Description
This French Apple Cake is a tender, buttery, and effortlessly delicious dessert that showcases the natural sweetness and texture of baking apples. Simple to make with basic ingredients, it’s perfect for any time of day and can be served warm or at room temperature, plain or with whipped cream or vanilla ice cream.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (spooned into measuring cup and leveled off)
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (1 stick) unsalted butter, at room temperature
- ⅔ cup granulated sugar, plus 1 tablespoon more for sprinkling
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons dark rum
Produce
- 2 medium baking apples, peeled, cored and cut into ½-inch cubes (about 2½ cups)
Optional
- Confectioners’ sugar for decorating
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and set the 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 well combined.
- Cream Butter and Sugar: Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar together for about 3 minutes until the mixture is light and fluffy. This step helps to incorporate 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 even mixing. Then, beat in the vanilla extract and dark rum. The batter may look curdled here, which is normal and expected.
- Combine with Dry Ingredients and Fold in Apples: Add the flour mixture to the wet ingredients, mixing on low speed just until combined to avoid overworking the batter. Use a rubber spatula to gently fold in the chopped apples evenly throughout the batter.
- Transfer Batter and Bake: Pour the batter into the prepared pan and smooth the top evenly. Sprinkle 1 tablespoon of granulated sugar evenly over the surface for a sweet, crunchy topping. Bake for about 40 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Remove from Pan: Allow the cake to cool on a wire rack while still in the pan. Once cooled, run a blunt knife around the edges to loosen. If using a springform pan, remove the sides. For a regular cake pan, invert the cake onto the rack, remove the parchment paper, then flip carefully to place the cake right-side up on a serving platter.
- Optional Decoration and Serving: Dust the top with confectioners’ sugar using a fine sieve if desired. Serve the cake warm or at room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream for an extra special treat.
Notes
- This French apple cake is tender and buttery, delivering effortless deliciousness with minimal fuss.
- Use baking apples like Granny Smith or Honeycrisp for the best texture and balanced tartness.
- The cake can be enjoyed warm or at room temperature, making it versatile for breakfast, dessert, or a snack.
- Sprinkling granulated sugar on top before baking creates a delightful crunchy crust.
- Dark rum adds depth of flavor, but you may substitute with apple juice or omit if preferred.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 279 kcal
- Sugar: 22 g
- Sodium: 66 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 77 mg
