French Apple Cake Recipe
French apple cake is a sweet and buttery rum cake filled with chunks of tart apples. It has a wonderfully soft and moist crumb, with a flaky golden brown crust, topped with a light dusting of powdered sugar. This traditional apple rum cake is French simplicity at it’s finest.
Equipment
- 1 8 inch (20 cm) or 9 inch (23 cm) springform or cake pan
- 1 parchment paper
- 1 whisk
- 1 apple peeler
- 1 knife
Ingredients
- 1 cup (120 g) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs (US), room temperature
- ¾ cup (150 g) granulated sugar
- 2 teaspoons (10 ml) vanilla extract
- 3 tablespoons (45 ml) dark rum or 2 tablespoons (30 ml) rum extract
- ½ cup (113 g) unsalted butter, melted
- 4 cups peeled, cored and diced apples
- 2 tablespoons (25 g) granulated sugar for topping
- 2 - 3 tablespoons (15 - 23 g) powdered sugar for topping
Instructions
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 8 inch (20 cm) or 9 inch (23 cm) springform or cake pan with parchment paper.
- In a small bowl, melt ½ cup (113 g) butter and set aside to cool to room temperature (about 15 minutes).
- In a large bowl, whisk together the flour, baking powder and salt together until well combined.1 cup (120 g) all purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- In a large mixing bowl whisk the eggs and sugar until smooth. Continue whisking until the eggs and sugar mixture thickens and lightens to a ribbon stage. Lift the whisk up and allow the liquid to drop down like ribbons.Whisk in the vanilla extract and rum or rum extract until smooth and well combined.2 large eggs (US), room temperature, ¾ cup (150 g) granulated sugar, 2 teaspoons (10 ml) vanilla extract, 3 tablespoons (45 ml) dark rum
- Alternating dry ingredients and melted butter, mix in ⅓ of the dry ingredients into the wet, followed by ½ of the melted butter. Repeat until all the ingredients are just combined. Fold in the diced apple chunks.½ cup (113 g) unsalted butter, melted, 4 cups peeled, cored and diced apples
- Evenly spread the apple rum cake batter into the prepared pan. Top with more sugar if you like. Bake the french apple cake for 40 - 50 minutes or until a toothpick inserted into the center of the apple cake comes out clean.2 tablespoons (25 g) granulated sugar for topping
- Cool the cake pan in the pan for 15 - 20 minutes. Gently remove the cake from the pan and allow it to cool for 10 -15 additional minutes.Transfer the apple rum cake to a serving plate, top with powdered sugar, slice and enjoy!2 - 3 tablespoons (15 - 23 g) powdered sugar for topping
Notes
Store: Place the moist apple dessert cake in an airtight container at room temperature for up to 2 days. Then the cake should be transferred to the fridge for up to another 2 - 3 days.
Use tart apples meant for baking. Granny Smith, Jonagold, Pink Lady, Honeycrisp or Fuji apples are all great choices for this french apple cake. Make sure to peel, core and dice the apples to your preferred size. I find that ½ inch size apple chunks make the best apple cake.
Rum extract also works really well in place of the dark rum. This french apple cake with rum calls for 3 tablespoons (45 ml) dark rum. To replace the dark rum with rum extract, use 2 tablespoons (30 ml) rum extract)
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