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Apple Cake | French Apple Cake Recipe

Buttery Cake filled with chunks of apples and baked till perfection. A slice of French apple cake with a cup of tea is heaven just like my french almond cake. Super yummy cake made using a buttery rum flavoured cake batter and fresh apples. Both of them merged together to create this amazing cake. Learn how to make the best apple cake with step by step pictures and video.
3.98 from 198 votes
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 10 servings
Calories: 215kcal
Author: Aarthi

Ingredients

  • ½ cup Unsalted Butter 110 grams
  • ½ cup Sugar 100 grams
  • 2 tsp Vanilla Extract
  • 2 large Eggs
  • 2 tbsp Rum optional
  • 1 cup All Purpose Flour 120 grams
  • 1 tsp Baking Powder
  • tsp Salt
  • 2 Apples (peeled and chopped) I used gala variety
  • tbsp Sugar for sprinkling over cake
  • My 1 cup measure 240 ml

Instructions

  • Prepare a 18 cm cake pan by greasing it well with oil or melted butter. Sprinkle flour over it and coat on all sides. Once coated, tap the excess flour over a sink. Instead of doing this you can line the pan with parchment paper. Also make sure you preheat oven to 180 degree C | 356 degree F.
  • Meanwhile prepare your apples. Peel two crisp apples, halve them, quarter each halves. Remove the seeds and chop them into small pieces. Set aside.
  • Mix the dry ingredients together. In a mixing bowl, take plain flour. Add in baking powder. Instead of mixing this in a bowl. You can sift dry ingredients in a sieve. Add in salt. Mix all the ingredients using a spatula or whisk. Set aside. This is your dry ingredients.
  • In a large mixing bowl add your butter. Make sure butter is unsalted and it is at room temperature. Room temperature butter creams better. I prefer to remove the butter from fridge at least 2 hours before baking.
  • Add in sugar. I used granulated sugar. You can use caster or super fine sugar. Add in pure vanilla extract. I used my homemade vanilla extract which is unbeatable.
  • Now use an electric beater to cream butter with sugar and vanilla. You can use stand mixer or just hand whisk. If you are using an electric beater, cream butter and sugar for at least 3 minutes. Make sure you scrape the sides of bowl in-between for even mixing.
  • Now add in eggs. Add one egg at a time. After adding one egg, use your hand beater to combine the egg with the creamed butter and sugar. Once one egg is mixed in, add in the second egg. Make sure your eggs are at room temperature. Room temp eggs mix evenly with your butter and sugar. Fridge cold eggs will sieve up the butter and makes your mixture curdle.
  • Now it is your choice to choose on adding a dash of rum. Rum enhances the flavour which can be skipped too. Now the mixture looks all creamy.
  • Add in the flour mixture and use the same beater to mix it into the butter sugar mixture. Use lower speed to do this job. Also don’t over mix the batter.
  • Now switch to spatula. Add in chopped apples in. Use your spatula to gently fold the apples into the batter. Don’t over mix the batter. Mix the batter gently.
  • Transfer the cake batter into the prepared cake pan. Use an offset spatula to spread the batter evenly in your pan.
  • Now take a tablespoon of granulated sugar and sprinkle evenly over the cake. This step is important for getting perfect crust over the cake.
  • Place your cake pan into the preheated oven and bake for 35 to 40 minutes. To check whether the cake is baked, insert a tooth pick in the centre of the cake and it should come out clean. If the toothpick has any batter stuck to it. Bake for 5 more minutes.
  • Remove the cake pan from oven and allow it to cool in the pan for 10 minutes. Use a butter knife to ease the sides of the cake. Gently un mould the cake on a serving platter. Slice and enjoy warm with a cup of tea or coffee.

Video

Notes

  • Cream butter and sugar till fluffy and creamy which makes the cake light and fluffy.
  • Don't over mix the batter, over mixing makes the cake tough.
  • Be sure to select baking apples for this recipe. Baking apples hold their shape when baked, so the chunks of fruit won’t turn into applesauce in the oven. Tart-sweet varietals such as Granny Smith, Honey Crisp, Pink Lady, Braeburn, and Jonagold are all good options.
  • Instead of apples you can use pears too.

Nutrition

Serving: 1servings | Calories: 215kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 88mg | Potassium: 70mg | Fiber: 1g | Sugar: 16g | Vitamin A: 357IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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