Apple Cake Recipe (A French Classic)

  This is the best apple cake you'll ever taste. Sour apples baked in a buttery cake with a light touch of

 rum, it may be simple but it's so satisfying and absolutely delicious. The more you taste it, the more

 you want more—perfect for dessert, a warm afternoon snack, or even breakfast (yes, it's that

 delicious!).

When you have fresh apples from the orchard (or the grocery store), this apple cake is the perfect

 solution, and you want a simple recipe for a delicious dessert that will satisfy all tastes, ready to eat.

 And it'll be just as delicious tomorrow!

Share a slice with guests or your kids and serve it with a dollop of whipped cream and a dusting of

 powdered sugar for an irresistible sweetness.

The apple flavor is the centerpiece, complemented by the sun-drenched orange juice and warm spice

 flavors. If a beautiful fall day were a cake, this is what it would taste like.

 Ingredients and Their Functions

DARK RUM & VANILLA EXTRACT: Add a hint of warmth and complexity to the cake. If you’d

like to omit the rum, you can replace it with milk, apple cider, or apple juice.

BAKING POWDER: Gives the cake its lovely rise and fluffiness.

UNSALTED BUTTER: Adds rich flavor and moisture, making the cake soft and buttery.

GRANULATED SUGAR: Sweetens the cake and gives it a crisp topping.

EGGS: Help bind the ingredients and create structure. DARK RUM & VANILLA EXTRACT: Add a hint of warmth and complexity to the cake. If you’d

like to omit the rum, you can replace it with milk, apple cider, or apple juice. CONFECTIONERS’ SUGAR (OPTIONAL): A light dusting gives the cake a pretty finish.

INGREDIENTS

¼ teaspoon salt

½ cup (1 stick) unsalted butter, at room temperature

⅔ cup granulated sugar, plus more for sprinkling over cake

1 cup all-purpose flour, spooned into measuring cup and leveled off

1 teaspoon baking powder

1 teaspoon vanilla extract

2 large eggs

3 tablespoons dark rum

2 medium baking apples, peeled, cored and cut into ½-inch cubes (about 2½ cups)

Confectioners' sugar (optional), for decorating cake

STEP-BY-STEP INSTRUCTIONS

Step 1: Mix the dry ingredients well. Start by combining the flour, salt, and baking powder in a small

bowl. Just whisk well—no need to sift—then set aside.

Step 2: Beat the sugar and butter well. In the bowl of an electric mixer, beat the butter and sugar

together until the mixture is light and fluffy.

Step 3: Incorporate the eggs. Add the eggs one at a time, beating after each addition.

Step 4: Add the flavoring. Beat in the vanilla extract and rum. It will look a little curdled at this point;

that’s okay.

Step 5: Mix the dry and wet ingredients. Add the flour mixture to the butter mixture and mix until well

combined.

Step 6: Mix in the apples. Add the peeled and chopped apples to the batter, then use a rubber spatula to

fold everything together.

Step 7: Prepare the pan and add the batter. Grease a 9-inch springform pan or a 9-inch cake pan, then

cover it with parchment paper, then grease it again. Pour the batter into the prepared pan, smoothing the

top. Sprinkle with 1 tablespoon of granulated sugar.

Step 8: Bake the cake. Place the pan in the oven and bake for about 45 minutes, until golden brown and

crisp on top. Serve warm or at room temperature, plain or with lightly sweetened whipped cream or a

scoop of vanilla ice cream—a sprinkle of cinnamon is a nice addition, too. The cake keeps well at room

temperature for up to 2 days; it can also be frozen for up to 3 months.

Tip

Don't overmix the ingredients, as this will affect the texture of the apple cake, resulting in a dense,

 heavy cake instead of a light, fluffy one. Always start with the wet ingredients and then add the dry

 ingredients.

Fresh apples should be used to add moisture to many recipes and products. Their high water content,

 reaching 80-89%, makes them a natural hydration booster.

You can add them to smoothies and drinks, or use them as a healthy alternative in cooking.

What are the best types of apples for making apple cake?

In my experience, sour apples are ideal for making apple cake because they balance the sweetness of

the cake and give it a nice contrast and delicious taste, so you enjoy a combination of sweet and sour

taste in every bite. We recommend using Gloucester, Honeycrisp, or Granny Smith apples for a

pleasant sour flavor. If you prefer a less sour taste, choose Gala apples or combine sweet and sour

apples for the best flavor.

Can you freeze apple cake?

Yes! Apple cake freezes well.

Freshly baked apple cake can last up to 3 days at room temperature. If you store it in the fridge, it will

keep well for about 4-5 days. However, the cake can dry out in the refrigerator, so be sure to place it in

an airtight container to retain the moisture and flavor of the cake.