Apple Cake Recipe

This French apple cake is tender, buttery, and effortlessly delicious—simple to make and perfect any time of day.

Ingredients

• 1 cup (125 g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick / 113 g) unsalted butter, melted and cooled slightly
• 2/3 cup (135 g) granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 3 tablespoons dark rum (optional but traditional)
• 2 medium–large apples (about 1 lb / 450 g total), peeled, cored, and cut into 1/2‑inch chunks
• Confectioners’ sugar, for dusting (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9‑inch springform pan and line the bottom with parchment paper.
2. Mix dry ingredients: In a small bowl, whisk together flour, baking powder, and salt.
3. Mix wet ingredients: In a large bowl, whisk melted butter and sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla and rum.
4. Combine: Add dry ingredients to wet and stir until just combined (don’t overmix).
5. Fold in apples: The batter will be thick and apple‑heavy—that’s exactly right.
6. Bake: Pour into prepared pan, smoothing the top. Bake 40–50 minutes, until golden brown and a toothpick inserted in the center comes out clean.
7. Cool & serve: Let cool in the pan for 10 minutes, then release the springform. Serve warm or at room temperature, dusted with powdered sugar if desired.

Tips for Success

• Apple choice: Use a mix of sweet and tart (e.g., Honeycrisp + Granny Smith) for best flavor.
• Rum substitute: If you prefer alcohol‑free, swap with apple juice or milk.
• Serving idea: Lovely with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.