Thursday, October 13, 2016

Foolproof French Apple Cake

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   

  1. Instructions

  1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Generously butter an 8-inch springform pan. Whisk the flour, baking powder, and salt, cinnamon and nutmeg (if using) together in bowl. Peel the apples, remove the cores and cut the apples into 1- to 2-inch chunks.

  2. Beat the eggs until they've increased in volume and they're foamy. Pour in the sugar and whisk for a minute or more to blend. Stir in the vanilla extract. Stir in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing after each addition. The batter will be somewhat thick. Fold in the apples so that they're coated with batter. Scrape the mix into the pan. Spread out evenly.

  3. Put the pan into the oven and bake for 50-60 minutes, or until the top of the cake is golden brown and a knife inserted into the center comes out clean. The cake may pull away from the sides of the pan. Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. Serve the cake warm or at room temperature. I enjoy it fresh from the oven with a little whipped cream.

Bon Appetite & Blessings!
xx ~ Jilly

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