Go Back

French Apple Cake

This French Apple Cake offers a magical blend of tender apple slices and a buttery, vanilla-scented batter. The cake strikes a perfect balance between rustic simplicity and elegant presentation, making it ideal for breakfast, brunch, or a delightful dessert. Minimal ingredients come together to create a cake that's both homey and sophisticated.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: French
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup all-purpose flour 125g; sifted if desired
  • ¾ cup granulated sugar 150g
  • ½ cup unsalted butter 115g, melted and slightly cooled
  • 2 large eggs
  • 2 tablespoons whole milk
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 3 medium apples about 1 lb/450g; peeled, cored, and sliced into thin wedges
  • Powdered sugar Optional, for dusting

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • Parchment paper

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a bowl, whisk together 1 cup of all-purpose flour, 1½ teaspoons of baking powder, and ¼ teaspoon of salt.
  3. In a large mixing bowl, beat the 2 large eggs with ¾ cup of granulated sugar until the mixture becomes pale and frothy.
  4. Add the ½ cup of melted butter (make sure it is slightly cooled), 2 tablespoons of whole milk, and 1½ teaspoons of vanilla extract to the egg mixture and whisk until smooth.
  5. Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
  6. Fold in the sliced apple wedges into the batter. The mix may seem thick, but it will accommodate the apples nicely.
  7. Pour the batter into the prepared cake pan, smoothing the top for even baking.
  8. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Allow the cake to cool slightly, then dust with powdered sugar before serving.

Notes

This recipe is wonderfully versatile. You can substitute the apple variety with Granny Smith, Honeycrisp, Braeburn, or even Gala for different flavor profiles. For a dairy-free version, try coconut oil in place of butter and almond milk instead of whole milk. It also adapts well to a gluten-free version using a one-to-one gluten-free flour blend. Enhance the flavor with a pinch of cinnamon or cardamom, and serve with a dollop of crème fraîche or a scoop of vanilla ice cream for an extra special treat.