Rustic French Apple Cake Recipe: A Simple Dessert

5 from 1 vote

Rustic French Apple Cake Recipe: A Simple Dessert

This French Apple Cake is a humble dessert brings out the natural sweetness of crisp apples while staying simple enough to make on an average weeknight. Yet special enough for any special occasion.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American, French

Keyword: apple recipe, cake recipe, dessert recipe, fall recipe, summer dessert

Servings: Servings, 9 X 13 pan

Calories: 195kcal

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Equipment

Cake Pan 9 X 13

Mixing Bowls

Ingredients

4 Medium Apples crisp apples, we love a mix of Granny Smith, Honeycrisp, and Pink Lady (about 4 cups)
4 Large Eggs
1 Cup Butter 2 sticks at room temperature
4 Tablespoons Dark Rum Optional, but traditional
2 Teaspoons Vanilla Extract
2 Cups All-Purpose Flour
1 Cup Granulated Sugar plus more for dusting
2 Teaspoons Baking Powder
1/4 teaspoon salt
Optional: Powdered sugar for dusting once cooled.

Instructions

Preheat the oven to 350°F (175°C). Lightly grease the sides of a 9 X 13-inch baking pan or two 9-inch round cake pans.
Peel and chop the apples into small, even chunks—about 1/2-inch. Set aside. This is a good job for the kids if you're cooking as a family.
4 Medium Apples
In the bowl of an electric mixer, beat the room temperature eggs and sugar until light and fluffy, about 3–5 minutes.
4 Large Eggs, 1 Cup Granulated Sugar
Slowly mix in the butter, vanilla extract, and dark rum. Beat until just combined.
4 Tablespoons Dark Rum, 2 Teaspoons Vanilla Extract, 1 Cup Butter
In a separate bowl, whisk together the dry ingredients: flour, baking powder, and salt. Gently fold this into the wet ingredients using a rubber spatula or wooden spoon.
2 Cups All-Purpose Flour, 2 Teaspoons Baking Powder, 1/4 teaspoon salt
Stir in the chopped apples until well distributed throughout the batter.
Pour the mixture into your prepared pan and smooth the top with a rubber spatula. Sprinkle with granulated sugar, about 2 tablespoons.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown with a slight crisp topping.
Let the cake cool in the pan for 10 minutes. Allow to cool completely before slicing.
Dust with powdered sugar, if desired, and serve at room temperature.

Notes

Notes
If you want a smaller batch for a 9-inch round cake pan cut the recipe in half or use two 9-inch round cake pans. Then line a springform pan with parchment paper and lightly grease the sides of the pan. It will come out easier.

Nutrition