This phenomenal French apple cake is packed with apples and has a dense, creamy base with a cake-like top layer. It boasts a simple list of ingredients, no fancy equipment, and comes together easily. Guaranteed to be a fall favorite, this timeless recipe is beautifully rustic and tastes just as amazing as it looks.

Overhead photo of French apple cake on a serving plate, with one slice cut away and on its side.

Why You’re Going to Love It

This French apple cake has a dual texture going on – apples are nestled into a creamy, dense, custard-like bottom, while the top has a more traditional tender and airy cake texture.

The cake is not overly sweet but is bursting with fresh apple flavor and the sprinkling of powdered sugar on top is the perfect accompaniment.

If you’ve been craving apple recipes as I have, or if you’ve gone apple picking and are drowning in bushels of apples, this French apple cake is an incredibly easy recipe that’s full of flavor and impressive enough for company.

Key Ingredient Notes

This cake has a very simple list of ingredients, but you may have questions about a few of them, so let’s tackle those.

Ingredients for French apple cake prepped and labeled.
  • Apples – The star of the show and where nearly all of the flavor comes from! This recipe calls for Granny Smithapples, but you can also substitute similar baking varieties, such as: Jonagold, Pink Lady, Fuji, Honey Crisp, or Braeburn. 
  • Calvados – This is a brandy from France that is typically made from apples or pears. We use a small amount of this to toss the apples in after they are par-cooked for some authentic flavor since traditional French apple cake is made with a more noticeable amount of rum. You can substitute any of the following: Apple brandy, pear brandy, bourbon, white rum, dark rum, or spiced rum. You can also make this cake without rum or alcohol of any kind; simply omit it from the recipe – no substitutions necessary.
  • Vegetable Oil – You can make any of the following substitutions: Canola oil, safflower oil, avocado oil, substitute half of the oil with applesauce, or substitute half of the oil with melted butter and the other half applesauce. While I have not found this cake to be the least bit oily, some reviewers have mentioned that the finished cake has a bit of an oily consistency. If you have found that to be true, first, be sure you whisk together the wet ingredients well so you really emulsify the mixture.

How to Make French Apple Cake

The humble simplicity of this dessert is what drew me to it so many years ago. Simple ingredients, simple equipment, and a simple process. Let’s get to it!

Step #1: Prepare the Pan and Par-Cook the Apples – Grease a 9-inch springform pan and plate it on a foil-lined baking sheet. Microwave the apples for 3 minutes, then toss with the brandy and lemon juice and set aside.

Three photo collage of apples being prepped and par-cooked for French apple cake.

Step #2: Mix the Cake Batter – Whisk together 1 cup of flour, 1 cup of sugar, baking powder, sand salt in a medium bowl. Then in a large mixing bowl, whisk together the whole eggs and remaining wet ingredients. Add the flour mixture and whisk to combine. Transfer 1 cup of the batter to a separate small bowl.

Step by step photos of mixing together the cake batter for French apple cake.

Step #3: Make the Custard Layer Batter – Add egg yolks to the remaining 1 cup of batter in the small bowl, whisk to combine, then gently stir in the apples. Transfer to the prepared pan and smooth into an even layer.

Mixing together the apple custard layer of French apple cake and spreading it in a springform pan.

Step #4: Cake Layer Two – Whisk the remaining 2 tablespoons of flour into the remaining batter in the large bowl. Pour into the pan over the apple layers and gently spread to the edges. Sprinkle the surface with the remaining granulated sugar.

Mixing the final batter for French apple cake, spread it in pan, and sprinkle with sugar before baking.

Step #5: Bake and Cool – Bake until golden brown and a toothpick comes out clean, then allow to cool completely (at least 2 to 3 hours) before serving.

How to Serve It

The first time I made this, I enjoyed it plain, as I wanted to really have the apple flavor and both of the cake textures shine through, which was just phenomenal. The cake can be served warm, at room temperature, or chilled. Here are some topping ideas for you:

French apple cake on a serving plate being sprinkled with powdered sugar.

Storage, Freezing, and Make-Ahead Instructions

  • Storage: The cake can be kept in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Make-Ahead: The cake needs to be cooled for 2 to 3 hours to allow it to set before serving. This makes it a perfect candidate to be baked in the morning and served in the evening. You can even prepare it up to 24 hours in advance and keep at room temperature until serving.
  • Freezing: Allow the cake to cool completely, then wrap in two layers of plastic wrap and a layer of aluminum foil. Freeze for up to 3 months. Thaw at room temperature overnight before serving.

Recipe Notes

Here are a few more tips and recommendations to keep in mind while making this apple cake recipe:

  • Cake Pan – You will need a 9-inch springform pan for this recipe. You don’t need to line it with parchment paper, but if you have an old, chipped pan or are worried about sticking, you can do so.
  • Flavor – This is a very rustic, simple apple cake that relies only on the apples, brandy, and vanilla for flavor. However, if you’d like to amp it up to suit your taste, feel free to add in some cinnamon, nutmeg, or other favorite fall spices. 
  • Avoiding an Oily Texture – While I have not found this cake to be the least bit oily, some reviewers have mentioned that the finished cake has a bit of an oily consistency. If you have found that to be true, first, be sure you whisk together the wet ingredients well so you really emulsify the mixture.
  • Final Temperature – While you can gauge the doneness of this cake by a golden brown top and a toothpick inserted into the center coming out clean, you can be even more precise by using an instant-read thermometer. If you have one, the center of the cake should be baked to 205 degrees F. 
A slice of French apple cake on a white speckled plate.

More Apple Cake Recipes:

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French Apple Cake

Yield: 10 servings
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
This easy French Apple Cake is packed with apples, has a dense, creamy base, and a cake-like top layer. A simple recipe perfect for company!
4.75 (70 ratings)
Print Pin Rate

Ingredients

  • 1½ pounds Granny Smith apples, about 4 large apples, peeled, cored, cut into 8 wedges, and sliced ⅛ inch thick crosswise
  • 1 tablespoon Calvados, apple brandy or white rum
  • 1 teaspoon lemon juice
  • 1 cup (130 g) + 2 tablespoons all-purpose flour, divided
  • 1 cup (198 g) + 1 tablespoon granulated sugar, divided
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 egg
  • 2 egg yolks
  • 1 cup (198 g) vegetable oil
  • 1 cup (240 ml) whole milk
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting

Instructions 

  • Adjust oven rack to lower-middle position and preheat oven to 325 degrees F. Spray a 9-inch springform pan with non-stick cooking spray. Place the prepared pan on a rimmed baking sheet lined with aluminum foil.
  • Place the apple slices into pie plate, cover with an inverted plate, and microwave until the apples are pliable and slightly translucent, about 3 minutes. Toss the apple slices with Calvados and lemon juice and let cool for 15 minutes.
  • In a medium bowl, whisk together 1 cup of the flour, 1 cup of the granulated sugar, baking powder, and salt.
  • In a large bowl, whisk together the whole egg, oil, milk, and vanilla extract until smooth. Add the dry ingredients and whisk until just combined. Transfer 1 cup of the batter to a separate small bowl and set aside.
  • Add the egg yolks to the remaining batter in the large bowl and whisk to combine. Using a rubber spatula, gently fold in the cooled apples. Transfer the batter to the prepared pan; using an offset spatula, spread the batter evenly to the pan edges, gently pressing on the apples to create even, compact layer, and smooth surface.
  • Whisk the remaining 2 tablespoons of flour into the reserved batter. Pour over the batter in the pan and spread evenly to the pan edges and smooth the surface. Sprinkle the remaining 1 tablespoon granulated sugar evenly over the cake.
  • Bake until the center of the cake is set, a toothpick inserted in the center comes out clean and the top is golden brown, about 1 hour 15 minutes. Transfer the pan to a wire rack and cool for 5 minutes. Run a paring knife around the sides of the pan and cool completely, 2 to 3 hours. Dust lightly with powdered sugar before serving.

Notes

  • Equipment: 9-inch springform pan
  • Apples: Granny Smith are recommended, but you can substitute any of the following: Jonagold, Pink Lady, Fuji, Honeycrisp, or Braeburn.
  • Calvados: Substitute apple or pear brandy, white rum or spiced rum, or omit entirely.
  • Oil: Substitute canola or safflower oil, half applesauce, or half butter half applesauce.
  • Testing Doneness: Bake until a toothpick comes out clean or use an instant-read thermometer and bake to an internal temperature of 205 degrees F.
  • Serving Suggestions: Dusting of powdered sugar, vanilla ice cream, whipped cream, or salted caramel sauce.
  • Storage: The cake can be kept in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Make-Ahead: The cake needs to be cooled for 2 to 3 hours to allow it to set before serving. This makes it a perfect candidate to be baked in the morning and served in the evening. You can even prepare it up to 24 hours in advance and keep at room temperature until serving.
  • Freezing: Allow the cake to cool completely, then wrap in two layers of plastic wrap and a layer of aluminum foil. Freeze for up to 3 months. Thaw at room temperature overnight before serving.
  • Recipe from Cook’s Illustrated.
Nutritional values are based on one serving
Calories: 384kcal, Carbohydrates: 41g, Protein: 3g, Fat: 24g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 58mg, Sodium: 137mg, Potassium: 211mg, Fiber: 2g, Sugar: 28g, Vitamin A: 152IU, Vitamin C: 3mg, Calcium: 76mg, Iron: 1mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle Lettrich
Course: Dessert
Cuisine: American, French

Photography by Dee Frances.