A lovely light moist flavourful cake with apple pieces in every bite, I love this Easy French Apple Cake recipe.
This cake, or variations of it, have been around for such a long time, traditionally made as a simple batter infused with the flavour of rum, it is truly a delicious cake.
I have amended the original recipe to suit my tastes, but I will give a variety of options for you if you wish to make a Rum version closer to the original.
The version I love the most is the addition of almond essence in place of the rum, this gives such a lovely end result and it works perfectly against the apples.
This is really an apple cake with a little batter, the apples really shine here. Traditionally it was made with apple slices, so using a mandolin to create thin apple slices which are then coated in batter. I make mine chunks of apples but you may choose!
Often apple cakes come with spices such as cinnamon and nutmeg, it is really nice to have a recipe that gets away from these flavours and really lets the apple flavour through.
I recommend changing up the apples each time you make this, ideally you want an apple that is going to hold its shape upon baking, but most do in this instance.
The traditional Granny Smith is what is often used in baking, but today I used Jazz apples and they were delicious! There are so many flavours of apples available these will really enhance the flavour.
*The options I have suggested for the flavour of the French Apple Cake are as below (I use almond essence)
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1/4 Cup Rum or Spiced Rum
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1/4 Cup Brandy
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1 teaspoon Almond Essence, or Rum Essence, or Brandy Essence. That will really stand out strongly but I love it! Feel free to play around to find your favourite version.
If you do use Rum or Brandy then be sure to reduce the milk component to make up for the extra liquid, see my recipe notes for more details as I use almond essence in my favourite version.
All you need for my version of Easy French Cake is
(Scroll down the page to find the full ingredient list and method)
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Plain White Flour
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Baking Powder
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Salt
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Butter
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White Sugar
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Eggs
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Vanilla Essence
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Almond Essence*
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Milk
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Apples
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Icing Sugar
The method to making this is lovely and simple. I use a food mixer as it makes creaming the butter and sugar easier, but if you wish use a strong whisk for the first step.
When using flour and baking powder be sure to whisk this well first with the salt, this way the baking powder is evenly dispersed into the flour before you pour it into the dry ingredients.
Once the butter and sugar is creamed, you will add the eggs one at a time and then the essences and milk (or alcohol if using) this may begin to look a little curdled, it will be fine so trust the process!
Finally mix through the flour then fold in the peeled and diced apples. I like to dice my apples quite small so there is a piece of apple in every mouthful. The balance of batter to apples seems a little off but that makes it special, it really is an APPLE cake, almost more apple than cake.
Then to finish sprinkle with a little more white sugar and bake until the cake is cooked in the middle and the edges are a lovely crispy golden brown. All ovens are so different so after the initial cooking time test with a knife or skewer until no moist batter remains.
Then allow the cake to cool in the pan for a while before carefully removing it. You will have beautifully lined your cake so the removing part will be so easy! I recommend a spring form or lose bottomed cake tin for this one as the cake is super moist and delicate.
I have lots of lovely apple recipes, be sure to check them out come apple season
Onto the recipe for this super popular Easy French Apple Cake
Easy French Apple Cake
Delicious classic French Apple Cake with a twist.
Ingredients
- 1 Cup Plain White Flour, 150 grams
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 115 grams Butter, cubed, room temp
- 2/3rds Cup White Sugar, 135 grams
- 2 Eggs, medium
- 1 teaspoon Vanilla Essence
- 1 teaspoon Almond Essence *see notes for alternatives
- 2 Tablespoons Milk*
- 3 Cups Apples, Approx 4 large apples, or 500 grams, peeled and cubed into 1cm pieces
- 2 Tablespoons White Sugar to sprinkle before baking
- Icing Sugar to dust
Instructions
- Preheat the oven to 175C Bake
- Prepare a 22cm cake dish, spring form or loose bottom tin best, grease and line base and sides with baking paper
- In a small bowl add the flour, baking powder and salt and whisk well to combine
- In a food mixer with a paddle attachment, add the cubed room temperature butter and white sugar and mix well for 4 minutes until creamy
- Add the eggs to this one at a time, mixing well in between each addition
- Add the vanilla, almond essence* and milk and mix well, the mixture may look curdled but trust the process
- Add to this the flour mixture and gently fold through until no flour remains visable
- Finally add the small diced and peeled apple and fold through.
- Spoon this into the prepared tin, spread evenly until smooth
- Sprinkle over the last measure of white sugar
- Bake in middle rack for 35 minutes, before checking with a toothpick, knife or skewer to see if it comes out clean. If not pop back in the oven for 3-5 minutes at a time until fully baked and lightly golden.
- Allow the cake to cool in the pan for 20 minutes before carefully turning out onto a wire rack to cool. Using the baking paper or a loose bottomed pan will make this easier, this cake is delicate and moist so take care.
- Once cool dust with icing sugar if you wish, serve cold or warm, on its own or with a little whipped cream or yoghurt,
- Enjoy!
Notes
*Flavour alternatives for a French Apple Cake
Traditionally a French Apple Cake uses a dark Rum or a Spiced Rum as the main flavour, I prefer to use almond essence. But please choose own flavours! Try these alternatives
1/4 Cup of Dark Rum or Spiced Rum, 60mls (do not add the milk)
1/4 Cup of Brandy, 60 mls (do not add the milk)
1 teaspoon Brandy Essence, or Rum Essence (use the milk as the original recipes states)
Does this keep well at room temperature? Can I freeze this cake?
This is a very moist, light and delicate cake, because of the moisture content it will get more moist as the days progress, it is lovely if eaten within 2 days of baking, alternatively you can carefully freeze it wrapped in plastic wrap then aluminium foil
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 205Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 36mgSodium: 121mgCarbohydrates: 36gFiber: 2gSugar: 26gProtein: 2g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
I hope you love this recipe as much as I do, be sure to let me know in the comments below once you make it.
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Happy Baking!
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Claire says
This recipe is great! I made it for a group of friends who all loved it. I bought almond essence for it then realized I has brandy so used both and it was so tasty. Thanks for the great recipe Anna!
justamumnz says
Wonderful! I’m so pleased ☺️
Andrea says
Oooo I bake for GBB as well!!! Will definitely make this on the weekend and a lemon loaf!!
Roger Griffiths says
Made this for GBB charity and was so impressed that I had to make one for ourselves to try. Truly delicious cake, goes great with a dollop of whipped cream.
justamumnz says
Brilliant! Such a great charity too.