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!
My son did a project on his french family heritage for his kindergarten class 13 years ago, which included bringing some french food to share with the class.
Aside from a baguette, I couldn’t think of anything that would appeal to kindergarteners, so I scoured the internet for ideas. I found a French Apple Cake recipe and it became an instant favorite.
Over the years I’ve made the recipe my own, and I make it countless times each fall when apples are at their peak.
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:
Ingredient notes
- 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.
- Butter. If you’re following a dairy free diet, the butter may be replaced with your favorite oil.
- Bourbon. Traditional French apple cake is made with dark rum, but I chose to use bourbon because I love the flavor. Brandy is also a great option — simply use what you have on hand!
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!
- Melt the butter in a small bowl.
- In a small bowl, whisk together the flour, baking powder and salt.
- In a large bowl, whisk together the eggs and sugar vigorously until frothy, then whisk in the bourbon and vanilla.
- Whisk half of the flour into the dry ingredients just until incorporated.
- Whisk half of the butter into the mixture until combined.
- Whisk in the remaining half of the flour, followed by the remaining half of the flour.
- Fold in the apple chunks until well coated with batter.
- Pour the batter into a greased springform pan and spread until smooth.
- Bake for 40 minutes or until lightly golden brown and a toothpick inserted into the center comes out clean.
- Cool for 10 minutes on a wire rack, then remove from the pan. Run a knife around the perimeter of the cake before removing from the springform pan if necessary.
FAQ’s
Can I use a different type of pan?
If you don’t own a springform pan, you can certainly use an 8 or 9″ cake pan. Grease the cake pan well, and line the bottom with parchment paper and grease again for best results.
If using a cake pan, there’s no need to remove the cake from the pan prior to serving.
Baking apples such as Granny Smith, Pink Lady, Braeburn, Golden Delicious, Honeycrisp and Jonagold are best as they hold their shape well.
I enjoy Granny Smith apples in this recipe for their flavor, but your favorite variety or combination will be great as 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.
This cake will keep in an air tight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Recipe notes
- The bourbon may be substituted with rum, brandy or your favorite alcohol.
- Serve this French apple cake recipe with a light dusting of powdered sugar and vanilla ice cream or freshly whipped cream if desired.
- 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.
- Store leftover cake at room temperature for 2-3 days or in the refrigerator for up to 5 days.
More apple recipes you’ll love
- Apple crisp
- Apple muffins
- Apple pie by Kristine’s Kitchen
- Baked apples
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 substitute with dark rum or brandy
- 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.
- In a small bowl, whisk together the flour, baking powder and salt.
- In a large bowl, whisk the eggs and sugar vigorously until frothy, about 1 minute, then whisk in the bourbon and vanilla.
- Whisk in half of the flour just until incorporated.
- 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.
- Pour the batter into the prepared pan and spread evenly.
- 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!
Notes
- The bourbon may be substituted with rum, brandy or your favorite alcohol.
- Serve this French apple cake recipe with a light dusting of powdered sugar, vanilla ice cream or freshly whipped cream if desired.
- 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.
- Store leftover cake at room temperature for 2-3 days or in the refrigerator for up to 5 days.
- Powdered sugar, whipped cream are not included in the nutritional information as they are optional.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This recipe was originally published in October 2013. The text, recipe and photos have been updated.
63 Comments on “French Apple Cake”
Any suggestions for an alternate sweetener to replace the sugar?
Coconut sugar would be an easy substitute. It is darker and less sweet, so it would change the color and flavor slightly. I haven’t tried it with liquid sweeteners like maple syrup or honey, so I don’t recommend using those.
Hi! Reading your recipe and just seeing your photos makes me crave for this cake! So bad! I am excited to make one however I don’t have bourbon or rum or brandy at hand and I don’t also take alcohol. Do you have any substitute for this? Thank you!
Hello! You can substitute the alcohol with fruit juice (apple would be great!), or simply omit altogether. It may affect the texture ever so slightly but not enough to notice I think!
Apple cakes are just wonderful and this one is superb!
Thank you so much Alex!
This cake looks divine! I’ve been whipping up lots of apple creations lately, and this cake may need to be next on my list.
I hope you get to make it Nicole!
Beautiful fall cake, Marcie! It looks wonderful. I’m so into apples this time of year!! I want to slice right in!
Thank you Katherine! I’m obsessed with apples right now too!
Thanks, Laura! It really is simple with the flavor to back it up.
Looks amazing Marcie! I’m like your husband, I always prefer creme brulee and panna cotta over fruit desserts. But I do however love rustic cakes that pairs well with coffee or tea. This sounds like it’s right up my alley. YUM! 🙂
Oh, you would have loved school last week then with all of the custards. I actually have a new appreciation for them after making them. Maybe I’ve had bad ones? Thanks, Anne!
This cake looks so moist and scrumptious. I’d definitely be back for a 2nd piece!
It is hard to stop at one. Thanks, Pamela!
This looks very delicious. I’ve always wanted to go to France.
Thanks, Zainab! I’ll bet one day you’ll get there.
Cake for breakfast? Count me in! This looks delish!
I’ve always wanted to go to Paris and hope to go someday.
I love cakes like this for breakfast! I would love to go back to Paris — it seems like a lifetime ago. Have a great Friday, Tina!
The chunks of apple are so great in here, giving it more apple pie flair. It has a nice buttery flavor without being over the top. I just love this cake!
What a delicious looking cake! I’ve been on an apple kick recently too!
My apple kick is loving your apple kick!
I’m still on an apple kick too 🙂 I completely support it! haha This cakes sounds delicious – simple and the kind that you can eat for breakfast (which is always a plus in my opinion!)
I end up making cakes like this a lot..kind of boring I guess but you can’t beat the old stand-bys!
I agree, cooked apples are somewhat comforting. This would be so good for breakfast with some cappucino. Nice.
Yes, it would be great with a cappuccino or my coffee of choice in the morning, espresso with a bit of half and half.
I just love cooked apple anything — they’re so comforting and delicious! Have a great day, Consuelo.