French Apple Cake
Ever since I had my first bite of an apple cake, I was hooked. Naturally, I had to create my own version of this classic dessert. It’s a simple, rustic treat filled with one of my favorite baking staples—fresh, tart apples.
About This Cake
You don’t need to wait for fall to break out the apple-themed baking recipes. This French Apple Cake is great for anytime, and for any occasion.
This apple cake takes me back to my sorority days at the University of North Carolina at Chapel Hill (go Heels!). Every Wednesday, I had dinner at the sorority house before our chapter meetings. The best part? The dessert, obviously. One day, one of the cooks brought her homemade apple cake for post-dinner dessert. I had never heard of (nor eaten) apple cake.
But who says no to a slice of cake?
Certainly not me. So, one bite five slices later and I was hooked. I still am obsessed with that cake. So naturally, I had to create my own version.
Fresh apples folded into a tender, buttery cake. This cake has a golden crust topped with a light dusting of confectioner’s sugar. Part snack. Part dessert. Entirely delicious.
The Highlights
It’s a simple, no-fuss recipe. It takes just 10 minutes to whip up the batter. Plus, no fancy equipment is required. Yep, no need to break out the stand mixer (unless you really want to, of course). All you need is (at least) one mixing bowl, a rubber spatula, and a few simple ingredients. If you’re looking for a problem child, then this cake isn’t it.
It’s versatile. So versatile that it might as well be the little black dress of cakes. Apple cake is not overly sweet, which makes it great any time of the day. This is a fabulous breakfast treat. It’s a delicious snacking cake. It’s also a quick dinner dessert.
You can dress it up or dress it down. This French Apple Cake is incredible just on its own, but don’t be afraid to give it a flavor boost. You can serve this cake with a light dusting of confectioner’s sugar, a scoop of vanilla ice cream, or slather on some cream cheese frosting. The world is your oyster. Personally, I prefer just a simple dusting of confectioner’s sugar because the apples are so flavorful on their own.
Tips & Troubleshooting
Use high-quality ingredients. Yes, it can make a difference. For this recipe, I stuck with the Bob’s Red Mill All-Purpose Flour. You’ll also want to be selective on the apples. I personally prefer to use Honeycrisp apples, but you can also make this recipe with Granny Smith apples.
Use a digital scale to weigh the flour. This will definitely make a difference. For far too long I shamefully overweighed my flour before I invested in a digital scale. Measuring by weight as opposed to volume will make for a better cake.
Dice the apples into bite-size pieces. You may thinly slice the apples instead, but I personally prefer to dice mine. Be sure to peel the apples too. Otherwise, the apple skin can become soggy as the cake is baked.
Final Thoughts
You can find the recipe for this French Apple Cake below. If you make this delicious dessert, please let me know by tagging @annanicolebakes and #annanicolebakes.
If you want more cake ideas, feel free to check out my recipe index. Happy baking!
French Apple Cake
Ingredients
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare a 9-inch springform pan by spraying it with a nonstick baking spray and lining the bottom with parchment paper.
- Peel, core, and dice the apples into ¼ or ½ inch pieces (bite-sized chunks). Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Melt the butter in a microwave-safe dish. Let cool.
- In a large bowl, whisk together the granulated sugar and cooled butter. Add the eggs and vanilla extract.
- Gently fold the dry ingredients in with the wet ingredients until just incorporated. Be careful not to over-mix the batter.
- Use a silicone spatula to gently fold the diced apples into the batter.
- Pour the batter into the prepared cake pan.
- Sprinkle 1 tablespoon of sugar over the top of the cake.
- Place the cake pan on the center rack of the preheated oven. Bake for 40 minutes, or until the top of the cake is a light golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool in its pan for 10 minutes on a wire rack. Gently remove the cake from the pan, remove the parchment paper, and let the cake cool completely on a wire rack.
- Serve warm or at room temperature with your desired toppings, such as a light dusting of confectioner’s sugar or a scoop of vanilla ice cream.
Notes
Storage: The cake will taste best if eaten the same day it is made. Store leftovers in an airtight container for up to 2 days at room temperature. Because of the apples, this cake will become more moist (but still delicious) over time.
