I make this French apple cake every week in autumn. During apple picking time, it's a must. I live in coastal New England between the ocean and an apple orchard.
My husband loves this apple cake. He's always happy to see it on the counter. The recipe is very forgiving and foolproof. Most French women who make this cake don't even follow a recipe. When you make something time and time again, you get very good at it. This cake is a classic because of its ease of preparation and delicious results. There's a hint of cozy cinnamon. There are more apples than cake and it has a wonderful caramelized top. The cake is all about apples.
Foolproof French Apple Cake Recipe
Makes 6 Servings
Some Notes & Tips
When buttering the pan, the butter wrapper is a handy tool.
I use the whisk attachment of a handheld electric mixer to beat the eggs.
The cake can be served warm or at room temperature, with or without whipped cream or ice cream.
You can use different varieties of apples in this cake. Fresh apples are best. I sometimes even mix apples with firm pears.
Feel free to bump up the spices. You can also stir in 2-3 tablespoons of rum or apple brandy to the batter with the vanilla extract.
- 1 cup all-purpose flour
- 3/4 cup sugar. You could reduce the sugar to 2/3 cup if you prefer.
- 1 teaspoon baking powder
- 1/4 teaspoon of salt. I use sea salt.
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of grated nutmeg (optional)
- 4 medium to large apples
- 2 large eggs
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- 1 teaspoon of pure vanilla extract
To Serve: whipped cream or vanilla ice cream