French Apple Cake

French Apple Cake

Classic recipe: French Apple Cake

A springform pan is needed for this recipe. Adapted from David Lebovitz’s French Apple Cake recipe.


3/4 cup (110g) flour
3/4 tsp baking powder
pinch of salt
4 large apples (a mix of varieties)
2 large eggs, at room temperature
3/4 cup (150g) sugar
3 Tbl dark rum
1/2 tsp vanilla extract
8 Tbl (115g) butter, melted and cooled
Optional: crème fraîche


  1. Preheat the oven to 350ºF. Adjust the oven rack to the middle.
  2. Butter an 8- or 9-inch springform pan and place it on a baking sheet.
  3. In a small bowl, whisk together the flour, baking powder, and salt.
  4. Peel and core the apples, then dice them into 1-inch pieces.
  5. In a large bowl, beat the eggs until foamy then whisk in, one at a time, the sugar, rum and vanilla. Whisk in half of the flour mixture, then gently stir in half the melted butter.
  6. Stir in remaining flour mixture, then the remaining butter.
  7. Fold in the apple cubes until coated with batter. Scrape them into the prepared cake pan and smooth the top with a spatula.
  8. Bake the cake for about 1 hour, or until a knife inserted into the center comes out clean.
  9. Let the cake cool for 5 minutes, then carefully run a knife around the edge to loosen the cake from the pan.
  10. Carefully remove the sides of the cake pan, making sure no apples are stuck to it.
  11. Serve wedges of the cake by itself, or with crème fraîche or vanilla ice cream.

Serves 12

Approximately 200 calories per slice of French Apple Cake.

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