Name: Classic French Apple Cake
Brand: pardonyourfrench.com
SKU: pardonyourfrench-com-2
Availability: OnlineOnly

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Classic French Apple Cake

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Jump to Recipe 56.1K A tender, buttery, rum-flavored crumb nestled with big chunks of apples makes the Classic French Apple Cake a delicious staple. Right before baking, the cake gets dusted with sugar to create a signature crackly top that makes it even more unique, all while letting the apples shine beautifully. It is a simple and timeless cake recipe, just sweet enough and with a delightful more-apple-than-crumb-ratio. A must for your French baking repertoire. Unlike in US/Canada, a French Apple Cake doesn’t call for any spices like cinnamon or nutmeg, nor a crumble top, nuts or glaze. The fame of this French cake rather relies on its simple crumb made from a generous amount of butter and flavored with dark rum, making it incredibly fragrant. In texture, it is reminiscent of the German&nbsp;Versunkener&nbsp;Apfelken&nbsp;or the Russian&nbsp;Sharlotka, both made in similar ways, with more fruit than actual cake dough – but really, I think the buttery crumb and dark rum truly makes the difference here. The recipe begins by choosing the right apples.&nbsp; And for this Classic French Apple Cake, or most apple cakes really,&nbsp;choose baking apples . Compared to eating apples, baking apples aren’t as juicy and won’t turn mushy once baked. Good baking varieties I recommend are (in US/Canada): This cake requires 2 large or 3 small apples. The recipe is pretty forgiving and the result won’t be impacted if you use a little less or more apple. You can opt for one single variety or a mix. For instance, you can combine tart and tangy Granny Smith apples with sweet Honey Crisp apples for a nice balance of textures and flavors. For the batter, you must start by ribboning together the eggs and sugar.&nbsp;This is a key step in making this recipe, so I want to emphasize a bit on this technique here. “Ribboning” is achieved by beating the eggs and sugar together&nbsp;(by hand or with a hand mixer) for a long period (usually&nbsp;5 to 10 minutes) until the sugar crystals dissolve and the mixture becomes pale, thick and forms a ribbon when falling from the whisk. The mixture should be smooth and hold its shape, but not dry. You can watch&nbsp;this video for more instructions. This process is important as it incorporates air into the mixture, which is essential to achieve the tender, airy cake crumb that makes this Classic French Apple Cake so unique.&nbsp; This cake can keep for up to three days in the fridge, covered. Note that the sugar crackly top will soften after a day, and may get wet/stuck if covered with plastic film. Instead, I recommend covering the cake with a cake dome or any large bowl that won’t touch the top of the cake.&nbsp; I hope you’ll love this Classic French Apple Cake as much as I do! It is simple, quite elegant and truly a delicious French staple. Serve it warm or cooled down, with a big dollop of crème fraiche on top in true French fashion. If you have any questions, please feel free to leave a comment.&nbsp; Print Recipe ½ cup (125g) unsalted butter + 1 tbsp (for greasing the pan)&nbsp; 1 cup (125g) all-purpose flour 1 tsp baking powder ¼ tsp salt 2 large eggs 2 large baking apples (or 3 small apples) ¾ cup (150g) sugar + 2 tbsp for sprinkling 1 tsp vanilla extract 3 tbsp (45ml) dark rum (or Cognac) Icing sugar (optional - for serving) Crème fraiche (optional - for serving)&nbsp; Make sure you read the cooking notes before you start. Preheat your oven to 350ºF (180ºC) with a rack in the middle. Line 8-inch or 9-inch (20-22.8cm) springform pan with parchment paper at the bottom and grease the sides with 1 tbsp of butter.&nbsp; Step 1 - Melt the butter in a sauce saucepan and set aside to cool. Step 2 - Peel and core the apples, then dice them into 1/2-inch (1.25cm) pieces. Step 3 - In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Step 4 - In a large bowl, beat the eggs and sugar together until pale and a ribbon forms from the whisk. Whisk in the dark rum and vanilla extract. Whisk in half of the flour mixture, gently stir. Add in half of the melted butter, gently stir. Stir in the remaining flour mixture, then the rest of the butter. Step 5 - Fold in the apples until they are evenly coated with the batter (it will look like there is too much apple and not enough batter, but this is normal). &nbsp;Scrape the batter into the prepared cake pan and smooth the top a little bit, with a spatula. Sprinkle 2 tablespoons of sugar evenly on top of the batter. Bake the cake for 45 minutes, or until a knife inserted into the center comes out clean. Let the cake cool for 15 minutes and remove it carefully from the pan. Enjoy warm or cool. For serving (optional), dust with top of the cake with icing sugar and serve each slice with a dollop of crème fraiche on top.&nbsp; Leave a comment below, rate the recipe and/or share a photo on Instagram and tag @pardonyourfrench apple cakeapplesclassiccognacrum This site uses Akismet to reduce spam. Learn how your comment data is processed. Would there be a difference to using salted butter and not add salt instead? Thanks I made the recipe just as you directed—- and it’s only about half the height as the picture! Did you double the recipe for the picture?….. Valerie Hi Audrey. I made the French Apple cake and it turned out fantastic! We had to go to a party at our friends and I was asked to bring the dessert so I thought I would try this cake. Oh my gosh, it turned out just like your pictures and tasted heavenly. All of my friends loved it! I don’t usually try new recipes like that unless I just make a home version to try it out with my husband. (He love it, by the way!) I was going to put add a picture but can’t figure out how? Anyway, thanks for a fantastic cake recipe! Janette Levier I made this cake last night and it turned out amazing! Thank you for this great recipe. I can’t wait to try this! What brand of rum did you use for the recipe? C’est la saison des pommes! Alors je l’ai finalement fait ce délicieux gateau😋 Je dois avouer que j’ai ajouté ma touche personnelle, un peu de cannelle, des noix (les enfants adorent) mais l’appareil est top! Juste ce qu’il faut, tendre, aéré, un vrai délice ☀️ Merci pr ces recettes extraordinaires ❤️ I just recently discovered your blog. This was my first recipe. My husband and I loved this cake. I made it exactly as written. The rum adds a wonderful flavor. While my cake didn’t rise as much as yours appears to, it looked very professional and tasted great. Thanks! When you say two large apples… How many cups of diced apples would you say you get? I have homegrown apples and they vary dramatically in size. Maybe 3 cups of diced apples would work? Made this cake many times now and my family and friends just absolutely love it. I have lots of home grown apples and am always looking for new recipes and this is a winner. I made it the first time with cognac and tried it the second time with Calvados. Both worked well. Thank you. I’ve made this cake twice using Honeycrisp apples, once with rum, once with cognac (like the rum version better). It’s a fantastic recipe. I have two Granny Smith apples – is there a reason not to use at least one of them in this cake? Thanks! An easy recipe and delicious treat! We enjoyed this apple cake with morning coffee and afternoon tea, It was eaten before we could post a photo!?! mille grazie I am thinking of making this cake today but I don’t have any rum. Could I use apple juice with rum extract. If so how much extract should I use? Thankyou, I tried it with the apple juice and one tsp of rum extract it was very good. I will be making another this weekend with the real thing. I used a 9″ spring form . We loved so much I even bought a 8″ springform this week to try. I have made this 3 times now, I added half the ingredients again to make a bigger cake, and it is superb. I used Bundaberg spiced rum and Granny Smith apples from my tree. Easy and delicious. Just baked the cake! LOVE IT! thanks for the recipe, will definitely make it again, This cake is unbelievable with butterscotch schnapps.. OMG best ever.. Hi Audrey, I baked the cake yesterday. Didn’t have rum, could find the cognac and forgot to sprinkle sugar on top. Inspite of all this the cake turned out delicious! Family loved it. Thanks! Shola Hello, I’m a vegetarian so i don’t eat eggs. Is there a way I can replace them in this recipe? Perhaps with flax egg? The cake looks absolutely delicious! Je l’ai fait avec 35 g de sucre et mon mari s’est plaint que c’était encore trop sucré. Nous n’aimons pas les gâteaux très sucrés. J’ai utilisé une pomme et demie et j’ai ajouté 12 pruneaux que j’ai préalablement trempés dans un thé vert chaud. J’ai remplacé la farine avec une farine fraîchement moulue à la maison (soft white, rye berries, hulled barley and oat berries). C’était excellent, surtout le même jour, et l’ajout de pruneaux était délicieux. Delicious!! Served for lunch with a friend yesterday and it’s not too sweet so we had it for breakfast today! I used 3 medium gala apples since I had them in the fridge, and only 2TBS of dark rum and it was great! Also I didn’t have a springform pan but I used my 8in pan with parchment paper and it came out perfectly! Looks exactly like your photos! YUM! A new cake for my repertoire! It is homey yet special, and utterly delicious. Thank you for your delightful recipes; home-style French cooking at its best. Dear Audrey, merci beaucoup for this excellent recipe! I made it last evening for the first (but certainly not for the last) time, et c’est très très bon – délicieux! I used two varieties of apples – both organic, as well as the other ingredients (apart from the Rum 😉 , and the result was fantastic. Thank you for sharing and for your tips! Audrey, I am searching for a recipe for a French style lemon tart. Very lemony and creamy, with a shortbread crust. Like one you would get at the famous Angelina’s in Paris. Most American recipes are more the style of a lemon curd. Merci, Hi, Audrey! I was wondering, all I have in the house is clear (white) rum. Would that work? My husband really liked the rum flavor, I put some cinnamon in it too, I like lots of flavor, cut the sugar to 1/2 cup because I don’t like real sweet. Hi Audrey! I only discovered you last week when looking for recipes to do with apples. I made this cake for the first time yesterday. My family absolutely loved it! It finished really fast! Thank you. I am subscribing to your newsletter now! What a wonderful cake – perfect blend of sweet and tart! I used Honeycrisp apples and they were perfect for this very easy cake. Merci!! Hi – can I make this a day in advance? If yes, how would I store it (cling wrap on counter?) Thanks in advance! Loved this cake! It’s simple and not overly sweet. I used turbinado sugar instead and topped it off with some whipped cream. Will be making this again soon. Just made this cake using one Granny Smith and one Fuji and it’s delicious! Thank you for an easy and tasty recipe. Is it possible to use fresh pears. I made this cake to give out as gifts to coworkers. I wrapped with press and seal plastic wrap before putting in cake box. Hope it will be okay for 24 hours until I give it to them. Can I substitute applesauce for some of the butter? Or something else? Thank you Audrey. I looks amazing. Thank you for sharing this recipe. I love this recipe and have made it many times. I get very many compliments and share the recipe. Love French cooking. I will have to look at your recipes and try them. Years ago I was in North Carolina and found this great small French restaurant, Vin Rouge. I ordered a chicken entree. It was roasted chicken. It was served on a bowl with mashed potatoes and gravy. I keep looking for a recipe but have not found it. Does it sound familiar? Marcia I made it. The instructions and notes were spot on! My husband loves it and so do I!!! Perfect job. Love your website. Now on to the next recipe Audrey. I will attempt this cake today as we are housebound here in southwest Florida suffering the aftermath of hurricane Ian. Luckily we have electric. I am unclear re; the step you emphasize, sugar/eggs ribboning. Your video shows whisking eggs and sugar with a liquidy result while instructions indicate a long whisking process to achieve ribbons which I usually do with my stand mixer and whisk attachment. After ribboning the batter is much thicker and lighter than video indicates. Want to get this right, would appreciate a clarification. Thank you. Thank you well i certainly enjoyed making this cake and just had to have a good slurp of rum too Made this yesterday. Absolutely delicious. This recipe is a keeper. Can’t believe how easy it was. Thank you for sharing 😊 Hello! My sister made this recently and it was absolutely delicious! I’m now planning to make it for a party tomorrow, where ideally it would be in individual portions. Do you think I could make it in a muffin tin, or something similar to get 4-8+ smaller cakes? Many thanks for your thoughts! […] Obtenez la recette @ pardonyourfrench […] Thank you for another fabulous recipe Audrey. My family &amp; I LOVED this cake. Your recipes never fail! Do I do anything differently in high altitudes? I live at 5800’ in Colorado. I sometimes need to add extra flour — 2-3 Tablespoons. I made this for dinner party this week. Loved how it turned out! Easy and delicious- not too heavy after a big dinner. I’ve made it several times in Denver with no modifications, and it’s awesome! Or at least I think so. This was delicious! It may not look like much, but the flavour is wonderful. I used a dark, extra flavourful rum and the result was amazing. Easy to make and a real treat. Thank you! Ok, latest version I baked in Santa Fe (7200 feet) for Thanksgiving and subbed 1:1 coconut oil for butter to accommodate a friend with a dairy allergy. Still turned out great, but has a fairly strong coconut flavor, that our guests loved, but might not be for everyone. Oh, FYI, I’ve been using convection bake at same temperature (350 F) for high altitude. Otherwise ingredients are the same. i used light spelt flour and added two tsp of baking powder. worked a treat. heres to my second attempt which will take to friends. thank you. it was yummy […] elegant but straightforward Basic French Apple Cake is a straightforward mixture of rum-flavored cake nestled with huge chunks of apples. Good from […] How do you print your recipes I have made French Apple Cake several times before, but not this recipe. It was always good, but seemed something was missing in the texture. This is exactly the recipe I was looking for. Made a batch and a half to accommodate a larger spring form pan. It turned out perfectly and everyone said it was the best cake they ever ate. It is so simple yet seems like something complicated, it tastes so good. I do believe the technique, especially the egg and sugar ribbon method, makes all the difference in the height, texture. taste and presentation. I used 5 Golden Delicious Apples and they were perfect. My only French Apple Cake recipe from now on, no others needed. Thank you, for such a lovely recipe. Hi, Thank you for this French Apple Cake recipe. I’ve made it twice in 2 days. My family nearly ate their hands! This is now a staple. Checking out the rest of your blog. This is one of my favourite cakes to bake now – very easy and tastes sooooo good! […] élégant mais facile Gâteau aux pommes français classique est une combinaison easy de gâteau aromatisé au rhum niché avec de gros morceaux de pommes. […] I loved this cake! I actually couldn’t decide between pear or apple, so I used one large of each. You don’t really need to spend a lot of time whisking until it “forms a ribbon” – I just whisked it thoroughly till really smooth, a couple of minutes. The recipe is delish and has a nice minor “crust” on top. Will for sure make again! Fabulous recipes – thank you for sharing! This is an excellent cake. There are so few ingredients but the end result is delicious. I like a simple cake, not too sweet with some sort of fruit or nuts and the added touch of adding rum and vanilla just through this recipe to the top of my list of favorite cakes. I’ve made it twice but the last time I just halved it and made it in one of my 6 inch cake pans. I use USA pans and there was no sticking – either time. Thank you for sharing this amazing cake!! Hello Audrey, does the liquor taste of the rum “burn” off just like wine does in cooking? Can I freeze this cake? Hi, I'm Audrey - homecook &amp; food writer, born and bred in Brittany, France. Welcome to my site devoted to bringing French flavors to your own kitchen. I share classic recipes, lesser-known regional dishes and a few modern takes. Making French cooking easy, approachable and cliché-free is my priority. To learn more, click here. Rustic French Cooking Made Easy (2019, Page street Publishing) is available worldwide! Let’s bring French flavors to your kitchen! I share uncomplicated and classic recipes, lesser-known regional dishes and a few modern takes. Making French cooking easy, approachable and cliché-free is my priority. ©2023 All Right Reserved.&nbsp;

Jump to Recipe 56.1K A tender, buttery, rum-flavored crumb nestled with big chunks of apples makes the Classic French Apple Cake a delicious staple. Right before baking, the cake gets dusted with sugar to create a signature crackly top that makes it even more unique, all while letting the apples shine beautifully. It is a simple and timeless cake recipe, just sweet enough and with a delightful more-apple-than-crumb-ratio. A must for your French baking repertoire. Unlike in US/Canada, a French Apple Cake doesn’t call for any spices like cinnamon or nutmeg, nor a crumble top, nuts or glaze....

Classic French Apple Cake

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