Classic French Apple Cake
This phenomenal French apple cake is packed with apples and has a dense, creamy base with a cake-like top layer. It boasts a simple list of ingredients, no fancy equipment, and comes together easily. Guaranteed to be a fall favorite, this timeless recipe is beautifully rustic and tastes just as amazing as it looks.
Why You're Going to Love It
This French apple cake has a dual texture going on - apples are nestled into a creamy, dense, custard-like bottom, while the top has a more traditional tender and airy cake texture.
The cake is not overly sweet but is bursting with fresh apple flavor and the sprinkling of powdered sugar on top is the perfect accompaniment.
If you've been craving apple recipes as I have, or if you've gone apple picking and are drowning in bushels of apples, this French apple cake is an incredibly easy recipe that's full of flavor and impressive enough for company.
Key Ingredient Notes
This cake has a very simple list of ingredients, but you may have questions about a few of them, so let's tackle those.
- Apples – The star of the show and where nearly all of the flavor comes from! This recipe calls for Granny Smithapples, but you can also substitute similar baking varieties, such as: Jonagold, Pink Lady, Fuji, Honey Crisp, or Braeburn.
- Calvados – This is a brandy from France that is typically made from apples or pears. We use a small amount of this to toss the apples in after they are par-cooked for some authentic flavor since traditional French apple cake is made with a more noticeable amount of rum. You can substitute any of the following: Apple brandy, pear brandy, bourbon, white rum, dark rum, or spiced rum. You can also make this cake without rum or alcohol of any kind; simply omit it from the recipe – no substitutions necessary.
- Vegetable Oil – You can make any of the following substitutions: Canola oil, safflower oil, avocado oil, substitute half of the oil with applesauce, or substitute half of the oil with melted butter and the other half applesauce. While I have not found this cake to be the least bit oily, some reviewers have mentioned that the finished cake has a bit of an oily consistency. If you have found that to be true, first, be sure you whisk together the wet ingredients well so you really emulsify the mixture.
How to Make French Apple Cake
The humble simplicity of this dessert is what drew me to it so many years ago. Simple ingredients, simple equipment, and a simple process. Let's get to it!
Step #1: Prepare the Pan and Par-Cook the Apples – Grease a 9-inch springform pan and plate it on a foil-lined baking sheet. Microwave the apples for 3 minutes, then toss with the brandy and lemon juice and set aside.
Step #2: Mix the Cake Batter – Whisk together 1 cup of flour, 1 cup of sugar, baking powder, sand salt in a medium bowl. Then in a large mixing bowl, whisk together the whole eggs and remaining wet ingredients. Add the flour mixture and whisk to combine. Transfer 1 cup of the batter to a separate small bowl.
Step #3: Make the Custard Layer Batter – Add egg yolks to the remaining 1 cup of batter in the small bowl, whisk to combine, then gently stir in the apples. Transfer to the prepared pan and smooth into an even layer.
Step #4: Cake Layer Two – Whisk the remaining 2 tablespoons of flour into the remaining batter in the large bowl. Pour into the pan over the apple layers and gently spread to the edges. Sprinkle the surface with the remaining granulated sugar.
Step #5: Bake and Cool – Bake until golden brown and a toothpick comes out clean, then allow to cool completely (at least 2 to 3 hours) before serving.
How to Serve It
The first time I made this, I enjoyed it plain, as I wanted to really have the apple flavor and both of the cake textures shine through, which was just phenomenal. The cake can be served warm, at room temperature, or chilled. Here are some topping ideas for you:
- Simple dusting of powdered sugar, per the recipe
- Topped with a scoop of vanilla ice cream
- Topped with a dollop of homemade whipped cream
- Drizzle with salted caramel sauce
Storage, Freezing, and Make-Ahead Instructions
- Storage: The cake can be kept in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Make-Ahead: The cake needs to be cooled for 2 to 3 hours to allow it to set before serving. This makes it a perfect candidate to be baked in the morning and served in the evening. You can even prepare it up to 24 hours in advance and keep at room temperature until serving.
- Freezing: Allow the cake to cool completely, then wrap in two layers of plastic wrap and a layer of aluminum foil. Freeze for up to 3 months. Thaw at room temperature overnight before serving.
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Recipe Notes
Here are a few more tips and recommendations to keep in mind while making this apple cake recipe:
- Cake Pan – You will need a 9-inch springform pan for this recipe. You don’t need to line it with parchment paper, but if you have an old, chipped pan or are worried about sticking, you can do so.
- Flavor – This is a very rustic, simple apple cake that relies only on the apples, brandy, and vanilla for flavor. However, if you’d like to amp it up to suit your taste, feel free to add in some cinnamon, nutmeg, or other favorite fall spices.
- Avoiding an Oily Texture – While I have not found this cake to be the least bit oily, some reviewers have mentioned that the finished cake has a bit of an oily consistency. If you have found that to be true, first, be sure you whisk together the wet ingredients well so you really emulsify the mixture.
- Final Temperature – While you can gauge the doneness of this cake by a golden brown top and a toothpick inserted into the center coming out clean, you can be even more precise by using an instant-read thermometer. If you have one, the center of the cake should be baked to 205 degrees F.
More Apple Cake Recipes:
- Jewish Apple Cake
- Salted Caramel Apple Cake
- Caramel Apple Bundt Cake
- Apple Bundt Cake with Cream Cheese Filling & Praline Frosting
If you make this French apple cake recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️
French Apple Cake
Ingredients
- 1½ pounds Granny Smith apples, about 4 large apples, peeled, cored, cut into 8 wedges, and sliced ⅛ inch thick crosswise
- 1 tablespoon Calvados, apple brandy or white rum
- 1 teaspoon lemon juice
- 1 cup (130 g) + 2 tablespoons all-purpose flour, divided
- 1 cup (198 g) + 1 tablespoon granulated sugar, divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 egg
- 2 egg yolks
- 1 cup (198 g) vegetable oil
- 1 cup (240 ml) whole milk
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
- Adjust oven rack to lower-middle position and preheat oven to 325 degrees F. Spray a 9-inch springform pan with non-stick cooking spray. Place the prepared pan on a rimmed baking sheet lined with aluminum foil.
- Place the apple slices into pie plate, cover with an inverted plate, and microwave until the apples are pliable and slightly translucent, about 3 minutes. Toss the apple slices with Calvados and lemon juice and let cool for 15 minutes.
- In a medium bowl, whisk together 1 cup of the flour, 1 cup of the granulated sugar, baking powder, and salt.
- In a large bowl, whisk together the whole egg, oil, milk, and vanilla extract until smooth. Add the dry ingredients and whisk until just combined. Transfer 1 cup of the batter to a separate small bowl and set aside.
- Add the egg yolks to the remaining batter in the large bowl and whisk to combine. Using a rubber spatula, gently fold in the cooled apples. Transfer the batter to the prepared pan; using an offset spatula, spread the batter evenly to the pan edges, gently pressing on the apples to create even, compact layer, and smooth surface.
- Whisk the remaining 2 tablespoons of flour into the reserved batter. Pour over the batter in the pan and spread evenly to the pan edges and smooth the surface. Sprinkle the remaining 1 tablespoon granulated sugar evenly over the cake.
- Bake until the center of the cake is set, a toothpick inserted in the center comes out clean and the top is golden brown, about 1 hour 15 minutes. Transfer the pan to a wire rack and cool for 5 minutes. Run a paring knife around the sides of the pan and cool completely, 2 to 3 hours. Dust lightly with powdered sugar before serving.
Notes
- Equipment: 9-inch springform pan
- Apples: Granny Smith are recommended, but you can substitute any of the following: Jonagold, Pink Lady, Fuji, Honeycrisp, or Braeburn.
- Calvados: Substitute apple or pear brandy, white rum or spiced rum, or omit entirely.
- Oil: Substitute canola or safflower oil, half applesauce, or half butter half applesauce.
- Testing Doneness: Bake until a toothpick comes out clean or use an instant-read thermometer and bake to an internal temperature of 205 degrees F.
- Serving Suggestions: Dusting of powdered sugar, vanilla ice cream, whipped cream, or salted caramel sauce.
- Storage: The cake can be kept in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Make-Ahead: The cake needs to be cooled for 2 to 3 hours to allow it to set before serving. This makes it a perfect candidate to be baked in the morning and served in the evening. You can even prepare it up to 24 hours in advance and keep at room temperature until serving.
- Freezing: Allow the cake to cool completely, then wrap in two layers of plastic wrap and a layer of aluminum foil. Freeze for up to 3 months. Thaw at room temperature overnight before serving.
- Recipe from Cook’s Illustrated.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Dee Frances.
Yummy, BUT I made some changes because of other comments. Did not use 1 cup oil but subbed 1 stick of butter instead. Next time I will decrease the butter to 1/2 stick and the milk to 3/4 cup. Still, the cake was so delicious that my husband got mad when I wanted to bring our neighbor a slice. Definitely a keeper! (Cake and husband 😄)
Do not use a full cup of oil!! Way too much and gives the cake a very oily taste. I would use 1 stick of butter, browned . Instead and may increase the flour. Very disappointed. My fault I should have followed my gut that told me all that oil is not good and also read the reviews. Very disappointed in the result for this cake.
Fantastic recipe! First try at this kind of cake and while whipped cream or vanilla ice cream would be a nice addition, this cake doesn’t need it. I share pictures of it on Facebook and linked to your recipe. My dear friend Desiree is making it now!
I absolutely love this recipe! I’ve used affordable cognac in place of the pricey Calvados, and the result is every bit as good. Cook’s Illustrated used to have a video on YouTube of them making this cake they developed, but I’ve lost the link. Anyway, it’s so simple to make, the video isn’t really necessary, but it is interesting to hear the process they went through to develop this cake.
Thanks for reprinting this recipe!
Great recipe! I used gala apples and caster sugar as I didn’t have granulated. Also used dark rum. The result was fantastic and no issues with oil as described by some.
Have made this a few times, fantastic, hubbie loves it!! Mine is always a dark cake not light and yellow like yours, tastes fab! Have you or anyone tried this recipe in individual bundt tins? Think it might be nice for a gathering coming up…….. any thoughts? 😍
Please, give me an advise. I made this cake, and it’s delicious but batter was too liqudy and was sipping through a springform. I verified all ingredients several times and followed the recipe precisely. So, is this recipe correct?! Perhaps, there is not enough flour or too much oil/ milk. Otherwise, please, let me know why pouring the batter into the spring form made such a mess. Thank you!
Love,love this cake. Will definitely add to my favorites. Delicious and easy.
Oh my goodness, this is the best apple cake I have ever eaten! Koodos to you. Not only is it light, but it is simply great.
I made the recipe as written and it was perfect! My cake came out looking exactly like your photos. I took mine out of the oven after 55 minutes or so because it looked done, but I typically have to adjust cooking times for my oven. Wonderful recipe. I’ll be making this recipe again for thanksgiving!
I made this yesterday. It is quite tasty, but mine was also swimming in oil, as many other have also noted. I will try making it again and cut back on the oil. I see one comment where someone accidentally left all the oil out of it so I’m confident that reducing oil won’t result in a dry cake…
I wonder how/why some people don’t experience the greasy cake result if following the same recipe?
I baked it yesterday, follow exactly every step and it came out perfect as the picture. My guest love it! and myself I love it more than the apple pie. I’m going to make it for thanks giving from now on instead. It’s very light, not too sweet and the apple were soft and flavorful.
Thank you Michelle
This cake is delicious. One of my favorite apple cake recipes!
Sweet baby Jesus this recipe is divine! I used brandy since that is what I had, and added a little nutmeg and cardamom. I am so impressed! Will definitely make again, its a keeper!
Have you tried freezing it yet?
Hi Katie, No I have never tried to freeze this cake.
I’m going to make a few of these for a Salvation Army bake sale fund raiser. I’ll let you know how they freeze since I bake for three weeks before the event.
I made it. Taste is wonderful but the recipee needs review because after the cake is baked oil leaks out of the cake about 4-5 tablespoons
I have made this cake twice. It has good taste but there is always a poodle of oil at the bottom of the sheet pan. If you transfer the springform pan to cooling rack then I have 1-3 tablespoons of oil.. Do not know how to solve the excess oil that leaks out of the form.
I have made this recipe 3 times now and changed some things the last time. The first two times I used the oil, baking sugar, and opened baking powder. The result was tasty but too oily and flat. This week I baked it with melted just to melting butter, regular granulated sugar and fresh baking powder. Texture and flavor as well as appearance all improved greatly. This is a favorite of my Friday night crowd! Crowd pleaser!
I am going to try this recipe and for what i have seen and heard i will not have to moan all night of how bad the cake recipe was but i will be happy and look forword to baking another cake the next day.
I was thinking that you could just put apples on top of the batter instead or put half the batter in the baking pan and put half the apples on top and the rest of the batter on top with the rest of the apples but you might have to cut more apples to do that.
If you have any other ideas of how to make the recipe a bit different please comment so that i can try it out or if you have any thought about my ideas.
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Thank you for this amazing recipe! It came out perfectly. A new favorite in our household!
Made your gorgeous French apple cake. Cake out beautifully and tasted delicious. My sides came out darker than yours but I used butter rather than spray and cook so not sure if that made a difference? Thank you for this recipe! Just a question: Should I store the cake in the fridge or at room temperature?
I’m so glad you enjoyed the cake! I stored this at room temperature.
This is delicious.
I thing is very easy to do , and is the best apple pie .
Really enjoyed the results of this recipe! It’s quite yummy. I didn’t have the apple brandy and substituted apple cider vinegar, which appears to have worked fine. My springform pan leaked a bit, but the resulting crusty leftover on the underlying foil covered pan was actually quite good! I’ll definitely make this again.
I chose this because, while I wanted to make something special for Christmas, I didn’t feel like exerting a ton of energy on it. This was a win/win! It was very easy to throw together and it looked very fancy. It tasted incredible, too. It was a big hit! I’ll be making this again, that’s for sure. Thanks!
Excellent recipe. Came out exactly like the picture, very first time I tried it. Tasted delicious — not too sweet, not gloppy at all… great texture and taste. I was worried it wouldn’t be sweet enough so I accompanied it with caramel sauce on the slide. People added a little bit on their plates to but it really didn’t need anything extra. Nice cake to bring to a dinner party, as I did!
This recipe calls for way too much oil. I would try with 1/2 c. oil.
What’s is a rimmed baking sheet please? Is the cake pan lined with the aluminium foil?
Hi Lisa, A rimmed baking sheet is a baking sheet with a lip around the edge, so liquid wouldn’t spill off of it. A standard half sheet pan or jelly roll pan is rimmed. And yes, you should line the rimmed pan with foil.
Thank you for a recipe that uses lots of apples. I think it is a bit oily; next time I will reduce the amount asked for. I love that it is not sweet. Thanks
I made this today and by mistake left out the oil completely. I realized it when it had been in the oven for five minutes and there was nothing I could do. I went online and googled “I forgot to put the oil in the cake batter” and was reassured to find lots of discussions and lots of comments from bakers who said they never put oil in their cake batters. So I just baked it for the recommended time and hoped for the best. It turned out FANTASTIC! I told my friend about the mistake and after tasting it she said it didn’t need any oil. I guess with two pounds of apples, a cup of whole milk and three egg yolks, it had enough moisture to bind it together. And think of the calories I saved! I just wanted you to know that the oil may indeed be optional because the apples and custard made it super moist and tasty. I will definitely make this again and leave out the oil.