Home » Cakes » French Apple Cake
posted by Liz Berg
on October 18, 2020 (updated 10/5/22)
Marie-Hélène’s French Apple Cake is a Dorie Greenspan recipe that’s a repeat performer at my house. I have a penchant for apple desserts, and Dorie’s simple, rustic cake is packed full of apples and one of my favorite fall desserts.
I have made this Apple Cake Recipe a few times throughout the years. It started when I joined a group of bloggers who were cooking their way through Dorie Greenspan’s cookbook, Around My French Table.(affiliate link).
Table of Contents hide
1 Why You Must Make
2 Expert Tips
3 How to Make
4 Frequently Asked Questions
5 You May Also Like:
6 French Apple Cake
Why You Must Make
- Dorie Greenspan ate this recipe at a dinner party in Paris. She loved it enough to recreate it at home and publish it in one of her cookbooks!
- The ratio of apples to batter is higher than in a typical apple cake so it’s perfect for apple lovers.
- Big chunks of apple are held together with a sweet, eggy cake batter.
- Topped with whipped cream or a big scoop of vanilla ice cream before serving makes for an elegant, company-worthy dessert!
- Perfect in the fall, but easily made and adored any time of the year.
Expert Tips
- PRO-Tip: Use a variety of apples for the best flavor. I have found Granny Smiths are still a little underdone at the end of the cooking period so if you use that variety, you may need to cut those pieces a bit smaller. I like choosing 4 different baking apples for the most delicious flavor palate. Crisp, soft, sweet, and tart!
- Check for doneness by piercing an apple or two at the tail end of the baking time with a sharp knife. The knife should slide in without much resistance. If the apples still seem hard, add more baking time. You can always cover the pan with a little foil if you’re concerned about the top getting too dark.
- This apple-laden dessert was wonderful at room temperature, but due to our heatwave, I stored the leftovers in the fridge. Since it’s a very moist cake, Dorie recommends just covering the exposed cut surface with plastic wrap.
- I was surprised at how much the cold cake reminded me of a clafoutis, almost like a different French dessert. Nonetheless, this easy apple cake is one special dessert.
- If you don’t like to bake with or like the flavor of alcohol, feel free to leave out the rum. You can up the vanilla extract to 1 full teaspoon. PRO-Tip: Note that alcohol is a flavor enhancer, like salt, and most will evaporate over the baking time.
How to Make
- Mix together the peeled and chunked apples, the eggs whisked with sugar then flavored with rum and vanilla, the dry ingredients and melted butter.
- Make sure all the apple pieces are coated with a bit of batter, then scrape into a well-buttered 8-inch springform pan.
- Using a springform pan makes it easy to remove the cake to a serving plate since the sides release from the base. Use an offset spatula to make sure the top is relatively even.
- Bake until golden brown, about an hour. A knife inserted into the center should come out clean and the apples should be tender.
- Cool for 5 minutes before using a knife to run around the perimeter of the pan, then carefully release the sides and allow to cool until just warm or to room temperature.
- Serve wedges with the topping of your choice.
Frequently Asked Questions
What Kind of Apple is Best for Baking?
Look for baking apples in the market. Ask the produce manager if the apples aren’t labeled with their uses.
As Dorie recommends, I purchase different varieties which make for a more interesting flavored and textured cake. Honeycrisp, Golden Delicious, Pink Lady, Jonathans, Cortland, Northern Spies, and even Gala are excellent apples for cake. As mentioned above, I also like to vary the textures and sweetness of the apples.
How to Serve a French Apple Cake?
A dusting of powdered sugar is all I need, but a slice of cake is also delicious served with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.
How to Store Apple Cake?
Leftovers can be stored at room temperature for a day or two, but since it’s a moist cake, do not cover to top with plastic wrap. Instead, only press plastic against the cut surface. Move it to the refrigerator if you have leftovers after a couple of days.
You May Also Like:
For an Italian apple dessert, try this beautiful Apple Crostata, an apple tart.
- Apple Cake with Fluffy Brown Sugar Buttercream from A Farm Girl’s Dabbles
- Cream Cheese Filled Apple Bundt Cake
- Apple Crisp Cheesecake
- Apple Ginger Coffee Cake
- Apple Cake with Brown Sugar Caramel Sauce
- Favorite Apple Recipes
- More Cake Recipes
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The Recipe:
French Apple Cake
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Yield8 servings
A French apple cake chock full of fruit from Dorie Greenspan's Around My French Table
Ingredients
- ¾ cup all-purpose flour
- ¾ teaspoon baking powder
- Pinch of salt
- 4 large apples (if you can, choose 4 different kinds)
- 2 large eggs
- ¾ cup sugar
- 3 tablespoons dark rum
- ½ teaspoon vanilla extract
- 8 tablespoons unsalted butter, melted and cooled
Instructions
- Center a rack in the oven and preheat the oven to 350º. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it.
- Whisk the flour, baking powder, and salt together in a small bowl.
- Peel the apples, cut them in half, and remove the cores. Cut the apples into 1 to 2-inch chunks.
- In a medium bowl, beat the eggs with a whisk until they're foamy.
- Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla.
- Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter.
- Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish.
- Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan.
- Transfer to a cooling rack and let rest for 5 minutes.
- Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it's fully opened, make sure there aren't any apples stuck to it.)
- Allow the cake to cool until it is just slightly warm or at room temperature.
- ¾If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan *and turn the cake over onto a serving dish.
To Serve:
The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream. Marie-Hélène's served her cake with cinnamon ice cream and it was a terrific combination.
To Store:
The cake will keep for about 2 days at room temperature and, according to my husband, gets more comforting with each passing day. However long you keep the cake, it's best not to cover it - it's too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.
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Nutrition Information:
Yield:
8Serving Size:
1
Amount Per Serving:Calories: 303Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 77mgSodium: 83mgCarbohydrates: 43gFiber: 3gSugar: 30gProtein: 3g
HOW MUCH DID YOU LOVE THIS RECIPE?
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Cakes Desserts
posted by Liz Berg on October 18, 2020
59 Comments // Leave a Comment »
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Lorrie DaVega — Reply
Liz,
The hit of our Thanksgiving meal! Loved this cake because it was so easy to make and so delicious. The rum flavor was important – vanilla wouldn’t be adequate. I wish I had drizzled a little caramel sauce over the top – not too much because the cake is so rich. Served it with vanilla ice cream, but I’m curious about your reference to cinnamon ice cream. Would you please share?
Thanks! Lorrie-
Liz Berg — Reply
Hi, Lorrie!
So glad you enjoyed it, too. I love that there is a high apple-to-cake ratio. I have purchased Graeter’s brand cinnamon ice cream (it’s out of Ohio, but a friend in Seattle has bought it so I’m not sure if it’s available near you). You can always stir in about 1/8-1/4 teaspoon of cinnamon for each cup of vanilla ice cream (use a premium brand) and refreeze for a couple of hours. Warm holiday wishes to you and your family!
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Sandra Garth — Reply
Yes, yes, yes, please! I can only imagine how good this is the next day if there’s any leftover.
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Rosella — Reply
OK Liz – I am SO glad you reposted this recipe. I made it yesterday and it is divine! So different from the usual cinnamon and apple flavours. We loved it and the kitchen has not smelled that good for a long time. Thanks!
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Liz Berg — Reply
I’m so, so glad you loved it, too, Rosella!! I’d happily eat a slice for breakfast, then another for dessert! Thanks for letting me know!! xoxo
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Rosella — Reply
This cake sounds so amazing and looks perfect! I love that you use a variety of apples for the best result. I think that works with apple pie too. I have printed this recipe and intend to make it during this apple season … we love anything apple! I would serve this with a slice of sharp old cheddar cheese. Yum!
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Gloria Roa Baker — Reply
Lizzy I love this recipe, I loe bake with apples !!! hugs for you and take care Lizzy!
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Pam — Reply
So true with the pictures, they just want to eat dinner! This is a great apple cake and it’s a must make for sure! What a good breakfast it will make! ☺ Thanks for sharing and have a good week, Liz!
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Ben @ Havocinthekitchen — Reply
I’ve seen French apple pies (tarts) really often lately – I guess I should consider this as a sign to bake it too. This pie looks and sounds wonderful. I totally agree on a variety of apples for an enhanced flavour and texture profile. And yes to the rum part. Who would even want to skip on it?
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Jenny Pink — Reply
This cake sounds super amazing, my mouth’s already watering! I’ll have to find time to try this soon!
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Rahul — Reply
Liz, what a gorgeous cake! I am now craving apple cake. Pinning this for later. Thanks for the recipe.
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Valentina — Reply
Liz, this sounds amazing! My dad LOVES apple cakes and pies. This will be dessert next time he’s here for dinner. 🙂 ~Valentina
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Eva Taylor — Reply
Apple cakes are a favourite this time of year. Great tip about using a variety of apples.
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Lindsay Cotter — Reply
This is the perfect dessert for fall! Everyone loved it so much!
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Toni Dash — Reply
Such a favorite at my house!! Perfect treat for the fall season!
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wilhelmina — Reply
I just adore this apple cake! It is just as perfect with a hot cup of coffee for breakfast as it is for dessert!
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Toni Dash — Reply
This cake is really amazing! A new favorite treat at my house!
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Stacey — Reply
This looks so yummy that I must ry it! Thanks for sharing!
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Claudia Lamascolo — Reply
I have been on an apple kick lately I think this one will make me very happy today!
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Liren | Kitchen Confidante — Reply
Oh my gosh, #2 is SO true, and probably my husband’s only one complaint when it comes to being married to a food blogger! He’s always asking me to make xyz again, but you know how it is! That said, I know that this cake would make a repeat appearance!
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Jocelyn (Grandbaby Cakes) — Reply
This apple cake looks amazing!! Perfect for this fall.
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jora — Reply
Unlike you I rarely take more than a second to snap photos (I keep thinking I”ll care more about photo quality but still haven’t found the inspiration), but I’m totally with you on not repeating recipes. Even ones we love (including this one), I only occasionally make again.
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Sandra — Reply
I must confess that I’m guilty of repeat posting with a few desserts. Especially chocolate cake. I try to decorate it differently however. When I make this apple cake I guarantee I will make it more than once. It looks divine!
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Diane Zwang — Reply
I still need to make this cake but I am waiting until Fall. I liked your blog quirks, so true. I rarely make things twice because there is always another recipe coming. Hope to see you around TWD. I miss my Friday crew already.
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Annamaria @ Bakewell Junction — Reply
Lizzy,
My hubby hates that recipes hardly ever get repeated and that he has to leave some behind so I can take photos. He doesn’t mind when I give the go ahead to chow down though.
Annamaria -
Mary Hirsch — Reply
You’re absolutely right, Liz, when you discussed the life of food bloggers. We’re always skipping to the next new things and don’t have the opportunity to return to a good former thing. And, yes, I’ve run into the “cooling down” problem as I take photos. First, when we serve food here at this altitude, it cools down so quickly. Usually, when entertaining, Michael and I always got people to the table so we could then serve the food piping hot. Now, because I have to take photos, my friends sometimes get food served “at room temperature.” Some are reluctant to say anything. Others are not! I loved this cake. May I say again, it’s Genius. And, the thought that the Berg clan might be visiting here in August makes my heart swell. And, yes, I will be here. Bring the doggy. Excited about the thought.
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Guyla — Reply
I have to agree that this was a great recipe! I think its the favorite recipe for many Doristas. I’m still not sure which is my favorite. It varies from moment to moment!
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Shirley Tay (Blackswan) — Reply
Absolutely my kinda dessert loaded with so much fruits, Liz! xoxo
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Betsy — Reply
A classic choice, Liz! Did you know this is one of Food 52’s Genius recipes too! Your family is lucky to be able to enjoy this one over and over.
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Jmposti4 — Reply
Just made it and it’s very good. 50 minutes in the oven, kitchen smells great.
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Liz Berg — Reply
SO good to know!!! I’m delighted it was a hit!
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Gourmet Getaways — Reply
Love it chunky, mmm!!! Plus that ice cream on top 😉 Some dark chocolate drizzle would be awesome, too…
Julie & Alesah
Gourmet Getaways xx -
Cara's Healthy Cravings — Reply
Such a great recipe, it’s one of my go-to cake recipes. Mmmm! Thanks for the reminder.
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Teresa — Reply
I think my family would disown me if I said I’d never make this cake again – or maybe not, because my mother and nieces have the recipe and make it themselves, now. I’m interested to see what it would be like chilled, after your description.
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cheri — Reply
Hi Liz, oh I made this before and it is delicious, yours looks much better than mine did though.
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lisaiscooking — Reply
I’ve heard so many wonderful reviews of this cake–I can’t believe I’ve never made it! Your photos convince me that I really, really to try it. Looks delicious with a scoop of ice cream!
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Trevor — Reply
yup. I think I have made this nearly a dozen times. Its one I ‘take on the road’ when I am asked to cook at someone else’s or while we are on a vacation. I love how easy it is to change up with just a scant amount of orange zest or whatnot. i very easily could have posted on this one. I think it is universally beloved by the group, no?
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Dedy@Dentist Chef — Reply
wow, awesome apple cake, even this recipe more similiar with the dutch version i know before…..
looks delicious!!!! -
Candy — Reply
Liz, this cake could easily have made this list – though I put it on a different one. I am with you – apple cake is wonderful any time and I have a couple that I make. I love that this one is fairly small though – just seems to work better for me. And you are right, delicious any time. I’ve played with flavors as well, adding spices. But this really is a perfect cake – to make often.
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Kayte — Reply
That was a great cake! It was one I made before I exited the group, my loss on that exit deal, btw. I had also made this cake when a few of us were cooking through Nick Malgieri’s Modern Baker book. Apparently we like apples in cake a whole lot. 🙂 Makes it seem more like pie (my guys are not cake fans but they have been known to eat a pie in one sitting). Yours looks so yummy!
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TheKitchenLioness — Reply
Liz, I could not agree with you more – from the dessert department, this is the most requested one at our house as well. It is moist and rustic and delicious. And I always make sure to use a variety of sweet and tart apples in this recipe.
Have a nice weekend,
Andrea -
Laura (Tutti Dolci) — Reply
I’ve never met an apple cake I didn’t like, and when topped with cinnamon ice cream… divine!
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Hayley @ The Domestic Rebel — Reply
That cake sure looks delicious! I love how chunky the apples are in there, and the cake portion looks like it has such great texture! I’m totally with you on the food blogging rules. My family knows not to touch the pretty food and that they’re welcome to the ugly food, haha!
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Thao @ In Good Flavor — Reply
You’ve captured the life of a food blogger (and her family) so perfectly. It’s always nice to be reminded that I’m not alone in this. The apple cake looks delicious, and I love the all the big chunks of apples!
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Manila Spoon — Reply
Wow! It’s not even fall but I totally crave this delicious apple cake! It would pair so perfectly with my mid-morning cuppa!
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Nana — Reply
You can never go wrong with this one, a winner for sure.
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The Ninja Baker — Reply
What a beauty, Liz! And gorgeously photographed – looks like you caught the light just right, indeed. Good for you for storing slices in the freezer,,,Do believe your très chic apple cake would do a disappearing act before delivery into the icy cold…(The husband is a huge apple fan.)
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Rose — Reply
If we had a vote, it sounds like the apple cake just might be the winner. It seems to have been a big hit with most of us.
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Diane Balch — Reply
With all the wonderful desserts you make for your blog I’m surprised you have had the time to make the apple cake often. It made my most favorite, but because I rarely bake it didn’t make most often, which I’m sure my husband wished I made it more.
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Jennifer Eloff — Reply
Oh yum! That’s like the one I make of Dorie’s…only low-carb!
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Ella-HomeCookingAdventure — Reply
This is my husband’s favorite dessert:) We really love apple cakes and this one looks amazing
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Pam — Reply
Yes, I concur with the picture taking, everyone’s in a hurry to eat and it’s hard to wait. This apple cake is awesome. I love the large chunks of apples in all that dough. Need a slice now to go with my coffee!
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Renee — Reply
I will be making this! It looks delicious!
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Angie@Angie's Recipes — Reply
It looks very beautiful and would be great with some homemade vanilla (or white chocolate) ice cream!
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Mardi (eat. live. travel. write.) — Reply
Yup I’ve made that one a few times too!
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Cakelaw — Reply
LOL – it is so true about never making anything twice! I am much sloppier with my photos because I always cook at night, but in restaurants, no-one can eat til I have photographed the meal.
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Catherine — Reply
Dear Lizzy, my kids and I always joke that as food bloggers we don’t know what a hot meal tastes like. The best is when there are guests over and we scramble about taking pictures, setting up a display. The show must go on as they say! Your cake looks wonderful…what a beautiful dessert that is perfect for any occasion. I love upside down cakes. xo, Catherine
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Lynn@Happier Than A Pig In Mud — Reply
I’ve bookmarked this one, love the addition of rum:@)
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Medeja — Reply
Looks lovely! Really classic!
