I've been seeing many Apple cake recipes on my social media feed and that's when I remembered about this French Apple Cake.
I baked this cake when we were in Bahrain. In the last couple of months in Bahrain, I was baking and eating cakes like crazy. Most of the time I baked my tried and tested recipes like Lemon Drizzle Cake, White Chocolate Mud Cake, Starbucks Lemon Loaf, etc;
At times, I tried some new recipes too and this was one such cake. What attracted me to this French Apple Cake, first is how it looked. It has a very simple but rustic look with that cracked top. It looks homely and also has a quaint little cafe dessert appeal at the same time.
Another thing I noticed is that there is no cinnamon in this recipe. Most of the Apple Cake recipes I've tried have cinnamon, so much so that it was a given that if it's an apple cake, Cinnamon has to be there. Not in this one.
This cake has a very tender buttery crumbs with a bite of apple chunks and a very subtle rum flavor. It's perfect for this time, if you wanna get that cafe feel with a rustic cake without stepping out of home ;)
I do hope you enjoy this as much as we did.
Here is the recipe…
Recipe adapted verbatim from here
French Apple Cake
- 1 cup Plain flour (maida) (spooned into measuring cup and leveled-off)
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1 stick, 1/2 cup Unsalted butter (, at room temperature)
- 2/3 cup Sugar (plus more for sprinkling over cake)
- 2 large eggs
- 1 tsp vanilla extract
- 3 tbsp dark rum
- 2 baking apples (peeled, cored and cut into 1/2-inch cubes )
- Confectioners' sugar (optional, for decorating cake)
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
- In a small bowl, whisk together the flour, baking powder and salt.
- Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
- Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay.
- Add the flour mixture and mix on low speed until just combined.
- Using a rubber spatula, fold in the chopped apples.
- Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack.
- Run a blunt knife around the edges of the cake. 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 gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.
8 thoughts on “French Apple Cake”
That cake is so easy to bake and tastes so delicious!
French apple pie is a light dessert with a minimum of dough and a maximum of filling. It doesn’t have that many calories, although it is very appetizing. This cake will appeal not only to lovers of apple baking.
Hey Maria at Last i thought to Write to u gewesen Words, i Süd- to use Mandy recipie of Urs its vry ec and super,ma fmly and Fords ask always whos recipie its is they r Most swiss bcsz i Live Here. Tnk u vry much?
I gather from your comment that the cake recipe turned out well for you :)
I tried this cake today and it came out so well.. its yumm.. just like your description of it.. wanted to share the pic here but donno how..thanks for this awesome cake recipe..
Thank you so much for the lovely feedback :) I’m so happy you liked it. You can dm the pic on insta or mail it to me on [email protected]
Which is ur oven ?ru using morphy Richards otg cn u plz tel the settings of tht
I recently started using morphy richards. I use MR RCSS 60 ltr oven, which has a fan. I do the following for baking cakes. Preheat oven with both rods on at 150 C, for 10 mins, without fan, just before baking. Once I keep the cake inside, I switch on the fan with only the bottom rod on at the same temp itself. Bake the cake for 20-22 mins and if I feel the cake is done except for the top part, I put the top rod on and continue baking till it’s done. It’s completely new to me and am still figuring it out.