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 thinly sliced the apples instead of using chunks; I liked the result. I added a bit of cinnamon (of which I am a big fan), but I should have added more as I did find the cake a little bland the first time I tasted it the day I baked it (I forgot to sift icing sugar over it, but then discovered I didn’t have any anyway!). Instead, the next day, I sprinkled it with a combination of cinnamon/regular sugar and I liked it much better.
I have made this twice in the last few weeks. The first time I used spiced rum and thought the alcohol was a little strong for me but took it to a pot luck and it disappeared quickly. Used white rum the second time, doubled the recipe, and put it in a bundt pan. It was our Thanksgiving dessert and a huge hit. My husband, who never eats sweets, has had several pieces. My entire family on both sides have requested it again for Christmas! I buttered the bundt pan heavily and covered it in sugar before adding the batter. Thanks!!
Kay (or anyone else who has used a bundt pan), How long is the baking time for a basic bundt pan? Taking this to party on Saturday and don’t want to under/over bake it. THANKS!
2nd time making this. A simple make, delicious taste, and an elegant appearance. Cooling right now for an early Thanksgiving. Thank you.
Hi Jenn…I just made this French apple cake so easy sounded too good to be true but I love I’m always looking for something sweet in the afternoon with a tea this cake is awesome I’m also thinking of adding raspberries next time I used honey crisp apples perfect for this cake. Thank you
Excellent. One of those versatile cakes that could easily be served at a brunch or as a dessert with a dollop of whipped cream, not overly sweet and such a lovely texture – the apples keep their form, I used 3 Honeycrisp which gave me around 31/2 cups chopped. Keeps very well too.
Can I make this without Rum?
Sure, Amanda, but you’ll need to replace the rum with something else — apple cider or apple juice both work nicely. Hope you enjoy!
This was DELICIOUS! I could have ate the whole thing to myself… had to exercise self control. Thanks for the recipe!
Could calvados be swapped for the rum?
Sure! Enjoy 🙂
can this be made a day in advance?
Sure, Abbey – it keeps nicely for a few days. 🙂
The absolutely delicious apple cake the best ever I have made it tons of times as we speak I am preparing to make one it’s is a hit best ever. I am almost making a bunch to give as thanksgiving gifts easy to make and amazing recipe
Can I use oil in place of the butter?
Hi Kodou, If you use solidified coconut oil, I think it should work. Hope you enjoy!
Oh my goodness. This cake is absolutely wonderful. I love anything apple, and as I was feeling frisky, I went out and purchased Bicardi Black. I kept checking the recipe, as it seemed the apple to to batter ratio was high. My spring form pan was a little large, so mine cooked perfectly in 30 minutes. It was so delicious. Perfect with a little whipped cream and a cup of coffee. It was good warm and cool. Surprisingly, our 5 year old grand daughter loved it, and asked me to bring it to her school, as they are studying France right now. Dont think the rum would go over too well at kindergarten. LOL. All I can think of is a bitter cold winter day, and this for dessert, after a steaming bowl of beef stew. I used golden delicious apples. Thanks for all the hard work you do, that makes us all look like rock stars in the kitchen.
🙂