French Apple Cake Recipe – French Special
French Apple Cake is a rustic, comforting dessert featuring tender apples baked into a buttery, moist cake that balances sweetness and texture. With fruit mixed through a soft, lightly vanilla-scented batter and a golden crust on top, this classic French Apple Cake delivers warmth in every bite. Ideal for tea time, dessert after dinner, or sharing with friends in cooler weather when apples are in season.
- Prep Time15 min
- Cook Time50 min
- Total Time1 hr 5 min
French Apple Cake Ingredients::
- Apples: 3 large, preferably tart apples like Granny Smith
- All-Purpose Flour: 1 cup (125 grams)
- Baking Powder: 1 teaspoon
- Salt: 1/4 teaspoon
- Unsalted Butter: 1/2 cup (115 grams), melted and cooled
- Granulated Sugar: 3/4 cup (150 grams)
- Vanilla Extract: 1 teaspoon
- Eggs: 2 large
- Lemon Zest: from 1 lemon (optional, for flavor)
- Powdered Sugar: for dusting (optional, for serving)
Optional:
- Rum: 1 tablespoon (for soaking apples, optional)
- Cinnamon: 1/2 teaspoon (for extra flavor, optional)
How to make French Apple Cake:
Mix Ingredients: Combine dry ingredients with wet ingredients, then fold in apples.
Bake: Pour batter into a prepared pan and bake until golden and a toothpick comes out clean.
Preheat Oven: Set to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Prepare Apples: Peel, core, and chop apples into small chunks.
Mix Dry Ingredients: Whisk 1 1/2 cups flour, 1 tsp baking powder, and 1/2 tsp salt.
Cream Butter and Sugar: Beat 1/2 cup butter with 1 cup sugar until fluffy.
Add Eggs: Mix in 2 eggs, one at a time.
Combine Wet and Dry: Alternate adding dry ingredients and 1/2 cup milk, mixing until just combined.
Fold in Apples: Gently mix apple chunks into the batter.
Bake: Spread batter in the pan and bake for 45-50 minutes. Check with a toothpick.
Cool and Serve: Cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.
Recipe Notes:
Use tart-sweet apples (like Granny Smith, Honeycrisp, or Gala) so the flavor of the fruit shines through without the cake becoming overly sweet.
Peel, core, and dice apples evenly so they cook uniformly throughout the cake.
Gently fold in apples after the batter is mixed—avoid over-mixing to keep the cake tender.
Butter generously or line your cake pan to prevent sticking and help with release.
Bake until the cake’s top is golden and a toothpick inserted into the center comes out with only moist crumbs.
Allow the cake to cool slightly in the pan before slicing so it sets and keeps its shape.
Serve warm or at room temperature, optionally with a dusting of powdered sugar, a dollop of crème fraîche, or a small scoop of ice cream.
