An incredibly rich yet simple and easy French Apple Cake made with sweet apples in a tender and moist rum cake. Serve with coffee or your favorite tea or for an afternoon treat!
How to Make Apple Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 °F and set an oven rack in the middle position. Grease with butter or baking spray a 9-inch round nonstick cake pan or springform form pan lined with parchment paper and set aside.
In a small bowl, whisk together the flour, baking powder, and salt. Using a handheld mixer with beaters, cream the butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
Beat in the pure vanilla extract and rum. Add the flour mixture and mix at low speed until just combined. Using a rubber spatula, fold in the chopped apples. Pour the batter into the prepared pan and even the top.
Sprinkle evenly with 1 tablespoon of turbinado sugar. Bake the apple cake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the French Apple Cake to cool on a rack.
Transfer the cake to a platter. Dust with confectioners' sugar, if desired, using a fine sieve. Serve warm or at room temperature. Store leftovers in an airtight container for up to 2 days at room temperature.
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Recipe
Easy Apple Cake
Ingredients
- 1 cup all-purpose flour , spooned, leveled-off, and sifted
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 stick (½ cup) unsalted butter, softened
- ⅔ cup granulated sugar , leveled off
- 2 large eggs , room temperature
- 1 tablespoon pure vanilla extract
- 3 tablespoons dark rum or brandy , such as Myers's or Calvados, etc...
- 2 baking apples , peeled, cored, and cut into ½-inch cubes (I use Honey crisp)
- Confectioners' sugar (optional) for decorating a cake
- 1 tablespoon turbinado sugar for topping
Instructions
- Preheat the oven to 350 °F and set an oven rack in the middle position. Grease with butter or baking spray an 8-inch cake pan or springform form pan lined with parchment paper and set aside.
- For the Apple Cake: In a small bowl, whisk together the flour, baking powder, and salt. Using a handheld mixer with beaters, cream the butter and granulated sugar until light and fluffy, about 2 to 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
- Beat in the pure vanilla extract and rum. Add the flour mixture and mix at low speed until just combined. Using a rubber spatula, fold in the chopped apples.
- Pour the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of turbinado sugar.
- Bake the apple cake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the French Apple Cake to cool on a rack.
- Transfer the cake to a platter. Using a fine sieve, dust with confectioners' sugar, if desired. Served warm or room temperature. Store leftovers in an airtight container for up to 2 days at room temperature.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
