French Apple Cake Classic

This rustic French apple cake is an absolute favorite when you want something simple yet beautifully fragrant and moist. It pairs the best apples of the season with a hint of rum and a buttery crumb that is far easier than most French cakes yet always gets incredible compliments at the table.

I still remember the first time I made this for a fall brunch and everyone assumed it took much more effort than it actually does. It quickly became my go-to for gatherings.

Ingredients

• Baking apples like Honeycrisp: use flavorful apples that hold their shape for texture and sweetness
• Apple cider vinegar: brightens the apple flavor and keeps them tender
• All purpose flour: this is your structure so pick a fresh unbleached bag for lift
• Baking powder: ensures your cake will be light and fluffy check the date for potency
• Kosher salt: enhances depth and balances sweetness use a fine grain for even mixing
• Unsalted butter at room temperature: gives the cake rich flavor and softness buy a good quality brand
• White sugar: for sweetness and a delicate crumb always choose fresh non-lumpy sugar
• Light brown sugar: adds a hint of molasses which pairs beautifully with apples look for soft moist sugar
• Large eggs: for richness and structure using room temperature eggs helps with better emulsification
• Dark rum: for depth and aroma use a good quality dark rum for the most authentic flavor
• Vanilla extract: enhances flavors throughout the cake pure vanilla makes a noticeable difference
• White sugar for topping: creates a delicate crisp top layer that contrasts with the tender inside
• Powdered sugar for dusting: optional but adds elegance to the presentation sift for a smooth finish

Step-by-Step Instructions

Prepare the Pan:

Generously butter a nine inch round cake pan to prevent sticking then line the bottom with a circle of parchment paper for easy release later

Prep the Apples:

Peel if you like but leaving the skin on adds flavor core the apples and dice them into small cubes about a quarter to three eighths inch in size these smaller pieces turn perfectly tender and juicy in the finished cake toss the diced apples with apple cider vinegar in a large bowl so they do not brown

Mix Dry Ingredients:

Whisk together the flour baking powder and salt in a small bowl this helps to evenly disperse the leavening and salt before adding to the wet mixture

Cream Butter and Sugars:

In a separate mixing bowl cream the room temperature butter with both sugars using an electric mixer on medium speed until the mixture is light pale and fluffy this process creates air pockets for a light cake

Beat in Eggs:

Crack in one egg and beat on high until fully incorporated and the mixture is smooth repeat with the second egg making sure it is also fully blended before moving to the next step

Add Rum and Vanilla:

Pour in the dark rum and vanilla extract mix until the liquids are evenly combined into the creamy base

Combine Dry and Wet Ingredients:

Add half of the flour mixture and mix on low just until no flour streaks remain then add the rest and fold it gently using a spatula too much mixing at this stage can make the cake dense

Add Apples:

Fold in the apple pieces making sure they are fully distributed for even bites throughout the cake

Fill and Finish the Pan:

Transfer the batter to your prepared pan use a spatula to spread it to the edges and press gently to ensure there are no air pockets smooth the surface and sprinkle the remaining white sugar evenly on top

Bake:

Place the cake in a 350 degree oven and bake for about forty five minutes check with a skewer or cake tester in the center it should come out clean when the cake is done

Cool and Serve:

Let the cake cool in its pan for about thirty minutes before inverting onto a rack then return to its upright position on a plate finish with a dusting of powdered sugar if desired and slice to serve

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This cake is loaded with real apple pieces so every bite is moist and flavorful It stores well and is even better on day two Classic French cakes like this are meant to be rustic looking so no need for perfection The dark rum is my favorite ingredient because it combines so beautifully with vanilla and apples sometimes I will add an extra splash just for extra aroma My son always asks for a second slice when I make this and it is a cake that brings our family together for afternoon coffee

Storage Tips

Once cooled wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to three days If you have leftovers refrigerate for up to a week but bring to room temperature before serving for best flavor

Ingredient Substitutions

If you do not have dark rum try brandy or apple juice for a non alcoholic version Switch Honeycrisp apples for Pink Lady or Braeburn for a similar result or use a mix for layers of apple flavor No kosher salt Use half the amount of fine table salt You can use light brown sugar in place of white sugar on top if you want a caramelized finish

Serving Suggestions

This cake shines on its own but is wonderful with softly whipped cream or a scoop of vanilla ice cream For brunch you can serve it with a little Greek yogurt on the side A mug of strong coffee or black tea complements the subtle rum notes perfectly

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Cultural Context

French country cakes like this originated with home bakers making the most of seasonal fruit Often apples were the centerpiece because of their abundance in rural France There is a sense of comfort tradition and celebration in cutting generous wedges of this cake and serving them to loved ones

Recipe FAQs

→ What type of apples work best?

Firm baking apples like Honeycrisp hold their shape beautifully and offer the right balance of sweetness and tartness.

→ Can I substitute the rum?

Yes, the dark rum adds complexity, but you can use apple juice or increase the vanilla extract for a non-alcoholic version.

→ Do the apples need to be peeled?

Peeled or unpeeled apples can be used. Leaving the skin on adds texture and a rustic appearance.

→ Why toss apple cubes with vinegar?

The apple cider vinegar prevents browning and adds a subtle tang that brightens the flavor.

→ Is this cake best served warm or chilled?

This treat tastes wonderful warm or at room temperature. Dust with powdered sugar just before serving.