French Apple Cake
User Reviews
4.9
French Apple Cake
Description
This cake begins by creaming room-temperature butter and granulated sugar until fluffy, then adding eggs one at a time followed by vanilla and dark rum. A mixture of flour, baking powder, and salt is folded in gently to preserve the lightness. Cubed peeled apples are folded through the batter, ensuring fruit stays evenly distributed.
Baked in a greased pan at 350°F, the cake develops a lightly browned exterior and a cooked-through center with soft apple pieces. The apple variety choice influences flavor and texture; firm baking apples such as Granny Smith, Honey Crisp, or Pink Lady keep fruit pieces intact rather than turning to sauce.
French Apple Cake can be served as a simple dessert or snack, dusted with confectioners' sugar if desired. It pairs well with tea or coffee and offers a balance of sweet and tart flavors.
For storage, the cake remains fresh at room temperature under cover for up to two days and can be frozen for up to three months wrapped tightly. Thawing should occur overnight before serving.
Ingredients
- 1 cup all-purpose flour spooned into measuring cup and leveled off
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter at room temperature, 1 stick; unsalted
- ⅔ cup granulated sugar plus more for sprinkling over cake
- 2 egg large
- 1 teaspoon vanilla extract
- 3 tablespoons dark rum
- 2 apple peeled, cored and cut into ½-inch cubes (3½ to 4 cups chopped; see note, baking variety
- confectioners' sugar for decorating cake, optional
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
- Use firm, tart-sweet baking apples like Granny Smith, Honey Crisp, Pink Lady, Braeburn, or Jonagold to maintain apple chunks throughout baking.
- Combining different apple varieties can enhance the cake's flavor complexity.
- Store cake covered at room temperature for up to 2 days for best freshness.
- To freeze, wrap fully cooled cake tightly in foil or freezer wrap; it can be kept for up to 3 months.
- Thaw frozen cake overnight at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 77mg | 26% |
| Sodium | 66mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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