Description
This Easy French Apple Cake is a moist and tender dessert featuring tender cubes of apple folded into a lightly spiced, buttery batter. Perfectly golden on top and wonderfully flavorful with subtle hints of rum and vanilla, this cake is ideal for a cozy afternoon treat or a charming dessert to share with family and friends.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup (130g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Wet Ingredients
- 2 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 2 tablespoons rum
- 2 teaspoons vanilla extract
- 10 tablespoons (141g) unsalted butter, melted and cooled to room temperature
Fruit
- 5 to 6 medium apples (about 2 pounds), peeled, cored, and diced into 1/2-inch cubes
For Serving (Optional)
- Confectioners sugar, for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined.
- Combine Wet Ingredients: In a large mixing bowl, whisk the eggs, granulated sugar, rum, and vanilla extract together until smooth and slightly frothy.
- Incorporate Dry Ingredients: Add half of the dry ingredient mixture to the wet ingredients and whisk until just combined. Then, pour in the melted and cooled butter, whisking to blend. Finally, add the remaining dry ingredients and whisk until only a few streaks of flour remain to avoid overmixing.
- Fold in Apples: Using a rubber spatula, gently fold the diced apples into the batter until evenly distributed, taking care not to overmix to keep the batter light.
- Prepare to Bake: Pour the batter into the prepared springform pan and smooth the surface with an offset spatula for an even bake.
- Bake the Cake: Bake in the preheated oven for about 1 hour, or until the top is golden brown and a toothpick inserted in the center comes out clean. The cake should be moist within.
- Cool and Serve: Transfer the pan to a wire rack and allow the cake to cool completely before removing from the pan. Dust the top with confectioners sugar if desired before serving.
- Storage: This moist cake keeps well at room temperature for up to 2 days or refrigerated for up to 5 days. You can also wrap and freeze it for up to 3 months.
Notes
- Use firm apples like Granny Smith or Honeycrisp for best texture and flavor.
- Make sure the melted butter is cooled to room temperature before adding to avoid cooking the eggs.
- Do not overmix the batter once the flour is added to keep the cake tender.
- The rum adds a subtle depth of flavor but can be omitted or substituted with apple juice for a non-alcoholic version.
- Check the cake at around 55 minutes to avoid overbaking as ovens vary.
- Allow the cake to cool completely before removing from the springform pan to maintain its shape.
- For an extra touch, serve with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 280
- Sugar: 28g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
