• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content
Preppy Kitchen logo
  • About
    • Meet John Kanell
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Desserts » Cakes » French Apple Cake

    French Apple Cake

    Published: October 24, 2022 · Modified: Oct 24, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This simple but delicious French Apple Cake is perfect for when apple season hits. It’s moist, buttery, and filled with chunks of fresh apples. You can enjoy a slice of this traditional French apple cake with rum for special occasions or as a weeknight treat. You will fall in love once the first bite melts in your mouth.

    A slice of French apple cake with a scoop of ice cream beside the slice. The rest of the cake, cut, in the background.
    555 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    Pinterest graphic of a slice of French apple cake with a forkful in front, with a scoop of ice cream on the side.
    Pinterest graphic of a slightly overhead view of a round French apple cake with a slice plated in the background and another slice cut.
    Pinterest graphic of two plates, each with slice of French apple cake, with a scoop of ice cream on the front plate.
    Pinterest graphic of a plate with a round French apple cake with fresh apples in the background.
    Pinterest graphic of a slice of French apple cake lifted from the cake on a round plate. A plated slice in the background.

    This French apple cake is the easiest cake you will ever make. It bakes up in one springform pan and doesn’t require special equipment like a mixer or difficult techniques. Simply mix everything together and pour it into the pan. It’s so easy that anyone can make it!

    Whether you want to enjoy this cake for breakfast or dessert, this buttery treat is brimming with fresh apples, making it the perfect thing to make once fall arrives and you’ve got an abundance of apples. It also relies on basic pantry ingredients to make, so the apple flavors really shine through. Want more delicious, crowd-pleasing apple treats? Try my apple bread recipe, apple muffins recipe, or apple galette recipe.

    What You Need to Make This Recipe

    Ingredients needed to make a French apple cake.

    Flour — you don’t need anything fancy to make this French apple cake. I use all-purpose flour for the cake.

    Baking powder — to keep the crumb light and fluffy, make sure the baking powder has not expired. It really helps lift the cake.

    Apples — always make sure you are using baking apples. Baking apples hold their shape as they bake, whereas other apples turn mushy or grainy inside the cake. I like to use Granny Smith or Honeycrisp apples for this French apple dessert.

    Butter — make sure you use unsalted butter to prevent the cake from tasting salty. Every brand has a different amount of salt in their salted butter, so it’s more accurate to use unsalted butter and then add salt to the batter.

    Rum — dark rum adds a little extra flavor to the cake. If you don’t have rum, you can use bourbon or brandy if that’s what you have on hand.

    Vanilla extract — real vanilla extract is ideal.

    How to Make French Apple Cake

    Set of two photos showing dry ingredients whisked and wet ingredients combined.

    1. In a medium bowl, whisk together the flour, baking powder, and salt.

    2. In a large mixing bowl, beat the eggs until foamy. Add the sugar, melted butter, rum, and vanilla.

    Set of two photos showing wet ingredients whisked together and then dry ingredients poured in.

    3. Whisk until well combined

    4. Stir in the flour mixture.

    Set of two photos showing diced apples added to the batter and then poured into the cake pan with sugar sprinkled on top.

    5. Fold in the apples.

    6. Pour the batter into a greased and parchment-lined 9-inch springform 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 before removing it. Serve the cake warm or at room temperature. Dust with confectioners’ sugar before serving.

    A slice of French apple cake with a forkful in front with a scoop of ice cream beside the cake. A glass of milk and the rest of the cake in the background.

    Pro Tips for Making This Recipe

    • I highly recommend you use a scale to measure your flour for the most accurate results. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup, leading to a heavy French apple cake.
    • Do not overmix the batter, or you’ll have a tough cake. Mix everything until just combined, and avoid using a mixer.
    • The cake goes really well with vanilla ice cream, sweetened whipped cream, or crème fraîche.
    • You can use different varieties of apples instead of one for more contrast in apple flavors. For example, use half sweet apples and half tart apples.
    • You can change the size of the diced apples based on what texture you prefer. They’ll retain more of their crunch if you chop the apples into large pieces. Smaller pieces of apples will be more tender.
    • I highly recommend using a springform pan with a removable bottom to make it easier to remove the cake.
    • Prior to baking, tap the cake pan on the counter a few times to pop any air bubbles and level out the batter in the pan for an even bake.
    • For the eggs to easily incorporate evenly into your batter without overmixing, bring them to room temperature beforehand. If you forgot to take your eggs out of the fridge ahead of time, you could quickly bring them to room temperature by placing them in a large bowl and covering them with warm tap water for 5 minutes.
    A slightly overhead view of a French apple cake with one slice removed and another slice cut and pulled forward.

    Frequently Asked Questions

    Do I need to peel the apples?

    I recommend peeling the apples as the skin can be chewy after baking, leading to an undesirable texture in the cake.

    How do I store leftovers?

    You can keep the apple cake covered at room temperature for up to 2 days or inside the fridge in an airtight container for up to 5 days. Bring the cake to room temperature before serving for the best flavor.

    Can I freeze this cake?

    This French apple cake with rum is freezer-friendly! You can freeze this cake whole or in slices. To freeze, allow the cake to cool to room temperature before wrapping it tightly with plastic wrap and then a layer of tin foil or transfer it to a freezer-safe container. Store the cake for up to 3 months in the freezer. When ready to eat, thaw and bring to room temperature before serving.

    If you love this recipe try these out!

    • Two apple cider donuts, with one with a bite taken out of it, on a plate in front of a cup of apple cider.

      Apple Cider Donuts

    • A plate with a piece of applesauce cake with some chopped walnuts on the frosting.

      Applesauce Cake

    • A bowl of apple sauce with fresh apples, some cut, in the background.

      Applesauce Recipe

    • An oval platter of fried apples beside a cut apple, pink linen napkin, and two forks.

      Fried Apples

    • Apple fritters on a plate.

      Apple Fritters

    If you’ve tried this French Apple Cake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    A French apple cake with a slice cut and lifted from the cake with a cake spatula.
    Print
    5 from 39 votes

    French Apple Cake

    All you need are a few simple ingredients to make this delightful French Apple Cake. Brimming with fresh apples, this cake is perfect for any occasion.
    Course Dessert
    Cuisine French
    Prep Time 20 minutes
    Cook Time 40 minutes
    Cool Time 20 minutes
    Total Time 1 hour 20 minutes
    Servings 8 servings
    Calories 300kcal
    Author John Kanell

    Equipment

    • Mixing Bowls
    • 9-inch springform cake pan

    Ingredients

    • 1 cup all-purpose flour (120g)
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 2 large eggs
    • ¾ cup granulated sugar (150g)
    • ½ cup unsalted butter melted and cooled (113g)
    • ¼ cup dark rum (60ml)
    • 1 tablespoon vanilla extract
    • 1 pound large apples peeled, cored, and chopped into ½” cubes, I like Granny Smith or Honeycrisp (2 to 3 apples/450g)
    • 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

    • I highly recommend you use a scale to measure your flour for the most accurate results. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup, leading to a heavy cake.
    • Do not overmix the batter, or you’ll have a tough cake. Mix everything until just combined, and avoid using a mixer.
    • The cake goes really well with vanilla ice cream, sweetened whipped cream, or crème fraîche.
    • You can use different varieties of apples instead of one for more contrast in apple flavors. For example, use half sweet apples and half tart apples.
    • You can change the size of the diced apples based on what texture you prefer. They’ll retain more of their crunch if you chop the apples into large pieces. Smaller pieces of apples will be more tender.
    • I highly recommend using a springform pan with a removable bottom to make it easier to remove the cake.
    • Tap the cake pan on the counter a few times to pop any air bubbles and level out the batter in the pan for an even bake.
    • For the eggs to easily incorporate evenly into your batter without overmixing, bring them to room temperature beforehand. If you forgot to take your eggs out of the fridge ahead of time, you could quickly bring them to room temperature by placing them in a large bowl and covering them with warm tap water for 5 minutes.

    Nutrition

    Calories: 300kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 219mg | Potassium: 101mg | Fiber: 2g | Sugar: 25g | Vitamin A: 453IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Cosmopolitan
    Smashed Potatoes »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    Preppy Kitchen Cookbook

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A slice of vanilla cake on a plate in front of the cake on a cake stand.

      Vanilla Cake Recipe

    • A slice of lemon cake on a plate in front of a cake stand holding the rest of the cake.

      Lemon Cake

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015–2023 PREPPY KITCHEN | PRIVACY POLICY

    555 shares