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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Great and easy recipe. Have been making it for sometime, people love it especially the rum gives it a distinct flavor. Whenever I freeze it, as I do with all my baking left overs, it becomes crumbly after defrosted. I wish I could solve that problem. I do reduce the butter and sugar whenever I bake anything. Love it
This recipe is delicious! I omitted the rum, made in into muffin cups, and baked them at 350 F for 20 minutes. It came out absolutely tasty, fluffy and delicate! Thank you!!!
This cake was super delicious. I omitted rum and added apple cider. Kids loved it ! Thank you for the wonderful recipe . Roshni
It is delicious. Thank you.
What would splitting butter to oil or 1/2 butter and 1/2 oil do to the cake?
This recipe was excellent. Made it while substituting apple juice for rum. Wonderful taste and lovely texture. Thank you so much for sharing. My family loved it. Regards, from Pakistan
Love it! This recipe is going into my permanent collection. I’m getting ready to make it again but wondering if I can scale the ingredients x 1.5 since it yielded a somewhat thin cake compared to your photo. I used two apples but I’ll be sure to measure the apples to 4 cups as you mentioned in a previous post.
Sure, Alo, that should work — bake time will be a bit longer, so make sure you keep an eye on it.
Can I bake this in a bundt pan?
Hi Carolyn, It should work, but you’ll definitely need to double the recipe.
Simple and elegant! I made this cake twice in one day! The first one I doubled the amount of apples and increased the baking time… perfection! The second I used the recommended amount of apples but scattered thinly sliced almonds and sugar in the top. This basic recipe lends itself to so many variations. Fantastic website! Thank you 💕
Hi there, can I skip the rum? I am planning to bake this for my guest and they have kids with them.
Hi Joy, the rum should be okay to use here with the kids, but if you’d prefer not to, you can substitute apple juice or apple cider for the rum. Hope you enjoy!
Hi Jenn
I love this cake and have baked it many times. I talked about it in my French class today & my teacher thought it might be Gateau aux Pommes au Rhum et la Cannelle (cinnamon). I like the idea of adding a spice – have you tried it this way?
Pam
Interesting! I haven’t tried it with cinnamon but I’m sure it would be delicious. Please let me know how it turns out if you try it. 🙂
Can you use caster sugar instead of granulated?
Hi Nora, I’d stick with granulated sugar for this. Hope you enjoy. 🙂
This cake was delicious! Simple to make, the recipe was precise and it came out exactly as pictured. With just the right amount of sweetness it’s a perfect anytime snack!
Hi! Can I bake this a day ahead? Or is it best baked the day of serving it?
Thank you.
Hi Sonia, this cake keeps nicely for a few days, so baking it a day ahead is fine – hope you enjoy!
Can I use whiskey instead of dark rum ? Thank you
Sure, Anne. Enjoy!
Can you supply poundage amount of apples…as size varies? Thnx!
Hi Terry, I would guess that they would weigh somewhere between .75 and 1 pound. When the apples are chopped, they should yield 3.5 – 4 cups. Hope you enjoy!