Description
This classic French Apple Cake is a moist, tender delight that combines tender baking apples with a buttery, vanilla- and rum-flavored batter. Baked to golden perfection, it’s an elegant yet easy dessert perfect for any occasion, served warm or at room temperature, and can be complemented with whipped cream or ice cream for extra indulgence.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (spooned into measuring cup and leveled off)
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (1 stick) unsalted butter, at room temperature
- ⅔ cup granulated sugar (plus more for sprinkling over cake)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons dark rum
Fruit
- 2 medium baking apples, peeled, cored and cut into ½-inch cubes (about 2½ cups)
Optional
- Confectioners’ sugar (for decorating cake)
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and position the oven rack in the middle. Grease a 9-inch (23-cm) springform or regular cake pan with butter or nonstick spray. If using a regular pan, additionally line the bottom with parchment paper and grease again for easy cake removal.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Cream Butter, Sugar, and Eggs: Using a handheld or stand mixer with the paddle attachment, cream the unsalted butter and granulated sugar on medium speed until the mixture is light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl to ensure even mixing. Stir in vanilla extract and dark rum. The batter may appear curdled at this stage, which is normal.
- Combine Ingredients: Slowly add the flour mixture to the wet ingredients and mix on low speed until just incorporated. Gently fold in the cubed apples with a rubber spatula to evenly distribute.
- Fill and Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle 1 tablespoon of granulated sugar evenly over the batter’s surface to create a slightly crunchy topping. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool completely on a wire rack while still in the pan. Once cool, run a blunt knife around the edges; if using a springform pan, remove the sides. For a regular pan, carefully invert the cake onto the rack, remove parchment paper, and flip it back right side up on a serving plate. Dust with powdered sugar if desired. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Notes
- Use baking apples like Granny Smith or Honeycrisp for the best balance of tartness and sweetness.
- If dark rum is not preferred, you can substitute with apple cider or omit it altogether.
- To avoid overmixing and tough cake, fold in the apples gently and do not overbeat the flour once added.
- For easier removal when using a regular cake pan, lining with parchment paper is recommended.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
