I can never resist the tender, buttery crumb and glossy apple-studded top of this French Apple Cake. One slice reveals why this simple-looking cake steals the whole dessert table.

Jump to Recipe

I’m obsessed with this French Apple Cake because it tastes rich without acting heavy. The apples sink into the tender crumb and turn soft, sweet, and almost custardy, while melted butter gives every bite that bakery-style richness I can’t stop picking at.

But the best part is the texture: delicate edges, moist center, and little pockets of fruit all through it. No fussy dessert energy.

Just a simple cake that feels ridiculously good with coffee, after dinner, or straight from the counter. And yes, I always go back for a second slice.

Sometimes a sliver. Then another.

Every single time.

Ingredients

Print Recipe (No Advertisments)

Apples turn soft and jammy, with little sweet-tart bites in every forkful.
All purpose flour keeps the cake tender, not too fancy or fussy.
Granulated sugar brings sweetness and helps the top get lightly crisp.
Eggs give it structure, so it slices nicely instead of falling apart.
Butter makes it rich, cozy, and honestly kind of irresistible.
Whole milk loosens the batter and keeps the crumb soft.
Baking powder gives the cake a gentle lift without making it fluffy.
Fine salt keeps the sweetness from tasting flat.
Tiny but important.
Vanilla adds that warm bakery smell you’ll notice right away.
Lemon zest brightens everything, especially the apples.
Plus, it smells amazing.
Extra sugar on top adds a little sparkle and crunch.
Powdered sugar is optional, but Basically, it makes it look bakery-level.

Ingredient Quantities

3 medium apples, peeled, cored, and thinly sliced (about 1 pound or 450 g)

1 cup all purpose flour (120 g)

3/4 cup granulated sugar (150 g)

3 large eggs, room temperature

1/2 cup unsalted butter, melted and cooled (115 g)

1/4 cup whole milk (60 ml)

1 1/2 teaspoons baking powder

1/4 teaspoon fine salt

1 teaspoon vanilla extract

Zest of 1 lemon

2 tablespoons granulated sugar for sprinkling

Powdered sugar for dusting, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C) and grease and flour a 9 inch springform or round cake pan, or line the bottom with parchment paper.

2. Peel, core, and thinly slice the 3 medium apples, then toss the slices with a little lemon juice if desired to prevent browning.

3. In a bowl whisk together 1 cup all purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon fine salt.

4. In a large bowl beat 3 large room temperature eggs with 3/4 cup granulated sugar until pale and slightly thickened.

5. Add 1/2 cup melted and cooled unsalted butter, 1/4 cup whole milk, 1 teaspoon vanilla extract, and the zest of 1 lemon to the egg mixture and whisk until smooth.

6. Fold the dry ingredients into the wet ingredients gently until just combined, taking care not to overmix.

7. Arrange half of the apple slices in an even layer on the bottom of the prepared pan, then pour about half of the batter over the apples and smooth the top.

8. Layer the remaining apple slices over the batter, pour the rest of the batter over the apples, and use a spatula to coax batter into gaps so the apples are evenly coated.

9. Sprinkle 2 tablespoons granulated sugar over the top and bake for 40 to 55 minutes or until the top is golden and a toothpick inserted into the center comes out clean.

10. Cool the cake in the pan for 15 minutes, remove to a wire rack to cool further, and dust with powdered sugar before serving if desired.

Equipment Needed

1. Oven
2. 9 inch springform or round cake pan (or parchment and a pan)
3. Mixing bowls (one large, one medium)
4. Whisk
5. Electric mixer or sturdy wooden spoon
6. Rubber spatula
7. Chef knife and cutting board
8. Vegetable peeler
9. Wire cooling rack

FAQ

What oven temperature and baking time should I use? Preheat the oven to 350°F (175°C) and bake in a 9-inch (23 cm) round cake pan for 40 to 50 minutes, or until a skewer inserted in the center comes out clean or with a few moist crumbs.

What apples work best? Use firm, slightly tart apples that hold their shape, such as Granny Smith, Braeburn, or Honeycrisp; mixing two varieties gives better depth of flavor.

Can I make this gluten free? Yes. Replace the all purpose flour with a 1:1 gluten free baking flour blend that contains xanthan gum and measure by weight if possible for best texture.

How should I prepare the apples and slice thickness? Peel, core, and slice the apples thinly, about 1/8 to 1/4 inch thick (3 to 6 mm). Even, thin slices help the fruit arrange evenly and cook through during baking.

Can I make the batter ahead or freeze the cake? You can make the batter and refrigerate it for up to 24 hours before baking; let it come to room temperature before baking. The baked cake freezes well for up to 2 months; wrap tightly and thaw overnight in the refrigerator.

How should I serve and store the cake? Dust with powdered sugar if desired and serve slightly warm or at room temperature, plain or with whipped cream or crème fraîche. Store loosely covered at room temperature for 2 days or in the refrigerator for up to 5 days.

French Apple Cake Recipe Substitutions and Variations

Apples: swap for 2 to 3 firm pears, peeled, cored, and thinly sliced (similar weight and texture)
All purpose flour: use a 1 to 1 gluten free flour blend (120 g) or whole wheat pastry flour for a slightly denser, nuttier cake
Unsalted butter: replace with 1/2 cup neutral oil (vegetable or avocado) or 1/2 cup melted coconut oil (measure by weight: 115 g)
Whole milk: use buttermilk or plain yogurt thinned with a little water to 1/4 cup total, or unsweetened almond milk as a dairy free option
Eggs: per egg substitute 1/4 cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes)

Pro Tips

1. Choose firm, crisp apples and slice them evenly about 1/8 to 1/4 inch thick so they cook at the same rate and give a nice texture contrast with the tender cake.

2. Bring eggs, milk, and butter to room temperature before mixing. Warm ingredients incorporate more smoothly and help the batter rise evenly, giving a lighter crumb.

3. Fold the dry ingredients in gently and stop as soon as no streaks remain. Overmixing makes the cake dense, while a gentle hand keeps it tender.

4. If the top is browning too fast but the center is still underbaked, loosely tent the pan with foil for the last 10 to 15 minutes. That way you get a golden top without a raw middle.

5. Let the cake cool at least 15 to 20 minutes in the pan before removing. Cooling helps the structure set so slices come out neat, and a light dusting of powdered sugar just before serving brightens the flavors.

French Apple Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can never resist the tender, buttery crumb and glossy apple-studded top of this French Apple Cake. One slice reveals why this simple-looking cake steals the whole dessert table.

Servings

servings

Calories

306

kcal

Equipment: 1. Oven
2. 9 inch springform or round cake pan (or parchment and a pan)
3. Mixing bowls (one large, one medium)
4. Whisk
5. Electric mixer or sturdy wooden spoon
6. Rubber spatula
7. Chef knife and cutting board
8. Vegetable peeler
9. Wire cooling rack

Ingredients

3 medium apples, peeled, cored, and thinly sliced (about 1 pound or 450 g)
1 cup all purpose flour (120 g)
3/4 cup granulated sugar (150 g)
3 large eggs, room temperature
1/2 cup unsalted butter, melted and cooled (115 g)
1/4 cup whole milk (60 ml)
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
1 teaspoon vanilla extract
Zest of 1 lemon
2 tablespoons granulated sugar for sprinkling
Powdered sugar for dusting, optional

Directions

Preheat oven to 350°F (175°C) and grease and flour a 9 inch springform or round cake pan, or line the bottom with parchment paper.
Peel, core, and thinly slice the 3 medium apples, then toss the slices with a little lemon juice if desired to prevent browning.
In a bowl whisk together 1 cup all purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon fine salt.
In a large bowl beat 3 large room temperature eggs with 3/4 cup granulated sugar until pale and slightly thickened.
Add 1/2 cup melted and cooled unsalted butter, 1/4 cup whole milk, 1 teaspoon vanilla extract, and the zest of 1 lemon to the egg mixture and whisk until smooth.
Fold the dry ingredients into the wet ingredients gently until just combined, taking care not to overmix.
Arrange half of the apple slices in an even layer on the bottom of the prepared pan, then pour about half of the batter over the apples and smooth the top.
Layer the remaining apple slices over the batter, pour the rest of the batter over the apples, and use a spatula to coax batter into gaps so the apples are evenly coated.
Sprinkle 2 tablespoons granulated sugar over the top and bake for 40 to 55 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes, remove to a wire rack to cool further, and dust with powdered sugar before serving if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.