Description
French Apple Cake is a moist, tender cake bursting with juicy, diced baking apples soaked in a rich batter of butter, sugar, eggs, and dark rum. This classic dessert from France is perfect for cozy afternoons or elegant gatherings, offering a delightful balance of sweetness and fruity freshness with a subtle hint of vanilla and rum.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup all-purpose flour, spooned into measuring cup and leveled off
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2/3 cup granulated sugar, plus more for sprinkling over cake
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons dark rum
Main Fruit
- 2 baking apples, peeled, cored and cut into 1/2-inch cubes (3 1/2 to 4 cups chopped)
Optional
- Confectioners' sugar for decorating cake
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Grease a 9-inch (23-cm) springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom with parchment paper and grease again to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This ensures the leavening is well-distributed in the batter.
- Cream Butter and Sugar: Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, approximately 3 minutes. This step introduces air for a tender crumb.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl to ensure full incorporation. Beat in the vanilla extract and dark rum, mixing until combined. The batter may look grainy, which is normal at this stage.
- Combine Batter and Apples: Add the dry flour mixture to the wet ingredients and mix on low speed just until combined to avoid overmixing. Using a rubber spatula, gently fold in the chopped apples, distributing them evenly throughout the batter.
- Fill Pan and Bake: Transfer the batter into the prepared pan and smooth the top with a spatula. Sprinkle 1 tablespoon of granulated sugar evenly over the surface to create a subtle crunchy topping during baking. Place in the oven and bake for about 40 minutes or until the cake turns golden and a toothpick inserted into the center comes out clean.
- Cool and Remove from Pan: Allow the cake to cool on a wire rack while still in the pan. When cool, run a blunt knife around the edges to loosen it. If using a springform pan, unlock and remove the side. For a regular cake pan, invert the cake onto a rack, remove the parchment paper, then flip the cake back right-side up onto a serving platter.
- Serve: Dust the cake with confectioners’ sugar through a fine sieve, if desired. Serve warm or at room temperature, plain or accompanied by lightly sweetened whipped cream or vanilla ice cream for extra indulgence.
Notes
- For best results, use firm baking apples such as Granny Smith, Braeburn, or Honeycrisp to hold their shape and offer a balance of tartness and sweetness.
- The rum adds a subtle depth of flavor but can be omitted or substituted with apple juice or brandy, depending on preference.
- Be careful not to overmix the batter once the flour is added to maintain a tender texture.
- Greasing and lining the pan properly ensures easy removal and a clean presentation.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days. It can be gently reheated before serving.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320 kcal
- Sugar: 23 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
