Savory French Apple Cake Recipe

I first tasted this French Apple Cake during a summer in Paris, and it changed how I think about apple desserts. My host mother taught me her version—chunks of tart apples folded into buttery batter with just a hint of rum—and I’ve been making it ever since.

The cake strikes that rare balance between simple and sophisticated. It comes together quickly with pantry staples, yet the result feels special enough for company or a quiet afternoon treat with coffee.

What makes this French Apple Cake a keeper for years to come

I love how forgiving this recipe is—the batter is thick and almost scone-like, which means the apples stay in tender chunks instead of dissolving into mush. The rum adds warmth without being boozy, and the sugar on top creates a thin, crisp crust that contrasts beautifully with the soft interior.

This cake works any time of day, which makes it incredibly practical. I’ve served it warm for breakfast, packed slices for afternoon snacks, and plated it with whipped cream for dessert—it never disappoints.

The texture is what keeps me coming back. It’s moist from the apples but still has structure, so each slice holds together perfectly on a plate or in your hand.

If you’re drawn to apple-forward baking, my The Perfect Honey Apple Upside-Down Cake offers a caramelized twist on the fruit, while My Cozy Custardy Apple Squares brings a creamy layer that pairs beautifully with the same tart apples I use here.

Everything you need for the perfect French Apple Cake

• 1 cup all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, room temperature
• ⅔ cup granulated sugar, plus 1 tablespoon for topping
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3 tablespoons dark rum (or substitute with apple cider, apple juice, or milk)
• 2 medium baking apples (Granny Smith, Honey Crisp, or Pink Lady work well), peeled, cored, and cut into ½-inch cubes (about 2½ cups)
• Confectioners’ sugar for dusting (optional)

Notes on ingredients: I always use tart-sweet apples that hold their shape when baked—Granny Smith is my go-to, but mixing varieties adds complexity. If you prefer to skip the rum, apple cider or juice keeps the moisture without the alcohol. Room temperature butter and eggs blend more smoothly, giving you a lighter crumb.

My Method for French Apple Cake

1. Preheat your oven to 350°F and position a rack in the center. Grease a 9-inch springform pan or regular cake pan with butter or nonstick spray. If using a regular pan, line the bottom with parchment paper and grease again.
2. In a small bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
3. Using a handheld or stand mixer, cream the butter and ⅔ cup granulated sugar on medium speed for about 3 minutes, until the mixture is light, fluffy, and pale in color.
4. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. The mixture should look smooth and thick.
5. Beat in the vanilla extract and rum on low speed. The batter may look slightly curdled at this point—that’s normal and won’t affect the final cake.
6. Add the flour mixture to the butter mixture and mix on low speed just until no dry streaks remain. Don’t overmix, or the cake will be dense.
7. Add the chopped apples to the batter and use a rubber spatula to fold them in gently, distributing them evenly throughout.
8. Scrape the batter into the prepared pan and smooth the top with the spatula. Sprinkle the remaining 1 tablespoon of granulated sugar evenly over the surface.
9. Bake for 38-42 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should pull away slightly from the pan.
10. Let the cake cool in the pan on a wire rack for at least 15 minutes. If using a springform pan, release the sides. If using a regular pan, run a knife around the edges, invert onto the rack, peel off the parchment, and flip right-side up onto a serving platter.
11. Dust with confectioners’ sugar through a fine sieve if desired. Serve warm or at room temperature, plain or with whipped cream or vanilla ice cream.

My go to methods for French Apple Cake success

The batter will seem thick—almost like a dense cookie dough—but that’s exactly what you want. This texture keeps the apples suspended throughout the cake instead of sinking to the bottom.

I always cube my apples into ½-inch pieces for the best balance of texture and moisture. Smaller pieces can disappear into the batter, while larger chunks don’t soften enough during baking.

Don’t skip the sugar sprinkle on top before baking. It creates a thin, crisp layer that adds a subtle crunch and makes the cake look bakery-worthy without any extra effort.

The best way I serve French Apple Cake

I usually make this on Sunday afternoons and keep it under a cake dome on the counter. It stays moist for two days at room temperature, and I love having slices ready for breakfast or an afternoon pick-me-up with tea.

For dessert, I serve it warm with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. A pinch of cinnamon in the cream adds a cozy touch that complements the apples beautifully.