As a kid, I was only interested in cakes that had frosting, sprinkles, or fancy designs, and that preference followed me into adulthood. This recipe includes none of that but I LOVE it; this is a cake for grownups. French apple cake has a moist, light texture and a dusting of granulated sugar on top that gives it both sweetness and a mild crunch. A cup of coffee or tea alongside your plate and that’s it; you’re done. And everything you need to make this is probably already in the pantry. Traditionally, French apple cake includes a few tablespoons of rum, but trust me, you’ll do just fine without it. If you want to add it, instructions are below.
1 tablespoon softened butter (for greasing the pan)
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar, plus 1 tablespoon for topping
1 stick (8 tablespoons) salted butter, melted
1 ounce vanilla extract
2 large Fuji apples, peeled and roughly chopped
8-inch cake pan
1 small (1 1/2-quart) mixing bowl
measuring cups and spoons
1 large (5-quart) mixing bowl
1. Set oven to 350 degrees Fahrenheit. Grease pan with softened butter and set aside.
2. Combine flour, baking powder, and salt in small bowl.
3. In large bowl, whisk together eggs, 3/4 cup sugar, melted butter, and vanilla until smooth and pale in color.
4. Slowly add flour mixture to wet ingredients, stirring with mixing spoon until all flour is incorporated.
5. Fold in chopped apples until coated with batter.
6. Pour batter into prepared cake pan, then smooth out the top with back of mixing spoon. Sprinkle remaining sugar evenly across top.
7. Bake until cake is golden brown — approximately 35 to 40 minutes.
8. Allow cake to cool in pan at least 15 minutes before cutting. I like to sprinkle a little extra sugar on top while I’m waiting.
NOTES & TIPS
• Cake is set when a toothpick inserted into center comes out clean.
• If you want to include rum, reduce the vanilla extract to 2 teaspoons and add 3 tablespoons dark or spiced rum to the batter.
6 – 8 servings
2 thoughts on “French Apple Cake”
Thank you for keeping the description short and the ingredient list simple. This cake sounds like the perfect thing for brunch.
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This was published on my mother’s 89th birthday! It certainly looks like something she will enjoy. Thanks Lee.