For the Best Apple Cake, Make It the French Way

If you’ve come home from apple picking with more apples than you know what to do with, this is an easy cake that truly lets the flavor of the apples shine. This simple cake is studded with chunks of tender apples and is ideal for baking in the fall season. 

Whether you’re serving it for breakfast or dessert, this buttery, tender apple cake only requires a few pantry ingredients and comes together with very little effort. 

What Apples Are Best for Baking?

There are dozens of apple varieties out there, but which ones are best for baking? I like using a combination of different apples for the most flavor in each bite. 

When it comes to a baking recipe like this, the texture of the apple is the most important factor to consider. Apples with a firm texture will hold up best while baking. Some varieties that work well here include Fuji, Pink Lady, Granny Smith, and Honeycrisp.  

Tips and Tricks

• Although it takes a few extra minutes, it’s worth it to peel the apples for this recipe, as the skin of the apples will become chewy in the oven. 
• If you prefer not to use alcohol in this recipe, you can omit the dark rum and increase the vanilla extract to 2 tablespoons. 
• A springform pan is preferable here, as the removable sides allow for the cake to be easily served. However, this cake can also be made in a standard 9-inch cake pan and sliced directly from the pan.
• This cake is delicious served with a scoop of vanilla ice cream or a dollop of whipped cream or creme fraiche. 

Easy Apple Desserts

• Apple Fritter Bread
  
• Apple Bread Pudding
• Apple Cider Donut Muffins
• 3-Ingredient Skillet Apple Crisp
  

Preheat oven to 350°F.

Grease and line the bottom of a 9-inch springform pan with parchment paper.

Make the batter:

In a medium bowl, whisk together the flour, baking powder, and salt. 

In a large mixing bowl, whisk together the eggs, sugar, rum, and vanilla extract. 

Add half of the dry ingredients to the egg mixture and whisk to combine. Add the melted butter and whisk to combine. Add the remaining dry ingredients and whisk until just a few streaks of flour remain.

Fold in the apples:

Using a rubber spatula, gently fold the apples into the batter just until combined. Spread the batter into the lined pan and smooth the top with an offset spatula.

Bake:

Bake until the top is golden and a toothpick inserted in the center of the pan comes out clean, about 1 hour. The cake will be very moist.

Transfer the pan to a wire rack. Allow to cool, then sprinkle with confectioner’s sugar, if desired. 

This cake is very moist, so it will keep at room temperature for up to 2 days or in the refrigerator for up to 5 days. The cake can also be wrapped and frozen for up to 3 months.

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