French Apple Cake
User Reviews
5
French Apple Cake
Description
This cake starts by preheating the oven and preparing a 9-inch springform pan. Dry ingredients including flour, baking powder, and salt are mixed separately. Wet ingredients such as beaten eggs, sugar, melted butter, dark rum, and vanilla extract are combined until smooth before incorporating the dry mix. Chopped apples, which can be a mix of tart and sweet varieties such as Granny Smith and Honeycrisp, are gently folded into the batter. The cake batter is poured into the pan and optionally sprinkled with sugar on top.
The cake bakes for 35 to 40 minutes at 350°F until a test toothpick comes out clean. Once slightly cooled, the springform side is removed, and the cake is served warm or at room temperature with a dusting of confectioners’ sugar. The texture strikes a balance between tender crumb and juicy apple pieces, with rum adding a subtle depth. The cake works well alongside vanilla ice cream, whipped cream, or crème fraîche for added richness.
For best results, use a kitchen scale for flour measurement and avoid overmixing the batter to prevent toughness. Apples can be chopped larger for more pronounced texture or smaller for tenderness. Using a springform pan with parchment makes cake removal easier. Bringing eggs to room temperature before mixing and tapping the cake pan on the counter helps produce an even bake without air bubbles.
Ingredients
- 1 cup all-purpose flour (120g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large egg
- ¾ cup granulated sugar (150g)
- ½ cup butter melted and cooled (113g, unsalted
- ¼ cup dark rum (60ml)
- 1 tablespoon vanilla extract
- 1 pound apple peeled, cored, and chopped into ½” cubes, I like Granny Smith or Honeycrisp (2 to 3 apples/450g, large
- confectioners’ sugar for dusting
Instructions
- Preheat the oven to 350F. Grease a 9-inch springform pan with butter or baking spray and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the eggs until foamy. Whisk in the sugar, melted butter, rum, and vanilla until well combined. Stir in the flour mixture. Fold in the apples. Pour the batter into the prepared cake pan. Sprinkle the top lightly with additional sugar, if desired.
- Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes. Run a knife around the side of the pan, then release the spring and remove the side. Serve the cake warm or at room temperature. Dust with confectioners’ sugar before serving.
Notes
- Flour measurement is most accurate with a kitchen scale; if unavailable, fluff flour before spooning and level off for best results.
- Avoid overmixing the batter to ensure a tender cake texture; mix only until combined.
- Mix apple varieties—using both tart and sweet types—for more complex flavor.
- Adjust apple dice size to control the texture; larger pieces retain crunch, smaller pieces soften more.
- Use a springform pan with a parchment-lined bottom for easy cake removal.
- Tapping the cake pan on the counter helps remove air bubbles and levels the batter.
- Bring eggs to room temperature before mixing for even incorporation; if rushed, warm them briefly in warm water.
- Serve the cake warm or room temperature, pairing well with vanilla ice cream, whipped cream, or crème fraîche.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 77mg | 26% |
| Sodium | 219mg | 9% |
| Potassium | 101mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 453IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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