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Rustic French Apple Cake Recipe: A Moist, Buttery Classic

Rustic French Apple Cake

A lightly sweet, butter-rich French apple cake filled with thinly sliced baking apples and finished with confectioners’ sugar. Serve it warm or at room temperature.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 cup (125 g) All-purpose flour
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Fine salt
  • 1/2 cup (113 g) Unsalted butter, melted and cooled slightly
  • 2/3 cup (135 g) Granulated sugar
  • 2 Large eggs
  • 1 teaspoon Pure vanilla extract
  • 1 tablespoon Dark rum or Calvados
Fruit
  • 4 medium apples, about 1 1/2 to 1 3/4 pounds Firm baking apples, peeled, cored, and thinly sliced
For Serving
  • As needed Confectioners’ sugar

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Butter an 8- or 9-inch round cake pan or springform pan, then line the base with parchment.
  2. Whisk the flour, baking powder, and fine salt together in a medium bowl.
  3. In a separate large bowl, whisk the melted butter and sugar. Beat in the eggs one at a time, then whisk in the vanilla and optional dark rum or Calvados.
  4. Fold the dry ingredients into the butter mixture just until combined. Do not overmix.
  5. Fold in the sliced apples. The mixture should contain a large amount of fruit with only enough batter to lightly coat the slices.
  6. Transfer the mixture to the prepared pan and smooth the top.
  7. Bake for 45 to 60 minutes, until golden brown and set in the center. A skewer inserted into the batter should come out clean, although visible apple moisture may cling to it.
  8. Cool the cake in the pan for at least 15 minutes. Serve warm or at room temperature, lightly dusted with confectioners’ sugar.

Notes

Use firm apples that hold their shape, such as Honeycrisp, Braeburn, Pink Lady, Golden Delicious, or Granny Smith. For the cleanest slices, cool the cake fully before cutting. Rum or Calvados may be omitted or replaced with 1 teaspoon of lemon juice.