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French Apple Cake Recipe

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3.9 from 13 reviews

This French Apple Cake is a moist, tender, and mildly sweet dessert featuring soft diced apples folded into a buttery vanilla batter. Baked in a 9-inch round pan, it’s lightly dusted with powdered sugar and perfect served warm with vanilla ice cream for a classic, comforting treat.

Ingredients

Fruit

  • 3 red apples (such as Pink Lady), peeled and diced into 1.5cm (0.6″) cubes (~3 1/2 cups)

Wet Ingredients

  • 100g (7 tbsp) unsalted butter, softened
  • 3 large eggs, at room temperature (about 55g/2oz each in shell)
  • 1 tsp vanilla extract, natural or pure

Dry Ingredients

  • 3/4 cup caster sugar (superfine sugar)
  • 1 1/3 cups plain flour (all-purpose flour)
  • 1 1/4 tsp baking powder
  • 1/4 tsp cooking salt or kosher salt

For Serving

  • Icing sugar (powdered sugar), for dusting
  • Vanilla ice cream (optional, for serving)

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C (320°F) if using a fan-forced oven to ensure even baking.
  2. Prepare Cake Pan: Butter a 23cm (9″) round cake pan and line the base with baking or parchment paper. There’s no need to line the sides.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the plain flour, baking powder, and salt until well combined.
  4. Cream Butter and Sugar: Using a handheld electric beater or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed for 1 minute until creamy. Add the caster sugar and continue beating on medium for another minute until the mixture is fluffy and pale yellow.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract until combined.
  6. Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients and beat on low speed just until there are no visible streaks of dry flour. Avoid overmixing to keep the cake tender.
  7. Fold in Apples: Using a spatula, gently stir in the diced apples. The batter will be thick and chunky due to the fruit.
  8. Transfer and Bake: Spread the batter evenly into the prepared cake pan. Bake in the preheated oven for 35 minutes, or until a skewer inserted into the center comes out clean. Depending on your oven, it might take up to 45 minutes due to the thick batter.
  9. Cool and Serve: Allow the cake to rest for 5 minutes in the pan, then remove from the pan and let cool for an additional 10 minutes on a wire rack. Serve warm or at room temperature. Dust with icing sugar and enjoy with a scoop of vanilla ice cream if desired.

Notes

  • The Pink Lady apple is preferred for a balanced sweet-tart flavor, but Granny Smith or Braeburn apples can also be used.
  • Caster sugar (superfine sugar) dissolves more easily, giving a smooth texture, but regular granulated sugar can be substituted.
  • Baking time can vary based on oven efficiency; check doneness with a skewer to avoid under or over baking.
  • Letting the cake cool slightly enhances flavor and texture, but it’s delicious served warm.

Find it online: https://lauracooks.com/french-apple-cake-recipe/