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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easy to make & delicious
Jenn, what a fabulous recipe! This cake is simple, but truly divine. I lived in France for several years and this cake took me right back to the restaurants and boulangeries I loved when I was there. The only change I made was substituting brandy for the dark rum since it was all I had on hand.
I’m so happy I found your site!
Merci beaucoup,
Diane
Yum. Still awesome, easy and impressive every time I make it.
I am always one to sneak a vanilla instant pudding (jello) packet into my cakes to add extra moisture… would that be overkill here or an ok addition?
You really don’t need it here, Hayley – this one is extra moist thanks to the apples. Promise 🙂
Do you think it will be ok without the rum? Just don’t have it and need a delicious dessert without going back to the store. I love all your recipes :).
Hi Marie, Do you have bourbon or brandy? Both would work really well. Otherwise, you could use apple cider or milk.
I have apple cider and milk only :). Thank you so much. Which would be better? The same quantity as the rum?
I’d go with the cider and, yes, same amount as the rum. 🙂
This apple cake is sooo good! Super light but moist. I definitely recommend this recipe to anyone. The only thing I would change is maybe add another half of apple. Apples vary in size and I felt just a few more pieces would make it perfect 🙂 Will be making again for sure. Thanks for a great receipe.
Hi Jen
I’ve only got 8 inch pans. How would I use those?
Thanks so much!
Btw loving EVERY recipe I’ve made from your site!
Jen
Hi Jennifer, So glad you’re enjoying the recipes! An 8-inch pan would be fine. It may just take a couple minutes longer in the oven so keep a close eye on it. 🙂
Just made it and it turned out great! Going to make it again…like now😜
OMG. THIS RECIPE IS AMAZING. Plain and simple. No tweaking necessary and multiplies beautifully, and this is coming from someone who pretty much always ends up adding or changing something in a recipe. I have just found a family favorite, I think this is the first cake recipe that we will be sure to make every year. LOVE THIS. literally had all of our guests ask for the recipe!!! And it does actually freeze very well. So happy with this one!!!
Hi. Can I use green apple instead?
If they’re Granny Smith apples, they should work just fine. Hope you enjoy!
What is a good dark rum for baking? I am not a rum drinker.
Hi Daniela, Myer’s brand is a pretty common one, but any dark rum will work. Hope that helps! 🙂
I’ve made this twice now and it is easy and delicious. The first time I made it, I was busy talking with our guests and used 1 cup of butter, instead of 1 stick. It baked beautifully and was yummy. Yesterday, when I made it again, I realized my mistake, but the extra butter made it so good that I used 1 1/2 sticks of butter. It was equally as good as the first time! Even someone who doesn’t like desserts asked for a piece to take home 🙂 Another 5 star recipe from Jenn – thank you!!
I only have white rum…can I use white rum as a substitute?
Definitely!
Thank you!