Description
This classic French Apple Cake features a moist, buttery batter studded with tender chunks of baking apples and infused with a hint of dark rum and vanilla. Baked to a golden perfection and topped with a crisp sugar crust, this cake offers a perfect balance of sweet and tart flavors. Ideal for dessert or teatime, it can be served warm or at room temperature, plain or with whipped cream or vanilla ice cream.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (spooned into measuring cup and leveled off)
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (1 stick) unsalted butter, at room temperature
- ⅔ cup granulated sugar (plus more for sprinkling over cake)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons dark rum
Fruit
- 2 medium baking apples, peeled, cored, and cut into ½-inch cubes (about 2½ cups)
Topping (Optional)
- Confectioners’ sugar, for decorating the cake
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and position the oven rack in the middle. Grease a 9-inch (23-cm) springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom with parchment paper and grease again for easy removal.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugar: Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the room temperature butter and granulated sugar on medium speed until the mixture becomes light and fluffy, about 3 minutes.
- Add Eggs, Vanilla, and Rum: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Then beat in the vanilla extract and dark rum. The batter might look curdled at this point, which is normal.
- Combine Wet and Dry Ingredients and Fold in Apples: Reduce the mixer speed to low and add the dry flour mixture, mixing just until combined. Remove the bowl from the mixer and gently fold in the diced apples using a rubber spatula to maintain the light texture.
- Transfer Batter and Sprinkle Sugar: Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle 1 tablespoon of granulated sugar evenly over the top to create a crisp crust during baking.
- Bake the Cake: Place the pan in the oven and bake for approximately 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Remove from Pan: Let the cake cool on a wire rack in the pan. Once cooled, run a blunt knife around the edges. If using a springform pan, release and remove the sides. For a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then flip the cake right-side-up onto a serving platter.
- Optional Decoration and Serving: Dust the top with confectioners’ sugar using a fine sieve if desired. Serve warm or at room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.
Notes
- Use firm baking apples like Granny Smith or Honeycrisp for best texture and balance of tartness and sweetness.
- Ensure butter is at room temperature for easy creaming with sugar to achieve a light and fluffy batter.
- The batter may appear curdled after adding eggs and liquids; this is normal and will bake into a tender crumb.
- Sprinkling granulated sugar on top before baking creates a delicious crisp crust.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days; warm slightly before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
