This is an incredibly easy French apple cake that is great served any time of day. My mum used to make it all the time – she still does. I especially love it served warm with vanilla ice cream or cream. Let’s go!
Nagi's Notes
For years I’ve been loyal to this Spiced Apple Cake. Then JB made his mum’s Apple Cake, and it completely won me over with its simplicity and the way it lets the apples truly shine. It’s unfussy, and just so damn lovely, I completely understand why it’s been a favourite in JB’s family for so long. I feel very honoured that his mother has allowed us to share it with the world. Thank you Madame Alexandre!
French Apple Cake
I have very good memories from my childhood of this Apple Cake (gâteau aux pommes). The area where I grew up was known for its apple trees, we would often come home from the local market with fresh apples just so we could bake one! You’ll find this cake all over France and everyone has their own version. This one is very close to my mum’s recipe, with a few little tweaks from me along the way (sorry, Mum!).
French Apple Cakes are all about letting the main character shine – the apples! They are less sugary and not loaded with cinnamon and other spices that dominate the flavour. Typically, the cake is not very tall, and the crumb is soft and buttery. It’s a rustic cake, simple to make and perfect to serve at an afternoon tea with family or friends.
Ingredients
We only use a few ingredients here with the apples being the stars. You can really use any apples, so this is a great recipe to make when you have a few sitting in the fruit bowl needing to be used up ☺️.
Apples – For best flavour I prefer sweet-tart apples like Pink Lady, Fuji or Jazz; Honey Crisp or Braeburn (US/UK) are also great. Personally, I don’t use Granny Smith here as I find they can be a little too tart, but they will still work if that’s what you have.
Pears will also work great here, as long as they are not overly ripe.
Butter – You need unsalted butter here, softened to room temperature.
Sugar – I use caster sugar / superfine sugar for the cake. You could use regular white sugar / granulated sugar, but I prefer the fine grains of caster sugar for baking, as they dissolve more easily.
Eggs – This cake uses “large eggs” – 50–55 g / 2 oz is the industry standard of sizes sold as “large eggs”. The eggs need to be room temperature else they will not incorporate smoothly into the batter. If your eggs are cold, you can easily bring them to room temp by placing them in a large bowl, covering them with warm (not hot) tap water and leaving for 5 minutes.
Vanilla extract – For best flavour, I like to use natural vanilla extract / pure vanilla extract.
Flour – Just plain flour / all-purpose flour.
Baking powder – Makes the batter rise and the crumb light. If your baking powder has been sitting in the pantry for a while, it’s best to check that it’s still active (it might be dead, even if it’s within use-by date!). Find out how to check it here.
Salt – Just a small amount, 1/4 teaspoon. This brings out the flavours in the cake.
How To Make French Apple Cake
This traditional French cake is easy-to-make and ideal for even beginner cooks. One thing that may surprise you is the thickness of the batter. It’s quite thick once everything is mixed together, especially after adding all the apples, but this is completely normal. As the cake bakes, the apples release moisture into the batter which creates that beautifully soft and tender texture.
Whisk dry ingredients – Whisk the flour, baking powder and salt together in a medium mixing bowl.
Cream butter and sugar – In a larger mixing bowl, using a handheld electric beaters (or in a stand mixer fitted with the paddle attachment), beat the butter for about 1 minute on medium speed until creamy. Add the sugar and beat the mixture for another minute until fluffy and pale yellow.
Add eggs and vanilla – Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat to combine.
Add dry ingredients to wet ingredients – Add the flour mixture to the bowl and beat on low speed for about 30 seconds or until you can no longer see any bits of dry flour, then stop beating – don’t overmix.
Add apple – Add the diced apple and stir it evenly into the mixture using a spatula. The batter will be quite thick and not pourable.
Add batter to pan – Scoop the batter into a 23cm/9” lined cake pan, then level the surface.
Bake – Bake on the middle shelf of the oven at 180°C / 350°F (160°C fan-forced) for 35 minutes, or until a skewer inserted in the centre comes out clean.
Cool and serve – The top of the cake should be a nice golden brown colour. Let the cake cool for 5 minutes in the pan before turning it out onto a wire rack. Cool for 10 minutes if serving warm or let it cool completely. Dust with icing / powdered sugar (optional) and enjoy!
How to Serve French Apple Cake
My favourite way to serve French Apple Cake is warm with a scoop of vanilla ice cream on the side – très bon! But you can also serve it at room temperature. It’s just as good for afternoon tea as it is as the final sweet course to follow a simple French meal like Poulet rôti or Chicken Chasseur.
This cake is very close to my heart. I can’t wait for you to try it and hear what you think. Bon appétit! – JB
FAQ – French Apple Cake
Yes! I’ve tried this cake with a good-quality 1:1 gluten-free flour blend and it works really well. The texture is slightly different, but not by much, there’s just a faint powdery mouthfeel, which is something you often get with gluten-free flour. Otherwise, it’s a great gluten-free option!
You can really use any apples for this cake as they won’t get overly soft. I like to use sweet-tart apples that hold their shape when baked so you still get lovely soft chunks inside the cake. In Australia, Pink Lady, Fuji and Jazz are great. In the US, Honeycrisp and Braeburn work very well too. I personally avoid Granny Smith because they are too tart but feel free to use them.
Absolutely. Pears work beautifully in this cake. Use ripe but still a little firm pears so they don’t fall apart while baking.
Watch How To Make It
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French Apple Cake
Ingredients
- 3 red apples – I like Pink Lady , peeled and diced into 1.5cm/0.6" cubes (~ 3 1/2 cups) (Note 1 for other varieties)
- 100g(7 tbsp) unsalted butter, softened
- 3/4 cup caster sugar / superfine sugar (Note 2)
- 3 large eggs , at room temperature (55g/2oz each in shell)
- 1 tsp vanilla extract , natural / pure
- 1 1/3 cups plain flour / all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp cooking salt / kosher salt
For serving:
- Icing sugar / powdered sugar , for dusting
- Vanilla ice cream or whipped cream, optional for serving
Instructions
ABBREVIATED RECIPE
- Cream butter then sugar. Beat in eggs one at a time, then vanilla. Beat in dry ingredients, stir through apple. Bake in 23cm/9″ pan at 180°C/350°F (160°C fan) for 30 minutes.
FULL RECIPE
- Preheat the oven to 180°C/350°F (160°C fan-forced).
- Cake pan – Butter a 23cm/9" round cake pan and line the base with baking paper / parchment paper. No need to line the sides.
- Dry ingredients – In a separate bowl, whisk together the flour, baking powder and salt.
- Cream butter and sugar – Using a handheld beater or stand mixer with the paddle attachment, beat the butter for 1 minute on medium until creamed. Add the sugar and beat on medium for 1 minute until fluffy and becomes a paler yellow.
- Eggs and vanilla – Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract.
- Add the flour mixture into the bowl and beat on low until you can no longer see dry flour, then stop beating. You don't want to overmix.
- Apples – Stir through the diced apples using a spatula. The batter will be quite thick, it's not pourable.
- Bake – Spread the batter evenly into the prepared cake pan. Bake for 35 minutes, or until a skewer inserted in the centre comes out clean (because the batter is quite thick and if your oven runs a bit cool, it could take up to 45 minutes). (Note 3)
- Rest and serve – Let the cake rest for 5 minutes in the pan before removing. Cool for a further 10 minutes then serve warm or let it cool completely on a wire rack. Dust with icing sugar, if desired. If serving warm, it's especially lovely with a scoop of ice cream.
Recipe Notes:
Nutrition Information:
In Memory Of Dozer
And finally, Dozer ☺️ These photos were taken at the RecipeTin Meals kitchen before a TV shoot while we were both getting ready. As you can see, Dozer is enjoying the full hair and make-up treatment by Kristy Orr who did an amazing job that day! Two good boys getting pampered… though I think one of us was having a really good hair day 🐾🐾🐾
Thanks for sharing your recipe, my husband absolutely loved this tender and flavourful cake. It was easy to make with great results. The texture was excellent.
Hi! Um…the butter measurements are in grams. And the flour / sugar in cups? I’m American taught by a German baker. Appreciate if you can offer grams & cups. Merci!
Hi, you can easily switch to metric measurements, just scroll down to the recipe card and click the Metric button above the ingredients list, next to Cups. The quantities will automatically convert for you! 😊
Turned out perfect using Red Envy apples (I am in New Zealand). Can’t wait to share this with my family and I will be making again to enter into our local A&P show next week! Thank you for another beautiful recipe JB
No worries Kristy! Thank you!
My mama taught me how to make homemade tamales. If you ever come to the states, I will show you how.
I’ll remember that!!
Thank you to your mother JB! Loved the cake! Thank you also for quantities (3 1/2 cups apple). I used 2 large honey-crisp apples, didn’t need 3. Here in the states it seems go large or go home. Definitely will make again. Suggestion: tutorial how to scrape down bowl and utensils to get every last bit of dough in the pan.
Thank you for the feedback Laura!
Step #6 what is a lined cake pan.
I am always looking for a dissert recipe that is not so sweet but still gives a luxurious end note after dinner. This fits the bill beautifully. Thank you.
Perfect! Thanks Connie!
Thank you for sharing the recipe! I made it with plums instead of apples, added a tsp of chai spices and swapped 50 grams of the white caster sugar for light brown sugar. It turned out amazing.
Great job on adapting the recipe Mirna! I’m glad it was also delicious with plums!
Hi, can I use olive oil instead of butter in this recipe? I’m making it for someone who can’t eat dairy
Hi Sam Hi! I haven’t tested this cake with olive oil, so I can’t say for sure how it will turn out. I think a mild-flavoured olive oil should work, though the texture will be a little different. If you give it a try, I’d love to know how it goes!
Made this twice in two days. Once to practice (not a confident baker☺️) and second time to present to others. Was almost sorry to give it away … tasted so good and easy even for me. Main lesson for second attempt … follow JB’s oven temperature, but don’t be in a rush to get it out of the oven.
Thank you Diana!
How fortunate that you grew up with this! I can only imagine! I’ve been looking for a French apple cake to serve for dessert at Thanksgiving and this one hit all the right notes (i tested it this weekend) I DID sprinkle the buttered pan with sugar to get a bit of a crust, but the ratio here worked out really well. I think I’ll try adding Cognac next time
I’m glad you like it and that you found a dessert for the next Thanksgiving. Thank you!
The Apple cake is the perfect end to dinner. My family loved every mouthful.
Thank you so much Anne!
Delicious! Used apples from my tree. Old variety not sure what kind. 3.5 cups wasn’t too many apples! A slice is perfect with a cup of tea.
Thank you Genevieve! It must have been so delicious with homegrown apples 🙂
Just made this and love it! It’s delicious and buttery. I only added 3 cups of apples because 3.5 seemed like a lot but I’ll try next time. Must be so good with Ballarat apples
Hi Lizz, thank you for making it. I am glad it worked well with 3 cups 🙂
Hello. Is it possible to double the recipe, and bake in a larger rectangular pan?
Hi Stella, yes you can double the recipe and bake it in a larger rectangular pan. Just keep the batter at roughly the same depth as the original recipe and use the same oven temperature. The baking time may vary, so start checking with a skewer around the original baking time.
Delicious light cake. I used a variety of apples that were on my tree and added one tablespoon of cinnamon sugar to the apples and a little to the top of the cake and it did not disappoint. It was yummy.
Thank you Anne, I’m glad you love it!
I used this recipe for son’s birthday cake. Though I’ve baked i have very little cake experience. I subbed 1/3 cup of white sugar for muscovado sugar, light dusting of cinnamon, accidentally beat the flour in too fast. And nonetheless, it was perfect! Thanks JB!
Thank you for leaving a feedback! I’m happy you loved it 🙂
I meant Europe obviously, not just the UK, whoops
I have a friend who has a fond memory of a time when he was traveling across the UK for months on his bike, with just a tent to live in, and told me a time he just found himself sitting on a bench alone somewhere in France on his birthday. A man approached him curious who he was and using their phones to translate, had a conversation. And then the man invited him back to his home and offered him some cake he had and company for his birthday.
It is such a beautiful story of a couple of strangers creating a sweet memory. That is my friends favorite birthday, he told me. So I thought maybe I could make this recipe for his birthday this year inspired by this memory. No idea if it was an apple cake, maybe? But I think the thought and how delicious the cake is, is what counts 🙃
Hi Courtney, what a beautiful story! It really is amazing how a simple act of kindness from a complete stranger can become such a treasured memory. I think making this for his birthday is such a lovely way to bring that memory back. I really hope he loves it!
Delicious cake!! And so easy to make, no issues using gluten free flour.
Thanks for the feedback Sophie!
Love this recipe! Thank you 🤩
PS I used Granny Smiths 😉
Thank you Leonie, so glad it worked with Granny Smith!