With chunks of sweet apples nestled in a tender and buttery rum cake, this French apple cake is the essence of simplicity.
The summer after my junior year in college, what seems like eons ago, I worked as an au pair in Paris for a family with three little boys. My host mother, Valérie, loved to cook and would frequently enlist my help in the kitchen once the kids were in bed. Her French apple cake, with chunks of tart apples nestled in a tender, buttery rum cake, is a longtime favorite of mine. Similar to many homemade French desserts, like clafoutis, madeleines, or crepes, it is the essence of simplicity.
When this baking this cake or any any dessert with apples, such as apple crisp, apple pie, or apple cobbler, 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.
Easy French Apple Cake Recipe
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This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.A tender, buttery, rum-flavored crumb nestled with big chunks of apples makes the Classic French Apple Cake a delicious staple. Right before baking, the cake gets dusted with sugar to create a signature crackly top that makes it even more unique, all while letting the apples shine beautifully. It is a simple and timeless cake recipe, just sweet enough and with a delightful more-apple-than-crumb-ratio. A must for your French baking repertoire.
Unlike in US/Canada, a French Apple Cake doesn’t call for any spices like cinnamon or nutmeg, nor a crumble top, nuts or glaze. The fame of this French cake rather relies on its simple crumb made from a generous amount of butter and flavored with dark rum, making it incredibly fragrant. In texture, it is reminiscent of the German
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, both made in similar ways, with more fruit than actual cake dough – but really, I think the buttery crumb and dark rum truly makes the difference here.
The recipe begins by choosing the right apples. And for this Classic French Apple Cake, or most apple cakes really, choose baking apples . Compared to eating apples, baking apples aren’t as juicy and won’t turn mushy once baked. Good baking varieties I recommend are (in US/Canada):
This cake requires 2 large or 3 small apples. The recipe is pretty forgiving and the result won’t be impacted if you use a little less or more apple. You can opt for one single variety or a mix. For instance, you can combine tart and tangy Granny Smith apples with sweet Honey Crisp apples for a nice balance of textures and flavors.
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For the batter, you must start by ribboning together the eggs and sugar.This is a key step in making this recipe, so I want to emphasize a bit on this technique here.
“Ribboning” is achieved by beating the eggs and sugar together(by hand or with a hand mixer) for a long period (usually5 to 10 minutes) until the sugar crystals dissolve and the mixture becomes pale, thick and forms a ribbon when falling from the whisk. The mixture should be smooth and hold its shape, but not dry. You can watchthis video for more instructions. This process is important as it incorporates air into the mixture, which is essential to achieve the tender, airy cake crumb that makes this Classic French Apple Cake so unique.
This cake can keep for up to three days in the fridge, covered. Note that the sugar crackly top will soften after a day, and may get wet/stuck if covered with plastic film. Instead, I recommend covering the cake with a cake dome or any large bowl that won’t touch the top of the cake.
Easy French Apple Cake {only 4 Ingredients}
I hope you’ll love this Classic French Apple Cake as much as I do! It is simple, quite elegant and truly a delicious French staple. Serve it warm or cooled down, with a big dollop of crème fraiche on top in true French fashion. If you have any questions, please feel free to leave a comment.
Preheat your oven to 350ºF (180ºC) with a rack in the middle. Line 8-inch or 9-inch (20-22.8cm) springform pan with parchment paper at the bottom and grease the sides with 1 tbsp of butter.
In a large bowl, beat the eggs and sugar together until pale and a ribbon forms from the whisk. Whisk in the dark rum and vanilla extract. Whisk in half of the flour mixture, gently stir. Add in half of the melted butter, gently stir. Stir in the remaining flour mixture, then the rest of the butter.
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Fold in the apples until they are evenly coated with the batter (it will look like there is too much apple and not enough batter, but this is normal). Scrape the batter into the prepared cake pan and smooth the top a little bit, with a spatula. Sprinkle 2 tablespoons of sugar evenly on top of the batter.
Bake the cake for 45 minutes, or until a knife inserted into the center comes out clean. Let the cake cool for 15 minutes and remove it carefully from the pan.
Enjoy warm or cool. For serving (optional), dust with top of the cake with icing sugar and serve each slice with a dollop of crème fraiche on top.
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Hi, I'm Audrey. I am a French Homecook, Photographer & Creator of Pardon your French. For more recipes, buy my cookbook: Rustic French Cooking Made Easy.
Let’s bring French flavors to your kitchen! I share uncomplicated and classic recipes, lesser-known regional dishes and a few modern takes. Making French cooking easy, approachable and cliché-free is my priority.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.
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!
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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. If you want more delicious, crowd-pleasing apple treats, then try my apple bread recipe, apple muffins recipe, or apple galette recipe.
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 as I think they give the best apple flavor for his recipe.
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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.
6. Pour the cake batter into a greased and parchment paper-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
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