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French Apple Cake
4.9 from 5,568 votes

French Apple Cake

French Apple Cake is a moist, golden cake baked with generous cubes of tart-sweet baking apples folded into a vanilla and rum-scented batter. The texture is tender yet holds together well due to appropriate flour and leavening, producing a lightly sweet crumb that contrasts with the soft, lightly cooked apple pieces. A sprinkling of sugar on top creates a delicate crust during baking.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 8
Calories: 279 kcal
Course: Dessert
Cuisine: French

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

    Cup of Yum
  1. 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.
  2. In a small bowl, whisk together the flour, baking powder and salt.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 279

% 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.