French Apple Cake
A comforting and forgiving cake made with tender diced apples and a buttery cake batter, perfect for home cooks seeking a simple yet special dessert.
Ingredients
Essentials
- 2 cups all-purpose flour Measure by spooning into the cup and leveling for best results.
- 1.5 teaspoons baking powder Helps the cake rise and stay light.
- 0.5 teaspoon salt Balances the sweetness and enhances flavor.
- 0.5 cups unsalted butter, softened Brings richness and tenderness; leave at room temperature for 30–60 minutes.
- 0.75 cups granulated sugar Sweetens and helps create a soft crumb.
- 2 large eggs Bind the batter and help with leavening.
- 1 teaspoon vanilla extract Adds warmth and depth.
- 0.5 cups milk Loosens the batter and keeps it moist; whole or 2% works well.
- 3 pieces apples, peeled, cored, and diced Use firm apples like Honeycrisp, Gala, or Granny Smith.
- powdered sugar for dusting Optional finish that makes the cake feel a little fancy.
Optional add-ons
- 1 teaspoon ground cinnamon or mixed spice Sprinkle into the batter for a warm spice note.
- 0.25 cups chopped nuts (walnuts, pecans, or almonds) Gives a pleasant crunch.
- 1 tablespoon rum extract or almond extract For a different flavor profile.
- 1 pieces zest of one lemon Brightens the flavor and complements the apples.
- a drizzle of honey or maple syrup For serving, if you like extra sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) with the oven racks in the middle position.
- Grease a 9-inch round cake pan with butter or nonstick spray, then lightly flour it or line the bottom with parchment paper.
Combine the dry ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt.
Cream the butter and sugar
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
Add the eggs and vanilla
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
Alternate dry ingredients with milk
- With the mixer on low, add the dry ingredients in three parts, alternating with milk.
Fold in the apples
- Gently fold in the diced apples and any optional add-ins.
Transfer batter to the pan
- Pour the batter into the prepared pan and smooth the top.
Bake until golden and set
- Bake for 45-50 minutes, checking at 40-45 minutes.
Cool and release
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
Finish and serve
- Once cool, dust with powdered sugar and serve.
Notes
For storing, keep leftovers wrapped at room temperature for 1-2 days, or refrigerate for up to 4 days. Can be frozen for up to 2 months.