French Apple Cake
Light, fluffy and studded with tender chunks of apple, this French Apple Cake will be a fall favorite! It’s made with a few simple ingredients and is one of the easiest cakes you’ll ever make!
I make this French Apple Cake countless time when fall rolls around and it never gets old. It’s incredibly light and fluffy with tender chunks of apple, and a little bourbon and vanilla give it subtle background flavor.
There are almost as many apples as there is batter, so every slice is loaded with tender fruit without feeling heavy or dense.
I love that it’s so simple yet delicious with just a dusting of powdered sugar, but top it with whipped cream of vanilla ice cream to take it over the top.
The best part of all is that it’s ridiculously easy to make. There’s no mixer involved — just a couple of bowls and a whisk — and the simple batter comes together in minutes.
This recipe actually goes way back in my family. When my son did a project on his French family heritage for his kindergarten class, he needed to bring a French food to share. Aside from a baguette, I couldn’t think of anything that would appeal to a room full of kindergarteners, so I started looking for ideas and discovered French apple cake.
It was an instant favorite. I made the recipe my own, and it’s become one of the apple desserts I look forward to making most when apple season rolls around.
If you’ve gone apple picking and need more apple recipes, be sure and try my homemade applesauce and apple crisp recipe!
Why you’ll love this recipe
- The cake is light and fluffy, with tender chunks of apple and the flavors of bourbon and vanilla.
- There is no special equipment required — not even a mixer! It’s truly one of the easiest cakes you’ll ever make.
- It’s rustic yet elegant, and perfect for any occasion.
- This versatile cake is great for brunch or tea with a light dusting of powdered sugar, or for dessert with whipped cream or ice cream.
Recipe ingredients
This French apple cake recipe takes only a few simple ingredients as shown below:
- Apples. Baking apples such as Granny Smith, Pink Lady, Jonagold, Golden Delicious and Honeycrisp are the best apples to use in this cake recipe as they will hold their shape well. See my collection of best apple recipes for more information on varieties of apples.
- Butter. Melted butter gives the cake a rich flavor and tender crumb. For a dairy-free option, substitute it with your favorite neutral-flavored oil.
- All-purpose flour. Provides just enough structure to hold all of those tender apple chunks while keeping the cake light and fluffy.Baking powder. Gives the cake its lift and helps create its soft, fluffy texture.
- Eggs. Bring the batter together and provide structure. Whisking the eggs and sugar until frothy also helps incorporate air into the batter.Granulated sugar. Sweetens the cake without overpowering the flavor of the apples.
- Bourbon. Traditional French apple cake is often made with dark rum, but I love the warm flavor that bourbon adds. Brandy or rum work well too, or replace the alcohol with apple juice, apple cider or milk.
- Vanilla extract. Adds warmth and complements both the apples and bourbon.
- Salt. A small amount enhances all of the flavors in the cake.
See the recipe card below for the full list of ingredients and quantities.
How to make this recipe
French apple cake takes minimal prep, no special equipment, and is one of the easiest cakes you’ll ever make!
Pro tip: I highly recommend using a springform pan with removable bottom for this cake, but if you don’t have one on hand, use an 8 or 9″ cake pan sprayed well with cooking spray, line the bottom with parchment paper and spray the parchment with cooking spray as well.
See the recipe card below for full instructions.
Tips for success
- Cut the apples into evenly sized pieces. This helps them cook evenly and gives you plenty of tender apple chunks throughout every slice.
- Whisk the eggs and sugar well. Whisk vigorously for about 1 minute, or until the mixture is nice and frothy. This incorporates air into the batter and helps give the cake its light, fluffy texture.
- Don’t overmix the batter. Add the flour and melted butter as directed and mix just until incorporated. Overmixing can result in a denser cake.
- Use a springform pan if possible. It makes the cake much easier to remove and gives it a beautiful presentation. If you don’t have one, use an 8 or 9-inch cake pan that’s been greased and lined with parchment paper.
- Check for doneness. The cake is ready when the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If you hit a piece of apple, simply test another spot.
- Let the cake cool before removing it from the pan. This gives the cake time to set and makes it less likely to break apart when you remove the sides of the springform pan.
Recipe FAQs
Baking apples such as Granny Smith, Pink Lady, Braeburn, Golden Delicious, Honeycrisp and Jonagold are best as they hold their shape well.
I prefer to peel the apples for this French apple cake as the peel would add a chewy texture that would interfere with the lightness of the cake.
Yes you can. Replace the alcohol with with apple juice, apple cider or milk.
Storage
- Store leftover French apple cake in an airtight container at room temperature for up to 2–3 days, or refrigerate it for up to 5 days.
- The cake may be served at room temperature or slightly warm. If it’s been refrigerated, let it stand at room temperature for a bit before serving for the best texture.
More cake recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
French Apple Cake
Ingredients
- 1 lb. Granny Smith apples about 2 large, peeled and chopped into 1" chunks
- 1/2 cup unsalted butter
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup granulated sugar
- 2 tablespoons bourbon see note 2
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees. Grease a 9" round springform pan with cooking spray.
- Melt the butter in a small bowl and set aside to cool.1/2 cup unsalted butter
- In a medium bowl, whisk together the flour, baking powder and salt.1 cup all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt
- In a large bowl, whisk the eggs and sugar vigorously until frothy, about 1 minute, then whisk in the bourbon and vanilla.2 large eggs, 3/4 cup granulated sugar, 2 tablespoons bourbon, 1 teaspoon pure vanilla extract
- Whisk half of the flour into the wet ingredients just until incorporated, then whisk in half of the butter until just combined. Whisk in the remaining half of the flour, then the remaining half of the butter. Fold in the apples until well coated with the batter.1 lb. Granny Smith apples
- Pour the batter into the prepared pan and spread evenly and bake on the middle rack of the oven for 40 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Cool 10 minutes on a wire rack, then remove from pan, using a knife to loosen the cake from the sides of the pan if necessary. Serve and enjoy!
Video
Notes
- Pro tip: I highly recommend using a springform pan with removable bottom for this cake, but if you don’t have one on hand, use an 8 or 9″ cake pan sprayed well with cooking spray, line the bottom with parchment paper and spray the parchment with cooking spray as well.Â
- The bourbon may be substituted with rum, brandy or your favorite alcohol. You can also swap the alcohol with apple juice, apple cider or even milk.
- Serve this French apple cake recipe with a light dusting of powdered sugar, vanilla ice cream or homemade whipped cream if desired. Powdered sugar, whipped cream are not included in the nutritional information as they are optional.
- Store leftover cake at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
79 Comments on “French Apple Cake”
What can I use instead of alcohol? ThanksÂ
You can sub the alcohol with 2 tablespoons of liquid such as apple juice, apple cider or even milk.
Want to make this or my 4-year-old grandsons visit. His parents won’t appreciate any alcohol so…I was thinking o using some Boiled Cider. It’s nicely concentrated.
What do you think? My best, Nancy Visconti
I’m sure the cider would be great as it is such a small amount. Hope he enjoys it!
I have made this many times! I use brandy vs bourbon. I, and everyone else who tried it loves it. A keeper for sure. Thanks!Â
Thank you very much for leaving your feedback Charlene, and I’m glad you love the cake! 🙂
If you double this recipe… what is the baking time?Â
It could be anywhere from 30-45 minutes. I suggest checking for doneness after 30 minutes and going from there.
Amazingly easy recipe to make. This novice baker has baked this cake 3 times in 1 week over the holidays and it was a hit. No adaptations to recipe and it freezes well.
I’m so glad this cake was so easy for you and that it was such a hit! I truly appreciate the review. 🙂
Light and flavorful – whole family loved it – will definitely make it again!
I’m so happy to hear that you loved it! Thank you for your review as well. 🙂
This cake was so fluffy and moist! We cut it while it was still hot and topped it with ice cream and it was delicious!
I’ll definitely be making it again soon!!
I’m so glad that you love the cake Bari — thanks for sharing your feedback! 🙂
What measure is one cup related to ounces
1 cup of all purpose flour is 4 1/4 ounces, or 120 grams.
I have made this cake three times and it was a hit every time.
What a wonderful cake.
I’m so glad you enjoy it Denise and thank you for your review!
Excellent warmed up and served with ice cream. Â Not labor intensive.
I’m glad you enjoyed it!