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.
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)
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.
Notes
The cake tastes even better after chilling overnight in the refrigerator.
Use a mix of tart and sweet apples for best flavor.
Rum can be replaced with apple juice or cider for an alcohol-free version.
The batter will seem apple-heavy, which creates the cake’s signature texture.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 325 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
