Name: Classic French Apple Cake with Rum and Vanilla
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 1 cup all-purpose flour (120 g); 1 teaspoon baking powder; 1/4 teaspoon salt; 2 pounds apples (5–6 medium apples, mixed tart and sweet); 3 large eggs; 1 cup granulated sugar (200 g); 3 1/2 tablespoons rum (or apple juice or cider); 3/4 teaspoon vanilla extract; 10 tablespoons unsalted butter, melted and cooled (142 g)

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I love how this Classic French Apple Cake with Rum and Vanilla feels both simple and elegant at the same time. It’s softly sweet, rich with apples, and has a delicate custard-like texture thanks to the eggs and butter. The vanilla and rum add warmth without overpowering the fruit, making this cake perfect for dessert, brunch, or a quiet afternoon with tea.

Classic French Apple Cake with Rum and Vanilla

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour (about 120 g)

1 teaspoon baking powder

¼ teaspoon salt

2 pounds apples (about 5–6 medium apples, a mix of tart and sweet)

3 large eggs

1 cup granulated sugar (about 200 g)

3½ tablespoons rum (or apple juice or cider)

¾ teaspoon vanilla extract

10 tablespoons unsalted butter, melted and cooled (about 142 g)

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 10-inch springform pan or lining it with parchment for easy removal.

In a small bowl, I whisk together the flour, baking powder, and salt, then set it aside.

I peel, core, and thinly slice the apples so they soften evenly as the cake bakes.

In a large bowl, I whisk the eggs until foamy, usually about 1 to 2 minutes. I add the sugar, rum, and vanilla and whisk for another minute until smooth.

I stir in half of the flour mixture, followed by half of the melted butter, mixing gently. I repeat with the remaining flour and butter until the batter is smooth.

I fold the sliced apples into the batter, making sure every slice is coated. The mixture looks very apple-heavy, which is exactly what I want.

I pour the batter into the prepared pan, smooth the top, and bake for 60 to 70 minutes until golden. A toothpick should come out clean with a few moist crumbs.

I let the cake cool for 5 to 10 minutes before loosening the edges and removing the pan sides. If needed, I carefully slide a knife under the cake before transferring it to a serving plate.

Servings and timing

I usually plan about 20 minutes for preparation and 1 hour and 10 minutes for baking, for a total of roughly 1 hour and 30 minutes. This recipe makes 10 servings, with approximately 325 kcal per slice.

Variations

I sometimes swap the rum for apple brandy or fresh apple cider when I want a softer flavor. For extra warmth, I add a pinch of cinnamon or nutmeg to the batter. When I want more texture, I mix in a handful of chopped walnuts or almonds. I’ve also made this with pears replacing half of the apples, which works beautifully.

Storage/Reheating

I store this cake covered in the refrigerator for up to four days. I actually prefer it chilled, as the texture becomes more custard-like. When I want it warm, I gently reheat individual slices in the microwave for about 15 to 20 seconds.

FAQs

Can I make this cake ahead of time?

I often bake it a day in advance because the flavor and texture improve after resting in the fridge overnight.

What apples work best for this recipe?

I like using a mix of tart and sweet apples, such as Granny Smith with Honeycrisp or Fuji, to balance the sweetness.

Can I make this cake without alcohol?

I regularly substitute the rum with apple juice or cider, and the cake still tastes wonderful.

Why does the batter look like it has too many apples?

That’s exactly how it should look. I rely on the apples to create the cake’s structure and custard-like texture.

Can I freeze this apple cake?

I don’t usually freeze it, but it can be frozen tightly wrapped for up to one month and thawed overnight in the refrigerator.

Conclusion

This Classic French Apple Cake with Rum and Vanilla is one of those recipes I return to again and again. I love its simplicity, its soft texture, and how it highlights fresh apples without fuss. Whether I serve it for brunch, dessert, or an afternoon treat, it always feels special and comforting at the same time.

📖 Recipe:

Classic French Apple Cake with Rum and Vanilla

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Author: Cheryl
Total Time: 1 hour 30 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

A classic French apple cake that is simple yet elegant, packed with tender apples and enriched with butter, eggs, vanilla, and a hint of rum for a soft, custard-like texture.

Instructions

Preheat the oven to 350°F (175°C) and grease or line a 10-inch springform pan.
In a small bowl, whisk together the flour, baking powder, and salt; set aside.
Peel, core, and thinly slice the apples.
In a large bowl, whisk the eggs until foamy, about 1–2 minutes. Add the sugar, rum, and vanilla, and whisk until smooth.
Stir in half of the flour mixture, then half of the melted butter. Repeat with the remaining flour and butter, mixing gently.
Fold the sliced apples into the batter until well coated.
Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes until golden and a toothpick inserted comes out with a few moist crumbs.
Cool for 5–10 minutes, then remove the pan sides and transfer the cake to a serving plate.