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french apple cake dusted with powdered sugar

French Apple Cake

French Apple Cake is light, fluffy and packed with tender chunks of apple. It's rustic yet elegant and is one of the easiest cakes you'll ever make!
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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.
    How to make french apple cake process collage 1
  • 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.
    How to make french apple cake process collage 2
  • 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.
    How to make french apple cake process collage 3
  • 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!
    How to make french apple cake process collage 4

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

Serving: 1g, Calories: 287kcal, Carbohydrates: 39g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 71mg, Sodium: 217mg, Potassium: 93mg, Fiber: 2g, Sugar: 25g, Vitamin A: 445IU, Vitamin C: 3mg, Calcium: 45mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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