French apple cake (receipe)

As the first of many apple cakes this fall/winter I chose an easy and tasty one.

The quality of your apples will make a huge impact on the taste – firmer and less sugary apples tend to work better in this kind of cake.

You can enjoy a slice of this cake as it is or with a scoop of ice cream.


French apple cake

Course brunch, Dessert
Keyword apples, cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


  • 170 g butter I used margarine with butter
  • 4 small apples try to use firm and acid apples, they have a better texture and taste when baked in a sweet dough
  • 140 g flour I used white (80%) and whole wheet flour (20%)
  • 1 tea spoon baking powder
  • 1/2 tea spoon salt I used fine salt
  • 2 large eggs
  • 100 g brown suger or white sugar, if you prefer, but the cake will be less "rustic"
  • 1 dl rum
  • 1/2 tea spoon vanille powder
  • milk depending on the texture of your dough after you have added the cut apples. The dough should be liquid enough that it falls off your spoon quite easily.
  • powdered sugar for serving


  • Peel, core and slice the apples into 1 cm dices
  • Heat your oven to 180 degrees
  • Mix the flour, baking powder, salt in a large bowl
  • Whisk the eggs until they are fluffy
  • Melt the butter
  • Add the eggs and butter to the flour mixture. Add the sugar, rum and vanilla. Mix thoroughly.
  • Add the apples and mix carefully. This is the point, where you need to decide whether your dough needs additional liquid - milk. The dough should be light enough to fall off your spatula.
  • Transfer the batter to your buttered cake form and bake for 30 mins or until a toothpick inserted in the center comes out clean.
  • Let the cake cool off for 15 mins before taking it out of the form and covering it with the powdered sugar.

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