French Apple Cake
A rustic yet elegant dessert made with tender chunks of apple suspended in a light, buttery cake. This traditional French treat is subtly sweet, with a soft, custard-like interior and a golden top. Perfect for coffee, tea, or as a light after-dinner dessert.
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Equipment
- 8-inch round cake pan or springform pan
- Mixing bowls
- Whisk
- Rubber spatula
- Peeler & knife
Ingredients
- 1 cup 125 g all-purpose flour
- 3/4 cup 150 g granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup 115 g unsalted butter, melted and cooled
- 2 large eggs
- 1 tsp vanilla extract
- 3 tbsp whole milk
- 3 –4 medium apples Granny Smith, Honeycrisp, or Golden Delicious work best
- Optional: powdered sugar for dusting
Instructions
- Preheat the Oven:
- Set oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or springform pan.
- Prepare the Apples:
- Peel, core, and cut apples into 1/2-inch chunks. Set aside.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt.
- Mix Wet Ingredients:
- In a large bowl, whisk eggs and sugar until pale and fluffy. Add vanilla and melted butter, whisking until combined.
- Combine Batter:
- Stir half the dry ingredients into the wet mixture. Add milk, then the remaining dry ingredients. Mix until just combined.
- Add Apples:
- Fold apples into the batter until evenly distributed.
- Bake:
- Pour batter into the prepared pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve:
- Cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving, if desired.
Servings: 8 servings