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french apple cake recipe

French Apple Cake Recipe

This French apple cake is soft, buttery, and packed with tender apple chunks in a light custard-style batter. The top bakes into a delicate crackly crust while the inside stays moist and rich. It works well for fall desserts, brunch, or an afternoon coffee break.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8
Cuisine: French
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large baking apples Peeled and cut into small cubes
  • 2 teaspoons apple cider vinegar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 stick unsalted butter Melted and cooled slightly
  • 1/2 cup white sugar
  • 2 tablespoons light brown sugar
  • 2 large eggs Room temperature
  • 3 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • 3 tablespoons white sugar For topping
  • 1 tablespoon powdered sugar Optional for dusting

Equipment

  • 9-inch cake pan or springform pan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Electric mixer
  • Parchment paper

Method
 

  1. Preheat the oven to 350°F and grease a 9-inch cake pan. Line the bottom with parchment paper to prevent sticking.
  2. Add the diced apples to a bowl and toss with apple cider vinegar. Let them sit while you prepare the batter.
  3. In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.
  4. In a large bowl, beat the butter, white sugar, and brown sugar until light and creamy. Add the eggs one at a time and mix until smooth and glossy.
  5. Stir in the dark rum and vanilla extract. The batter should smell warm and slightly sweet.
  6. Add the flour mixture in two parts and stir gently until no dry streaks remain. Do not overmix the batter.
  7. Fold the apples into the batter until every piece is lightly coated. Transfer to the prepared pan and smooth the top.
  8. Sprinkle the remaining sugar over the surface. Bake for 45–50 minutes until the top is golden brown and a skewer inserted in the center comes out mostly clean.
  9. Let the cake cool in the pan for 30 minutes before removing. Dust with powdered sugar before serving if desired.

Notes

Use a mix of sweet and tart apples for the best flavor and texture.
If using very firm apples like Granny Smith, cut them smaller so they soften fully while baking.
Store the cake loosely covered at room temperature to help keep the sugar top from turning soggy.