Easy French Apple Cake

A slice of french apple cake dusted with powdered sugar on a red and white patterned plate with a fork beside it.

This delicious French apple cake recipe is one of the most classic apple desserts, made with simple ingredients, dark rum, and chunks of apples!

Course Dessert

Cuisine American, French

Prep Time 15

Cook Time 37

Total Time 52

Servings slices

Calories 212kcal

Author Sherri Hagymas

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
10 tablespoons salted butter room temperature
½ cup granulated white sugar
¼ cup brown sugar
2 large eggs
¼ cup dark rum
1 ½ teaspoon vanilla
2 baking apples peeled, cored and diced
Powdered sugar for topping

Instructions

Preheat the oven to 350° F and line the bottom of a 9” springform pan with parchment paper and spray with non-stick cooking spray.
In a medium bowl, add the flour, baking powder and salt and set aside.
1 cup all-purpose flour, 1 teaspoon baking powder, ¾ teaspoon salt
In a large mixing bowl, add the butter, white and brown sugar and beat with an electric mixer on medium speed for about 2 minutes until creamy, scraping down the sides as you go (you can also use the the bowl of a stand mixer with the paddle attachment)
10 tablespoons salted butter, ½ cup granulated white sugar, ¼ cup brown sugar
Add in both eggs and blend until combined.
2 large eggs
Add the rum and vanilla extract and beat until combined.
¼ cup dark rum, 1 ½ teaspoon vanilla
Gradually add in the flour mixture and blend until just barely combined.
Then add in the diced apples and gently fold them in with a spatula. Be careful not to over mix the batter or the cake will be more dense.
2 baking apples
Pour the mixture into the prepared pan and spread evenly.
Bake for 40 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and place on a wire cooling rack to cool for about 10 minutes Then place on a platter or cake plate to unmold.
Sprinkle with powdered sugar just before serving if desired
Powdered sugar for topping

Notes

Store at room temperature for 2 days or in the refrigerator for up to 5 days.

Freeze: Wrap the cake in plastic wrap and then a layer of aluminum foil and place in a larger freezer bag or freezer safe container.

Choose a nice baking apple for this recipe so they hold their shape. Baking apples that are all great options: Macintosh, Corland, Honeycrisp, Granny Smith, Jonagold, Pink Lady and Braeburn.

Use all granulated white sugar if you'd like.

Use a spiced rum instead of dark rum.

Sprinkle the entire cake with granulated sugar before placing it into the oven to bake to create a slight crust on top.

I like to set the eggs our for about 30 minutes before making to get to room temperature.

Nutrition