French Apple Cake Recipe

Name: French Apple Cake
Prep time: 30 min
Cook time: 45 min
Total time: 105 min
Yield: 8
Ingredients: 3 large baking apples (such as Honeycrips), cubed (about 4 cups); 2 teaspoons apple cider vinegar; 1 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1/2 cup (1 stick) room temp unsalted butter; 1/2 cup granulated white sugar; 2 tablespoons light brown sugar; 2 large eggs; 3 tablespoons dark rum; 1/2 teaspoon vanilla extract; 3 tablespoons granulated white sugar for the top; 1 tablespoon powdered sugar, optional

Cook Time: 45 minutes

This simple yet delightful French apple cake is the ultimate fall treat. While France is known for its extravagant pastries, this rustic dessert brings the beauty of simplicity, offering a lighter alternative without compromising on flavor. With plenty of apples and a delicate crumb, this cake will quickly become a favorite!

Chefs Notes: This cake is incredibly easy to make and surprisingly light despite the large quantity of apples used. The key to success lies in careful measurements, properly mixing the eggs, and avoiding overbaking. When a toothpick or skewer comes out clean, your cake is done. The true challenge lies in what to pair it with rum-scented whipped cream, vanilla ice cream, fresh berries, or salted caramel sauce would all be perfect accompaniments. But honestly, the cake is delicious on its own, too!

Ingredients

3 large baking apples (such as Honeycrisp)
2 teaspoons apple cider vinegar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 stick unsalted butter, at room temperature
1/2 cup white sugar
2 tablespoons light brown sugar
2 large eggs
3 tablespoons dark rum
1/2 teaspoon vanilla extract
3 tablespoons white sugar (for the top)
1 tablespoon powdered sugar (for dusting, optional)

Directions

Prepare your ingredients: Gather all the ingredients and preheat the oven to 350F (175C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
Prepare the apples: Peel (or leave the skin on) and core the apples. Cut them into cubes, approximately 1/4 to 3/8-inch in size. Smaller cubes are fine, but larger ones may not soften enough during baking. Toss the cubed apples with the apple cider vinegar in a large bowl.
Mix dry ingredients: In a small bowl, combine the flour, baking powder, and salt.
Beat the butter and sugars: In a separate bowl, use an electric mixer to beat the butter, white sugar, and brown sugar together until the mixture is light and fluffy.
Incorporate eggs: Beat in one egg on high speed until its fully incorporated and smooth. Repeat the process with the second egg.
Add liquids: Mix in the dark rum and vanilla extract. Then, gradually fold in half of the dry ingredients.
Complete the batter: Once the flour is fully incorporated, add the remaining dry ingredients and fold them in gently with a spatula until the mixture is smooth.
Add the apples: Gently fold the prepared apples into the batter, ensuring they are evenly distributed.
Transfer the batter: Pour the batter into the prepared cake pan. Press it in firmly, smoothing the top with a spatula. Sprinkle the remaining 3 tablespoons of sugar over the top of the batter.
Bake the cake: Place the cake in the preheated oven and bake for about 45 minutes, or until a skewer inserted into the center comes out clean.
Cool and serve: Once the cake is done, remove it from the oven and let it cool in the pan for 30 minutes. Invert the cake onto a wire rack, then place a serving plate on top and flip it back over. Dust the top with powdered sugar, if desired, and serve.

Nutrition Facts (per serving)

Calories: 287
Fat: 13g (17% DV)
Saturated Fat: 8g (38% DV)
Cholesterol: 77mg (26% DV)
Sodium: 240mg (10% DV)
Carbohydrates: 38g (14% DV)
Dietary Fiber: 2g (7% DV)
Total Sugars: 24g
Protein: 3g (7% DV)
Vitamin C: 3mg (3% DV)
Calcium: 53mg (4% DV)
Iron: 1mg (6% DV)
Potassium: 116mg (2% DV)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

French Apple Cake Recipe

The Story Behind French Apple Cake

French Apple Cake, or "Gteau aux Pommes," traces its roots to the rustic kitchens of Normandy and Brittany, regions renowned for their apple orchards and dairy-rich cuisine. Unlike the elaborate layered cakes found in Parisian patisseries, this cake embodies the French tradition of simple, home-style baking. Historically, it was a dessert prepared during apple harvest season, allowing families to use abundant fresh apples in a dish that was both comforting and elegant in its simplicity.

Regional Characteristics

Regional variations reflect the ingredients available locally. In Normandy, for example, bakers often use tart apples like Bramley or Honeycrisp paired with a splash of Calvados, an apple brandy native to the region, giving the cake a subtle warmth. In Brittany, the cake might include a touch of salted butter, echoing the areas famous beurre sal, which balances the natural sweetness of the fruit. These regional touches create distinct flavor profiles while keeping the cake moist and tender.

Differences from Similar Dishes

French Apple Cake differs from other apple-based desserts in texture and preparation. Unlike American apple pie, which features a buttery crust surrounding the fruit, this cake folds the apples directly into a light, fluffy batter. It is also less sweet and less spiced than a typical German Apfelkuchen, focusing on the natural flavor of the apples. The use of a minimal amount of sugar and optional rum enhances, rather than overwhelms, the apples essence.

Where It Is Typically Served

This cake is versatile in its serving occasions. Traditionally, it is enjoyed as an afternoon treat with coffee or tea, often plated with a light dusting of powdered sugar. It also makes a popular dessert for family gatherings, autumn festivals, and casual dinner parties. Some French homes serve it warm with a dollop of crme frache, whipped cream, or a scoop of vanilla ice cream, highlighting its simple yet elegant charm.

Interesting Facts

The cake is known for being surprisingly light despite the generous use of apples, thanks to careful folding of eggs and flour into the butter-sugar mixture.
In some recipes, rum or apple brandy is added to enhance the flavor, a technique popularized in Normandy.
French Apple Cake is often considered a foolproof dessert because the natural moisture from the apples keeps the cake tender, even if slightly overbaked.
Its rustic appearance, with chunks of apple visible throughout, reflects the French appreciation for natural, unpretentious presentation over decorative flair.
The cakes enduring popularity stems from its ability to combine a homey feel with refined flavors, bridging the gap between casual baking and gourmet dessert.

AI Audio version of the recipe is available!

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FAQ about French Apple Cake Recipe

To store the French Apple Cake, allow it to cool completely after baking. Then, cover it with plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. To reheat, simply warm it in the oven at 300°F (150°C) for about 10-15 minutes.

Yes, you can make this French Apple Cake without alcohol. If you prefer to avoid rum, you can substitute it with apple juice or cider for a non-alcoholic version. Some people also use rum extracts or essences as an alternative.

Yes, you can use a variety of apples for this cake. While Honeycrisp apples are recommended for their sweetness and texture, you can substitute them with other firm apples like Braeburn, Gala, or Fuji. Just keep in mind that different apples may affect the flavor and texture slightly.

The cake is done when a toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs. Depending on your oven, this can take around 45 minutes. If the cake starts to brown too quickly, you can cover the top with foil to prevent over-baking.

Yes, you can make this cake gluten-free by using a gluten-free all-purpose flour blend. Make sure to use one that includes a binder like xanthan gum or guar gum to help provide structure to the cake. You may also need to adjust baking times slightly.

French Apple Cake is delicious served on its own, but you can elevate it by pairing it with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. It also pairs well with a cup of coffee or tea for an afternoon treat.

Yes, you can freeze the French Apple Cake. To freeze, wrap it tightly in plastic wrap and place it in a freezer-safe container. It will keep for up to 3 months. When ready to enjoy, let it thaw at room temperature, or reheat it in the oven for a fresh-baked taste.

Yes, you can double the recipe to make a larger cake. If you do, make sure to adjust the baking time accordingly. You may need to bake it for a bit longer to ensure the center is fully cooked. Use a skewer to check for doneness.

It's common for the batter to separate slightly after adding eggs, especially if the ingredients aren't fully incorporated. Don't worry! Just continue to fold the ingredients gently until the batter is smooth. The cake will still turn out fine, and the texture will be delicious.

Yes, you can add other fruits to this cake, such as pears or berries, alongside the apples. Keep in mind that the additional moisture may slightly change the texture, so be careful not to add too much liquid. If adding berries, you may want to coat them in a bit of flour to prevent them from sinking to the bottom.

Comments

Martha Scott

10/06/2025 01:52:54 PM

I haven’t made it yet, but will make it today. I love French pastries and bread. Question: we don’t do alcohol, is there a substitute for this?

PeppyBasil5290

12/02/2023 07:25:38 PM

Although I'm not a dessert guy or a baker I can't stop making French Apple Cake. I've upped the cider vinegar to 1 TBSP and the baking time to an hour but otherwise follow the recipe as written. Added good news: this stuff freezes very well.

ChillyThyme6927

09/07/2023 01:37:19 PM

Simple but very good. Very moist and flavorful. I didn't peel the apple, couldn't detect it in the final product. Also, it was done after 30 mins in my oven. I used a 24 cm baking pan (approximately 9 inches). I didn't have rum on hand, so I used 1/2 tbsp rum essence mixed with 2,5 tbsp water. Like the video warned, the batter separated a little when I mixed in the second egg, but it still turned out divine. Give it a try. 😉

TamePlate7477

09/01/2023 10:55:37 PM

Just took it out of the oven and can't try a slice it until tomorrow at parents' house, but it's really pretty and smells wonderful! I used an 8-inch cake pan, peeled the apples, and I used sanding sugar instead of granulated sugar to sprinkle on top before baking - so it sparkles. I'll skip the powdered sugar. Cheers! Next day update: It was yum! Served it with Haagen Dazs dulce de leche ice cream. It's a keeper recipe for my autumn baking!

sareyjane

09/05/2023 03:59:23 AM

This cake was soooo gooood! I did not peel my apples, and it still turned out great. Also, I used a bunch of alternate ingredients. I rarely bake so all I had on hand was left over ingredients from previous recipes to accommodate guests with dietary restrictions. However, my husband and I don’t have dietary restrictions, and we still loved the cake. And he couldn’t tell I swapped out the ingredients. FYI - I used Bob’s Red Mill brand Gluten-Free Flour, Lakanto brand Monkfruit Sweetener instead of white sugar, and even more monkfruit with a little molasses because I forgot to buy light brown sugar. Now knowing it turned out so well, I shared the recipe with my brother who avoids gluten and my friend who has celiac disease.

Neelam

09/28/2024 11:47:47 PM

Really one of the best cakes ever. Not too difficult but really need to take the time to incorporate the eggs. The fluffy batter gives way to a great crumb. I used a bit of almond extract and white rum and bourbon vanilla and just a light shake of cinnamon on the apples because it was weird not to😆 ( years of conditioning ). Also I used almost 4 cups of diced apples and was worried the batter was not enough but the apples melted down perfectly. My cake was perfectly done in 40mins so watch it early. The cake was amazing only because of the seriously detailed instructions and explanations from John’s video especially about the splitting of the egg butter mixture if not mixed properly!! Thank you John😋👍

FrBobT

10/06/2024 09:29:03 PM

Made two in silicon pans with buttered parchment paper to be safe. Worked like a charm. Out of dark rum and used spiced rum instead. Served with rummed whip cream and dash in cinnamon. Pairs well with red wine. Book study group loved it. Thank you. From another man who loves cooking and eating!

Carissa S

09/24/2023 03:16:39 AM

Peeled the apples and used braeburn/fuji because that's what I had on hand. I baked it in a springform pan w/o the parchment liner and it was totally fine. This is an awesome, easy cake - even for those who proclaim "I don't eat baked fruit." (Or it just turns them into liars because it's so good.) The rum flavor shines through beautifully. I often swap out some of the butter for oil in cakes/breads because I find butter adds flavor but doesn't really add moisture. This cake, thanks to the apples, is super moist and stores well. Next time, I might use only 2 Tbs of sugar for the cake top, as some of it didn't really bake into the cake. Or could swap out 2 Tbs. demerara or a more coarsely-grained sugar.... This cake is NOT missing the cinnamon, nutmeg, or other warm spices, so don't be tempted to add them (though next time I might use Krakken spiced rum...). It's fabulous as it is, with the warm rum flavor shining through. If you're not a fan, sub in another alcohol or maybe even apple juice...

Steve

09/08/2024 07:07:22 PM

This is my go to apple dessert. I've a small apple orchard, and as the Honeycrisp just came ripe, and company was headed over, it was time. Added an additional tablespoon of rum, a dash of cinnamon, and muscavado brown sugar to the top of the cake for baking. Great dessert!

DreamyTaco1150

11/20/2023 01:53:11 AM

I made this recipe for Thanksgiving and it was a huge hit! There was a massive dessert table, but everyone was fighting for the last slice of my French Apple Cake. People raved about this dessert all evening! I love this recipe because it's still festive with the apples and rum, but it's a nice deviation from a typical fall apple dessert. I thoroughly recommend using high quality ingredients since the ingredient list is so minimal. I used European butter (it has a higher fat percentage), real vanilla extract, and a top shelf dark rum. I think this elevated the dish and made all the difference! I served the cake as-is, but I think rum scented whipped cream or a light drizzle of homemade salted caramel sauce would be divine. Note: I used a 1/4 tsp of table salt because I didn't have kosher salt. This worked fine.

PlumBao1435

09/07/2023 06:33:09 AM

I baked this cake about 6 times over so far since I saw the recipe on Chef John's YouTube channel and it's an amazing recipe. Can't speak for the original recipe much because as soon as I saw it I knew I can 'veganise' it. All I needed to do is replace the butter with margarine (I even made one with coconut oil) and the eggs with acquafaba (1 tbsp for each egg). I didn't use the rum as I'm not a fan of rum or any alcohol. I made one with pears and apples, one with only brown sugar instead of white and they all came out delicious. I did go back to using white sugar as brown sugar makes the cake to dense whereas the white sugar gives it a spongy texture. Well done Chef John! This one will be a treasured family recipe to pass down to the kids!!

Sandra Gehrman

09/07/2025 11:17:07 PM

Everyone loved it. It was wonderful with our morning cup of coffee.

georgedk123

09/05/2025 09:45:24 PM

Did not have rum so used amaretto. It was excellent. The smaller cut apples gives this a wonderful texture.

EagerBeef5745

06/19/2025 08:33:00 PM

The next time I make it I will just add more apples. Simply because I love cooked apples and wasn't enough.

PurpleRind2432

06/03/2025 11:30:42 PM

Thank you, Chef John, for a great, simple recipe, and in-depth instructions -- which I need. I followed the recipe to a T and my cake came out delicious.

ThereseB

05/28/2025 03:48:08 AM

This cake was amazing! As I was making it, it seemed like too many apples to batter. But I trusted Chef John. As usual, 5 stars!! Moist and tasty. I only had an 8" cake pan, so I baked it a little longer. Perfection! I'll be making this again. In addition to the sugar, I also sprinkled some cinnamon on top. Heavenly! Thank you again Chef John for another wonderful recipe! You never disappoint!

ronnie92051

05/05/2025 08:44:46 PM

Made this with three Granny Smith Allie’s and amaretto instead of rum, it was delish. Moist and almost pudding-like. Easy to do and wonderful warmed up. I would do this over and over again.

Anna Lewis

03/10/2025 04:08:56 AM

Just perfect for any occasion.

Samantha Thomas

02/08/2025 03:35:39 PM

This recipe = LIFE 😱

QuirkySieve4968

01/18/2025 04:07:37 AM

Thanks chef John for this amazing recipe. Just made it. It is Light and absolutely delicious.

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