Description
This Easy French Apple Cake is a moist, tender dessert featuring diced apples folded into a spiced batter with rum and vanilla extract. It bakes to a golden perfection, offering a delightful balance of sweet and fruity flavors, perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup (130g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Wet Ingredients
- 2 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 2 tablespoons rum
- 2 teaspoons vanilla extract
- 10 tablespoons (141g) unsalted butter, melted and cooled to room temperature
Fruit
- 5 to 6 medium apples (about 2 pounds), peeled, cored, and diced into 1/2-inch cubes
Optional
- Confectioners sugar, for dusting
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until evenly combined.
- Mix wet ingredients: In a large mixing bowl, whisk the eggs, granulated sugar, rum, and vanilla extract together until smooth and well combined.
- Combine ingredients: Add half of the dry mixture to the wet ingredients and whisk to combine. Then add the melted butter and whisk again. Add the remaining dry mixture and whisk only until just a few streaks of flour remain, being careful not to overmix.
- Fold in apples: Using a rubber spatula, gently fold the diced apples into the batter until uniformly distributed without overworking the batter.
- Bake the cake: Pour and spread the batter evenly into the prepared springform pan, smoothing the top with an offset spatula. Bake for about 1 hour, or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool and serve: Transfer the cake pan to a wire rack and allow to cool completely. Once cooled, dust with confectioners sugar if desired before serving.
- Storage: Store the cake at room temperature for up to 2 days or refrigerated for up to 5 days. It can also be wrapped and frozen for up to 3 months.
Notes
- This cake is very moist; handle gently when slicing to maintain its shape.
- Use a springform pan or ensure a secure greasing and lining for easy removal.
- Room temperature eggs help to create a smoother batter and better texture.
- Adjust the type of apples depending on your preference; tart apples provide a nice contrast to the sweet batter.
- For a non-alcoholic version, substitute rum with apple juice or omit it altogether.
- Letting the cake rest before dusting with confectioners sugar ensures the sugar does not dissolve into the moist surface.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 305
- Sugar: 23g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 75mg
