Light, airy and dotted with tender apple pieces, this French Apple Cake is a fall favorite. Made from a handful of simple ingredients and requiring no special equipment, it’s one of the easiest cakes you can bake. The finished cake is rustic, elegant and full of warm flavor from vanilla and a touch of bourbon (or rum or brandy).
Thirteen years ago I made this cake for a kindergarten project celebrating my son’s French family heritage, and it was an instant hit. Over the years I’ve tweaked the recipe and now make it every autumn when apples are at their peak. The cake is light and tender, with satisfying pockets of apple throughout. It works beautifully for brunch, a casual tea, or served warm with whipped cream or a scoop of vanilla ice cream for dessert.
Why you’ll love this recipe
- Light and fluffy texture with tender chunks of apple and warm notes of bourbon and vanilla.
- No stand mixer required — just simple bowls and a whisk. This is a very approachable recipe for bakers of all skill levels.
- Rustic yet refined: it looks impressive on the table but is surprisingly easy to assemble.
- Versatile: serve with a dusting of powdered sugar for brunch, or pair with whipped cream or ice cream for dessert.
Recipe ingredients
This French apple cake uses a short list of everyday ingredients:
- Apples — Use baking apples that hold their shape, such as Granny Smith, Pink Lady, Jonagold, Golden Delicious or Honeycrisp. Peel and cut into roughly 1″ chunks.
- Butter — Unsalted butter is called for. For a dairy-free version, use a neutral oil instead.
- Bourbon — Adds warmth and depth. You can substitute dark rum or brandy if preferred.
See the recipe card below for precise quantities.
How to make this recipe
This cake comes together with minimal prep and no special tools. A springform pan with a removable bottom makes it easiest to unmold, but an 8″ or 9″ round cake pan lined with parchment also works well.
Pro tip: If using a regular cake pan, spray it generously, line the bottom with parchment, and spray the parchment as well so the cake releases cleanly.
- Preheat the oven to 350°F (175°C). Grease a 9″ round springform pan (or an 8–9″ cake pan lined with parchment).
- Melt 1/2 cup unsalted butter and let it cool slightly.
- Whisk together 1 cup all-purpose flour, 1 teaspoon baking powder and 1/2 teaspoon salt in a small bowl.
- In a large bowl, whisk 2 large eggs with 3/4 cup granulated sugar until frothy (about 1 minute). Stir in 2 tablespoons bourbon (or rum/brandy) and 1 teaspoon vanilla extract.
- Whisk half of the dry ingredients into the wet mixture until just combined, then whisk in half of the melted butter. Repeat with the remaining flour and butter so everything is incorporated but not overmixed.
- Fold in about 1 lb. (roughly 2 large) peeled and chopped apples until they are evenly coated in batter.
- Pour the batter into the prepared pan, smooth the top, and bake on the middle rack for about 40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
- Cool the cake on a wire rack for 10 minutes, then remove from the pan. Run a knife around the edge if needed to loosen before removing from a springform pan.
- Serve warm or at room temperature. A light dusting of powdered sugar, a dollop of whipped cream or a scoop of vanilla ice cream complements the cake beautifully.
Recipe FAQs
If you don’t have a springform pan, an 8″ or 9″ cake pan works fine. Grease it well, line the bottom with parchment and grease the parchment for easiest removal. When using a cake pan, you can serve it directly from the pan if preferred.
Baking apples that hold their shape—Granny Smith, Pink Lady, Braeburn, Golden Delicious, Honeycrisp and Jonagold—are all good choices. A mix of varieties can add complexity.
For the light, tender texture of this cake, peeling the apples is recommended. Apple peel can become chewy and change the cake’s delicate crumb.
Store the cake in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days.
Recipe notes
- Pan option: A springform pan makes unmolding easy, but a well-prepared cake pan works too.
- Alcohol swap: Bourbon can be replaced with dark rum or brandy if you prefer.
- Serving ideas: Dust with powdered sugar for a simple finish, or add whipped cream or vanilla ice cream for a dessert presentation.
- Storage: Keep leftovers covered at room temperature for 2–3 days or refrigerated up to 5 days.
More cake recipes you’ll love
- Almond flour cake
- Cherry almond cake
- Persimmon cake
- Rhubarb cake
Did you try this recipe? If so, please leave a review and share a photo — I love seeing how your cakes turn out!
French Apple Cake
Servings: 8 slices | Prep: 15 mins | Cook: 40 mins | Total: 55 mins
Ingredients
- 1 lb. Granny Smith apples (about 2 large), peeled and chopped into 1″ chunks
- 1/2 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup granulated sugar
- 2 tbsp bourbon (or dark rum or brandy)
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9″ springform pan or line an 8–9″ cake pan with parchment.
- Melt the butter and let it cool slightly. Whisk the flour, baking powder and salt in a small bowl.
- In a large bowl, whisk the eggs and sugar until frothy, about 1 minute. Stir in the bourbon and vanilla.
- Add half the dry ingredients and half the butter, mixing until just combined. Repeat with the remaining flour and butter. Fold in the apple chunks.
- Pour batter into the prepared pan and bake on the middle rack for about 40 minutes, until golden and a toothpick comes out clean.
- Cool 10 minutes on a wire rack, loosen around the edges with a knife if needed, remove from pan, slice and serve.
Notes
- Springform pans make removal easiest, but a lined cake pan will also work.
- Substitute bourbon with rum or brandy if desired.
- Optional toppings such as powdered sugar, whipped cream or ice cream are not included in the nutrition information.
Nutrition (per slice)
Serving: 1 slice — Calories: 287 kcal, Carbohydrates: 39 g, Protein: 3 g, Fat: 13 g, Saturated Fat: 8 g, Cholesterol: 71 mg, Sodium: 217 mg, Fiber: 2 g, Sugar: 25 g
Note: This recipe was originally published in October 2013 and has been updated with refreshed text, photos and measurements.
All recipes and images © Flavor the Moments.