Description
This French Apple Cake is a moist and tender dessert featuring sweet, rum-infused apple pieces folded into a buttery batter. Baked to a golden perfection, this classic cake is perfect for any occasion, served warm or at room temperature, and can be enjoyed plain or with whipped cream or vanilla ice cream.
Ingredients
Cake Batter
- 1 cup all-purpose flour (spooned into measuring cup and leveled off)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature
- ⅔ cup granulated sugar (plus more for sprinkling over cake)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons dark rum
- 2 medium baking apples, peeled, cored, and cut into ½-inch cubes (about 2½ cups)
For Serving (Optional)
- Confectioners' sugar for decorating
- Lightly sweetened whipped cream or vanilla ice cream
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Position an oven rack in the middle of the oven. Grease a 9-inch (23-cm) springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom with parchment paper before greasing again to ensure easy removal.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt until evenly combined to help distribute the leavening agents and salt throughout the batter.
- Cream Butter and Sugar: Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the room temperature butter and granulated sugar together on medium speed until light and fluffy, approximately 3 minutes. This process aerates the butter, contributing to a tender crumb.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl to ensure and even mix. Then beat in the vanilla extract and dark rum. The batter may appear curdled at this point, but this is normal and will smooth out once dry ingredients are added.
- Combine Batter with Dry Ingredients and Apples: On low speed, gently mix in the flour mixture until just incorporated to avoid overmixing, which can toughen the cake. Using a rubber spatula, fold in the diced apples carefully, ensuring they are evenly distributed without breaking down.
- Transfer and Bake: Scrape the batter into the prepared pan and level the top with a spatula. Evenly sprinkle 1 tablespoon of granulated sugar over the surface for a slight caramelized crust. Bake for about 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Transfer the cake to a wire rack and allow to cool completely in the pan. Once cooled, run a blunt knife around the edges to loosen. If using a springform pan, remove the sides. For a regular cake pan, carefully invert the cake onto the rack, peel off the parchment paper, then flip the cake right side up onto a serving platter. Dust with confectioners' sugar if desired. Serve warm or at room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.
Notes
- Use baking apples such as Granny Smith, Braeburn, or Honeycrisp for best texture and flavor.
- Room temperature butter and eggs help create a smooth batter and better texture.
- The batter may look curdled after adding eggs and rum; this is normal.
- Sprinkling sugar on top before baking creates a sweet, slightly crunchy crust.
- For easier removal, use a springform pan or line a regular cake pan with parchment paper.
- Store leftovers covered at room temperature for 2 days or refrigerate for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
