Description
This classic French Apple Cake is a moist and tender dessert featuring cubed baking apples folded into a rich butter and rum-flavored batter. The cake is baked to a golden perfection with a delicate sugar-crisp top, making it an elegant yet simple treat perfect for any occasion.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup all-purpose flour, spooned into measuring cup and leveled off
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2/3 cup granulated sugar, plus more for sprinkling over cake
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons dark rum
Fruit
- 2 baking apples, peeled, cored and cut into 1/2-inch cubes (3 1/2 to 4 cups chopped)
For Decorating (Optional)
- Confectioners' sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and position an oven rack in the middle. Grease a 9-inch (23-cm) springform or regular cake pan with butter or nonstick spray. For a regular pan, line the bottom with parchment paper and grease again to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: Using a handheld or stand mixer with paddle attachment, beat the room temperature butter and ⅔ cup granulated sugar until the mixture is light and fluffy, about 3 minutes, ensuring full incorporation of air.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well and scraping down the bowl after each addition for uniform mixing. Then beat in the vanilla extract and dark rum. The batter may look slightly grainy at this stage, which is normal.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture, mixing on low speed just until combined. Avoid overmixing to keep the cake tender.
- Fold in Apples: Using a rubber spatula, gently fold in the chopped apples ensuring they are evenly distributed throughout the batter.
- Transfer Batter and Add Sugar: Scrape the batter into the prepared pan, spreading it evenly. Sprinkle 1 tablespoon of granulated sugar evenly on top to create a subtle crunchy crust.
- Bake the Cake: Bake for about 40 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean, signaling doneness.
- Cool and Remove from Pan: Let the cake cool in the pan on a wire rack. Once cooled, run a blunt knife around the edge to loosen. If using a springform pan, release the sides carefully. For a regular pan, invert the cake onto the rack, peel off the parchment paper, then flip the cake right-side-up on a serving platter.
- Optional Decoration and Serving: Dust the cooled cake with confectioners’ sugar using a fine sieve if desired. Serve warm or at room temperature. This cake pairs beautifully with lightly sweetened whipped cream or vanilla ice cream.
Notes
- Use firm baking apples like Granny Smith, Braeburn, or Honeycrisp for best texture and flavor.
- Ensure butter is softened to room temperature for smooth creaming with sugar.
- The rum adds depth of flavor but can be omitted or substituted with apple juice for a non-alcoholic version.
- Sprinkling sugar on top before baking creates a slightly crunchy, sweet crust that contrasts the tender crumb.
- Allow the cake to cool before removing from the pan to prevent breakage.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 310 kcal
- Sugar: 23 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 75 mg
