French Apple Cake

Name: French Apple Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 serving
Ingredients: 1 cup all-purpose ﬂour; 1 teaspoon baking powder; ¼ teaspoon salt; ½ cup (1 stick) unsalted butter; ⅔ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 3 tablespoons dark rum; 2 baking apples; Confectioners' sugar (optional)

User Reviews

4.9

5,568 reviews

Excellent

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

French Apple Cake

Iris Warren

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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!).

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Ingredients

Servings

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

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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

Show Details

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%)