Description
This French Apple Cake is a tender, buttery dessert featuring sweet, spiced apples folded into a light cake batter. It is simple to prepare and ideal for serving warm or at room temperature, perfect for any time of day. The cake is enhanced with dark rum and vanilla extract, delivering a subtle depth of flavor, and can be topped with confectioners’ sugar for a classic finish.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (spooned into measuring cup and leveled off)
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (1 stick) unsalted butter, at room temperature
- ⅔ cup granulated sugar (plus more for sprinkling over cake)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons dark rum
Fruit
- 2 medium baking apples, peeled, cored and cut into ½-inch cubes (about 2½ cups)
For Serving (Optional)
- Confectioners’ sugar, for decorating cake
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C) and position a rack in the center. Grease a 9-inch springform or regular cake pan with butter or nonstick spray. If using a regular cake pan, line the bottom with parchment paper and grease again to ensure easy removal.
- Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- Cream butter and sugar: Using a handheld or stand mixer fitted with a paddle attachment, cream the room temperature butter and granulated sugar together on medium speed for about 3 minutes or until the mixture is light and fluffy.
- Add eggs and flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Then mix in the vanilla extract and dark rum. Note that the batter may appear curdled at this stage, which is normal.
- Combine batter: Add the flour mixture to the wet ingredients and mix on low speed just until combined. Avoid overmixing to keep the cake tender.
- Fold in apples: Using a rubber spatula, gently fold the diced apples into the batter until evenly distributed.
- Fill pan and bake: Transfer the batter into the prepared pan, spreading evenly. Sprinkle the top with 1 tablespoon of granulated sugar for a slight crunch and sweetness. Bake for about 40 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Cool and unmold: Let the cake cool on a wire rack while still in the pan. Once cooled, run a butter knife around the edges to loosen. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then flip the cake right-side-up onto a serving platter.
- Decorate and serve: Dust the cooled cake with confectioners’ sugar using a fine sieve if desired. Serve warm or at room temperature, either plain or accompanied by lightly sweetened whipped cream or vanilla ice cream for an extra indulgence.
Notes
- This French apple cake is tender, buttery, and effortlessly delicious, making it perfect for breakfast, dessert, or a cozy afternoon snack.
- Ensure apples are baking varieties like Granny Smith or Braeburn for best texture and flavor.
- The addition of dark rum is optional but imparts a subtle complexity to the cake.
- Using a springform pan makes unmolding easier but a regular cake pan lined with parchment works just as well.
- Leftover cake keeps well wrapped at room temperature for 2 days or refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 279 kcal
- Sugar: 22 g
- Sodium: 66 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 77 mg
