Apple Cake Recipe lovers, you’re in for a treat! This French-inspired version is tender, buttery, and bursting with juicy apples in every bite. Unlike overly sweet desserts, this cake balances tart baking apples with just the right amount of sugar and richness, making it perfect for fall—or any season. Whether you’re serving it warm with whipped cream or enjoying a slice with your morning coffee, it’s a simple yet elegant dessert that speaks for itself.
This apple cake isn’t just easy to bake; it’s incredibly rewarding. Its rustic charm and authentic French roots will have you baking it again and again.
Table of Contents
Why You’ll Love This Apple Cake Recipe
- Rustic and Elegant: With its golden top and tender crumb, this cake is as beautiful as it is delicious—no frosting or fancy layers required.
- Packed with Real Apples: Every bite is loaded with juicy chunks of tart-sweet apples that stay distinct and moist, not mushy.
- Simple Ingredients, Big Flavor: Pantry staples like butter, sugar, and flour come together with apples and a splash of rum to create rich, complex flavor.
- Perfect Any Time of Day: Enjoy it for dessert, as an afternoon snack, or even for breakfast with your morning coffee.
- Make-Ahead Friendly: It tastes even better the next day and freezes beautifully for future cravings.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature
- ⅔ cup granulated sugar, plus 1 tablespoon for topping
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons dark rum (or substitute with milk, apple juice, or apple cider)
- 2 medium baking apples (Granny Smith or Honeycrisp), peeled and chopped into ½-inch cubes
- Confectioners’ sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform or regular cake pan. If using a regular pan, line the bottom with parchment and grease again.
- Whisk the dry ingredients (flour, baking powder, salt) together in a small bowl. Set aside.
- Cream the butter and sugar using a stand or hand mixer on medium speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Stir in the vanilla and dark rum. Don’t worry if the mixture looks slightly curdled—this is normal.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Fold in the chopped apples gently using a spatula, ensuring even distribution throughout the batter.
- Pour the batter into the prepared pan and smooth the top. Sprinkle 1 tablespoon of sugar evenly over the surface.
- Bake for 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool the cake in the pan on a rack. If using a springform, remove the sides before serving. Dust with confectioners’ sugar if desired.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 8
Nutrition Facts (per serving)
- Calories: 279 kcal
- Carbohydrates: 35g
- Protein: 3g
- Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 77mg
- Sodium: 66mg
- Fiber: 2g
- Sugar: 22g
Tips & Variations
- Best Apples to Use: Choose firm, tart-sweet varieties like Granny Smith, Honeycrisp, Braeburn, or Pink Lady. Mixing different types can add depth of flavor and texture.
- No Rum? No Problem: If you prefer an alcohol-free version, substitute the rum with an equal amount of milk, apple juice, or apple cider.
- Serving Suggestions: This apple cake is delightful on its own, but it’s even better served warm with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of cinnamon on top adds an extra touch of fall flavor.
- Storage Tips: Keep at room temperature, covered, for up to 2 days. To freeze, wrap tightly and store for up to 3 months. Thaw overnight at room temperature before serving.
- Make It Ahead: This cake holds up well when made a day in advance—the flavor deepens, and the texture stays moist.
Conclusion
This Apple Cake Recipe is a cozy classic that never fails to impress. With its buttery crumb, tender apple chunks, and subtle hint of vanilla and rum, it’s the kind of cake you’ll reach for again and again. Whether you’re baking for a dinner party or just craving a comforting treat, this French-style apple cake fits the bill.
FAQs
Can I make this apple cake without rum?
Yes! If you’d like to skip the rum, simply replace it with an equal amount of milk, apple juice, or apple cider. You’ll still get a moist, flavorful cake without the alcohol.
What are the best apples for baking in this recipe?
Stick with firm, tart-sweet varieties like Granny Smith, Honeycrisp, Braeburn, or Pink Lady. These hold their shape and won’t turn mushy during baking. Feel free to mix and match!
Can I use a different pan size?
A 9-inch springform pan is ideal, but a 9-inch round cake pan works well too—just remember to line it with parchment and grease it thoroughly. Avoid smaller pans, as the batter may overflow.
How should I store leftovers?
Store the cake at room temperature, covered with foil or in a cake dome, for up to 2 days. For longer storage, wrap tightly and freeze for up to 3 months.
Can I make this gluten-free?
Yes—use a 1:1 gluten-free flour blend designed for baking. The texture will be slightly different, but still delicious.
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