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,
Another amazing recipe so easy fast and delicious. I prefer to serve “light” tasting cakes when holding a dinner party and this cake is absolutely perfect for any occasion.
I have tried several of your recipes soups/dinner/desserts and always delicious.
Thank you
M. Cabral
Can you make this with caster sugar as it’s finer ? FRENCH 🍏
CAKE
Or does it need granulated to be a success ?
Going to make it soon !
Thank you Jen
Hi Dianne, I’d stick with granulated sugar for this. Hope you enjoy!
Hi There, I just tried your recipe for this cake. It looks amazing on your website!
I believe I followed your instructions, however, my version of the cake didn’t rise too much. In fact, it’s probably about 1″ thick. I added the 1 Tsp of baking powder as noted. Any suggestions as to what I could have done differently? I used Macintosh apples as this was the only type we had on hand. Could this be the problem??
Your instructions were very easy to follow and the step by step photos, helped me to ensure I was doing it right.
PS: I’m not a baker by any stretch of the imagination, in fact, I have always been inspired by my wife and her amazing abilities to bake. I thought I would try it out. Thanks for your feedback
Hi Joe, this isn’t a high-rising cake. Typically I think it’s about 1.5 inches deep for me so it doesn’t sound like you were far off. The Macintosh apples may have contributed to the cake being a little flatter – they aren’t optimal for baking as they get mushy when they cook.
What can I use instead of rum?
Hi Misha, You can replace the rum with apple juice or apple cider. Hope you enjoy!
Can I make a 10″ springform if I increase ingredients 1-1/2
Yes, Terry, I think that should work. It may take a few extra minutes in the oven, but keep a close eye on it. Hope you enjoy!
Thanks for the reply! The cake was a hit! Thanks for sharing.
Love this recipe. I’ve done it as is. Substituted Apple with pear, tried Kirsch instead of rum, delicious either way. My latest variation has been stewed plums instead of rum, added extra flour based on amount of stewed fruit. Added a crumble to the top, omg delicious, nom nom nom…
I would Say it’s the apples. I live In high altitude- (Denver) so I Actually sauté my apples in butter before putting it in the batter and it turns out amazing for me. I use Honey crisp apples and Denver needs moisture so it turns out perfect every time.
I made this cake for my hubbies birthday. Wanted to make something quick and simple. This cake was just that and really yummy!!! Light, not too sweet and I love the thin crispy top. I used bourbon since I didn’t have rum and it was delish!!! Hubby loved it! Another fantastic recipe! Thank you Jenn!
Hey! This cake came out delicious! Could you try this with other fresh fruit? Like figs for example? And maybe a different liquor instead of rum?
Hi Henry, Glad you enjoyed it! I think this would also work nicely with peaches or pears (not sure about figs though). I have several other cakes that contain fruit — strawberry cake, blueberry cake, plum cake, and peach cake. Hope that helps and that you enjoy if you try any of the other ones. 🙂
I made this cake and it turn out so delicious that I made it again the following week. The recipe was very easy to follow. Do you think I can substitute the sugar with stevia?
Thank so much!
Mapi Coronado.
Hi Mapi, Glad you liked it! I don’t have any experience working with sugar substitutes so I can’t say for sure how it will turn out with Stevia. Sorry I can’t be more helpful!
We just took this out of the oven and couldn’t wait to try it. It smells heavenly while baking! It’s so scrumptious, very easy to make, and my husband (who rarely has anything sweet) inhaled a huge slice! I left the peels on the apples because I was lazy, and it still turned out wonderfully.
Hi Jenn, do you think there is any chance to beat the butter/sugar without an electric mixer, just with a fork/whisk? Or it won’t get to the required consistency? Thanks in advance! Inna
It should work, but it will take a lot of elbow grease. 🙂
I found this recipe while looking for an idea for Easter dessert with ingredients that we have on hand, and it is an excellent choice! We didn’t have rum, but I had made cider syrup in the fall and substituted an equal amount. The rum would perhaps be even better, but this is an excellent recipe. So glad I tried it! It was quick and easy to make, and delicious. Thank you!
I can’t bake and this cake came out perfect, looked just like the pictures. Great recipe
Would canned pears work in this recipe? We can’t get fresh apples right now so we have to use what’s in our pantry. Thanks!
I think they’d be too soft so I wouldn’t recommend it — sorry!
This cake is my new favorite!! Everyone in my family loves it so much that I’ve had to make it twice in the last 2 weeks! It never lasts for more than a day or two! The batter is so delicious I am wondering if I can make the batter without the apples?? Don’t get me wrong I love them but the cake is so delicious that I’d love to use the batter as a base for other cakes too. I know the apples add a lot of moisture so it might not turn out without them. Do you have any advice on how to keep it moist if I wanted to just use the batter without the apples?
So glad you like this Annika! Unfortunately, I think the cake will be dry without the apples; they add a lot of moisture. Sorry!