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French Apple Cake |

French Apple Cake

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  • Author: Connie
  • Total Time: 4 hours
  • Yield: 9-inch cake 1x


Units Scale
  • 1 1/2 pounds Granny Smith apples, peeled, cored, cut into 8 wedges, and sliced 1/8-inch thick crosswise
  • 1 tablespoon rum extract
  • 1 teaspoon lemon juice
  • 1 cup + 2 tablespoons all-purpose flour
  • 1 cup + 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg + 2 large egg yolks
  • 1 cup vegetable oil
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • powdered sugar


  1. Heat oven to 350 degrees F. Coat 9-inch springform pan or 9-inch removable bottom tart pan with vegetable oil and lightly dust with flour. Note: baking spray with flour can be used. Be sure baking pan is at minimum 2 inches deep. Place pan over a foil lined baking sheet; set aside.
  2. In a large microwaveable bowl, precook apples on HIGH for 2 minutes. If apple slices snap when bent, reheat for an additional minute. Note: readiness is determined if slices are pliable.
  3. Spray or lightly brush lemon juice and rum over apples; toss to ensure slices are coated.
  4. In a medium bowl, whisk together 1 cup flour, 1 cup sugar, baking powder and salt; set aside.
  5. In a large bowl, lightly beat 1 egg, oil, milk and vanilla.
  6. Gradually add dry ingredients to the egg mixture and mix until well blended and no visible flour pockets are present. Set aside 1 cup of batter in a small bowl.
  7. Whisk in 2 egg yolks to the remaining batter, gently fold in apples. Pour in baking pan.
  8. Whisk in 2 tablespoons of flour to the 1 cup batter mixture. Pour over batter in pan and spread evenly towards the edge.
  9. Sprinkle 1 tablespoon granulated sugar over cake.
  10. Bake for 30 minutes, rotate baking pan 180 degrees and bake for additional 30 to 45 minutes or until toothpick inserted into center of cake (not apples) comes out clean.
  11. Allow to cool to room temperature about 2 to 3 hours. Lightly dust top of cake with powdered sugar. ENJOY!


1 tablespoon of rum extract was substituted for the original recipe’s 1 tablespoon Calvados.

Store cake in fridge. Serve at room temperature.

  • Prep Time: 25 minutes
  • Cook Time: 1 hour 15 minutes

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