French Apple Cake
Why you'll love my easy French apple cake recipe recipe
If you’re looking for apple recipes that are not apple pie, I highly recommend this simple apple cake recipe!
Bakery style cake
French café vibes right in your own kitchen!
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 cake. It’s a very rustic and beautiful cake 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 with a light layer of sprinkle sugar and sliced almonds.
French Apple Cake originates from the Normandy region of France, which is known for its apple orchards. Some apple cake recipes may also call for rum extract to really bring out the classic French flavors of desserts. If you like desserts made with fruit, your going to love my Strawberry Tiramisu, Easy Braided Danish Puff Pastry and Browned Butter Banana Bread.
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 rubber spatula. It makes folding easier.
Add ingredients in batches
Follow the directions to mix wet and dry ingredients in separate bowls. Then, add the dry ingredients in two or three parts. This helps evenly distribute without overmixing or deflating.
Sweep under and over
Cut through the middle of the wet batter, then gently fold by sweeping the spatula along the bottom of the large mixing bowl, lifting and turning the batter over on itself. As you fold, rotate the bowl to ensure even mixing throughout.
Repeat until combined
Add the remaining flour mixture and 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″ square baking pan for my French Apple Cake. My favorite brand is USA Pans. (Shop my affiliate link here)
Ingredients and substitutions
Honey crisp apples: Honeycrisp, Fuji or Granny smith apples hold their shape the best. Avoid Golden Delicious or different varieties that 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. If you can, don’t skip this step!
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.
Vanilla Extract: Use pure vanilla extract for the best flavor—it adds warmth and depth that complements the apples and butter in this cake.
For the rest of the ingredients, please see the recipe notes card below!
What type of apples should I use for French Apple Cake?
This recipe uses Honeycrisp apples because they’re crisp, slightly sweet, and hold their shape well when baked. You can also try Fuji apples for a sweeter flavor, Granny Smith if you prefer a more tart apple, or Pink Lady for a balanced sweet-tart option with a firm texture. Whichever you choose, make sure you’re using fresh, firm, and large apples – softer varieties like Golden Delicious tend to break down and become mushy in the oven.
How to Serve French Apple Cake
This amazing cake is versatile enough to serve casually or dressed up for a special occasion. Here are a few serving ideas:
- Dinner Party Dessert: Serve warm slices with a dusting of powdered sugar for a simple, elegant ending to a meal.
- Brunch Spread: Add it to a holiday brunch table alongside fresh fruit and coffee for a cozy, seasonal option.
- With Homemade Whipped Cream: A spoonful of lightly sweetened whipped cream adds richness without overpowering the delicate apple flavor.
- With Vanilla Ice Cream: Serve à la mode with a scoop of vanilla ice cream—especially great if the cake is still a little warm.
- With Crème Fraîche: A dollop of crème fraîche adds a creamy, slightly tangy contrast to the sweet, buttery cake. It’s a great option if you want something less sweet than whipped cream or ice cream.
Can I add rum to this French Apple Cake?
Can I freeze leftover apple cake?
Yes, you can freeze leftover cake but be mindful – the freshly baked French Apple Cake texture may become slightly dense and lose a bit of its fluffiness due to the moisture redistribution during freezing and thawing. Here’s a detailed guide how to properly freeze leftover French Apple Cake.
Cool completely
Make sure the cake has cooled completely to room temperature before freezing.
Portion it out
Cut the apple cake into individual slices for easier reheating and portion control.
Wrap securely
Wrap each slice tightly in plastic wrap, then place them in a freezer safe bag or airtight container to prevent freezer burn.
Label and store
Label the container or bag with the date and freeze for up to 2 months.
How to make French Apple Cake
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Weigh the flour
In a medium bowl, measure the dry ingredients and whisk together. Shop my exact kitchen scale here. (Affiliate link)
Prepare the apples
Mix the wet ingredients
Whisk together the eggs, butter and sugar for 1-2 minutes. Add milk, vanilla extract and sour cream. Mix together until smooth and combined.
Fold in the dry ingredients
Gently fold the dry ingredients with the wet ingredients just until no more flour is visible. Give a whisk if you see some pockets of flour but do not over mix.
Bake
I make this recipe in an 8″x8″ square pan. You can use an 8″ springform pan or round cake pan. Bake until puffy and golden and a toothpick inserted in the center comes out clean. Set aside to cool before slicing. Lightly dust with powdered sugar.
Expert tips from my test kitchen
Tips for making the best apple cake:
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. T
The batter is thick. This is normal.
My French Apple Cake batter is fairly thick but easily spreadable. If you’d like to thin it out to make it easier for you to spread, add a few splashes of milk but be mindful, this is not your typical “cake”. It is mostly made of apples that soften when baked into a delightful and caramelized, soft texture.
Don’t overmix the batter
Lightly whisk 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. Avoid large chunks of apples.
How to store leftover French Apple Cake
Any leftovers of my French Apple Cake recipe should be wrapped tightly in plastic wrap and stored in the fridge for up to 2 days. I recommend warming up a leftover slice in the microwave for a few seconds 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.
hope you enjoy my classic French apple cake recipe! Your feedback is valuable to us. If you have any questions, please let me know in the comments. If you try my recipes and love them, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube. Happy baking!
French Apple Cake
Ingredients
For the cake:
- 1½ cups all-purpose flour, fluffed and scooped may substitute with bread flour
- 2 large eggs
- 2 medium honey crisp apples thinly sliced
- 3/4 cup granulated white sugar do not reduce
- 1/4 cup milk
- 1/2 cup softened butter
- 3 Tablespoons sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- pinch of sea salt
For the topping:
- 2 Tablespoons sliced almonds
- 2 Tablespoons granulated white sugar
- 1/4 cup apple slices
Instructions
Before you start
- Most of the time, this recipe doesn't turn out because of too much flour! Measure flour by weight in grams instead of cups. If you don't have a scale, fluff the flour with a fork in its bag or container, then spoon it into the measuring cup before leveling off with a flat edge.
Preheat the oven
- Preheat oven to 350°F. Prepare a 8"x8" square pan or round pan lined with parchment paper. Let excess parchment paper fall over the edges. This cake is delicate and the extra paper helps remove it without breaking the cake.
- Wash, peel and use a mandolin to slice the apples into thin slices - use the thinnest setting. Thin enough to see through! The thinner, the better. Thicker apples take longer to bake the texture will not resemble a true invisible apple cake. Reserve about 1/4 cup aside for the topping.2 medium honey crisp apples
Combine the wet ingredients
- In a separate bowl, whisk together the eggs, softened butter and sugar for 1-2 minutes until combined. This helps incorporate air into the batter. Add milk, vanilla extract and sour cream. Mix together until smooth and combined.Note: You may substitute the softened butter with 1/2 cup of neutral oil.2 large eggs, 1/2 cup softened butter, 3/4 cup granulated white sugar, 3 Tablespoons sour cream, 1 teaspoon vanilla extract, 1/4 cup milk
Combine the dry ingredients
- In a large bowl, sift in flour, baking powder, salt and cinnamon to a bowl. Whisk to combine and set aside.Note: For this recipe, 1½ cups flour = 180 grams. See metric measurements in the ingredient card above using the metric conversion feature.1½ cups all-purpose flour, fluffed and scooped, 1 teaspoon baking powder, pinch of sea salt, 1/2 teaspoon ground cinnamon
- Gently fold the dry ingredients into the wet ingredients just until no more flour is visible. If you see some pockets of flour, give it a whisk but do not over mix.
Transfer to the pan
- Prepare an 8"x8" square pan or 8" round pan with parchment paper. Spread half of the batter on the bottom of the prepared pan. Then, layer the thinly sliced apples and spread the remainder of the batter on top. This cake is mostly made of apples that soften when baked into a delightful and caramelized, soft texture.
- 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
- Bake for 50-60 minutes until puffy and golden or the center of the cake comes out clean when inserted with a toothpick. Do not overbake.
- Use the edges of the parchment paper to remove from the pan. It's a very soft cake. Cool completely before slicing. If you slice too soon, the apples may fall apart. Garnish with powdered sugar.
Notes
- I used an 8"x8" square baking pan for my French Apple Cake. My favorite brand is USA Pans. (Shop my affiliate link here)
- My French Apple Cake batter is fairly thick but easily spreadable. This is expected and normal. If you'd like to thin it out to make it easier for you to spread, add a few splashes of milk but be mindful, this is not your typical "cake". It is mostly made of apples that soften when baked into a delightful and caramelized, soft texture.
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
35 Responses
Would this recipe hold up well if made a day in advance for a party the next day? What would be the best way to store it overnight?
Hi Elizabeth, yes you can make it the day before. Wait until completely cooled and store in the fridge until the next day. Reheat in the oven for 10 minutes before serving. 🙂
The recipe is amazing – easy to work with and the flavor is divine. Thank you so much, I’m off to try another one! 🙂
Yay! Thanks for the lovely review, Monika!
This recipe sounds totally delicious!! I’m going to bring it to my sister in law’s baby shower this summer! Thank you Patricia!
Hi! Can this recipe be doubled?
Yes it can! In order to keep the thickness as similar to the original pan size as possible, I suggest baking the double portion in an 9″x13″ pan. Temperature can stay the same. You may need 10-15 minutes longer but start checking the cake at the original time. I hope this helps! 🙂 Happy baking!
Thank you so much! Can’t wait to try this!
This French Apple Cake looks like the perfect dessert for any occasion, The combination of tender apples and a light, buttery cake is just irresistible. I love how simple and elegant the recipe is, yet it promises incredible flavor. Can’t wait to give it a try.
Thank you for enjoying our recipe. Please return back with the final results of your taste test! 🙂
I don’t know why my apple cake hasn’t risen. Any idea? I didn’t leave out any ingredients. It was quite thick the batter and difficult to spread.
Hi Cindy, thank you so much for your question. As noted in the blog post, my French Apple Cake batter is fairly thick but easily spreadable. This is expected and normal. For easier spreading, you can dip the spatula in milk to minimize the sticking. If you’d like to thin it out to make it easier for you to spread, add a few splashes of milk but be mindful, this is not your typical “cake”. It will puff up but you will not see a big rise like most cakes. It is mostly made of apples that soften when baked into a delightful and caramelized, soft texture. I hope this helps and answers your question. I hope you try it again. 🙂
Oh so apple is the favorite fruit in this house and I cannot keep this on the counter when I make it!!! I always have to make double batch to last for the day with these kiddos! They also LOVE it! Thanks Patricia! It’s a WINNER!
Thank you for the lovely review, Raluca!! We’re so happy our recipe was a favorite for all. 🙂
This recipe exceeded my expectations!! Will definitely make again!
Thanks so much, Dae! It means a lot to us! 🙂
Easy recipe, family loved it!
Thank you, Brent! So happy you enjoyed my recipe. 🙂
Oops! Just found the metric. Thanks!
Yes! I wish the button was easier to locate. It’s a toggle feature between US customary and metric buttons above in the ingredients section. Thank you for your question. 🙂
You recommend weighing the flour, but don’t you don’t give the weight of the flour for the recipe. Can you share please?. Thank you.
Hi, this recipe looks fantastic! What difference does it make if you use all purpose flour instead of bread flour? Thanks
Hi Wendy! I have tested this recipe out with both types of flour and both times it turned out amazingly delicious! The biggest difference between the two flours is protein content. Typically with bread flour, we see cakes turn out more dense but in this case, that density is combated with the high amount of moisture coming from the apple slices. Either one works in this recipe. 🙂 As my recipe states, only mix until the flour is no longer visible. You are guaranteed a soft, light apple cake every single time. I hope this helps.
Do you know if it could be made with gluten free flour?
Hi Valentina, I have not tested this recipe with gluten free flour but please let us know how it turns out.
Just wow! Love your recipes!
Thank you! 🙂
Patricia—this was fantastic! I followed exactly and it came out perfect! My neighbor is from France and she loved it also.
Yay!! Thanks so much for sharing this, John! Looks like French desserts are a big hit in this corner of the internet. 🙂
I’ve been wanting to make an apple dessert for a while, so I was thrilled when you posted this recipe! Thank you for sharing
We hope you enjoy it as much as we do!
This dessert is so so good. Such simple ingredients and not too sweet. This is a winner!
Thank you!
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. 🙂