakes for dessert! Both recipes winners for me. I might even add a big Italian salad. Thanks again for your great recipes.
I’m so flattered that you’ll be using both of those recipes for your guests tomorrow — hope everyone enjoys!
You want a good salad that folks love? Look up That Good Salad on Taste Of Home site. I personally use olive oil, swap the Swiss for shaved parmesan and if I’m cutting costs, I omit the bacon and almonds. We all know bacon jazzes a dish up. I use herb and garlic croutons. Recipe is always requested and bowl licked clean.
Now with this Apple cake and your recommendation of baked ziti, I’ve a hunch Christmas dinner menu is settled.
I was certain that I had made a mistake when I folded the 3-4 cups of chopped apples into the small amount of batter, but it turned out great! The rum adds a nice subtle flavor.
I baked it in an 8″ square glass pan, and I used a parchment sling so lifting it out of the pan was easier.
Simple and tasty.
Outstanding recipe. I have already made it three times.
The cake is delicious and super easy to make. Next I shall try your Quiche Lorraine recipe.
Thank you.
Doris
Really great recipe! My family and I scavenged for years to find a good cake recipe, some were too dry, sweet, or dense but this one is perfect! The apples are a great touch and I highly recommend using amaretto rather rum, it complements the already great apple cake even better! Thank you do much for this perfect recipe! 😊
Hello Jenn
Love this recipe, made it a few times now. Great for using up windfall apples from the garden. 👌🏼 Have also made it with gluten free flour which works great.
Just 1 question. I was wanting to make this cake for a school event so need to substitute the rum for something non alcoholic, what would you recommend please?
Thx.
So glad you like it, Gemma! You can use apple juice, apple cider, or milk in place of the rum. 😊
Many Thanks 🤗
Hi Jenn, absolutely love your recipes, and this one doesn’t disappoint for sure. I am planning on baking this for a large crowd, can you please provide advice on how to double the portion? Would this require two equally sized pans? Thanks, Ashley.
Hi Ashley, Glad you like it! You can double it and use the same size pan (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. Hope everyone enjoys!
Why don’t you make it easily PRINTABLE! Geeeeez.
Hi Patti, when you’re viewing the full recipe (near the bottom of the page), look in the upper righthand corner of that box – you’ll see an icon there that looks like a printer. Select that and it and it will open a dialog box that gives you printing options. Hope that helps! Please let me know if you have any additional questions.
Wow, I never print recipes and I could find the print button easily. You don’t have to be rude about it.
What a shame some folks have not been taught proper manners and take advantage of internet anonymity.
Maybe pen and paper could work for you?
Just made this for Thanksgiving 2023, I too will give it 5 stars. Nice and light and perfect with coffee. A real crowd pleaser. And the best part it’s so easy to make.