French Apple Cake – Rustic Fall Dessert with Tender Apples and Buttery Crumb
This French Apple Cake is a cozy, rustic dessert made with fresh apples, buttery batter, and a hint of vanilla. Perfect for fall gatherings, holiday tables, or a simple afternoon treat with coffee. Easy to make and irresistibly tender!
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- 9-inch springform or cake pan
- Parchment paper
- Knife and peeler
- Cooling rack
Ingredients
- 3 medium apples (Granny Smith, Honeycrisp, or mix)
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp dark rum (or apple juice/cider)
- 1 cup all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line bottom of pan with parchment and grease sides.
- Peel and slice apples—thin slices for melt-in texture or small cubes for chunkier bite.
- Whisk eggs and sugar until pale and foamy. Add vanilla and rum.
- Stir in melted butter, then fold in flour, baking powder, and salt until just combined.
- Fold in apples, reserving a few slices for the top if desired.
- Pour batter into pan and smooth the top.
- Bake for 45–60 minutes, until golden and a toothpick comes out clean.
- Cool in pan for 15 minutes, then unmold and cool completely on rack.
- Dust with powdered sugar before serving, if desired.
Notes
- Use a mix of tart and sweet apples for depth.
- Substitute rum with Calvados for an apple-forward twist.
- For a kid-friendly version, use apple juice or cider.
- Almond flour or whole wheat flour adds texture.
- Add-ins like raisins, nuts, or lemon zest are welcome.
- Serve warm or room temp with whipped cream or crème anglaise.
- Store in fridge up to 4 days; freeze for up to 2 months.