French apple cake, or “gâteau aux pommes,” is a dessert that embodies the essence of French patisserie—simple and deeply satisfying. With its golden, buttery crust and tender, apple-studded interior, this cake is such a comforting treat. It’s also a piece of culinary history that tells the story of France’s rich apple-growing regions and the tradition of rustic, home-baked goods.
It’s a cake that’s easy to make, requiring no special equipment or techniques, and it can be enjoyed at any time of day. Whether served as a dessert with a dollop of whipped cream or a scoop of vanilla ice cream, or enjoyed with a cup of coffee for breakfast or an afternoon snack, French apple cake is a dessert that fits seamlessly into daily life.
If you’re ready to get baking, simply hit the “jump to recipe” button above. Otherwise, scroll through below for the origins of French apple cake and what sets it apart from other apple desserts.
A Brief History of French Apple Cake
The history of French apple cake is deeply intertwined with the history of apples in France. Apples have been cultivated in France for centuries, particularly in regions like Normandy and Brittany, where the climate and soil conditions are ideal for apple orchards. These regions are famous for their apples, which are used not only in cakes but also in the production of cider and Calvados, a popular apple brandy.
French apple cake likely evolved as a way to use the abundant apple harvests in these regions. In the past, French families often had apple trees in their gardens, and the fruit was a staple ingredient in their cooking. The cake is a reflection of the French approach to cooking: using simple, quality ingredients to create something delicious and comforting.
Unlike many other desserts that were created for the aristocracy, French apple cake has humble origins. It was a farmhouse cake, made with ingredients that were readily available in rural households: apples, flour, sugar, eggs, and butter. Over time, the recipe spread beyond the countryside and became a favorite across France, with each region adding its own twist.
What Makes French Apple Cake Unique?
French apple cake stands out from other apple desserts like American apple pie or German apfelkuchen in several ways:
- The Apples: French apple cake typically uses firm, slightly tart apples like Golden Delicious or Granny Smith. These are cut into chunks, giving the cake a rustic look and hearty texture.
- The Batter: The batter is light, creating a moist, tender crumb. It’s poured over the apples, and as it bakes, it wraps around the fruit, making the cake almost more apple than cake.
- Minimal Spices: Unlike American apple desserts, French apple cake uses few spices. A hint of vanilla or rum might be added, but the focus is on the apples’ natural flavors.
- Butter and Rum: Many recipes include melted butter in the batter for a rich flavor. A splash of dark rum adds warmth and complexity, creating a distinctly French taste.
- A Golden Crust: The cake often develops a golden crust due to the butter and sugar in the batter. Some versions add a sugar sprinkle on top before baking, adding extra sweetness and crunch.
How’s This Different?
When comparing French apple cake to other apple-based desserts, the differences in ingredients, preparation, and presentation become even more apparent.
French Apple Cake vs. Apple Pie
Apple pie, especially the American version, is typically made with a pastry crust filled with sliced apples mixed with sugar and spices. The filling is often quite sweet and heavily spiced, and the crust is an essential component. In contrast, French apple cake has no crust, and the batter is far less sweet, relying instead on the natural flavor of the apples and the richness of the butter.
French Apple Cake vs. Tarte Tatin
Tarte Tatin is another famous French apple dessert, but it’s quite different from apple cake. Tarte Tatin is an upside-down caramelized apple tart, where the apples are cooked in butter and sugar before being topped with pastry and baked. The result is a rich, sticky dessert with a flaky pastry top. French apple cake, on the other hand, is a more straightforward, homely dessert, with a focus on the cake-like texture and the fresh flavor of the apples.
French Apple Cake vs. German Apfelkuchen:
German apfelkuchen is a yeast-based cake topped with sliced apples, often arranged in a decorative pattern. It’s typically flavored with cinnamon and sometimes includes a streusel topping. French apple cake, by contrast, is less sweet, with the apples mixed into the batter rather than arranged on top.
A Classic French Apple Cake Recipe
If you’re ready to experience the charm of French apple cake for yourself, here’s a classic recipe to try at home:
Ingredients:
- baking apples
- granulated sugar
- dark rum
- lemon juice
- large eggs
- vanilla extract
- all-purpose flour
- baking powder
- teaspoon salt
- butter
- confectioner’s sugar
How To Make French Apple Cake
Preheat oven to 350F. With butter, grease and flour a 9” spring form pan, place a parchment round in the bottom and set aside.
Prep The Apples
For this step, you’ll be removing the excess moisture from the apples so you don’t get a soggy cake. And to make it simple and easy, w’ere going to use a microwave. In a microwave safe bowl combine diced apples with 1 tablespoon sugar, 2 tablespoons of rum, and 1 teaspoon of lemon juice. Mix well and let rest for 20 minutes.
Microwave apples in bowl for a total of 4 minutes, stirring after every 60 seconds. Remove from microwave and discard any liquid. Set aside and allow the apples to cool down for about 20 minutes.
Prep The Cake Batter
In a large mixing bowl beat eggs with a mixer for 3 minutes until light and foamy. Add in 1 teaspoon dark rum, vanilla, and ¾ cups sugar. Blend for 2 minutes to achieve ribboning with the batter. (This is where the batter falls back off the beaters in thick trails.)
In another bowl, stir together the dry ingredients: flour, baking powder, and salt. Gently blend in half the flour mixture to the egg mixture. Then, add the melted butter and blend to combine.
Add the rest of the flour mixture and blend to just combine for about 15 seconds. Next, fold in the cooled apples and spread the batter into the prepared spring form pan.
Bake The Apple Cake
Bake in 350F oven for 40 minutes, then cover with aluminum foil to prevent over browning and bake for another 15 minutes or until an inserted toothpick comes out clean.
Place cake in pan on a wire rack to cool for 15 minutes.
Then, remove the cake from the springform pan and allow it to finishing cooling on the wire rack. Dust with confectioner’s sugar when read to serve.
This cake makes 8 servings and tastes amazing on its own, but also goes great with a dollop of whipped cream or ice cream. We hope you enjoy it!
French apple cake is more than just a dessert; it’s a piece of French culinary tradition that has stood the test of time. Its simplicity, rustic charm, and the ability to let the flavor of the apples shine through make it a favorite in French homes.
Whether you’re an experienced baker or a novice in the kitchen, this cake is sure to impress and become a staple in your repertoire. So, the next time you find yourself with a surplus of apples, why not try your hand at making this classic French treat? You might just find yourself transported to the orchards of Normandy with every bite.
French Apple Cake
Ingredients
- 3 large baking apples (700g whole) diced ½” (525g)
- ¾ cups (153g) + 1 tablespoons granulated sugar divided
- 2 tablespoons + 1 teaspoon dark rum divided
- 1 teaspoon lemon juice
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (129g) (scoop and sweep method)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2/3 cup butter melted + extra for greasing springform pan
- Confectioner’s sugar for dusting
Notes
- Preheat oven to 350F. With butter, grease and flour a 9” spring form pan, place a parchment round in the bottom and set aside.
- In a microwave safe bowl combine diced apples with 1 tablespoon sugar, 2 tablespoons of rum, and 1 teaspoon of lemon juice. Mix well and let rest for 20 minutes.
- Microwave apples in bowl for 4 minutes, stirring after every 60 seconds. Remove from microwave and discard any liquid. Set aside to cool down for 20 minutes.
- In a large mixing bowl beat eggs with a mixer for 3 minutes until light and foamy. Add in 1 teaspoon dark rum, vanilla, ¾ cups sugar. Blend for 2 minutes to achieve ribboning with the batter. (This is where the batter falls back off the beaters in thick trails.)
- In another bowl, stir together the dry ingredients: flour, baking powder, and salt.
Gently blend in half the flour mixture into the egg mixture. - Add the melted butter and mix to combine. then add the rest of the flour mixture and blend to just combine for about 15 seconds. Do not overmix.
- Fold in the cooled apples and apread the batter into the prepared spring form pan.
- Bake in 350F oven for 40 minutes, then cover with aluminum foil to prevent over browning and bake for another 15 minutes or until an inserted toothpick comes out clean.
- Place cake in pan on a wire rack to cool for 15 minutes.
- Remove cake from spring form pan and allow to cool on rack. Dust with confectioner’s sugar if using, cut and serve slightly warm or at room temperature.
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