Fall is in the air.
I know this statement may seem dramatic but this is the BEST French Apple Cake you will ever have. It’s moist and tender, layered with sweet apples in every bite. Buttery, flaky golden edges, dusted with powdered sugar. It’s traditional French baking – simplified. This is the perfect recipe to ease you into the world of baking. Just in time for the holidays!
Why you'll love my recipe.
Bakery style cake
This easy apple cake tastes like you bought it from a French café!
Easy to make
Easy preparation, made in one bowl and ready in under one hour.
What is French Apple Cake?
French Apple Cake is a simple, beautifully rustic apple dessert with a soft, custardy center and slightly crisp, golden top. The layer of thinly sliced apples is what creates a moist and tender texture, while still being mildly sweet and buttery. French Apple Cake originates from the Normandy region of France, which is known for its apple orchards.
Why do I need to fold my ingredients?
Most baking recipes have specific directions for a reason – there is a science behind baking! I wish I could tell you to pour everything into the same bowl, mix at the same time and the end result would be great but that’s not true. If it was that easy, everyone would start their own bakery – including me! Folding is key in recipes where incorporating air and volume are important. Mixing together would deflate the air pockets that are created.
How to fold ingredients together.
Use the right tool
Choose a large flexible spatula. It makes folding easier.
Add ingredients in batches
Add ingredients in two or three parts. This helps evenly distribute without overmixing or deflating.
Sweep under and over
Cut through the middle of the batter, then gently sweep the spatula along the bottom of the bowl, lifting and turning the batter over on itself. As you fold, rotate the bowl to ensure even mixing throughout.
Repeat until combined
Continue folding until no streaks of the dry ingredients are present, but do not overmix.
What is the best pan to use?
I used an 8″x8″ pan for my French Apple Cake. (Shop my affiliate link here)
Ingredient notes.
Honey crisp apples
- Honeycrisp, Fuji or Granny smith apples hold their shape the best. Golden Delicious tend to get mushy and grainy when baked.
Eggs
- Necessary to bind the batter together. This recipe has not been tested without eggs.
Sliced almonds
- Used as a finishing touch before baking for that crunch factor. It pairs well with the apples.
Softened butter
- Don’t forget to take out your butter a few hours before baking. Softened butter is creamed with the sugar to create air pockets that result in a lighter and fluffier texture.
Baking powder
- This acts as the leavener. It’s what helps our cake rise.
For the rest of the ingredients, please see the recipe index card below!
How to make French Apple Cake.
Weight the flour
Use a scale to weigh the flour so you don’t end up with an overly dry and crumbly bread. If you don’t have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a knife. This prevents overpacking the measuring cups.
Prepare the apples
Cream the butter and sugar
Use an electric hand mixer or a whisk to beat the softened butter and sugar together until pale and fluffy. This introduces air into the ingredients, producing a light texture in the cake.
Fold in the dry ingredients
Lightly fold the dry ingredients with the wet ingredients just until no more flour is visible.
Bake
Bake until puffy and golden. Set aside to cool before slicing. Lightly dust with powdered sugar.
Expert tips.
Measure the flour properly
I recommend using a kitchen food scale for precise measurements every time – especially when measuring flour. Shop my exact scale here. (affiliate link) If you don’t have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a knife. This prevents overpacking the measuring cups.
Don’t overmix the batter
Lightly fold the dry ingredients with the wet to ensure a light and fluffy texture.
Equal size apple pieces
Thinly slice the apple pieces to ensure equal baking time.
Storing leftovers.
Any leftovers should be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days. I recommend warming up a leftover slice in the microwave before serving. Freeze leftovers by allowing the cake to cool completely. Wrap in plastic wrap and place in a freezer safe bag or container. When ready to eat, bring to room temperature before serving.
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French Apple Cake
Ingredients
- 1¼ cups bread flour may substitute with all-purpose flour
- 2 eggs room temperature
- 3 large honey crisp apples thinly sliced
- 1/2 cup unsalted butter softened
- 1/2 cup granulated white sugar
- 3 Tablespoons Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
For the topping:
- 2 Tablespoons sliced almonds
- 2 Tablespoons granulated white sugar
- 1/4 cup apple slices
Instructions
- Preheat oven to 350°F / 176°C.
- Wash, peel and cut apples into thin slices. Reserve some aside for the topping.Note: If you leave the skin on the apples, it tends to bake with a very undesirable, chewy texture. For best results, peel the skin off!3 large honey crisp apples
- Add flour, baking powder and salt to a bowl. Whisk to combine and set aside.1¼ cups bread flour, 1 teaspoon baking powder, 1/4 teaspoon sea salt
- In a separate bowl, add softened butter and sugar. Use an electric hand mixer to cream together for about 1-2 minutes until pale, fluffy and soft. Then, add in eggs, one at a time and beat until shiny and smooth. Finally, add vanilla extract and Greek yogurt. Mix to combine. It may curdle but that's normal.Note: The method of creaming the butter and sugar together is a simple yet fundamental technique that yields a fluffy and light texture.2 eggs, 1/2 cup unsalted butter, 1/2 cup granulated white sugar, 3 Tablespoons Greek yogurt, 1 teaspoon vanilla extract
- Sift the dry ingredients into the wet ingredients - only half at a time. Fold until no more flour is visible. This batter is fairly thick but easily spreadable. This is expected and normal.Note: Lightly fold the dry ingredients with the wet to ensure a light and fluffy texture.
- Prepare an 8"x8" pan with parchment paper. Spread 1/3 of the batter on the bottom of the pan. Then, layer the thinly sliced apples and spread the remainder of the batter on top.
- Arrange the set aside apples on top and sprinkle with sliced almonds and sugar.2 Tablespoons sliced almonds, 2 Tablespoons granulated white sugar, 1/4 cup apple slices
- Bake for 38-40 minutes until puffy and golden. Do not overbake. Set aside on a cooling rack to cool before slicing. Garnish with powdered sugar.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
This is honestly the best apple cake I’ve ever had. It reminds me of my mom’s recipe growing up.
Thank you, Denise! That’s very sweet. 🙂