French Apple Cake
This authentic French Apple Cake offers a sophisticated balance of flavors—tender apples suspended in a delicate, rum-infused batter that's both rustic and elegant. With just a handful of everyday ingredients, you can create a dessert that tastes like it came straight from a Parisian patisserie.
Equipment
- 8-inch springform pan
- Parchment Paper
- Electric Mixer
- Wire Rack
Ingredients
- 1 cup all-purpose flour 125g
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter 113g, room temperature
- 2/3 cup granulated sugar 135g
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 3 tbsp dark rum or 1 tbsp rum extract for non-alcoholic version
- 3-4 medium apples approximately 1.5 pounds/680g, preferably Fuji, Gala, or Honeycrisp
- confectioners' sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and position the rack in the center. Butter an 8-inch springform pan, line the bottom with parchment paper, and butter the paper. Dust the entire pan with flour, tapping out the excess.
- Peel and core the apples, then cut them into ½-inch (1.3cm) cubes. If your apples are particularly juicy, pat them gently with a paper towel to remove excess moisture.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter until creamy and pale (about 2 minutes). Gradually add the sugar and continue beating until the mixture is light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and rum.
- Gently fold in the flour mixture until just combined. Be careful not to overmix.
- Fold in the apple cubes until evenly distributed throughout the batter. The batter will be quite thick and appear to have more apples than batter.
- Spread the batter evenly in the prepared pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the edges will slightly pull away from the sides of the pan.
- Let the cake cool in the pan for 15 minutes. Run a knife around the edge, then remove the springform ring. Allow the cake to cool completely on a wire rack.
- Dust with confectioners' sugar just before serving.
Notes
- For a non-alcoholic version, substitute the rum with 1 tablespoon of rum extract mixed with 2 tablespoons of apple juice.
- The cake can be stored at room temperature, covered, for up to 2 days or refrigerated for up to 5 days.
- For longer storage, freeze the cake (without powdered sugar) for up to 3 months. Wrap individual slices in plastic wrap, then aluminum foil, and place in a freezer bag.
- Toss the cut apples with 1 tablespoon of lemon juice to prevent browning and add a subtle brightness that balances the sweetness of the cake.
Nutrition
Calories: 285kcalCarbohydrates: 38gProtein: 3gFat: 13gSaturated Fat: 8gSodium: 105mgFiber: 2gSugar: 24g
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