Desserts · Vegetarian · Fall · Baking

French Apple Cake

Name: French Apple Cake
Prep time: 20 min
Cook time: 40 min
Total time: 105 min
Yield: 8
Ingredients: 1 cup all-purpose flour, spooned into the cup and levelled; 1 tsp baking powder; ¼ tsp salt; ½ cup unsalted butter, softened, plus a little for greasing; ⅔ cup granulated sugar, for the batter; 1 tbsp granulated sugar, for the top; 2 large eggs; 1 tsp vanilla extract; 3 tbsp dark rum; 2 ½ cups peeled and cored firm baking apples, cut into ½-inch (1.25 cm) cubes, from about 2 medium apples

Firm apple cubes fold into a butter cake flavoured with vanilla and dark rum. A little sugar on top adds a delicate crust to eight autumn dessert slices.

Recipe by Tasty Recipes

Published 2026-09-15

1 hr 45 min8 servings

Timing breakdown · 3 timed stages

Allow about 1 hour 45 minutes: 20 minutes preparation, 40 minutes baking and 45 minutes cooling. Start with softened butter; cold butter needs an additional 30 to 60 minutes to soften. Use the doneness checks and allow longer baking or cooling when needed.

Preparation: 20 min
Cooking: 40 min

Preparation / waiting Step 2: 3 minutes
Baking Step 4: 40 minutes
Resting / cooling Step 5: 45 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

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A golden French apple cake with apple pieces in the crumb and one slice on a cream plate

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How to make French Apple Cake

01
Heat the oven to 175°C (350°F), with a rack in the centre. Grease the springform pan. Peel, core and cube the apples, then measure 2½ cups. Whisk flour, baking powder and salt in the small bowl.
02
Beat softened butter with the ⅔ cup sugar for about 3 minutes until light. Beat in the eggs one at a time, scraping the bowl after each. Mix in vanilla and rum. Add the dry mixture on low speed, stopping as soon as it combines.
03
Fold in the apples by hand. Spread evenly in the pan and scatter the remaining tablespoon of sugar over the surface. Do not taste the raw batter. Wash hands, tools and surfaces after handling flour and eggs.
04
Bake for about 40 minutes. The top should be golden and a tester inserted into the cake batter should come out clean or with a few moist crumbs, without wet batter. If the tester hits apple, check another spot. Continue baking as needed.
05
Cool in the pan on a rack for about 45 minutes, until firm enough to release and slice. Run a blunt knife around the edge before removing the pan sides. Cut into eight wedges. Allow additional cooling before wrapping for storage.

Recipe questions

Which apples hold up in this cake?

Choose firm baking apples such as Honeycrisp, Granny Smith, Pink Lady or Braeburn. Measure the cubes after peeling and coring, because apple sizes vary. This helps keep the fruit-to-batter balance consistent.

Is this an alcohol-free cake?

No. This version includes dark rum, and baking does not make it an alcohol-free recipe. Choose a recipe without alcohol if that is a requirement; no rum substitution has been verified for this adaptation.

Why check the batter in more than one spot?

A tester can pass through soft fruit instead of the surrounding cake. Move to another spot near the centre if you hit apple, and look for set cake crumb rather than liquid batter.

How do I store the cake?

Let it cool completely, then cover and keep at room temperature for up to 2 days, following the source recipe. For longer storage, wrap individual slices tightly and freeze for up to 3 months. Thaw a portion before serving.

What should I serve with a slice?

Serve it plain with tea or coffee. For another autumn baking project, try our pear and ginger muffins or soft ginger molasses cookies. Drinks and other recipes are separate from this cake’s ingredients and timing.

Which allergens are present?

This recipe contains wheat flour, dairy butter and eggs. Check your flour, baking powder, flavourings and other packaged ingredients for any additional allergens relevant to you.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Adapted from Jennifer Segal at Once Upon a Chef, using a springform pan, measured apple volume and a separate cooling-time allowance. The sugar topping is included; no frosting is needed.

Adapted from Jennifer Segal at Once Upon a Chef.

Additional guidance: FDA: handling flour and raw batter safely