Classic French Apple Cake Recipe

I absolutely adore this apple cake recipe because it combines all the cozy flavors of fall with a delightful hint of dark rum, making each bite feel like a warm hug on a crisp day. Plus, it’s super easy to make and perfect for impressing friends at brunch or just indulging in a solo treat with a good book.

The Classic French Apple Cake strikes a delicate balance, with three large mixed apples and the subtle flavor of dark rum at its heart. For this recipe, you’ll need 1 cup of all-purpose flour and 3/4 cup of granulated sugar, which means that in both taste and technique, this cake derives great joy from simplicity.

Ingredients

All-purpose flour:
Delivers carbohydrates in abundance; provides the essential element for good baking.

Granulated sugar:
Cake sweetening, caramelization facilitation; energy providing.

Dark rum:
Adds richness, elevates flavor; time-honored in French baking.

Unsalted butter:
Presents depth, dampness, and deliciousness; essential fat.

Large apples:
Contributes dietary fiber; provides a natural form of sweetness; serves as a moisture-retaining ingredient; helps achieve flavor balance.

Ingredient Quantities

• 1 cup (125g) all-purpose flour
• 3/4 cup (150g) granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 3 tablespoons (45ml) dark rum
• 2 large eggs
• 1/2 cup (115g) unsalted butter, melted and cooled
• 3/4 cup (180ml) whole milk or heavy cream
• 3 large apples, mixed (such as Granny Smith, Honeycrisp, or Fuji)
• Powdered sugar, for dusting (optional)

Instructions

1. Set your oven to 350°F (180°C) to preheat, and prepare a 9-inch cake pan or springform pan by greasing it. For easier removal, line the bottom with parchment paper.

2. In a large mixing bowl, combine the flour, sugar, salt, and baking powder, and whisk them together until they are well mixed.

3. In a different bowl, combine the eggs, melted butter, milk or heavy cream, vanilla extract, and dark rum. Whisk these ingredients until smooth and well blended.

4. Little by little, add the wet components to the dry components, stirring gently with a spatula or spoon until they are just combined. Do not mix too vigorously or too long, or else the muffins will not be as tender.

5. Cut the apples into small cubes after peeling and coring them. The diced apples should be mixed gently into the batter so that they are evenly spread throughout the mixture.

6. Into the prepared cake pan, pour the batter, and with a spatula, spread it evenly.

7. In a preheated oven, bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8. Let the cake cool in the pan for roughly 10 minutes, then gently take it out of the pan and place it on a wire rack to cool completely.

9. If you wish, once the cake has cooled, you can dust it lightly with powdered sugar.

10. Cut and serve the apple cake by itself, or with a scoop of vanilla ice cream or a dollop of whipped cream. Those are the recommended accompaniments, at least. None of them would be bad choices. But there are other options, too, so let’s take a quick look.

Equipment Needed

1. Oven
2. 9-inch cake pan or springform pan
3. Parchment paper
4. Mixing bowl (large)
5. Mixing bowl (medium)
6. Whisk
7. Spatula or spoon
8. Knife
9. Cutting board
10. Measuring cups
11. Measuring spoons
12. Wire rack
13. Toothpick
14. Sifter or fine mesh sieve (for powdered sugar, optional)

FAQ

• Q: Can I use a different type of alcohol instead of dark rum?You can indeed use another kind of liquor in place of the specified one, such as brandy, or leave it out entirely if you’d rather have a cake made without alcohol.
• Q: What can I use as an alternative to heavy cream?You can use milk as an alternative to heavy cream without sacrificing much of the cake’s texture.
• Q: How should I prepare the apples for the cake?To ensure that the apples bake evenly and integrate well into the cake, do the following: Peel, core, and thinly slice the apples.
• Q: Can I use a specific type of apple or must they be mixed?When using apples, a mix is best. It provides a balance of sweetness and tartness. However, if you prefer to use one type of apple, that works well, too.
• Q: How do I store the French Apple Cake?To keep the cake fresh, you can do the following:
  – For up to 2 days, store the cake at room temperature in an airtight container.
  – For up to 4 days, store the cake in the refrigerator.

  In both cases, ensure that the cake is well covered to keep it from drying out.

• Q: Do I need to grease the cake pan before baking?A: Yes, be certain to apply grease and flour to the pan to stop anything from sticking.

Substitutions and Variations

All-purpose flour: For a lighter texture, substitute with an equal amount of cake flour.
Dark rum: Substitute an equal amount of apple juice for a non-alcoholic take on this recipe, or use another flavored liqueur to give it a different spin.
Butter, unsalted: If necessary, use an equal amount of coconut oil or a neutral vegetable oil.
Substituting whole milk or heavy cream can be done by using almond milk or oat milk in equal parts. Both almond and oat milk make for a rich and creamy alternative to these two dairy products and are suitable for use in a recipe that calls for either.
Granulated sugar can be substituted for the same quantity of cane sugar or coconut sugar. These alternatives yield not just the same sweetness but a slightly different flavor profile.

Pro Tips

1. Apple Uniformity Choose apples that hold their shape well during baking, like Granny Smith or Honeycrisp. Aim to dice them uniformly to ensure even distribution and consistent texture throughout the cake.

2. Room Temperature Ingredients For a smoother batter, ensure the eggs and milk or cream are at room temperature. This helps the melted butter blend more easily and creates a more cohesive batter.

3. Enhance Flavor Consider adding a pinch of cinnamon or nutmeg to the dry ingredients for a warm, spiced apple flavor, complementing the rum and vanilla extract.

4. Texture Tip Be careful not to overmix the batter. Stir just until the dry ingredients are moistened to keep the cake tender and prevent it from becoming dense.

5. Check for Doneness In addition to the toothpick test, look for the cake to pull slightly away from the sides of the pan as an indication that it’s done. If the top is browning too quickly, cover with foil for the last 10-15 minutes of baking.