Description
This French Apple Cake is a classic, moist and tender dessert featuring tender cubes of baking apples folded into a buttery, vanilla and rum-infused batter. Baked to a golden perfection and lightly sprinkled with sugar, it offers a delightful balance of sweet and fruit flavors. Perfect for an elegant afternoon tea or a comforting dessert, this cake can be enjoyed warm or at room temperature, with optional whipped cream or vanilla ice cream.
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 for Decoration
- Confectioners' sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and place an oven rack in the middle position. Grease a 9-inch (23-cm) springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom with parchment paper and grease again to ensure easy cake removal.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents and salt within the flour.
- Cream Butter and Sugar: Using a handheld or stand mixer with a paddle attachment, beat the room temperature butter and granulated sugar until the mixture becomes light and fluffy, about 3 minutes. This aerates the batter and helps provide a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl to keep an even mixture. Add vanilla extract and dark rum, mixing until combined; the batter may appear curdled but this is normal.
- Combine Batter and Apples: Gradually add the dry flour mixture to the wet ingredients on low speed until just combined to avoid overmixing which can toughen the cake. Gently fold in the cubed apples using a rubber spatula to evenly distribute the fruit without deflating the batter.
- Fill Pan and Bake: Transfer the batter into the prepared pan, smoothing the top evenly. Sprinkle 1 tablespoon of granulated sugar evenly over the surface. Bake for approximately 40 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Remove from Pan: Allow the cake to cool on a wire rack while still in the pan. Once cool, run a blunt knife around the edges to loosen. If using a springform pan, release the sides. For a regular cake pan, invert the cake onto the rack, remove the parchment paper, then flip carefully to place the cake right-side-up on a serving platter.
- Finish and Serve: Dust the cake lightly with confectioners' sugar using a fine sieve if desired. Serve the French apple cake warm or at room temperature. It pairs beautifully with lightly sweetened whipped cream or vanilla ice cream.
Notes
- Use baking apples like Granny Smith or Braeburn for the best texture and tartness that balances the sweet batter.
- Make sure the butter is fully softened to room temperature for easier creaming with the sugar.
- If the batter looks curdled after adding eggs and rum, it’s normal; continue mixing with flour as instructed.
- This cake keeps well covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- The dark rum adds depth of flavor but can be omitted or substituted with apple juice for a non-alcoholic version.
